This summer will be my first 'go' at the market...and I could use your advice!
1. Labels: In N.C. each product must be labeled and a business address given. I bake from my certified home kitchen...and not really feeling great about my home address being issued to all these strangers. How do you handle it?
2. Packaging: North Carolina heat and humidity is not friendly to baked goods. Especially those with frosting and glazes. Any tips on packaging things like frosted brownies?
3. As my production volume will greatly expand. I'm moving items I baked in 8*8 pans into 9*13s. I'm concerned about getting an even bake. I know we use metal flower nails to help cakes bake....can that be done on other goods too? Like brownies and coffee cakes?