Resources
The questions we get asked most, written down properly: licensing, labeling, insurance, markets, and money. Free to read whether or not you ever book an hour at First Coast Commissary.
8 guides
Starting out
Florida's cottage food law lets you start at home. Here are the signs it's time to move to a licensed shared kitchen, what changes when you do, and how to make the move without overcommitting.
8 min read
Starting out
A step-by-step plan for starting a home bakery in Jacksonville: cottage food rules, pricing, your first sales channels, and knowing when to move into a licensed kitchen.
10 min read
Starting out
From first batch to first wholesale account: recipe and yield, shelf life, HACCP, packaging, cold chain, and the economics of a bottled beverage brand.
11 min read
Licensing & compliance
The five things every packaged food label needs, how allergen declarations work, when Nutrition Facts are required, and the claims that get small brands in trouble.
9 min read
Licensing & compliance
Florida splits food regulation between FDACS and DBPR. Here's which agency covers bakeries, juice, ice cream, and coffee businesses, and how to get permitted.
10 min read
Licensing & compliance
A plain-English guide to Florida's cottage food law: which products qualify, the annual sales cap, where you're allowed to sell, and the point where you need a licensed kitchen.
9 min read
Selling & growth
How to get a booth at Jacksonville-area farmers markets: which markets fit which products, what applications ask for, what to pack, and how to price for market day.
11 min read
Money & operations
General liability, product liability, additional insured endorsements, and certificates of insurance: what markets and shared kitchens require from small food brands.
8 min read
General information only. Nothing on this site or in our guides is legal, tax, insurance, or regulatory advice. Rules change and vary by county. Confirm requirements with FDACS, DBPR, your local health department, and a licensed professional before you rely on them.
Most of these guides end in the same place: at some point you need permitted space. That's what we rent, by the hour.