Move fast and break things

There is already a massive difference between my coocking for myself and for guests. And my guest cooking wouldnt survive a health inspection. On the other hand do i know enough restutanz kitchens that are worse. So much...

I think the plan is this is a joke...

You don't want overpriced home cooked food from complete strangers on the internet?

the second one is

"Hey kids, we are eating tonight! Outbid? Oh no.... sorry kids, its starvation again."

This post is just a joke made by OP. Notice how it's posted to funny and OP hasn't commented. A single time and is just sitting back and enjoying the show.

Food with no particular assertions about safety or hygiene either.

The post had such a miserable excuse for bread in the pic.
Thank you for the nice bread pic. It looks lovely.

Only one previous owner!

They call it a cottage baker license around where I live (for baking at least). I got it in 2025 to sell some loaves and ended up having the most busy year of work so I sold zero.

Your kitchen doesn't need to be certified.

Google Cottage Food Regulations, along with your state, and you'll see the rules for cooking food for sale in your home kitchen. The rules are constantly evolving, especially during Covid, when people weren't working, and needed to make money selling at farmers markets and such. But the rules generally aren't that complicated, which is nice for a government thing, for a change.

Usually it can't be stuff with meat or dairy that has to be kept hot or cold. Baked goods like breads/ cakes/ cookies, candies, jarred stuff like jellies, etc. Basically think room temperature/shelf stable.

There are also rules about labeling, font size, specific disclaimers, etc.

Looking at this, the brownies and bread would be legal in my state, but serving hot soup, especially with meat in it, would be more of a restaurant item, and would be prohibited as a cottage food offering.

I used to own an ice cream shop, and we tapped into the Cottage Food laws a bit. We made our own caramel and fudge (oh yeah, every bit as delicious as you're thinking), and brownies and cookie dough (meh) but we didn't have a stove at the store, so we made them at home. We didn't sell them to the public, we just used them in our ice cream.

That's another issue with Cottage Foods. The cook can sell them themselves, but they can't wholesale it to someone else, and at the time, they couldn't sell it online. Again, the rules are constantly evolving, and every state is different, so YMMV. For instance, another poster mentioned getting a Cottage Food license, but that isn't necessary in my state. You could bake a bunch of brownies, and sell them at your lemonade stand in front of your house today.

In all my limited experience in the Cottage Food world, not once did any authority, food safety inspector, etc. ever ask a word about it. They have these rules, but I'm not sure who would be in charge of enforcing them, and I doubt they even know, so you're pretty much free to do whatever you want - until someone gets sick. Then you're screwed.

So stick to the rules, avoid meat, and you'll be fine.

When you ring the doorbell to pick it up, they quickly chuck it into the microwave. 🙃

It depends on the locale. People already do this a ton on Facebook.

I usually leave my sourdough to cure for 24 hours before I slice it. Improves the texture. Lets the gluten solidify.

High hydration, so letting it dry out a bit is fine.

Food trucks are regulated. And often have much more frequent inspections than regular restaurants. Sometimes even monthly inspections in some areas.

And I trust Maria selling those tamales. She would never steer me wrong.