Pop Up Bakery

Business By CakesbyKadi Updated 23 Dec 2013 , 6:28pm by MimiFix

CakesbyKadi Posted 22 Dec 2013 , 4:32pm
post #1 of 23

How long can a pop up bakery operate and does anyone know how to find out the guidelines and rules? I have looked everywhere but for some reason can not find anything. I am in OK.

 

Backstory.

Found a building for my kitchen with plumbing already installed and ready. Just have to find equipment, and put in floor drains. The lady renting the building out has other businesses going in. She wants to do a grand opening on Feb 1st. With inspections, equipment and etc, I do not think I will be ready to fully operate by then. In OK, we can bake at home so I was thinking about operating a pop up bakery till our kitchen is up and running. But I can't find any info on it!

 

Any help would be appreciated!

22 replies
-K8memphis Posted 22 Dec 2013 , 4:45pm
post #2 of 23

i don't know miss kadi--i don't know of any specific pop up regulations--other than the ones regarding home bakeries anyhow--this looks relevant--

 

http://cottagefoods.org/laws/usa/oklahoma/

 

on the storefront--if you need floor drain$ then you still need big time plumbing--

 

in tennessee you need to submit plans to the health department, comply with zoning, be all licensed, please the fire marshall -- eventually the health department will approve the plans when all is right and then do an on site of your building--that electric and plumbing and building permits been pulled, work done and codes have all been satisfied--

 

something like that

 

you got hand sinks in work areas? and a mop sink? and his & hers bathrooms?

CakesbyKadi Posted 22 Dec 2013 , 4:51pm
post #3 of 23

A friend of mine who is opening a bakery next month is forwarding emails from the health inspector for a storefront. It has all the plumbing (except floor drains). So I am looking into all that. I just don't want to disappoint my landlord and not have anything come February. If I can bake at home, and bring it there, I can work on the kitchen as I go. =) ((Health inspector is out of the office till after the Holidays so the list she is sending me is just to give me an idea. I will be calling him asap.))

-K8memphis Posted 22 Dec 2013 , 5:18pm
post #4 of 23

this will be important for you if baking from home;

Quote:

A home food establishment that sells prepared food shall affix a 
label that contains the following information: 
 
1. The name and address of the home food establishment; 
 
2. The name of the prepared food; and 
 
3. The following statement printed in at least 10-point type in 
a color that provides a clear contrast to the background of the 
label: “Made in a home food establishment that is not licensed by 
the State Department of Health.” 

 

 

came from here:

 

http://webserver1.lsb.state.ok.us/cf_pdf/2013-14%20ENR/hB/HB1094%20ENR.PDF

 

and the last thing you need to be bothered with are the feelings of your landlord--you need to be free to open your business when it's possible to do so because more mistakes will be made with an artificial opening date--

 

i mean pay your rent and do what you can--advise her of your time table -- all you can do is your best--it's a mistake to open a business as a non-business imo

 

the floor drain is big plumbing lotsa money

 

'work on the kitchen as you go' is a very rough path to take--

 

good luck

Smckinney07 Posted 22 Dec 2013 , 7:55pm
post #5 of 23

AWhy does your landlord have any say on when you would open? That just seems crazy if your paying rent and taking care of everything else. Just read that top part again. Have you signed a lease already? Do you have ovens, racks, SS tables?

I had to buy these things slowly from auctions, etc. It's a lot to get done in such a short amount of time is all.

I would contact your local Health Inspector as soon as they get back, they had a contractor/inspector come give me estimates free. The guidelines are confusing since they are being amended constantly and since some specific rules can vary between counties.

They should give you a packet with a mock floorplan and tons of other helpful info, checklists, etc.

The only thing I warn about with the Popup stand is something that might not apply to you, just something to consider-in my state if selling baked goods made from home (along with labeling and the restrictions via the cottage law) you can only distribute at designated areas like Farmers Markets. You need a special liscence to sell to rest and any other direct sales (from home). Also, you probably need your Food Safety Cert if nothing else.

Good luck! Looking forward to hearing updates

MimiFix Posted 22 Dec 2013 , 10:28pm
post #6 of 23
Quote:
Originally Posted by CakesbyKadi 
 

How long can a pop up bakery operate and does anyone know how to find out the guidelines and rules?

 

The term "pop-up" is used to denote a food establishment that works outside the legal boundaries of traditional businesses.

-K8memphis Posted 22 Dec 2013 , 10:36pm
post #7 of 23

Quote:

Originally Posted by MimiFix 
 
Quote:
Originally Posted by CakesbyKadi 
 

How long can a pop up bakery operate and does anyone know how to find out the guidelines and rules?

 

The term "pop-up" is used to denote a food establishment that works outside the legal boundaries of traditional businesses.

 

 

sometimes but not always--there's both kinds--legal pop ups operate outside traditional boundaries in that they are temporary and quickly disappear and i don't think op has the resources to do both a storefront and a pop up

MimiFix Posted 22 Dec 2013 , 10:43pm
post #8 of 23
Kate, where I live the term pop-up is only used in relationship to businesses that "pop-up" fast and disappear fast. That way they can stay ahead of the laws that regulate health and tax issues.
-K8memphis Posted 22 Dec 2013 , 10:47pm
post #9 of 23

yeah for sure i getcha--

enga Posted 23 Dec 2013 , 1:07am
post #12 of 23

Quote:


LOL, I get where you're coming from MimiFix, my idea of pop up bakeries comes from the fact that the bakery I used to work at would have them in the malls or at special venues, winter festivals and such for a week or two as a way to advertise. I was just trying to give the OP a few ideas on pop up bakeries as a business.

