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  • From: "Creation Farm" <creationsoap AT boone.net>
  • To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] FW: commercial kitchen
  • Date: Sun, 12 Mar 2006 16:35:28 -0500





I sure wish it could be that easy here. The main requirements boil down to
being able to show you have the means and the knowledge for proper
sanitation and processing. The bureuacracy has mushroomed to an extreme to
that end.


-----Original Message-----
From: Sue Wells [mailto:quiltingsue AT earthlink.net]
Sent: Sunday, March 12, 2006 4:31 PM
To: creationsoap AT boone.net; 'Market Farming'
Subject: RE: [Market-farming] commercial kitchen

I am in Vermont.
I was just curious what a commercial kitchen was like, what it consisted of.
I bake herb breads and sell these at Farmers Markets. I also sell jellies
and pickles. Vermont allows this and I just have to label things well. I am
very careful and I process everything correctly.

I did sell my breads and canning things at Applefest last year, along with a
few other Farmer Market vendors. The health Dept came and questioned me
about my bread, but that was all. I had no problems.

Sue Wells











  • [Market-farming] FW: commercial kitchen, Creation Farm, 03/12/2006

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