Thanks for the tips and encouragement. One question...I'm working on my labels....does anyone have experience with this?
I'm working on the frosting..does this look correct...
Frosting:
Cane sugar, shortening (soybean oil, fully hydrogenated cottonseed oil, partially hydrogenated cottonseed and soybean oils, mono and diglycerides, TBHQ and Citric Acid), milk, flavorings (water, propylene glycol and flavors).
Then I know my name and address have to be on the label.
Any suggestions?
I'm in Va so it might be different but if you read the fine print since you are already under the assumption you needed them. It most likely says something to the effect that if your not doing wholesale you don't need to have the nutrtional breakdown. You have to fill out a form for your "company and / or self" to be considered exempt next year around. You still need though to have a label with the ingredients listed. Make sure to make a note to advise if you use Wheat, Dairy, Soy, and any kind of Nuts in your kitchen as it covers you from anyone who may be allergic.
just my two cents.
Alicia
I have had two inspections with NC (Wake County) (becuase I moved and had to do it again) and never had to make labels. Labels are for prepackaged items only, like if you have pies sitting in a case and selling them to the general public. But made to order items, you do not need labels.
What you need is
A clean kitchen. SCRUB everything.
A clean bathroom
Covered lights
Seperate storage for bakery items, including the fridge )A seperate shelf)
NO Pets. NONE at all.
Good luck!
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