How would I go about finding out if I cold use a mobile home or even a fancied up shed for my bakery? In the future, I want to open my own shop.....so was wondering. There is a lady here who uses a shed that has had a floor put in, counters, the whole nine yards and she sells sno cones, not the same as cakes. Does anyone know if this would work?
I have often wondered the same thing. You see those people at the county fair selling everything out of a dirty trailer..........how does that happen? Some of them are cooking the food, some aren't. Does anybody have an answer?
Since different States, even different Counties within a state have different rules, I would suggest you contact your local health department and see what the rules are for your home based business......
You need to contact your local health inspector. One thing I've found out about Texas is that there are state rules and there are county/city rules. I'm in a rural location, and not in a county of one of the big cities. When I called our local department and told them my plans of a shop that was bake to order only with no real visitors except for the occasional sampling, they said they would regulate me as a mobile kitchen instead of a "true" bakery. I still have to have the separate kitchen and the whole nine yards of a triple compartment sink, the fancy grease trap, separate hand wash sink, and to make sure any counters were seamless. The upside is that I don't have to have professional baking or storage equipment. The regulations for those who live in cities is much tougher though. In fact I think you can google for the rules for the Dallas area and they are very tough. So, I'll repeat myself... you really need you contact your local health inspector. Good Luck.