Using home oven for farmers market

out my kitchen as well. Then when I started researching I found out for farmers markets, at least here in Ontario that you need to be baking out of a certified kitchen, must have your food handling license, insurance and all other legalities in order.

So that is my next step in research. I've been finding community kitchens for rent, as well as small artisan bakeries that also would either let you use their kitchen as well.

So far that about as far as I got.

Cheers!

...is doable.  It depends on how much time you want to spend baking.  I started doing farmer's markets last year - with a home oven.  Typical time for baking was ~12hrs, producing somewhere around 60 loaves, + various pastries.  If you are looking to make a profit, forget about it.  Until you move up to larger capacity equipment, you can't make enough dough (pun intended) to cover labor and utilities.  If you are doing it because you love to make bread (and perhaps want to start building your brand), then no issues.

I did 2 seasons at a farmer's market making bagels. I upgraded my oven to a 3 rack convection on bottom and single rack regular oven on top, with minor temp adjustment I was able to do 4 sheet pans at a time (2 dozen bagels) and with a convection oven you don't have to rotate pans for even browning. 12-14 hours of baking produced about 20 dozen bagels. For producing at home it wasn't too bad. Before that I baked 2 sheet pans at a time in a standard oven (rotating halfway through for even browning) which was less efficient but i was still able to crank out 15 dozen bagels in the same timespan. 

Very possible. It will depend on the size of your oven though! I don't normally do farmers markets, but I do supply 2 small shops. My regular domestic oven can bake 6 small loaves or 4 large ones at a time, so before I got my 2nd oven (bigger!) I would do 3 runs through the regular oven to produce 16 loaves. 2 runs with 6 smaller loaves each, then a 3rd run with 4 large loaves. It just required a bit of timing and organisation (and space!)

I overnight ferment the doughs, then scale/shape/prove them in the order they go into the oven. As they're all sourdough, there is more leeway in the oven timings - but I'd also mix/knead them the previous evening in the order they would be baked.

So work out what your oven can hold, make dough in batches to suit and go for it! You can certainly make more than enough to cover costs - if you don't take your own time into account.

I now have a 2nd, slightly bigger (commercial quality) oven and have no issues turning out 26 loaves with 2 runs through each oven. Doing a 3rd run means getting up a little earlier, but it looks like it's going that way soon... Then I'll stick with it for a while before replacing the domestic one with a 2nd commercial oven. I'd *love* a proper deck oven, but have neither the space, nor the 3-phase power supply to feed it )-:

-Gordon