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Raise Some Dough

Talking about opportunities for those who would love to make money from their kitchen. Many states are adding Cottage Food Laws to the books, making it legal to start your business in your own home kitchen. Lets brainstorm what this can mean to you if you would love to make money baking.

Website: http://doughraisingmom.com
Location: cyberspace
Members: 30
Latest Activity: on Monday

Watch this video to see the new possibilities opening up for those wanting to make money baking.

Discussion Forum

Fabulous resources for food bloggers

Started by Melissa AuClair. Last reply by Bartholomew Joel Gommesen Mar 28. 1 Reply

Hello All!I found this post by Recipe Girl, Lori Lange.  She was super generous in sharing more than 150 links on what has helped her in building her food blog.It can be a bit intimidating.   I just…Continue

Different licenses

Started by Jeremy Obermeyer. Last reply by Bartholomew Joel Gommesen Mar 28. 1 Reply

I asked a local restaurant owner about renting his kitchen in order to make and sell products that are made from produce in my garden.  His response was that he was not sure his license would cover…Continue

Is anyone seeing an increase in business during the holidays?

Started by Melissa AuClair Nov 26, 2012. 0 Replies

I'm thinking of dabbling in cookie making.  I always thought it would be a dream job that would remain landed...but with some encouragement from multiple people, I'm thinking of trying out a few…Continue

Are you serious about actually starting a baking business?

Started by Grace Becker. Last reply by Grace Becker Sep 12, 2012. 6 Replies

I know the feeling of being intimidated by all the scary paperwork involved with starting a business. A lot of you are testing the waters, to see if there is a demand, and that is smart. You are…Continue

Dough Raising Mom

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Comment by Karen M. Bryant on December 26, 2012 at 10:34am

I was pushed by a friend of mine to put together a flyer advertising my holiday baked goods and send the flyer to everyone on my contact list to get my baking passion off the ground.  Everything she said made since but I knew it wasn't as easy as just putting together a flyer and sending it out.  I had to convince myself that this was something i could really do.  The biggest hurdle is my self confidence.  Anyway...

I listed all the items that I would offer for the holidays.  Then I needed to price the items out.  That meant doing a lot of mathematics to come up with the prices.  I literally spent a days pricing ingredients and then pricing out the recipes. Once the items was priced out, I added the prices to my flyer.  Because it took me a while to get this all together i was only able to get a couple orders.  It was not a problem though. 

I ended up making 6 cranberry orange loaf breads, 4 chicken pot pies, 1 cinnamon streudel coffee cake and 1 assorted Christmas cookie tin.  I am not sure what my exact profit is but I received a total of $200.

I realize that if I am going to do this again next year, I will start right after Halloween for both Thanksgiving and Christmas.  I will also need to take some time off from my full time job just to bake.  I ended up baking every evening after work until about 10 or 11pm and cleaning up the kitchen.  I was pretty methodical but it still was a lot of work.  I was pretty exhausted by the time I delivered all the baked goods.  It was fun to do.  I am anxious to see where this goes.  I did learn a lot doing this.  I would be wonderful if this could really take off as a full time adventure for me...

Comment by Marvia Davidson on December 6, 2012 at 11:53pm

Glad I found this group as i love to bake.  I have been considering selling baked good for a while, but haven't really researched how to do that in Texas.  Here's to happy baking and doing more with the skills I love to use.

Comment by Sheryl Buckner on June 4, 2012 at 6:43pm

Grace, Thanks for the Welcome! I am more of a writer and publice speaker than a baker at this point, but one of my passions is to own a food truck. I do love to cook and bake, I just don't do a lot of that these days. I have worked in the food service industry quite a bit during my career and love the crazy life. I was intrigued by your group and want to learn more. Maybe being a part of your group will inspire me to do more. Thanks again!


Group Leader
Comment by Karen Wortman on May 31, 2012 at 1:34pm

Initeresting development in the State of Tennessee was announced today.  To sell breads, jams & jellies at Farmer's market, craft shows, or from your home, you no longer have to be licensed and inspected by the USDA.  If you want to sell to retailers, resturants, or such, you still have to go through the process.  I have mixed emotions about this.  I worked so hard to get my Domestic Kitchen licensed and now anyone can sell breads at the market.  On the other hand, the less the government is in my life, the better.  :>)  I will maintance my inspected license since I do want to sell at retails and to Chefs.  I thought you all might fine it interesting. 


Group Leader
Comment by Grace Becker on May 30, 2012 at 10:50pm

Sheryl,

Welcome to the group. We would love to get to know you, so please feel free to introduce yourself and tell us a little bit about yourself. Please feel free to jump in and comment on any discussion, or start one yourself. This group is here to help each other, and everyone's input is so helpful. Thanks for joining the group.


Group Leader
Comment by Grace Becker on May 17, 2012 at 5:40am

Vanessa,

Welcome to the group. Your cakes are beautiful! Please feel free to tell us about yourself, and jump in with questions and answers any time. We can all learn a lot along the way from each other. Thanks for joining us.


Group Leader
Comment by Grace Becker on May 15, 2012 at 4:37pm

Although I have had a commercial kitchen for a long time, when I was in high production mode I simply worked all night. I am lucky that I don't require a lot of sleep. I admit that I don't do that for long periods of time, but can pull it off once a week or so.

Comment by Kathy Leicester on May 15, 2012 at 11:42am

Thanks, Karen,

     I make bread now to share at work--my colleagues are my "beta tasters." I've used your scheme on those weekends I've wanted to make as much as possible. Nice to know I'm not alone in my methods - reassuring.


Group Leader
Comment by Karen Wortman on May 15, 2012 at 11:05am

Kathy,

  I just use my home kitchen as well.  I start baking on Thursday and do an assembly-line type of set up.  Make dough, let it rise, make more dough, back to the first dough, knead, shape, let it rise, back to 2nd dough, repeat.  I keep going until I have what I want for the 1st day.  Then, on Friday, I do another type of bread.  I also do foccacia bread which is easy, breadsticks which are easy, and muffins which are super easy......

Comment by Kathy Leicester on May 15, 2012 at 10:49am

My question is how do I create enough bread to offer at a Farmer's Market? I've got my home oven, but that's all, right now.

I'd take no bread home, either, but that would only mean I've got maybe six or seven fresh loaves to sell....

How do I prepare volume? Help, please!

 
 
 

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