Comments on: Make Extra Money Selling Baked Goods

By: Nicki

Nicki — Wed, 07 Dec 2011 00:46:48 +0000

Susan, Here’s what I can remember:

Temperature of refrigerator (41 degrees). They want you to have a thermometer inside to monitor it.
Ability to keep pets out of kitchen
Sanitizing procedures – does your dishwasher have a sanitizing function, if not then what do you do?
They also inspect the nearest bathroom and make sure there is a sink with hot water in the bathroom.

Those were the main questions. Hope that helps!

By: Susan Milioto

Susan Milioto — Tue, 06 Dec 2011 18:41:06 +0000

Hi I was wondering what kind of questions were asked at your home inspection. I just got the call that my license was approved and an inspection needed to be scheduled and I’m excited and nervous – any help is appreciated!

By: Deb

Deb — Thu, 06 Oct 2011 18:11:15 +0000

Can I make the product in a homestead kitchen in New Hampshire and sell at the market downtown Boston?

By: Frances

Frances — Wed, 10 Aug 2011 18:50:03 +0000

Leslie, I was wondering what else your friend went through with the taxes, putting a name to her baked goods, etc. This is where I’m slightly confused. And if selling to a local shop/ restaurant what would you show as proof for a license?

Thank you!

By: debbie

debbie — Tue, 29 Mar 2011 01:47:28 +0000

Nicki ,
Did your kithchen need two seperate entrances with no attachment to dinning and living room. with and a seperate refrigerator for your business, with no pets inside or out. How did you set that up.

By: Nicki

Nicki — Thu, 27 Jan 2011 12:58:00 +0000

Hi Beth,
The rules may have changed, but I did all of my business baking right out of my home kitchen and that’s the one she inspected. I hope everything works out for you!

By: Beth

Beth — Wed, 26 Jan 2011 18:20:28 +0000

In step 3 of your post you state that you got a license and an inspector came to your home to inspect your kitchen. You passed the inspection just fine, but my question is what kitchen did the inspector look at? Your regular, residential kitchen where you make meals for your family in addition to your homestead baking? All the current DHHS website seems to say that you need to install a “commercial” kitchen (even if it is in your home) in order to be applicable for the Level 1 Homestead License. After much reading of the state website, it still isn’t clear what kind of kitchen I will need for my purposes — simple baking for sale at a local farmers market. Thanks for sharing your experience!

By: Nicki

Nicki — Mon, 24 Jan 2011 02:24:53 +0000

Sheila,
At the time I was doing it – almost 3 years ago – It cost me $5 per week. I still would have considered it worth my time if it cost $10-15.

By: Sheila

Sheila — Mon, 24 Jan 2011 00:06:13 +0000

You didn’t mention any fee for selling at the farmer’s market. Was that space free?

By: Nicki

Nicki — Mon, 15 Nov 2010 00:06:48 +0000

That’s a great question, Carol. As far as I know, you can use whatever recipe you want. Of course, I would stay away from anything that appears copyrighted. If you’re in the USA, then I’m sure the FDA has some guidelines.