conbon, I too am in PA and just found all the info on the PA Dept of Agriculture website. Look under 'Food Processors' and then there is a page specific to bakers. Unfortunately, I have 3 cats (not allowed by rules), so instead I am on the lookout for a kitchen incubator.
Good Luck!
Good question, I guess it's kind of open to interpretation. I copied and pasted the rules frmo the PA Dept of Agriculture below.....
General rules for all products are as follows:
1. No animals/pets are permitted in the home at any time
2. Children are not permitted in the kitchen area during commercial processing
3. The water supply serving the home must be from an approved supply. Private sources must be tested annually for coliform bacteria.
4. Department approval may not be in conflict with any local zoning or ordinances. A written statement from the local municipality must be obtained stating such.
5. Registration and fee by the Department of Agriculture are required
6. All ingredients must be separate from those for personal use and must be properly stored and protected.
7. There must be restricted use of the home kitchen during any commercial processing.
8. Products must be properly labeled as follows:
*Name of product
*Name and address of manufacturer
*Ingredients listed in decreasing order by weight
*Net weight or unit count
9. Nutritional labeling must be included on food products being shipped / sold in interstate commerce. Home businesses may qualify for a small business exemption from nutritional labeling requirements by applying with FDA.
10. Processors must comply with all applicable state and federal laws and regulations.
HTH!
conbon
I also am in pa. I just sent in my applicaltion on Tuesday (hope I'll hear back from them soon.) The process so far has been pretty easy for me although the application was confusing. There are a lot of questions on it that are not applicable to a home based bakery business. Call the department of agriculture the people there are awsome they answered all the questions I had and promptly sent out information. After that...The first thing you need to do is check with your local municapility and see if there are any zoning laws that would prohibit you from opening, if not have them put it in writting. Second if you do not have public water you need to get it tested. After that send in application. (the letter from municipality and water test need to be submitted with application) As far as labeling goes I was told you do not need ing. listed if sold directly to customer just business name and address.
Hope this helps
Val
The pet rule does not apply (as I was told) to a seperate kitchen if it has it's own entrance. You have to have your house kitchen and then another kitchen that no pets will have access to. I agree with pp - the people at the DOA are VERY nice. I had an inspector call me back so I could find out about putting doors in my kitchen. But, that was a no go because the dog could still get in there. I'm just waiting for natural selection of the dog and then I will go forward with my applicationg. HTH
I had my papers and was going to start the process but they told me I had to draw a scale diagram of my kitchen. I never had anyone on here say they had to do that!
My local zoning was going to be easy, they just wanted their $50... and the health dept doesn't care if it is just regular baking (nonperishable), so I would just have to fill out the paperwork. But then I didn't have time to measure and draw my kitchen so I put it aside for now, until after the pg and baby and all that.
I've heard of alot of PA bakers on here who never had to draw a kitchen diagram. What's with that? Its not a local thing, its what the State Dept of Ag told me via email. 
When I talked with the guy from the doa he told he that a diagram was not necessary for a home kitchen. maybe they didn't realize it was a home kitchen. If you need to still do a diagram just rough measure your kitchen and put the measurement on a sheet of graph paper.
Hi, I am also in PA. I do not have my own business but I did attend a meeting about it a few months ago. As far as the different rules go...I think it depends on which inspector you get. I think some are more lenient on you than others from what different ppl have stated that do have thier own shops. They have all said that different inspectors were looking for different things. I know "whyticing" on here knows alot about this. She has here own business so maybe if you have specific questions you could try pming her! 
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