Hey everyone! Hoping I can get some clear cut answers here pertaining to my specific scenario. I've been crafting and iterating on my recipe for a fermented hot sauce over this past year, and have learned quickly that I cannot just bottle it myself and sell it to people as hotsauce does not fall under California's cottage food law.
I want to do things as legit as I possibly can in 2019, which means I will be filing an LLC and getting all necessary permits and licensing so I can sell my hot sauce at farmers markets and online. Ideally, as I am just starting out, I want to mitigate my risk by keeping batch sizes small so I am looking into finding a willing restaurant or church to use their kitchen after hours.
So a few key questions I am looking to have answered:
- At this stage, if I am planning on doing business in Los Angeles, California (Gardena specifically) is it best I form my LLC in California or Delaware?
- Aside form registering my LLC, what other permits or licenses do I need to obtain in order to produce and bottle my own hot sauce if I am using a restaurant's or church's kitchen?
- If I use a restaurant's or church's kitchen, what aspects of the process MUST I do in that kitchen?
- If I am fermenting my hot sauce, can I prepare the ingredients at that kitchen, and then let it ferment at my house or do I have to let it ferment at that commercial kitchen?
- If I cook and bottle the fermented hotsauce at the commercial kitchen, can I at hold my stock at my own home or do I have to find a commercial space to hold the stock?
- And finally, if I want to legally sell this product online and at farmer's markets from Los Angeles, California, do I need a food scientist to review my recipe and come up with nutritional information?
I probably have a plethora of other questions, but this should be it for now lol. Thank you so much for any responses!
I want to do things as legit as I possibly can in 2019, which means I will be filing an LLC and getting all necessary permits and licensing so I can sell my hot sauce at farmers markets and online. Ideally, as I am just starting out, I want to mitigate my risk by keeping batch sizes small so I am looking into finding a willing restaurant or church to use their kitchen after hours.
So a few key questions I am looking to have answered:
- At this stage, if I am planning on doing business in Los Angeles, California (Gardena specifically) is it best I form my LLC in California or Delaware?
- Aside form registering my LLC, what other permits or licenses do I need to obtain in order to produce and bottle my own hot sauce if I am using a restaurant's or church's kitchen?
- If I use a restaurant's or church's kitchen, what aspects of the process MUST I do in that kitchen?
- If I am fermenting my hot sauce, can I prepare the ingredients at that kitchen, and then let it ferment at my house or do I have to let it ferment at that commercial kitchen?
- If I cook and bottle the fermented hotsauce at the commercial kitchen, can I at hold my stock at my own home or do I have to find a commercial space to hold the stock?
- And finally, if I want to legally sell this product online and at farmer's markets from Los Angeles, California, do I need a food scientist to review my recipe and come up with nutritional information?
I probably have a plethora of other questions, but this should be it for now lol. Thank you so much for any responses!