Owning a Domestic Kitchen Bakery: Is Your Kitchen Not Right?

In April of this year, I had posted an article: Oregon: The Last Domestic Kitchen Frontier , which outlined having a bakery business in your own kitchen - which is officially termed Domestic Kitchen Bakery, here in Oregon. The article outlined the requirements of obtaining a Domestic Kitchen Bakery License, as well as some statistics and tips I have learned through my own research.

I received a reader comment left anonymously under the post:

Hi! Thanks for the great info. I used to have a very small bakery,then had to close for financial reasons. I have been really wanting to get my license for my home,but my kitchen is not enclosed. To put a door on it,would really mess up the home value. It would look horrible. I have a separate area that is two small rooms attached to the back of my house,but it takes me a world away from my kitchen,where I do all my baking! I don't know what to do. It is very discouraging.

I replied to this person, in the comments, but most people probably won't be following the comments of that particular post (especially new readers), I thought it would be something that would be of interest to all readers so I decided to post my reply in this post:

If you are serious about obtaining a Domestic Bakery license you should not worry about "baking away" from your kitchen.

The perks from having a separate space for your home business outweigh the emotional attachments you feel for your kitchen space.

One of many perks --- You will be able to reap the tax benefits of having a separate business space.

The downside to having a "Domestic Kitchen License" at home is that you can NOT use any commercial equipment, at ALL. So all appliances must be those you would normally use in a standard home kitchen.

These two rooms at the back of your house that you spoke of - are you able to add (2) 220 watt outlets - one for a standard oven , and another for a refrigerator, or upright freezer?

You can have the 220 watt outlets put in by an electrician - then to cut costs you can find used or free appliances (check your local craigslist.org free section, or post a wanted message on your local freecycle.org message board). And check salvage yards etc for old counter tops and cabinets to use as work spaces.

If you do not want your rooms plumbed with a sink, or paying a plumber or contractor would be too expensive - Check with your counties' individual regulations - You may be able to have a food grade tank filled daily with clean tap or bottled water, in the room, for you daily water usage (which you can calculate the usage based on your baking formulas, and have plenty of extra in case your formula doesn't bake off right). This water cannot become contaminated, so a water cooler stand might be a good solution.

Don't let emotional attachments get in the way of your baking - if you cannot get past this, maybe you are not yet ready to take on a domestic kitchen business in your home.

I recommend you do some research and really consider how far you are willing to be vested in this - not only as an idea but as a physical and mental and financial challenge that will really take a large percentage of your time. Just as your former commercial bakery business did.

If you are interesting in knowing more about running a Domestic Kitchen Bakery from your home - Please see this post: Oregon: The Last Domestic Kitchen Frontier

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