My Baking Shoppe

Charlotte, it hasn’t changed, and I don’t think it will change anytime soon. You will need to use a commercial kitchen. http://forrager.com/faq/#commercial

I don’t live in SoCal, so I can’t share the account, but I would be interested in hearing some of the price differences that you’re able to achieve.

Hi! Yes, that’s correct – I get my baking ingredients from a wholesale distributor. Most items are in bulk and are significantly cheaper than in a retail store.

I don’t think either of those would be allowed, but you can check with your environmental health dept. http://forrager.com/faq/#commercial

Just to clarify, you are using them to source your ingredients? I assume that is less expensive than stores?

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