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Questions for Home Bakers

post #1 of 17
Thread Starter 
Those of you that live in a cottage food law state, do you mention on you website that you are a home based bakery, and how do you word things? Just trying to get some ideas for the best way to do things.

Also, should I register my business name with my state? Are there other things I need to operate legally?

I just want to say everyone here is always so helpful. Ya'll are awesome!

Thanks!
post #2 of 17
I am just starting out with baking at home, and I don't think I will include that on my website. There's no shame in it, I just don't think it is necessary. I know that most of the wedding cake businesses in my area are based in home kitchens and their websites make no mention of it. I registered my business name. I am not sure how much legal claim that gives me, but it couldn't hurt.
You probably need to get your kitchen inspected before you can legally operate from home.
post #3 of 17
You would have to check with some kind of authority where you are in Germany - like a health department or whatever oversees food selling there. They will know what you have to have, what you can have, and what you cannot have for your home business.

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #4 of 17
Yes, I have it right in the header of every page on my site that my business is a legal cottage food operation. I do this for two reasons: 1. I want my customers to know that I operate from home legally, and 2. I literally gave blood, sweat, and tears to be able to say that, and I'm going to sing it from the rooftops.
post #5 of 17
Quote:
Originally Posted by shanter

You would have to check with some kind of authority where you are in Germany - like a health department or whatever oversees food selling there. They will know what you have to have, what you can have, and what you cannot have for your home business.



You wouldn't have known it from this thread, but she just moved to Kansas (if it helps).
"Anyone bake from home in Kansas?": http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7310695&highlight=#7310695
post #6 of 17
Thread Starter 
Yes, I just moved to Kansas. Sorry, I wasnt here to clear that up. I need to change that on my profile. icon_smile.gif
post #7 of 17
I have a section on my website that states that I'm a CFL baker that includes my state's requirements. One of those requirements is that I have to disclose that I'm uninspected and unlicensed and I think potential customers deserve to know that upfront.
post #8 of 17
I have to be inspected to operate in my state, so it seems to me to be no different than if I operated from a commercial kitchen. I don't see anyone explaining to customers on their website that they are working out of a commercial bakery. If it's legal... it's legal. No explanations necessary IMO.
post #9 of 17
My website simply says this bakery operates under Florida's cottage food law on my contact page. If some one ask about it I explain. We have to label everything we sale Made in a cottage food operation that is not subject to Floridas food safety regulations.

here's a link for anyone who's interested
http://www.freshfromflorida.com/fs/CottageFoodAdvisoryMay%202012withFormNumber.pdf

 

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Don't aspire to make a living, aspire to make a difference.

 

 

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Don't aspire to make a living, aspire to make a difference.

 

 

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post #10 of 17
Quote:
Originally Posted by lovinspoonfull

I don't see anyone explaining to customers on their website that they are working out of a commercial bakery.


I do, on the web site for my bakery I wrote that all products are produced in a licensed and inspected commercial kitchen. In a state with a CFL this could be a competitive advantage for some customers if they are uncomfortable buying food made in an uninspected kitchen.
post #11 of 17
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by lovinspoonfull

I don't see anyone explaining to customers on their website that they are working out of a commercial bakery.


I do, on the web site for my bakery I wrote that all products are produced in a licensed and inspected commercial kitchen. In a state with a CFL this could be a competitive advantage for some customers if they are uncomfortable buying food made in an uninspected kitchen.

I should have been more specific in saying that as far as my area is concerned, I have not noticed that bakeries are shouting out that they are a commercial kitchen on their websites. I see that it could be an advantage though! Which is why I don't plan on shouting it out on my website that I operate from my home! If asked, of course I will tell. Seems that many in my area are calling themselves a boutique bakery. Clever wording for home based.
post #12 of 17
I currently dont have my cfl status on my site, but I think it's a great idea. Not that clients read the info on my site anyway, but for those who do it saves a step by explaining beforehand. As for registering my business, my business name is registered so I can have a DBA account, and I have my tax Id as well.
Slowly taking over the world with frosting.....
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Slowly taking over the world with frosting.....
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post #13 of 17
Quote:
Originally Posted by jason_kraft

Quote:
Originally Posted by lovinspoonfull

I don't see anyone explaining to customers on their website that they are working out of a commercial bakery.


I do, on the web site for my bakery I wrote that all products are produced in a licensed and inspected commercial kitchen. In a state with a CFL this could be a competitive advantage for some customers if they are uncomfortable buying food made in an uninspected kitchen.



I also have it on my website that I operate a licensed and inspected commercial kitchen .My state does not have a CFL and there are a lot of people operating illegally out of homes so I need to let customers know so they can have a choice as to what route they will go.
post #14 of 17
When I put up a website, I will be stating I am a home based baker. I will probably do a little paragraph about wha tit's like to be a home baker and what was required by the BOH. I am also going to post a cute picture of my house on the "where I am located" section. I see part of the charm of baking as the fact that it is done from home. Home-made. icon_biggrin.gif
post #15 of 17
Mine is a full commercial kitchen that happens to be in my home.

I explain the whole thing on my site. People love to see my home and see the huge bakery operation on the ground floor.

I think I have pictures of my license still on the site.

One of the first things you learn in sales is that you must believe in what you are selling. For those of you who try to hide from or skirt around your home kitchen, you obviously do not believe in your own product. If CFL is in your state, be proud of your opportunity. Eventually the customer will find out and those who didn't know up front will feel that they were lied to. Conversely, the baker who embraces CFL and shows pictures of her immaculate kitchen and surrounding area will be fully disclosing her mode of business. A brief explanation of CFL would be helpful along with a photo of a food safety class.

Another good idea is to show a picture of the home on your site on the contact page. People are always worried they may have the wrong house, but a picture of the house with the address will make that clear.

People want information. The website is the best place to get that. Be clear, and most of all, be proud of your CFL opportunity. You set the tone. Your enthousiasm will be contageous.
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