Creating My Cookie Space

If you're planning to sell the cookies you produce in the space, some things like flooring, sinks, refrigerators, types of ovens and corresponding ventilation requirements may be dictated by your local Department of Health. Mine were. I had to have a three-basin sink with one dedicated to sanitizing, flooring that was seamless even at the corners, commercial-grade refrigerators that were held at or below 40F (which is lower than most home fridges), and full-blown ventilation and fire suppression systems above the ovens. A good place to start with equipment requirements is with your local Department of Health. I'd also go to a wholesale equipment supplier if you're seeking commercial-grade equipment; they can sometimes provide you great prices and advice. Also, search the paper for auctions. When restaurants go out of business, their equipment is often auctioned off at fire-sale prices.

Thanks!!! for the information . I will do the research and follow accordingly. 

Nancy,

What an exciting undertaking!  I built a commercial kitchen in my basement. Our space has been approved by the City and by the County Health Inspector.

I made a short video tour of my bakery and posted it on my Facebook page.  You may find it helpful.

My Facebook page is: https://www.facebook.com/PoppyAndSweetpeasCookies

My Webpage is http://www.poppyandsweetpeascookies.com/

I hope this helps as you plan and dream!

Poppy

Congratulations Nancy!  I am envious, jealous and  soooo happy for you.  I wish you well and prosperous!  Julia and Poppy gave great comments/advise.

Poppy, can you send the direct link to the video? These links just go to your home pages. I'm sure the video would be great for everyone to see (I know, I'd love to see it), but I'm having a hard time locating it. Thanks!

https://www.facebook.com/Poppy.../?type=2&theater

Good look!

Thanks, Poppy! It looks great! 

Sounds cool, please post pictures of your finished space, would love to see it!

And I'd like to point out something which I find very important, especially if you plan to give classes - don't forget that people have different heights and need different heights for working, too!

I am tiny, only 5 feet, and I took a course in February where they had the most inapropriate work space. The tables were too low to work standing, way too high to work sitting. The chairs they provided were not height adjustable, when sitting I couldn rest my feet on the floor but had to dangle them, nor did the chair itself had any kind of foot rest. After 3 hours my back hurt like hell from the constant unnatural position I had to take. There were 8 people in the class, and three of them were around my height and had the same problem. That really can take the joy out of a class, and makes you consider twice if you would book one again.

So my suggestion: either the tables or the chairs need to be adjustable. Best would be both, or offer different options for working space, such as tables, counters, or even trays to be rested on ones knees

So exciting!  Have fun creating your special space.  My advice would be to make a space that makes you feel happy!  After working in a commercial kitchen at the start of my business I knew I wanted to go with something that felt more like home.  We built a house and took the garage space to be dedicated to being the bake shop where baking as well as lessons, tastings and fund-raising events can take place.  

https://www.facebook.com/ameliasdessertcafe

Thanks Poppy! Loved your video! It is really good to look at spaces already prepared an functional 

Thanks Amy. What a cute setting for a tasting! you have a great space thanks for sharing

Hi Laegwen:

thanks for your suggestion. Never occurred to me to consider adjustable chairs and to have foot rest. I will take that into consideration when getting chairs and tables.