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Louisiana Cottage Food Law--LA Home Bakers please read - Page 2

post #16 of 81
Just an example of a time frame:
Mississippi passed their cfl in early March and it goes into affect sometime in July

That doesn't necessarily mean Louisiana will be the same but I doubt it would be much different
post #17 of 81
Quote:
Originally Posted by ddaigle View Post

Yippee...Thanks Manddi...I wonder what the process of time is...from cradle to grave on these types of bills.    Anyone know how long we should expect to wait until it is final (if approved, that is).
It really depends on how much opposition there is and how much compromise is required. It can take between several weeks and several months to get out of committee, after which it goes into a queue for a floor vote before the entire senate. If there are too many higher priority bills ahead of it, it's possible that it may not reach the senate floor at all this year.

Depending on how your state works, once the bill passes the senate the process may also need to be repeated in the house. Once it passes the house it is sent to be signed by the governor.

It looks like the LA legislative session is pretty short (April 8th through June 6th), so if it is not passed by June 6th it will have to wait until next year. If it is passed this year it would go into effect August 1st.
post #18 of 81

The bill currently up for a vote in Oklahoma began the process Feb4 in the house. It finally made it to the Senate Mar 11 and has been sitting on the agenda waiting in queue ever since.

 

We can watch live feeds of the senate and house and it's been an experience that makes me furious! I knew politicians didn't do much, but never realized how little they really do.

 

Our worthless legislators don't convene until 1:30 every day- session usually lasts an hour while they pass resolutions to acknowledge this or that event. They took a week off for spring break, then the next week a 4 day holiday for Easter. The session ends May 31st.

 

At this rate, they'll never get to this bill and if the session ends, the bill dies.

 

 

Good luck, hope your lawmakers are a bit more motivated to actually accomplish something than ours are.
 

post #19 of 81
Thread Starter 

Well, Justme, that's depressing. I hope ours goes better/faster than Oklahoma. I am tentatively taking orders for the summer, with the understanding that it depends on the bill (ok, two orders, both from people I know, but, hey, I'd love to sell them a cake--legally). At the moment I can't even legally donate cupcakes to a fundraiser for the non-profit business where I am employed. What's next, busting up lemonade stands? tapedshut.gif

 

I thought I'd post an article for those interested in learning more that I ran across about Roxane Daigle, the author of the bill  http://povhouma.com/heres-your-second-chance-fancy/ .  

--Lynette

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--Lynette

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post #20 of 81
Thread Starter 

Oh, and I got a call this morning from a reporter for New Orleans City Business. She came across this thread and was looking for more info. I referred her to Roxane and she just posted on the Facebook page that she gave her a phone interview. Hopefully it's a positive article. I can understand where some bakeries might be against cottage bakers, but truthfully I think that a lot of cottage bakers are probably doing a good bit of the PITA work.

--Lynette

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--Lynette

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post #21 of 81

Hi ladies. My name is Roxane and my FB page is https://www.facebook.com/FANCYCAKES58?ref=tn_tnmn

I am the author of the LA Cottage Food Law Bill and the administrator for the cottage food law page on FB. I would be very happy to answer any questions at all you may have concerning the bill.

post #22 of 81

Atomic Bakes, it is a very positive article. What are your concerns??
 

post #23 of 81

the bill is pending health and welfare committee. I will most likely speak at that hearing. Once it passes there, it needs to go to Senate Committee, then Senate for voting, then house committee, then house for voting. It needs to pass each of these avenues, then on to the Governor for signing. It would become effective August 1, 2013

post #24 of 81

That's great to know Roxane.   I was wondering what the process was.     The bill appeared so general, as I read it.    Do you know what our restrictions are going to be?   $50k is also a very generous amount in sales compared to other states.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #25 of 81
Wow thanks so much for posting this I want to see where this goes! Fingers crossed it gets passed!!
post #26 of 81
Thread Starter 

Roxane--I don't have any concerns per say about the article, just saying that I hope it is a positive article. That doesn't mean that I necessarily think it won't be. She sounded genuinely interested and as she works for a paper that is about small businesses, I would expect that it would be positive. I believe that I was the first call she made because she didn't have much info at the time and I pointed her in your direction because the sum total of my knowledge and supposition is contained in this thread.

 

As you can see from the comments, we (like everyone else on your Facebook page) are interested in the details and how we will need to change to adapt to it, In my case, I delayed making cakes for the public when I found out on here that it wasn't legal--it never even occurred to me, like many others I thought "it's just cake". So while I have been practicing on friends and family I have been working out the kinks in recipes that I hope to use when the law passes. When I started reading other states' laws I tossed out the pudding mousse recipes, too perishable. I despaired of making cream cheese frosting until I read the Texas Cottage Food Law webpage and saw their tested recipes (not as good as mine, but mine hasn't been tested and likely has too high a water content for shelf stability). Until we find out the juicy details, it's hard to know what we will and will not be able to make. Maybe it will pass as is, but I'm sure even if it does that things will be added/changed at some point. I know the key now is to get it passed and iron out the kinks later. 

--Lynette

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--Lynette

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post #27 of 81
The bill that I was asked to author was 3 pages long. It addressed many many issues. After meeting with the dept if health and hospitals senator ward and attorneys condensed the bill to what SB18 is as of now. Dept of health has agreed to remain neutral in this and not oppose it. As far as the income cap, there are only ten states that have an income cap. I asked for no cap, but the senator and arty felt we should put a cap on it to assure its passage. I believe 50000 is very reasonable. As far as the contents, ingredients and such. No puddings, etc that require refrigeration. However I did not specify anything about ph and water content as other states have done. If that is in the bill then ALL recipes have to be tasted. We do not want that. Like I said, the bill I authored had many many points in it concerning labeling, Internet sales, etc etc. I have to trust that the senator and his team of attys know what they are doing. I am certain lots of these issues will be addressed in hearing which I plan to address to the committee. My goal is to get by with as few restrictions as possible. We have to start somewhere. Right? It's further along then it has ever been for the state of LA. I am doing my best to keep everyone's interest in mind and in heart as I move forward with this. I don't plan on letting any of you down. Remember, I am one of you. Lets pray this will work out to our advantage. Godspeed to all of you!!
post #28 of 81
Gosh excuse the spell check. I am on my smart phone and it is not very smart! icon_smile.gif
post #29 of 81
Thread Starter 

Personally, even if the law does not specify labeling, I will label my product with ingredients, etc. I try to eat as clean as possible and have recently had issues with eating wheat, so at the moment I am gluten free (I know, and elbow deep in cake when I'm most happy). The way I eat makes me see how frustrating it is for people with serious allergies and digestive issues with the lack of labeling some places. Many restaurants can't tell you what is in things on the menu without consulting 3 or 4 people and even then not being sure. Even without my personal eating issues, I would label just because I would want people to see that I use good old fashioned ingredients, not the chemicals at the super bakery.

 

Oh, and my birthday is August 1, so I hope it's a very happy one, indeed!

--Lynette

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--Lynette

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post #30 of 81
Roxane,
I just want to say a quick thank you (you deserve much more!) For all the hard work and effort you put into this for our entire state:

Thank you!!!
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