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How to stay compliant as a professional baker/chef?


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Hi all! I'm planning on starting a Whole30 soon; I've gotten out of control food-wise and it's time for a reset.

That said, I'm concerned about one thing- my side business is a bakery. I develop and test recipes all the time before they can go out for sale in my business and part of that is tasting items that are in NO WAY compliant, lol. How does one get around this hurdle? Are there any other professional bakers/pastry chefs out there? How do you deal with taste-testing new products during a Whole30? Taste and spit it out? Trust someone else to taste it for you? I want to commit to the program but I also don't want to sell products that don't taste good!

Thanks in advance!

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