There's some really good advice and information in this comment. But, most states now have fairly advanced "cottage industry" laws that permit home cooks and bakers to produce certain goods without the all the red tape and regulations that would otherwise apply to a commercial operation. Some states also prohibit home cooks from producing certain items. But, that list and its application vary from state to state.Biggest problem is commercial production on equipment that is not designed to do that. The other HUGE "goblin in the closet" is your local health department - I have rarely seen them approve any kind of commercial food service venture in someone's kitchen. IF you have a fully NSF compliant Foodsafe compliant kitchen, then maybe. Then you have power requirements - 240 minimum, possibly 3 phase depending on your equipment. Then you have zoning - a LOT of municipalities will require you to rezone to have a commercial operation in your home (residential/commercial at best, commercial only at worst) and some just won't do it. And you don't want to run afoul of your local property authority... That can land you in hot water.
Most people will rent a commercial space and at least the basics of equipment (Mixer, ovens, boards, proofer, chillers, refrigeration, storage, fire suppression, ventillation, etc.). You have to look (honestly) at your current space and decide if you can produce 100 loaves, 40 dozen cookies, etc. A DAY in your kitchen, do it cleanly, and do it safely.
After that, do you have a viable market for your wares? It's one thing to produce a sizeable quantity of your product; it's perhaps more difficult to have a consistant and sizeable outlet for it.
I'm not saying it can't be done, but it can't really be done well in a home kitchen unless you have a kitchen designed for putting out large, professional food. Or can legally and safely convert a garage space to your plans, and then get the OK to run it. Just go in with your eyes open, ok?
Good luck, and good fortine!
BuonaSera, Virgil~There's some really good advice and information in this comment. But, most states now have fairly advanced "cottage industry" laws that permit home cooks and bakers to produce certain goods without the all the red tape and regulations that would otherwise apply to a commercial operation. Some states also prohibit home cooks from producing certain items. But, that list and its application vary from state to state.![]()
I read it and I do know. This is not an issue that is new to this forum nor is it new to me.BuonaSera, Virgil~
The biggest issue with "cottage" is a lot of municipalities have different definitions of what that is. I grew up in a fairly "easy" state to start your own business, but over the years restrictions and regulations have become far, far more restrictive from then. And it's not "state to state", it's "county to county"...
I'm not saying it can't be done - I knew a coffee roaster that ran out of his barn - but the bar is high, and before you even start on this, THOSE are the people you need to get to know, and get involved. The COUNTY are the ones who will walk in and shut you down... (And if you read my intro, you'll know...)
It's not impossible, but fer gods sake do your homework!!!