08/02/2026
Here are some FAQ's I get asked. and what makes me different?
Q: Are you a licensed home bakery? A: Yes! I am a Licensed Home Bakery in Ohio, which means my kitchen meets state requirements and I am legally allowed to make and sell certain foods that require refrigeration or special handling.
Q: Do you have formal food safety training? A: Absolutely. I hold an Ohio Level 2 Certificate in Food Protection, which is the same certification required for restaurant managers. It covers foodborne illness prevention, safe handling, temperature control, sanitation, and proper storage. This training ensures that everything I make is prepared safely and correctly.
Q: What does “licensed home bakery” mean? It means: • My kitchen is inspected and approved by the state • I follow strict food safety rules • I can legally sell items that must be kept cold • Every product is labeled with ingredients and allergens • I meet Ohio’s requirements for safe preparation, storage, and sale • I have to reapply for a license every year.
Q: What’s the difference between a home bakery and cottage food? Ohio has two categories:
Cottage Food (unlicensed) - People under cottage food laws can sell shelf stable items like: • Cookies • Breads • Brownies • Dry mixes • Some fruit pies
They cannot sell anything requiring refrigeration.
Licensed Home Bakery (me!) - I can legally sell items cottage food sellers cannot, including: • Cheesecake • Cream pies • Custard based items • Cream cheese frostings • Anything that must be kept cold
These foods can make people sick if not handled correctly — that’s why only licensed bakers can sell them. Also, each year, a well water tested for Total Coliform (TC) is required and the report has to be sent to the Department of Agriculture before the license is renewed.
Q: Why does this matter? A: Because food safety is important to me and it should be to you.
