My Baking Shoppe

1. No, but you need the landlord’s permission.
2. Yes
3. Usually basic stuff, like cleanliness, proper hot water and fridge temps, plus making sure you know how to sanitize things. It will probably be easier than you’re expecting.

David, I can assure you that most (if not all) of the CFOs in LA County have not had to spend $1,000+ on a business license. You can ask your health dept if you need a business license, but regardless, a business license should be a fairly simple process that shouldn’t cost more than a couple hundred for a small business.

I just looked up…[Read more]

No — pasta sauce needs to be made in a commercial kitchen. http://forrager.com/faq/#commercial

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]

Hi! New to the group but here’s my take on a Cookie Business. I started my company last December with a Class A CFL making drop cookies, bundt cakes, cupcakes, and breads. I didn’t start doing custom cookies until February for Valentine’s Day. At the time I was doing a weekly Farmers Market but wasn’t doing all the great. Anyone can make what I…[Read more]