I currently have a home-based specialty bakery based off my grandmother's bread recipe. I use a liquid starter and the result is a soft sweet bread with a thin crust on the top but the bottom is fairly soft. I'm working on a business plan to start a wholesale bakery (not in my home).
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.