“The book, written in a clear and engaging style, touches upon the coarse and fine points of food-making as a cottage industry, from how to figure out what to make, to drawing up a business plan, to making the food, and finally to find people to buy it.” — “The kitchen as savior” article in the Woodstock Times discusses Start & Run a Home-Based Food Business. “I need to work out my budget and cost per item ASAP so I can get going and make some [income]. Thanks for your great book, Mimi, it was just the inspiration I needed.” -- Daniella, California, USA “The Joys and Challenges of a Home-Based Food Business” article in Chronogram Magazine, Hudson Valley. (2012-04-25)
From the Back Cover
With over 25 years' experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a food business. Includes dozens of tips, examples, and advice for you to run a profitable business from your own kitchen! Ms. Fix started a home-kitchen business in 1979 and has since owned and operated two successful bakeries, worked as head pastry chef for multiple restaurants, and developed products for corporate food companies. She currently teaches continuing education classes on food and business at SUNY colleges and the Culinary Institute, in addition to owning a culinary business consulting firm.