@CreBobble

I’m not a macaron specialist, but if egg white is absolutely essential, then one possibility would be to use pasteurized eggs. However, my guess is that people selling macarons either have them approved with egg white, or do not use it in their fillings. You can check with your health dept to see what they would approve.

It’s not allowed: http://forrager.com/faq/#jerky

You probably need a business license (you don’t need to be incorporated)… not sure if you need a tax number. Here’s some info on insurance: http://forrager.com/faq/#insurance

It all depends on where you live. I’d recommend that as a first step, you call your county’s planning division.

Angela, as Jenny noted, I think you really need to know your market before committing to a corporation structure. She has very good and specific reasons for choosing it. The $800 franchise tax has been a big wake up call for some CFOs that over anticipated their success, later realizing that they didn’t really need an LLC. My personal…[Read more]

I don’t believe a product like that is allowed in Michigan.

I don’t think it matters (the law doesn’t specify it), but FM managers can require whatever they want to. So if they will kick you out if you don’t use stick on labels, then I would use them!

You would no longer be able to make your products from home, and you’d need to get a commercial license: http://forrager.com/faq/#commercial

I really have no idea. When you make a health claim on the label, you need to get the nutrition facts for it, but in this case, I think you should call the health dept for more details.

They just released an amendment and it was not added, which tells me that it’s unlikely to ever get added by the health dept.

Yes, both of those are allowed.

Yes, all of those items should be allowed. Bagels are the only questionable one, since they’re deep-fried, not baked. You can call the health dept for clarification.

Salads do not fall under the cottage food law… you need a commercial license: http://forrager.com/faq/#commercial

You need a commercial (and catering, I believe) license, and you need to cook your foods in a commercial kitchen: http://forrager.com/faq/#commercial

You can’t do this from your home kitchen. You can build another kitchen onto your home, but this can be really pricey. http://forrager.com/faq/#commercial