The Fresh Loaf

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Regulations for Opening a Home Based Baking Business in North Carolna

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sshipper's picture
sshipper

Regulations for Opening a Home Based Baking Business in North Carolna

I am open any info available concerning kitchen inspection regulations by the Agriculture Dept.  I have filled out the application for inspection and the business plan.  Any feedback from someone who has gone through this is greatly appreciated.


Thanks,


Stephanie

NCGrimbo's picture
NCGrimbo

My mom has gone through this process.  Here's the points of emphasis from her inspection:


1) Clean very throughly beforehand.


2) Print and read over the regulation


3) Make sure business items are stored seperately from home use items.  This inlcudes flour, sugar, pans, dough scrapers, etc.


4) Clearly mark all containers with what is inside them. (AP Flour, Wheat Flour, etc)


5) Make sure all lights have covers including flurescent fixtures over sinks and under counters.


6) All incandescent light bulbs in the kitchen and any prep areas have to be shatter proof. 


7) Make sure you have a thermometer in the fridge.


My mom missed items 5, 6, and 7 and was told to get it corrected, but she got approved based on her saying she would.  Mom corrected them, but the inspector did not come back to check.  One thing I find interesting is that once you pass, you don't have to get reinspected unless someone files a complaint against you with the state.


 


Good Luck!


NCGrimbo

sshipper's picture
sshipper

Dear NC Grimbo,


It was truly wonderful of you to take the time to give the 'inside' on an inspection.  I can work with reality and sometimes the listed guidelines leave a lot to the imagination!


It was encouraging to know that there is room for forgiveness if things are not 100%


Happy Holidays,


Stephanie

cookingwithdenay's picture
cookingwithdenay

Stephanie


NC Grimbo is correct and the state of North Carolina has a wonderful website that will also assist you in preparing for the your HomeBased Baking Business. By now you should know the website is:


http://www.ncagr.gov/fooddrug/food/foodbiz.htm


NC Griimbo said:"One thing I find interesting is that once you pass, you don't have to get reinspected unless someone files a complaint against you with the state."


You receive permission to process food at the address where you live, if you move from that address your new kitchen will need to be inspected.


Wishing you the best of luck Stephanie. I was a home-based baker in Cary, NC and actually taught a Home-Based Baking class for the Wake County Public Sch. System Lifelong Learning Program for a few years. The inspection part is relatively simple, building your business is a bit more challenging. Let me know if you have questions.


 


 


 

sshipper's picture
sshipper

Hello,


I am most grateful that you would take your valuable time to share your welcomed thoughts.  Please let me know if you will be teaching again...I have so much to learn.


30 years ago I had New Orleans only in home chef service (before it was the official neat thing to do.)  Cooking for people in their homes is a great deal different than selling baked goods .  My fledgling website is:  www.lusciousdesserts.vpweb.com   any comments you would care to make on price,  content, etc are greatly appreciated.


Also,  if you have course material I could purchase I would be most interested.  I already have my pies at Cliff's Meat Market in Carrboro, NC.  I have also approached a local restaurant in Chapel Hill.  I plan on getting involved with the Cary farmers mareket and at Fearrington (in PIttsboro,)  friends tell me that these are the higher end farmers markets and that folks will pay more for pies, etc at these venues.  I am open to any and all thoughts on marketing and developing a clientele.


Again my appreciations for all your kind thoughts and thanks so much for opening a dialogue.  By the way where can I reach you on the web?


 


Best,


Stephanie

cookingwithdenay's picture
cookingwithdenay

Stephanie,


Please consider joing Inside919.com It is a great networking group in the 919 area code, the members will offer great support for your new business. I will try to pull together some of my networking contact and share them with you after the holidays.


Good luck to you.


 

sshipper's picture
sshipper

I will join the group as you suggest.  Thanks for letting me know and I will await your generous contacts after the holidays.  I am a bit of a dinosaur around the whole social networking phenomena....know however that I am ready to get on the bus!


Please feel free to let me know how I may support you as well.  The world is a circle and I want to be sure to return the good will.


