More ‘cottage’ cooks turning culinary passions into cash
Angie Mercado’s favorite television shows are competitions on the Food Network that show master bakers armed with spatulas going to war in creating elaborate cakes.
“I absolutely love to bake,” said Mercado, 43, sitting in her kitchen surrounded by frosting, sugar and flour containers. “It’s my passion.”
Now, the Winter Springs mother of two is among a growing number of people who are parlaying their talents and fondness for making decorative desserts and specialty foods into cash.
This week, Mercado launched her home business “Sugar Galore” in which she designs, bakes and creates specialty cakes and other sweets from her kitchen for weddings, birthday parties, office gatherings and other gettogethers.
And over the past two decades, private food labels have seen a steady rise in sales as more
kitchens to compete with national brands, according to the market-research firm Datamonitor.
In fact, Mercado’s hometown of Winter Springs even made it legal for her to set up shop in her home after city commissioners last week approved an ordinance that allows “cottage food” operations within residential neighborhoods.
City officials said they had received several requests from residents — including Mercado — that they would like to start a cottage food operation from their home as an occupation. But until last Monday, Winter Springs did not allow food processing as an occupation or commercial venture within a residential district.
“This is to help people create entrepreneurship opportunities,” Winter Springs Commissioner Cade Resnick said.
Still, a cottage food operation in Winter Springs would also have to abide by any state restrictions.
Last summer, Jessica Lopez launched her business, Eat the Spoon — Cakes, Eats & Treats, from her Altamonte Springs home as a way of making extra money while pursuing her love for baking.
During the day, Lopez, a single mother, works at a financial firm in Orlando. But in her spare time, she creates a variety of desserts for events and corporate gatherings. She markets her sweet creations — including her special chocolate spoons — on her Facebook site.
“This is what I love to do. I’ll wake up in the middle of the night and bake,” said Lopez, 31. “I started by bringing in what I baked into work and everybody would say: ‘You should start your own business.’ So I did some research, and then I did it.”
But the state of Florida has regulations for home cooks and how much they can sell.
An individual can produce and sell certain “cottage food” products from their home’s unlicensed kitchen, according to Florida law. This includes breads, biscuits, cakes, candies, pasta, popcorns and flavored vinegars.
They are not required to obtain a license or permit from the Florida Department of Agriculture and Consumer Services and are not inspected by the state.
However, cottage food operators cannot sell more than $15,000 a year. They also have to sell their products directly to the consumers from their homes, farmers markets, flea markets or a roadside stands. They cannot sell their food via the Internet, mail order or outside the state.
Also, all cottage food products offered for sale to the public must be labeled stating that the operation is not subject to Florida’s food safety regulations.
Some of the foods not allowed by the state of Florida as cottage foods include meat products, bakery items that require refrigeration such as cheese cakes, milk or dairy products, or breads with cheeses.
Still, some home bakers end up being so successful, they move out of their home kitchens and into stores.
Take Elisa Scarpa, of Orlando, for example.
In 2009, she was looking to launch a new career after working as a professional water skier. An Italian immigrant, she had long made cookies and tortes from her native country in her home kitchen and then distributed them to friends.
“So I asked myself: ‘What do I know to do and that I also love to do?’” Scarpa said. “I’ve always loved food and making food. I think it’s because I’m Italian and that it’s genetically imprinted in me to cook and bake.”
Her small “cottage food” business from her kitchen quickly took off. By fall 2013, she opened her business “Fatto in Casa,” which offers authentic Italian cuisine at the East End Market in Orlando’s Audubon Park neighborhood.
“I never thought I would get to this level,” she said. “But cooking, it’s always been my passion.”
Her advice to someone wanting to start their own cottage food business:
“The food industry is not an easy industry,” she said. “I had less headaches as a [professional] water skier than I do now. But you need to have a passion. You need to have a very good work ethic and be willing to work many long hours. But when someone buys something you made and you watch them eat it, then it’s very rewarding.”
Mercado, who is just starting out, agrees. She plans to save the money she makes for her teenage son’s college education.
“I’m not planning on getting rich,” she said. “I do it because I enjoy bringing a cake to a special event and being part of that special event and being part of a memory.”