MimiFix Posted 23 Dec 2013 , 2:53am
post #13 of 23

Enga, I see a huge difference between an existing business looking at ways to increase revenue, and the young upstarts who take this route as a way of circumventing laws. 

Norasmom Posted 23 Dec 2013 , 2:54am
post #14 of 23

http://www.whiskboston.com

 

Boston's idea of a pop-up!

enga Posted 23 Dec 2013 , 4:34am
post #15 of 23

Quote:

Originally Posted by MimiFix 
 

Enga, I see a huge difference between an existing business looking at ways to increase revenue, and the young upstarts who take this route as a way of circumventing laws. 


Are you saying in general or are you talking about the OP?

AZCouture Posted 23 Dec 2013 , 4:42am
post #16 of 23

A

Original message sent by MimiFix

Well around here, some new undercutter "pops up" once a week, and goes full bore slinging cakes left and right for $20, and "pops away" leaving people to frantically post things like "my baker cancelled on me, haaaaallp!"

Not the same thing? Oh. :D

scrumdiddlycakes Posted 23 Dec 2013 , 5:21am
post #17 of 23

I like pop ups, the proper ones, I've had some amazing food and lots of fun at them. Around here they have strict legal guidelines and permits needed, etc.

What OP is explaining is not a pop-up at all though.

 

At least in my county you are allowed to bake from a licensed home kitchen and sell from another location. As long as you are the one selling, you are selling directly to the consumer and you have a business license for that county/city.

The rules are different everywhere though, I'd wait to talk to the health dude, you will get a lot of conflicting and confusing information here.

enga Posted 23 Dec 2013 , 5:48am
post #18 of 23
Quote:
Originally Posted by CakesbyKadi 
 

How long can a pop up bakery operate and does anyone know how to find out the guidelines and rules? I have looked everywhere but for some reason can not find anything. I am in OK.

 

Backstory.

Found a building for my kitchen with plumbing already installed and ready. Just have to find equipment, and put in floor drains. The lady renting the building out has other businesses going in. She wants to do a grand opening on Feb 1st. With inspections, equipment and etc, I do not think I will be ready to fully operate by then. In OK, we can bake at home so I was thinking about operating a pop up bakery till our kitchen is up and running. But I can't find any info on it!

 

Any help would be appreciated!


CakesbyKadi I understand your frustration. I looked up How to start a bakery in OK and all the main information comes up Error 404. It seems like there is a lot of red tape going on in OK since the law for home bakers was passed November 1st, this could have something to do with it.

 

In my  home state we don't have a cottage food law, so I rented a commercial kitchen. Maybe you could look around for someone renting one then you wouldn't have to worry about floor plans, equipment, etc. You can also look for incubator kitchens in your area. As you said, you don't think you will be ready by February 1st. And you have so much to try to accomplish before that target date. Listen to your gut on this one. Remember you do have the cottage laws in your favor to do it from home.

 

I did find a lot of information on starting a small business. I will post it if you are interested.

 

Good Luck with what ever direction you decide to take.

CakesbyKadi Posted 23 Dec 2013 , 5:49am
post #19 of 23

Quote:

Originally Posted by Smckinney07 

Why does your landlord have any say on when you would open? That just seems crazy if your paying rent and taking care of everything else. Just read that top part again. Have you signed a lease already? Do you have ovens, racks, SS tables?

I had to buy these things slowly from auctions, etc. It's a lot to get done in such a short amount of time is all.

I would contact your local Health Inspector as soon as they get back, they had a contractor/inspector come give me estimates free. The guidelines are confusing since they are being amended constantly and since some specific rules can vary between counties.

They should give you a packet with a mock floorplan and tons of other helpful info, checklists, etc.

The only thing I warn about with the Popup stand is something that might not apply to you, just something to consider-in my state if selling baked goods made from home (along with labeling and the restrictions via the cottage law) you can only distribute at designated areas like Farmers Markets. You need a special liscence to sell to rest and any other direct sales (from home). Also, you probably need your Food Safety Cert if nothing else.

Good luck! Looking forward to hearing updates

Thanks for your reply! She has a booth in the shop she s renting. She is renting a room to me. She is opening the main building, but told me to take my time with the bakery. Cottage laws are legal in Oklahoma. But I should definitely look into where I can sell. Thanks! (And I have a food handlers license, though it isn't required for home bakery, I like being able to tell my customers I have it.)

enga Posted 23 Dec 2013 , 5:54am
post #20 of 23

Sorry, I just saw your new post.

CakesbyKadi Posted 23 Dec 2013 , 6:00am
post #21 of 23

Quote:

Originally Posted by MimiFix 
 

Enga, I see a huge difference between an existing business looking at ways to increase revenue, and the young upstarts who take this route as a way of circumventing laws.

That's not what I'm doing at all. A "pop up bakery" is a seasonal, temporary establishment. I want to use one until my kitchen is ready. I have been in business for a year and would never leave a customer hanging. Lol

enga Posted 23 Dec 2013 , 6:16am
post #22 of 23

Quote:

Originally Posted by Norasmom 
 

http://www.whiskboston.com

 

Boston's idea of a pop-up!

I read their "about" page, what a wonderful concept!

MimiFix Posted 23 Dec 2013 , 6:28pm
post #23 of 23
Quote:
Originally Posted by AZCouture 

Well around here, some new undercutter "pops up" once a week, and goes full bore slinging cakes left and right for $20, and "pops away" leaving people to frantically post things like "my baker cancelled on me, haaaaallp!"

Not the same thing? Oh. icon_biggrin.gif

 

My favorite emoticon replies, "Cute!"  :wink: 

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