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DELILAHJS's Photo DELILAHJS Posts: 28
2/3/14 9:07 P

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Thank-you for letting everyone know we live in different parts of the states. I do know the laws around here and abide by them. I don't have to have a license, and don't care to have one. I have done several wedding cakes and it onle takes me 1 day, granted, I start about 3 a.m. and finish abour 6 p.m.,but I rely on fresh as well as looks. I was having a bad morning and got offended by what you said. I am sorry, and should have just ignored your comment.

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2/3/14 3:16 P

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whoa Delilah my nose isnt out of joint at all...I have all the business I can handle and i never EVER turn anyone in--not my job. I am just stating facts..and I dont know what bakery you dealt with but i would never go back if it was me.
I do not buy in bulk either, except from Sam's Club. I am a small, custom bakery, and I am my only employee. I claim the bakery and all income on my taxes, and as i said do it legally. It seems from your comments I may have hit a nerve...i wasnt in any way trying to upset anyone, just giving a different opinion and stating facts...most people dont even realize its illegal to bake and sell out of their home without state certification. If you are a certified home processor you ARE doing it correctly and shouldnt be defensive at all.
I bake by order only, and my baking is done within days of the order. If you decorate you know that it is a process..you bake one day, then crumb coat. Then do your base..then decorate. It takes me 3 days to properly do a wedding cake...and sometimes i am up all night decorating them, depending on the type of decorations chosen.
I do my best to help everyone...including those setting up new bakeries. Most change their minds when they understand the laws as it is very expensive to do it correctly. When I had the home processor cert they tested my counters, my water, everything in the fridge and cupboards must have a date, be repackaged once opened, there has to be a thermometer in the fridge at all times and it has to meet certain temps..I couldnt have packaged meat near butter or eggs...I was not allowed to do vegetables in anything (carrot cake was not allowed, nor was zucchini bread, etc.) and i could do nothing that needed refridgeration, such as cream chese frosting, lemon meringue pies (all pies had to be 2 crust fruit ONLY) I was so limited it just made better sense to go with the separate building.
Again, I'm very sorry that you thought i got my "nose all out of joint" i didnt. It is frustrating i will grant you that...but people deserve to know that there are laws and that small businesses are struggling because so many DONT do it legally. and i dont believe ANYONE would question someone baking for family and friends...I never mind if someone calls me for gumpaste flowers for their cake that aunt susie is doing for them, or someone gifted them but doesnt do decorations. I worked with one woman who's mom is a baker in another state, that does NOT have all the regs we have here. The venue refused to let them bring a cake in without proper certification. She came to me in tears as her mom had always wanted to do her cake. I opened up my bakery to her so mom could have that joy. Obviously were i one to be snarky that wouldnt have happened.
Hope you have a great day!


Holly
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DELILAHJS's Photo DELILAHJS Posts: 28
2/2/14 9:22 P

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Yeah, we have no overhead, just don't get a break in prices because we don't buy in bulk, we have to pay full price for all our ingredients. I said I do word of mouth, so everyone knows mine is clean before they buy it. I don't underprice, either. Mine is a little more than the stores because it it better. Maybe not better than yours, but around here, fresh doesn't happen often, my son asked a "bakery" about a cake he was interested in, they said it was made fresh that morning, you know as well as I that no 2 are exactly alike, I had a picture of that cake with the little mistake in the picture they tried to cover up at that "bakery". The same cake had a date on my picture 2 weeks before that. My cake would have molded in that amount of time. I do follow the laws, I am home based not home baker. I have checked into it for my state. I don't sell to stores, or at farmers markets, but I can sell at events/ festivals, and to friends and family. Don't get your nose all out of joint because some people are illegally selling their goods, it doesn't mean we all are...
Just my view on the issue...

SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 6,297
2/2/14 2:15 P

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Well, I would only do it legally, and... it's called free enterprise...

Carol
My Blog: natureartbyandre.blogspot.com
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (545,990)
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1/31/14 10:10 A

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I own a small bakery. It's very difficult with all the "home bakers" that have no overhead costs therefore underpricing legitimate bakeries. In NY you can get a "home processor" certification that allows you to sell to restaurants, and at farm markets and thè like. Otherwise you need state health dept certification. If, for instance, a wedding cake goes to a venue and there is a surprise inspection that day, the cake can be seized and destroyed.
For those of us that follow the laws, we have to have a separate facility, water and sewer regulations, the facility has requirements (I have to have 3 sinks--wash, rinse, disinfect) insurance, refrigeration requirements, regular health dept inspections, licensing fees, etc. it's quite discouraging when so many choose to bake out of their kitchens with no regulations,so no costs, and can sell products for such low prices when I have to figure in overhead.
I chose to go with the legal way, so I never have worries about my product being seized, and I know my water is safe, and everything is insured.
Just another view on the issue...

Holly
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SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 6,297
1/12/14 10:07 A

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I will do that. Thanks. But from everything I've learned, it won't make a difference. If you cook, unless you do the cooking in the home of the client, you have to have a "commercial" kitchen, so you could use a church, a fire station, etc. But I don't have that option. :(

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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DELILAHJS's Photo DELILAHJS Posts: 28
1/12/14 6:30 A

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I am home-based. They actually have laws different from the licenses. Look into your state site under home based laws. I'm not as much business as I am word of mouth. Last year, I barely made enough money for ingredients, my time was almost free. But I love doing it, and I don't eat it if it sells.

SAMMIESMOM13's Photo SAMMIESMOM13 Posts: 6,297
1/11/14 1:15 P

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I would love to start a business also, selling my ideas at businesses for lunches, etc. but all the restrictions of having to have a commercial kitchen to do it are just impossible. How did you manage?

Carol
My Blog: natureartbyandre.blogspot.com
My website:
www.natureartists.com/carol_andre.as
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If one is to save oneself, one must take a step, and then another... C. S. Lewis



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DELILAHJS's Photo DELILAHJS Posts: 28
1/11/14 6:48 A

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Hi! I'm new to this forum, and want to introduce myself. I fell in love with baking about 43 years ago, (I was 10). I have started my own "business" from my home. It is called "Delilah's Desserts". I bake, decorate and sell various items locally. I took cake decorating classes when my husband said my baked goods had great taste, so he wanted me to take the opportunity to make them look better. I have since taught myself to paint, and have incorporated that into my business, also. (I "paint" on cookies and cakes). I'm looking forward to reading all the posts and getting new recipes to try! Thank-ou for letting me into this forum.

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