Home-based businesses are a good beginning

I enjoyed the article by Diane Galambos about Hamilton’s underground economy and Madam Bonbon. Sara is doing beautiful chocolate work with creative flavour combinations.

Starting out in your home can be a fantastic way to incubate a small business. It’s a chance to develop your recipes, hone your skills, build your customer base and see if this industry is really right for you before making the leap to bricks and mortar.

The one part of the article I do not agree with is the quote from Cassis where he says “the pot is big enough that we can all share it.” It’s not about sharing a pot of customers … it’s about following the laws and bylaws from all levels of government. It’s about having a level playing field for all of the food-based businesses. On the financial side of things, this includes collecting and remitting HST, submitting WSIB payments, liability insurance, paying for the annual licence renewals and health inspections — not to mention the added cost of having a bricks and mortar location. On the consumer safety side, it is all about making sure the customer knows the food was made in a licensed and inspected facility and that it is packaged with the info needed for the customer to make an informed choice.

Yes, starting a small home-based food business the legal way can be more expensive, more time consuming and — admittedly — very frustrating. But in the long run, the business owner can be confident that they are able to offer up their passion and creativity to the consumer and do so in a way that protects both themselves and their customers.

Lori Eisenberger, owner/chocolatier, Dundas