anyone sell their own homemade baked goods/deli items?

[RanToTheHills]

if so, any tips? Have you had to go thro envrironmtal checks? Who do you sell to - local shops/farmers markets etc?
What mark up do you add on yr goods? TIA!

all I know is my friend looked into it and found she would have to make huge changes to her kitchen inorder to comly with health and safety standards so she gave up.

Sorry - hope someone more psoitive comes along soon...

oh dear, but thanks. Had wondered about that.

just remembered dp has a friend who has started a vegettartian melas business - will ask him when he gets home.

Not quite on the same level but my Mum makes and sells cakes at the local WI Market (now re-branded as a Country Market) .

AFAIK she only had to have her Basic Food Hygiene Certificate).

Maybe its to do with whether its your business/main income/quantities produced?

thanks, that was initially the sort of level i wanted to be working at ie v much part-time. maybe there's hope hten, though no WI markets round here.

I looked at this a couple of years ago. The Env Health thing put me off - I would have needed 2 fridges and we had just had our kitchen done...but check with your council as it might vary with quantites/what you are cooking.

For pricing I have heard the following formula recommended - the cost of the ingredients x 3 - to cover your time/electricity etc and then give you a profit. HTH

Do pop into the environmental health office and check out what regulations you will have to meet, they are not all scary. I found them very helpful and when they came out to my house when I was selling confectionery they didn't even go near my kitchen ( was only pick and mix though and bagging sweets), you will also have to check with the trading standards with regards to lableing. Insurance is essential and include public liability.

As soon as you start selling your products you have to be comply with lots of regs.

Another option may be to find a cafe that sells home baking and cook in their kitchen for them. Baking takes up lots of space and all the ovens so you could go in early and do all the baking for them, perhaps making quantities for other places too. Might be an appealing option to a cafe owner if put thenthe right way.

thanks for the advice. Shall mull it all over.