Hey all, First post here! Looking for some bright ideas

Rebuilding this old boat house that seems to be on its last limbs. I've attached a number of photos.

There are some giant concrete blocks for foundation. A couple pieces are sinking in.

We are hoping to use the same existing blocks, straighten the sunken ones.

Salavge any wood if possible and reuse it.

We have power run to the structure

Would like to make it a parking space for a watercraft with a garage door along the lakeside. Entry door

Hoping to find some inspiration

Hey all, First post here! Looking for some bright ideas

Rebuilding this old boat house that seems to be on its last limbs. I've attached a number of photos.

There are some giant concrete blocks for foundation. A couple pieces are sinking in.

We are hoping to use the same existing blocks, straighten the sunken ones.

Salavge any wood if possible and reuse it.

We have power run to the structure

Would like to make it a parking space for a watercraft with a garage door along the lakeside. Entry door

Hoping to find some inspiration

Hey everyone. As the title mentions, I have a question on quantity for sale.

I'd like to start up a cottage bakery and I have a set list of about 4 or 5 items I'd like to sell.

While some of the items can sit for a while, I do want to make some bread and rolls which have a shelf life of about a week before needing to be frozen. Rolls and cookies eventually go stale, what are my best ways to prevent this? I can make the smaller items in bulk the day before, or even get up early and fresh bake, but having enough bread seems to be an issue.

I can only make 2 loaves at a time due to only having 2 pans. I'd like to buy more, but I'd want to see if it takes off before investing in equipment.

To my fellow bakers. How do you all produce enough bread for sale? Do you bake, cool, and freeze? How many loaves do you find adequate for sale?

TYIA

Hi reddit community - I’m Rishi and I founded a software company aimed at helping bakers start and grow their food business using a pre-order model. We’ve been around for about 3 years and have grown our community to over a thousand chefs ranging from bakers selling sourdough from home to big businesses like Pop Up Bagels (NYC) and Butter and Crumble (SF).

I spend literally all day talking to bakers that run their own businesses so I have an inside look at how a lot of chefs are running a successful business. The best part of my day is being able to share the insights I learn with the bakers I talk to, and one of our customers recommended that I open up myself and my knowledge to bakers outside of our Hotplate community.

So here I am! If there’s anything I can answer with my unique perspective, reply to this thread and I’ll check back regularly to answer. Some things I can help with:

• Building menus and picking the right items
• Converting your business to a pre-order model
• Optimizing farmers markets
• Integrating different softwares into your workflow
• How successful businesses run social media/email marketing
• General insights into small food biz

xoxo, Rishi

I’m currently building my menu for my micro bakery.. and I noticed some of my recipes wouldn’t be approved due to cream cheese. According to California cottage food laws it can’t be used and neither can dairy.. which I understand has to do with shelf life/refrigeration requirements/water activity.. I found recipes with cream cheese and water activity under 88.. and was wondering if I could use those recipes and just show them the recipe to prove it’s stable? Or because cream cheese is involved is it just an automatic no?

I currently sell bagels at the local farmers market under cottage food law in Michigan. I have a solid customer base and I want to continue to selling them once a week after the market season. Customers would pickup bagels at my house between a certain time. I am wondering if anyone has had any experience with customers going to your property. I think it's creepy but another other option is to deliver it to them myself once a week. Any suggestions on this transaction would help.

I just wanted to share my latest pendant with everyone.🌲✨

Made from an absolutely gorgeous piece of deep blue labradorite and a tiny Herkimer diamond tucked in the tree. Woven up in polished antiqued copper wire.

I hope you like her! 🖤

I’m seeking to start a home baking business. However, I do happen to see lots of restrictions with the law. I need clarity if whether or not a website can be created for the business? If I can operate a business and take payments as debit or credit cards? And most importantly is Tres Leches cake an allowed item to sale?

Hi! We have our inspection this coming Friday with LA County for our Class B Cottage Food License - anyone have any tips or things to look out for in advance? We’ve been over the checklist a dozen times and maybe we’re overthinking this but wanted to see if folks had any tips…

I have a question! Would I be able to display my macarons like this and have customers pick their macarons? From there I would place them into a bag that has the proper food label.

This is actually almost bringing me to a dead stop in pursuing a home bakery. My dogs shed. I’m cleaning more these days just out of pure precaution. Aside from deep cleaning, anyone have any tips or suggestions on how to get by? I’m so afraid this is a deal breaker. The hope is to have a store front one day but for now it has to be out of my home.