Tips for Selling Breads at Markets, Restaurants, etc.?
I'm not sure which forum to post this in, so here goes...
Hi guys! I am wondering if anyone has had success (big or small) with selling bread at farmers markets, restaurants, or anywhere else. I only make sourdough bread (organic wheat flour, water and salt, fermented for at least 24 hours) and am going to try my hand at making a business of it. I looked into the laws & registered for a home-processor exemption which would allow me to sell bread baked at home. Now I'm looking for wholesale flour and a few more glass jars for my starters.
Just wondering if anyone has tried this, and can offer some trips or advice. Thank you!