I've been looking into expanding my very small bakery business. Right now I'm just selling to co-workers and friends, but have been looking into California regulations for operating a commercial kitchen. Basically there is no way to convert any home operation to something that would pass the California Retail Food Code. Has anyone out there been selling at farmer's markets without going through the Dept. of Environmental Health? I saw some mention of bread being a non-hazardous food product but can't find any exceptions in the CA Retail Food Code.
Another question: by using an online service like Etsy, I would assume you are still required to be selling a legal product, which may mean operating from a licensed commercial kitchen. But since you are potentially selling out of state, under which jurisdiction do you operate?
I'd love to be able to sell more bread but it seems the regulatory hurdles are just too immense, even if I want to sell a little bread at the local farmer's market.
Thanks for any advice!