David Crabill

I can see that you are asking this for Arkansas. Arkansas does not allow any homemade food items to be sold in (or to) restaurants. You’d need to use a commercial kitchen.

Arkansas is one of the best states out there, but they do not allow homemade food items to be sold in (or to) restaurants. There’s no legal way around this, outside of building a commercial kitchen into your home, which I wouldn’t recommend until your business is quite large.

It still floors me that NY doesn’t allow this. I think they are the only one. My guess is that people produce them and the ag dept turns a blind eye to it (if they notice it at all). I really don’t see why using a commercially-produced candy melt would be unsafe in any way. I guess there is some theoretical risk to melted chocolate, but candy…[Read more]

Anything that requires refrigeration is not allowed. So you cannot sell homemade bread pudding and banana pudding in NY. See this section for more info: https://forrager.com/law/new-york/#food

Please see my response here: https://forrager.com/groups/arkansas/forum/topic/selling-homemade-vanilla-extracts/#post-92635

It’s not clear whether or not Nevada allows extracts. It might vary depending on county. I’d recommend contacting your local health dept.

Yes that is allowed in NM. You need to take a food safety course and depending on your area, you might need a permit from the health dept as well. Read through this page, especially the Business section: https://forrager.com/law/new-mexico/

At the very least, you should be able to sell directly anywhere in the state. Like farmers markets, roadside stands, delivering directly to people, etc. There shouldn’t be a zone-by-zone restriction for where you can sell. Is that what you were asking?

I’m not sure, but I will say that sales tax requirements are very dependent on the area that you live. Someone one county over might have different requirements. I’d recommend visiting a local farmers market and ask the vendors what they’ve learned about licensing and taxes. That would probably be faster than trying to find the right person in the…[Read more]

What is the link to your website?

Yes, buttercream frostings should be allowed, as far as I can tell!

Powdered sugar with a little bit of milk should not spoil since the sugar stabilizes the mixture. If you spread the glaze thinly, allowing water to evaporate, it will make it even more shelf stable.

As far as focaccia, that restriction is only for bread topped with vegetables or cheese and then baked. It’s recommended to refrigerate that type of…[Read more]