David Crabill
@david
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No, quiches would need to be produced in a commercial kitchen. Eggs can only be used in baked goods that don’t require refrigeration.
Actually I think you will find that setting a schedule will increase your business! With bread it’s pretty easy, because people typically want bread on a weekly or bi-weekly basis. Most cottage bread bakers choose a pickup/delivery day of the week, and then have the same baking schedule every week. It’s your business, you make the rules… definitely try it out! Here are a couple podcast episodes you’ll enjoy:
forrager.com/podcast/8
forrager.com/podcast/41- This reply was modified 1 year, 3 months ago by
David Crabill.
Yes, many people do this. Usually the barriers to entry for selling non-food items are lower. You could likely do it under the same general business license that you get for your cottage food business, but you might need a different sellers permit depending on what you’re selling. Also the sales tax requirements are likely different. I’m not really sure exactly what you’d need, but I’d recommend asking other vendors who sell non-food items what they did to get setup legally in your area.
Hi Susan, here’s the tutorial: https://forrager.com/learn/website/
It’s a gray area to be sure. All we know for sure is that FL, AR, and OK allow interstate shipping. So shipping between those states should be allowed.
In general, I think an LLC is overkill for most cottage food businesses. You can read more here: https://forrager.com/faq/#llc
Jonathan, you can sell perishable baked goods at farmers markets by producing them in a commercial kitchen and getting a different license from the health department.
There is no legal way to sell them from home, or to sell homemade perishable baked goods, except for building a commercial kitchen on your property (which is very complex and costly to do — I don’t recommend it for anyone starting a business).
Nunuz, I think it’s important to know that most of this kind of info can’t be found online. You need to contact your health dept, the planning division, etc and wait for them to get back to you. It usually takes quite a bit of patience.
However, generally speaking, in addition to the CFO permit you will likely need a business license, and yes there may be other things you need from the planning office or other depts, like a home occupation permit, a fire inspection, etc. Hopefully you will only have to get a business license, but usually when you get your CFO permit, the health dept will know what other permits you will likely need, or at least can guide you to the right depts to contact.
Also, to clarify @adams.emerson’s response, a Class B permit would only be if you want to sell wholesale. A Class A registration will allow you to sell directly anywhere in the state, including shipping.
As Keith referenced, Florida updated its cottage food law in 2021, and now localities (like Miami Dade) can’t prohibit cottage food businesses.
When processed correctly, hot sauce is perfectly safe. But if best canning practices are not followed, canned goods could potentially be deadly. That’s why homemade acid and acidified foods like hot sauce are not allowed in many states, although the risk is quite low.
Instead, the ag/health dept will require you to use a commercial kitchen and go through training specifically for canned goods.
As far as how to bottle hot sauce, you would just use the manual canning/sterilization technique in a commercial kitchen.
I would never recommend someone use a copacker until their business has reached the point that they’re already doing near the volumes that they require.- This reply was modified 1 year, 3 months ago by
