1. We are in the process of applying for our Home Food Processor Exemption permit, here in New York. (Eventually we will be trying to convince the law makers to modify the law, but for now it will allow us to sell to wholesale only).

We are wondering about product labels? Are we required to have them, and if so to what extent?

What are the requirements? Is it just the ingredients, in order of amount usage? Is there any special requirement? Should we include that all to famous "May contain peanuts" to be safe?

almost positive you need them. here's what I found:

http://www.agmkt.state.ny.us/fs/pdfs/FSI514.pdf

in a nutshell it says you need:
Identity of Food in Package Form
Name of Manufacturer, Packer or Distributor
Place of Business
Ingredient Declaration
Net Quantity of Contents

hope that helps! =D

THANK YOU!

This is exactly what I have been looking for.

you're very welcome. it's the least I could do with all the information you've provided in recent past. =D

Happy to help!

I'm trying to think of fun labeling ideas for myself. I want to check into the craft fairs that will be coming up soon and see if I can get into them... after becoming legal though.

Good luck to you! Let me know how you make out!

I would think that the weight should be enough... These questions can all be answered by your inspector. Make a list of your questions before you call for an appointment. As a side issue, that's a large cake. What is the venue? For sales at a farmers' market or crafts fair, you may have better luck selling smaller cakes or cake slices.

For wholesale products that will be cut and sold by the restaurant/deli/caterer/etc my inspector does not require labels. Labeling is for retail sales.

Thank you! Good to know.

I won't be doing any retail at all, until we can get into a shared commercial kitchen. Farm markets are not easy to get into . . and I don't have much access to selling at them . . .

I would say (definitely ask inspector first) if you had cake weight "exclusive of decorations" that should be good.

I am in New York as well and went through the inspection process in February. I had to build a completely seperate kitchen from normal home use. I do not have any labels on my products and was not told that I needed too. It may be different when you are doing wholesale to businesses though. I have not done that yet because my county Health Department told me that is a whole different inspection to do that through the Dept of Agriculture. Good luck!

Well I was very lucky and have a very talented brother who did everything for me. My house is 4 years old so we lucked out there too. Plus, he works for Home Depot so he was able to find me a lot of clearance items. So he built everything for me. Also, this is a part time thing for me right now and I got a nice bonus at my full time job that paid for it. The hopes is that by next summer I can quit that job and just focus on the bakery. The process was definitly long with all the meetings and such. I had to get my home switch to commercial zone instead of residential so that was board meetings. As long as I don't work with anything like cheesecakes then I am okay. My 5 year plan is to hopefully have enough customer base that I can open a shop in my small town and still have enough income to survive.
Good luck! It is all worth it in the end.