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 Breaking Bread: Selling and Packaging Food

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  • Total Posts: 4
  • Joined: 8/21/2012
  • Location: Spokane, WA
Breaking Bread: Selling and Packaging Food Tue, 08/21/12 4:19 AM (permalink)
If you’ve perfected a recipe and are known as the go-to person for your particular specialty it might be time to think about going commercial.  It’s a big decision and should be carefully thought through.  However, if you end up making a quadruple batch of your recipe to share with friends and family every time you make it, you just might have what it takes to make it work for you. Before you do so there are several factors that you should be aware of:

You will no longer be able to bake at home - food products that are for commercial sale must be produced in a commercial kitchen facility complete with all the appropriate licenses, food handler’s permits, and every other kind of certification that your local government says you need.  You’ll need to adjust your recipes to account for mass production and long distance travel.

Start small – start a buzz in your local market by selling at farmer’s markets, flea markets, and church bazaars.  Talk to the manager of one of your local grocery stores about getting your product put on their shelves.  As demand for your product grows you will be able to expand your business.

Become a niche food producer – don’t’ try to be everything to everyone.  If your specialty is sauces then you should only produce sauces.  The same goes for baked goods, jams, or anything else you can think of.

Create an eye-catching package – while it’s what’s on the inside that counts, the packaging is what is going to entice people to pick up your product and take it home.  Make sure that your design evokes emotions in your targeted audience that makes them feel like they just have to have it!  Make sure your packaging includes a label that lists the ingredients and nutritional information.

Learn more at

<message edited by jessicasmith on Fri, 08/31/12 5:12 AM>
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