Complete practical guide
The home baking book that starts with the chocolate nobody checked
37 chapters and 68 printable worksheets on selling food you made at home - permission, allergens, labels and records, and delivering what was actually ordered.
Look inside — read the first chapter freeOne payment, USD. Yours permanently — no subscription.
What this guide is
Most guides to home baking are about recipes. This one is about the things that actually end home food businesses: a product you were never permitted to sell, an allergen hiding in an ingredient you have used for years, a kitchen with no records in it when somebody asks which batch, and an order quietly changed without telling anybody. It states no law, no cottage food rule, and no food safety figure - deliberately, because those depend entirely on where you live - and teaches the verification habit instead. Four rules, a standing refusal list, a failure ladder, a nine-step recall process, and the arithmetic showing that ingredients are about seven per cent of what an order really costs you.
What you get out of it
Specifics, not promises.
- Four rules covering what actually ends home food businesses: permission, allergens, records, and delivering what was ordered
- The allergen discipline split properly in two - declaring from ingredient labels, and designing cross-contact out of a kitchen you also live in
- A batch record that takes sixty seconds and answers the one question you will eventually be asked: which batch, and who else got it
- A per-product permission register, because a product may be permitted direct and not by post, to a person and not to a shop
- The full cost arithmetic: ingredients at seven per cent of the floor, decorating at a quarter of the hours, and a third of the work before any baking starts
- A nine-step recall process, and a chapter that handles an illness report completely differently from a complaint
- 148 AI prompts with their safety constraints written in - and a plain statement of the four things AI must never be asked in this trade
Ideal for
Beginners who can already bake and have never run a food business, and working home bakers who have never established what they are permitted to sell, have never read the 'may contain' line on an ingredient they use constantly, or keep no records at all.
- Anyone starting a cottage food or home baking business.
- Working home bakers who have never established what they are permitted to sell, never read the 'may contain' line on an ingredient they use every week, or keep no records at all.
What's inside
Format
- Digital download, delivered instantly after payment
- Formatted for letter paper — read on screen or print it
- Yours permanently, re-downloadable from your library any time
- Licensed for use in your own business
By the end you can
A reader finishes with a written permission position per product and channel, an ingredient specification record built from photographed labels, a per-product allergen declaration, a kitchen separation plan, an established shelf life, a written label, a working batch record, a standing refusal list, a measured cost floor and minimum, and a thirty-day, ninety-day, and one-year plan.
A complete working system for selling food made in your own kitchen - built on four rules covering permission, allergens and cross-contact, labelling and records, and delivering what was actually ordered.
Instant download · One payment · Keep it forever
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