The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Regulations for Opening a Home Based Baking Business in North Carolna

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

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

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