Back in 2009, when we started the Farmers Market in St. David, the members were told that we would be able to offer baked goods for sale that were made at home, as long as they didn't require refrigeration. I started modestly and soon developed such a following of customers that I expanded to include the Farmers Market in Sierra Vista too and was even able to quit my "day" job and bake fulltime. Baking is my passion and I was living my dream of owning a bakery without having to invest in a building and a "real" business. I was able to be at home and tend to the critters and the garden while baking my bread. Then at the end of 2009, the Health Department showed up and said "We are really sorry, but there was a misunderstanding and you must utilize a commercial kitchen to sell baked goods to the public." Needless to say, I was devastated. We couldn't afford to build a commercial kitchen and it would have been logistically difficult (and costly) to rent one four days a week for my baking.
Last week at the Farmers Market, one of the girls told me that she had been told that the state had revised the rules but I should check it out myself. Monday morning, I called the local office of the Health Department and found out that it was TRUE!! The nice man emailed me the link to the state's website with all of the information. So, I went this afternoon to get my Food Handler's Certificate (I scored 100% which made it good for two years instead of one) and went online to register for the new program with the state. I should hear back with my info in less than two days.
I have a couple of pictures from early July of 2009 showing my table and my "menu." By the time they shut me down, I was offering over 30 different types of breads and rolls, including five types of rye bread, and was selling out most every week. I will have to update my labels to include my business name and an ingredient list but that will be a piece of cake! I will post an update and more pictures in the next week or two.