James McKenna

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.

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]

Thanks for the info Jenny. I recently came across a site called ReciPal that has really affordable nutritional labeling. In case you haven’t heard of it, it may be worth checking out.

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.

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

Colorado actually doesn’t specifically say in their online resources that shipping is disallowed, but if you asked the health dept, I’m 95% sure they would say no to shipping. You can interpret it however you want, but interstate sales are definitely not allowed.

I know someone in San Francisco (Cookie Dough Cookies) that was approved to sell cookie dough made with pasteurized eggs. He doesn’t freeze it but that doesn’t matter. Even still, your county might not allow it, but it’s definitely possible.

You must start your CFO in the home you primarily live in.
1) You can sell cakes directly in other counties in CA. You can’t sell indirectly unless the counties coordinate with each other and agree on it.
2) It’s a little more expensive and complicated, but it’s best to get the Class B up-front if you think you’ll use it in the next year. If you…[Read more]