Best to You,


Stephanie


 


*

sshipper's picture
sshipper

Hello,


 


I look forward to reconnecting now that the holidays are past when you have a moment.  My inspection is this coming Wednesday by the Ag dept so I will be ready to roll soon.


By the way,  I just posted about a need for an Icing for Carrot Cake and German Chocolate;  They are not willing for me to use my current cream cheese and evaporated milk based icings.


 


Thoughts?


Stephanie

cookingwithdenay's picture
cookingwithdenay

Stephanie,


Since you are specializing in cakes there are a few sites you may want to join or at least look at... You may want to post your need for an alternative frosting recipe on these sites too, plus join the Cake Decorators site on LinkedIn.com and HomeBasedBakers United, also on LinkedIn.com, this is my LinkedIn.com group and the members are most supportive and generous in providing suggestions.


I will look into my recipe database and see what I can find from years past and email you if there is any recipe that would suit your needs.


Find-A-Baker.com
Cakes We Bake.com
CakeCentral.com
Wilton.com Forum


Good luck!   ~Denay


 


 

sshipper's picture
sshipper

Dear Friends,


I am a looking for a delicious non dairy version of icing  for a Carrot Cake.  I am opening a home-based baking business and have been told that my Cream Cheese Icing is a 'no' for home bakers. 


I have also heard that my Icing for German chocolate cake is a 'no' due to the evaporated milk in the Coconut Pecan Icing.


Should any one have exciting alternatives to these I would greatly appreciate it.


I am working hard to wrap my head around the guidelines for a home-based baker and know that there is someone out there who has been through this hazing already and got the answers.


Appreciate all sharing and I will return the favor.


Best to All,


Stephanie

mimifix's picture
mimifix

Greetings Stephanie,


I know that cream cheese icing is a traditional favorite for carrot cake, but a basic buttercream works well, too. With my home-based business I offered a vanilla buttercream and most customers were just as happy. For the German Chocolate icing you could add coconut and nuts to your basic chocolate icing, a nice twist to a classic favorite. You might lose a few customers with these cake changes, but that's better than not having those cakes at all.


When I later opened a retail bakery, for the carrot cake I offered both a cream cheese icing and the buttercream. Many customers continued to order the buttercream. Eventually I phased out the cream cheese saying, "Most customers prefer a real buttercream," which was true!


I know that home-based regulations can be annoying, but definitely worth the compromise. Good luck with your business,


Mimi

sshipper's picture
sshipper

Hi Mimi,


 


So kind of you for taking a moment to share your ideas.  I love the idea of a Vanilla Buttercream for the Carrot Cake.  It has occurred to me that Whole Coconut Cream could be substituted for the evaporated milk and would be a very good fit with coconut and pecansfor the German Chocolate Cake.


  Will let you know how the experiment goes.  Are you in the retail baking business now?  Would love to remain connected and again thanks so much for your time and encouragement.


All the Best,


Stephanie

mimifix's picture
mimifix

Hello again,


Using whole coconut cream is a good idea but I suggest you contact the inspector and ask if that is acceptable.


I began a home-based baking business in 1979 and then moved it into a retail spot. I continued my retail bakery for fifteen years. After selling my business I worked the corporate side and in large commercial kitchens. But then I had some trouble with my hands. After five surgeries I returned to school for a masters in food studies and writing. Currently I write and teach, and bake smaller quantities at home. I dearly miss the daily reality of having a baking business and I envy you!


Best regards, best of luck, Mimi

heavenlysweetness's picture
heavenlysweetness

can someone explain to me what is going on abut the cream cheese frosting and why it can not be done. I am in the first steps of trying to get my home based business started and would like to know what it is about the cream cheese they will not allow?

cookingmamafor4's picture
cookingmamafor4

Heavenly sweetness,

Home-based businesses are only permitted to sell baked goods that don't require refrigeration.  Unfortunately, cream cheese frosting requires refrigeration so it doesn't spoil.  I wish you well with pursuing your business dream.  I'm trying to do the same thing.

 

heavenlysweetness's picture
heavenlysweetness

o ok  see. so I will also have to do something different with my carrot cake to. thank you for letting me know because i did not. good luck to you too cooking mama.