Hi jessieb578! First, that is a wonderful shop! I like your use of the space, and the decor.
I see you are in NY, as I am. If I understand it correctly from my inspector, we are required to label all ingredients in our baked goods (unless you are doing work under a restaurant/catering license). So, all ingredients, including those trace preservatives have to be listed. Also, as you know, DH's yellow cake mix has Yellow No 5 or whatever it is.... called a "declared" coloring under NYS law. So, in other words, we've got to type it out on the label....even water!
I agree with the suggestions for ways to more efficiently store box mixes -- they do take up a lot of room. I think if you find it detracts from the appearance of your lovely bakery, then go right ahead and store them in a better way! And, as discussed, those individuals who want to know about ingredients because of allergy, ethical, or medical reasons, rightly should know about all ingredients. So, basically, someone who takes an interest in ingredients -- for whatever reason -- can see with one glance at a baked good label if it is from a pre-measured commecrcial product, or not. (See, I didn't write mix!). Someone who does not care other than being sort of nosy, will most likely not know what to "look" for.
Does that make sense?
Anyway -- I do scratch baking, and believe me, I find myself doing LOTS of typing for my labels. I have tried to find the simplest ingredients I can, because, after thinking it over, it seemed to reflect what I wanted to do as a business. So, for example, I was glad to find a "all natural peanut butter" that was reasonably priced, and now, I can just type (peanuts, salt) in the ingredients. But, this is just my tiny little part of the whole wonderful world of cakes...no preaching intended!
As for some of the observations about "grinding wheat" and such...well, I drive to a local farm so I can get free-range fresh eggs, and I know a local baker who does indeed grind up her own flours. So, some do...some don't. I hope we can all respect each other, and try not to "label" each other like I've got to label my cakes!
Thanks for starting a great discusion, jessieb578! I am always glad to learn the many points of view on CC.