David Crabill
@david
active 19 hours, 42 minutes agoForum Replies Created
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You can also read about my own experience: https://forrager.com/behind-the-scenes-of-a-cottage-food-bill/
I’d recommend listening to Episode 6 of the podcast: https://forrager.com/podcast/how-to-improve-your-cottage-food-law-with-erica-smith/
I wasn’t aware that Louisiana has changed their law. Do you have more info about that?
That is correct. You can read the law here: https://law.justia.com/codes/louisiana/revised-statutes/title-40/rs-40-4-9/
If it passes it would be positive. It wouldn’t change anything about the existing law, but would give another avenue for people to sell with less red tape, and also a way to sell acidified and fermented foods.
https://forrager.com/bill/new-york-a5836/Any frosting without dairy or eggs would be allowed. You can look into basic icings, vegan frostings, or purchased shelf-stable frostings.
You can use commercially-produced oils in your baked goods. The “no oils” category means that you cannot sell oils (like infused oils) to consumers.
It is not. The dough would have to be baked to be allowed.
- This reply was modified 12 months ago by
David Crabill.
Yes you can make yeast breads but I’m not sure about pre-ferments. I’m guessing it would be fine.
Yes, you can have both. You would need a separate permit to use the commissary kitchen, of course. Can you confirm that St. Louis County does not allow this law: https://forrager.com/law/missouri-individual-stands/
- This reply was modified 12 months ago by
