Home Cupcake Business In Mass

Business By Tiffj156 Updated 26 May 2011 , 4:44pm by ilovesprinkles

Tiffj156 Posted 19 May 2011 , 12:55pm
post #1 of 9

I'm looking at starting a home Cupcake business and am wondering what's really necessary. I'm not trying to have a huge business just make some cupcakes on the side and sell. I know "sell" is the keyword so I'm curious do I need to register as a business withthe state and IRS? Do I need to be board certified? I have a serv safe license. Can I operate under the cottage food law? Thank you!

8 replies
Lcubed82 Posted 19 May 2011 , 1:34pm
post #2 of 9

Call your local health department to find out what you need to do to be legal. Each town, county, state may have different regulations and requirements.
Good luck!

Norasmom Posted 19 May 2011 , 1:57pm
post #3 of 9

I am from MA and in the process of getting certified. Contact your town's board of health for the paperwork. I know for certain you must have these basics:
-pets not present in cooking area
-a 3-bin sink or a dishwasher with a final cycle that heats up to 160 degrees (all utensils must be rinsed, soaked, and sanitized)
-counter surface that is easily cleaned
-a powder room on floor where cakes are made with either a window or a fan
-paper towels/soap dispenser in powder room
-dish and hand soap dispenser in kitchen with paper towels
-separate room for viewing cakes (customers must not go in baking area)
-no custards or perishable items can be sold...buttercream and non-refrigerated items only
-separate shelves for your personal cooking items and those items you use for baking
-screens on all windows/doors
-a self-closing front storm door
-bleach for kitchen sink
-all employees must reside in home where baking is done

Good luck! PM me if you have any other questions about MA certification. I have done a ton of research.

elliespartycake Posted 20 May 2011 , 1:04am
post #4 of 9

I bake from my home kitchen in Massachusetts. I contacted my local health department and jumped through all of their hoops to get inspected and licensed. I also purchased insurance.EVERY town in the state is different. Some don't allow home baking businesses and some do with lots of restrictions.
But if your town does allow, go through the licensing process and get insured.
It doesn't matter if you plan to bake a lot or a little; get legal. You'll probably declare any income on your tax return, but your cakes/cupcakes are not taxable, so you do not need to collect sales tax.

Good luck.

ilovesprinkles Posted 25 May 2011 , 1:57pm
post #5 of 9

I run a licensed and insured residential kitchen out of my MA home, and just went through the licensing and inspection run-around a couple of months ago. You've already gotten excellent advice, especially when it comes to contacting your local health department. (ie: The actual inspection requirements that I had to fulfill in my town were less stringent than those norasmom is mentioning.) It's crazy how much things can vary from one town to another!

Feel free to PM me if you have any questions. The whole experience is still fresh in my mind. Good luck!

Dizzymaiden Posted 25 May 2011 , 2:15pm
post #6 of 9
Quote:
Originally Posted by Norasmom

I am from MA and in the process of getting certified. Contact your town's board of health for the paperwork. I know for certain you must have these basics:
-pets not present in cooking area
-a 3-bin sink or a dishwasher with a final cycle that heats up to 160 degrees (all utensils must be rinsed, soaked, and sanitized)
-counter surface that is easily cleaned
-a powder room on floor where cakes are made with either a window or a fan
-paper towels/soap dispenser in powder room
-dish and hand soap dispenser in kitchen with paper towels
-separate room for viewing cakes (customers must not go in baking area)
-no custards or perishable items can be sold...buttercream and non-refrigerated items only
-separate shelves for your personal cooking items and those items you use for baking
-screens on all windows/doors
-a self-closing front storm door
-bleach for kitchen sink
-all employees must reside in home where baking is done

Good luck! PM me if you have any other questions about MA certification. I have done a ton of research.




I am in MA too and this is good information. Thanks.

ilovesprinkles Posted 25 May 2011 , 3:42pm
post #7 of 9

I don't mean to hijack this thread, but do any of you have a Facebook page? I love to "Like" my fellow MA bakers!

sugarxosugar143 Posted 26 May 2011 , 1:31pm
post #8 of 9
Quote:
Originally Posted by Dizzymaiden

Quote:
Originally Posted by Norasmom

I am from MA and in the process of getting certified. Contact your town's board of health for the paperwork. I know for certain you must have these basics:
-pets not present in cooking area
-a 3-bin sink or a dishwasher with a final cycle that heats up to 160 degrees (all utensils must be rinsed, soaked, and sanitized)
-counter surface that is easily cleaned
-a powder room on floor where cakes are made with either a window or a fan
-paper towels/soap dispenser in powder room
-dish and hand soap dispenser in kitchen with paper towels
-separate room for viewing cakes (customers must not go in baking area)
-no custards or perishable items can be sold...buttercream and non-refrigerated items only
-separate shelves for your personal cooking items and those items you use for baking
-screens on all windows/doors
-a self-closing front storm door
-bleach for kitchen sink
-all employees must reside in home where baking is done

Good luck! PM me if you have any other questions about MA certification. I have done a ton of research.



same here! thank you! icon_smile.gif
I am in MA too and this is good information. Thanks.


ilovesprinkles Posted 26 May 2011 , 4:44pm
post #9 of 9

Since I typed this up for another post, I thought it would be a good idea to share it here. Every town is different, and the requirements posted by norasmom may not be exactly the same as those in your town. I am south of Boston, and I've noted my requirements vs. the ones she typed out.

Quote:
Originally Posted by norasmom

am from MA and in the process of getting certified. Contact your town's board of health for the paperwork. I know for certain you must have these basics:


<------Not necessarily. It depends on your town or city. See below for my experience.

-pets not present in cooking area -Yes.

-a 3-bin sink or a dishwasher with a final cycle that heats up to 160 degrees (all utensils must be rinsed, soaked, and sanitized) <---I have a double sink and a plastic washtub to sanitize. I also have a dishwasher. This was acceptable.

-counter surface that is easily cleaned-Yes.

-a powder room on floor where cakes are made with either a window or a fan <-----He didn't check.

-paper towels/soap dispenser in powder room <-----Had them. He didn't check.

-dish and hand soap dispenser in kitchen with paper towels-Yes!

-separate room for viewing cakes (customers must not go in baking area) <-----Huh? This is a new one to me. Her inspector must be very strict.

-no custards or perishable items can be sold...buttercream and non-refrigerated items only- Yes

-a self-closing front storm door- Didn't check.

-bleach for kitchen sink- Yes, if you are sanitizing with a bleach/water solution. Otherwise, another type of sanitizer is acceptable.

-all employees must reside in home where baking is done.-Yes.

-separate shelves for your personal cooking items and those items you use for baking- Yes. He checked in fridge but not cupboards.

-screens on all windows/doors - He checked screens on windows only.


My health inspector (who has a reputation among area restaurants for being extremely strict) was most concerned about water and fridge temp, and asked to see sanitizing test strips and food service gloves. He made sure there were no medications in the food prep area and carefully checked in cupboards and baseboards with a flashlight for signs of pests. I also made sure that my kitchen was scrupulously clean. That's it.

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