Start your Farmstead Bakery: Recipes & Resources

There has never been a better time to become a food entrepreneur and business owner right from your home kitchen thanks to expanding cottage food laws across the country!

Are you a farmer or gardener interested in using what you are raising in your cottage food bakery products but concerned about what recipes are safe to use and considered "non-hazardous" for home kitchen sales?   Are you looking for ideas on how to creatively market and sell your products if you live in a less-populated rural area? 

Or maybe a cottage food entrepreneur wanting to use more locally-grown ingredients in their products, like local grains?

Are you a baker curious about learning more about non-hazardous frostings?

We'll cover a variety of topics to support and grow your cottage food business. This information shared in this webinar come from a North Central SARE Farmer Rancher Project: Resources & Recipes to Support Farmers to Diversify Income through Value-Added Bakery Product Sales, aiming to help small scale farmers committed to sustainable agriculture to diversity and strengthen their income stream through adding cottage food bakery products.

This webinar will be recorded and posted to the project website: Start Your Own Farmstead Bakery: Recipes & Resources.

Speakers: Dela Ends & Lisa Kivirist

Dela Ends and Lisa Kivirist are Wisconsin-based organic farmers and advocates for cottage food businesses.  They served as plaintiffs in two successful lawsuits against the state to expand cottage food opportunities and co-founded the Wisconsin Cottage Food Association.  The duo also helped found Soil Sisters, a network of women farmers and rural entrepreneurs committed to sustainability, conservation and local community.  Dela runs Scotch Hill Farm and Innisfree Farmstay in Brodhead, WI. Lisa is the co-author of Homemade for Sale:  How to Set Up and Market a Food Business from your Home Kitchen (second revised edition just released) and a best-selling cottage food business start-up Udemy Course (discount registration code here). She and her family run Inn Serendipity Farm outside Monroe, WI.

Jobea Murray

Jobea owns Jobea Bakes, a custom cake and treat cottage food operation outside Milwaukee and is a graduate of the Escoffier School of Culinary Arts specializing in baking and pastry. A leader in championing entrepreneurial opportunities in Wisconsin and currently serves as president of the Wisconsin Cottage Food Association, Jobea brings a diverse experience portfolio to the cottage food movement, from science roots via a degree in Aerospace Engineering to living in Singapore and now being a mother of three. She also serves as board president of Kids Impact Community a non-profit focused on empowering kids to be change making citizens.

Thanks to support from: