Turn a home kitchen into a small business that actually pays the bills — pricing, permits, and your first 50 customers.
Four sections, each built to be applied the week you read it.
Cost out a recipe to the gram, set a margin you can defend, and stop underselling your own work.
Cottage food laws state by state, what you can sell from home, and when you actually need a commercial space.
Market stalls, local orders and repeat clients — without spending a dollar on advertising.
Batch planning, order caps, and knowing which weeks to say no.
One-time payment. No subscription, no renewal.
“I was charging 8 dollars for cakes that cost me 11 to make. That module alone paid for the course twice over.”
“The permits section saved me a very expensive phone call with the county. Clear, state by state, no fluff.”