A lot of people are asking us if we’re still operating out of our home kitchen. Our landlord asked us to move all the processing out, so we moved our tempering operation into a shared kitchen. While this allows us to mold our bars and roast and proof our beans, we still have to winnow and grind – tasks that don’t lend themselves to a shared kitchen space. We’re looking at options for where to continue grinding, and will announce when that aspect of our production is back up and running.
In short, as we are now in a certified kitchen with a wholesale health permit, we are no longer a Cottage Food Operation.