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The Three Unexpected Visits


When I look back and think about everything I had to go through to get to where I am today, there are chapters that still make me laugh… and others that, at the time, made my heart race. This entry belongs to both.


When I started baking from home, I had no intention of growing it into a business. Like many culinary students, of course I had the dream of one day owning a restaurant, a café, or a space where I could be the owner and the head of the kitchen. But at that specific moment in my life, I was happy where I worked. There were ups and downs, sure, but I genuinely felt fulfilled.


Baking was just a hobby—something to keep my skills alive and to perfect my cravings for pan dulce. My husband would take whatever I baked to his workplace, and without even trying, we suddenly had orders. But even then, I never intended to turn it into a business. It was simply something that made me happy.


Everything changed when a local store reached out to me. That’s when I truly started researching what I needed to have everything in order—legal, compliant, and done the right way.


Getting Everything in Order

When I decided to offer my products to both Latin and non‑Latin stores, I knew I couldn’t improvise. I dove into a sea of information: local, provincial, and federal government websites. Because yes, in Canada it’s not enough to meet your city’s requirements; you also have to comply with the province and the country.


The paperwork wasn’t the hardest part. What took the longest was getting my Food Handler Certificate. Not because it was difficult, but because I had just had my second daughter. I studied while she slept, completed the course activities between naps and diapers, and moved forward however I could. But I did it. I passed the course, got the required insurance, and we were finally ready to sell.


The Visits I Never Expected

And in that same year, Alberta Health Services showed up at my house three times. Three full inspections because someone had reported that food was being sold illegally at my address. And no, nothing was illegal.


By the third visit, the inspector already recognized me. He checked everything, took his notes, and before leaving he said jokingly:

“I think someone in your community doesn’t like you and keeps reporting you.”


He burst out laughing.

I did too.

But deep down, I knew he was probably right.


What I Didn’t Know Back Then

Now I understand that those inspections, those scares, and those hours of reading were all part of the process. Part of the story I was writing without realizing it. Part of an adventure that was just beginning—one that would eventually become something much bigger than I ever imagined.


At the end of this blog, I’ll leave some links where you can find information on how to start your own bakery in Canada—or at least the guidelines for doing it in Calgary—in case you’re standing where I once stood: scared, but willing.


Love,
Thala




Useful Links — How to Start a Home‑Based Bakery in Calgary

If you’re thinking about starting your own home‑based bakery in Calgary, these official resources will guide you through the requirements, permits, and regulations you need to follow:

City of Calgary – Home‑Based Food Business

Information about business licensing, zoning, and municipal requirements for operating a food business from home.


Government of Alberta – Low‑Risk Home‑Prepared Foods

Provincial guidelines explaining which foods can be sold from home without a permit, labeling requirements, and safety rules.


Alberta Health Services – Starting a Food Business

Step‑by‑step information on when you need a Food Handling Permit, food safety requirements, and how to operate legally in Alberta.

City of Calgary – Business Licensing for Food Businesses

Details on specific licenses, fees, and approvals needed for food‑related businesses operating within Calgary.

 
 
 

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