Now comes the nuts and bolts, the nitty gritty. There are many tasks in this business of starting a business that are creative and discretionary (what should I call it? what should I use for packaging? should I incorporate as an LLC?) But some questions are NOT. Some questions just need answers:
1. Do I need a food handler's license?
2. Must I use a commercial kitchen?
3. How can I get my caramels certified Organic Free Range Happy Caramels?
4. What do my labels have to say and will they need a barcode, or is that optional?
5. If I must include nutritional information, how do I find that out or can I do the math myself?
6. Should I just get a job at UW and forget about this?
Feh.
I need to do my homework, but feel free to weigh in with answers if you know them.
In the meantime, however, I shall make more caramels. Feeling uninspired to experiment, I think I'll whip up a batch of classic light butter cinnamon. Perhaps I will experimentally dust some of them with strange things and force my friends to try them.
Also, SEE THIS MOVIE.
Also, I need to figure out what to get everyone for my Birthday Party. Richard and Holly and Elda I have figured out. But Paul? Jack? Chad? Beth? Jessica? Joan? Hmmmm.
Nothing is better than a juicy logistical problem. It's fun to think about each person and try to sort out what they would like, what would be good. Besides caramels, because of course everyone will be getting those.
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