Ervin Jason

Liz, I make buttercream frosting for my cupcakes using Shortening and Cream Cheese Emulsion from LorAnns. In my opinion and my customers it tastes like cream cheese frosting. I’m not sure what your recipe is but could you use say powdered sugar, the cream cheese emulsion and water to make the icing? Or something like that. By the way, it smells…[Read more]

Those are some crazy costs for label approval!

How can they not allow you to sell directly outside of San Diego County when the law specifically allows it?

Those are some crazy costs for label approval!

How can they not allow you to sell directly outside of San Diego County when the law specifically allows it?

To add to what Chad wrote:
1. Many allow you to email it, though some require snail mail or hand delivery. Only a few have an online form submission.
3. It does not count as getting zoning approval… that approval will likely be a prerequisite to completing your health dept application.
4. It greatly varies by county. This might help.
5. My…[Read more]

To add to what Chad wrote:
1. Many allow you to email it, though some require snail mail or hand delivery. Only a few have an online form submission.
3. It does not count as getting zoning approval… that approval will likely be a prerequisite to completing your health dept application.
4. It greatly varies by county. This might help.
5. My…[Read more]

1 Call them and ask 2 Most counties yes 3 I had to get approval from my city (Upland) first depends ask the county people. 4 If you mean fully functional as in making your products find out what your approved food list is for your county. I have recently branched out into four different counties. My county initially did not have a County…[Read more]

Also, I think you might need to take a Food Manager course, which is well beyond the training you took for your CFO. You will need to get another business license because I’m pretty sure you can’t use the same one that your CFO uses. The kitchen you rent will probably require you to get insurance.

I don’t know too much about going the commercial route, but I know that it can be complex. You are probably going to get very familiar with the health dept in the process. I believe that you need to create a number of detailed plans, about what you make and exactly how you make it. What is your waste disposal plan, where do you source ingredients,…[Read more]

David B.- Just wondering which hourly commercial kitchens you are looking into in LA? I’ve found one downtown and one in Santa Monica, but we’re way out in the west Valley, almost to Ventura County, so neither is very convenient. Maybe you know of something I haven’t found yet?

David B.- Just wondering which hourly commercial kitchens you are looking into in LA? I’ve found one downtown and one Santa Monica, but we’re way out in the west Valley, almost to Ventura County, so neither is very convenient. Maybe you know of something I haven’t found yet?

I am in the same position as Jess. There are several commercial kitchens in LA that can be rented by the hour, so that’s not really the issue. What I am looking for is this: what else do I need to do to make my business legit? I’ve been operating for 2 years as a CFO-B. If anyone know anyone who has made this transition, thanks for letting me…[Read more]

Well, several things actually. I’ve gotten many inquiries about shipping. Some interest in wholesale, including a large chain that would require me to be in a commercial kitchen, not a Class B CFO. And finally, I’d love to be able to sell pumpkin pie this holiday season! I just feel like I’ve hit my limits with the CFO. I’m looking for an…[Read more]