In an exclusive interview, we spoke with Anita Yin, a resident of Silicon Valley and a doctor of environmental engineering, who has combined her expertise in chemical engineering with her passion for baking. After California introduced the Cottage Food Operator (CFO) license in 2013, Anita seized the opportunity to turn her home kitchen into a legal baking operation, allowing her to share her delicious creations with consumers while preparing for her empty nest and retirement phases.

Anita’s love for baking began in high school in Taiwan when she took a home economics class and learned to make traditional egg yolk pastries. Initially, her career path was set in chemical engineering; she earned her bachelor’s degree in Taiwan and continued her studies in the U.S., where she obtained a master’s and a Ph.D. in environmental engineering. After graduating, she worked on designing sterilizers for medical devices.

However, after getting married, Anita decided to focus on her children and became a full-time mom. During this time, she rekindled her love for baking, applying her experimental spirit from her engineering background to refine recipes and improve processes. She began sharing her baked goods with friends and family, and much to her surprise, they encouraged her to open her own bakery.

With the introduction of the CFO license in California, Anita saw a golden opportunity to pursue her baking dreams. But when she initially applied, she faced confusion and uncertainty, as city officials were not well informed about the new licensing process. The requirements were stringent: applicants needed to submit their addresses and product details, considering the potential impact on local businesses, along with a tedious documentation process.

Despite the challenges, Anita persevered and successfully obtained her food sales license in 2017, finally establishing her home baking business. She described transforming her kitchen into a bakery, equipping it with professional-grade tools, including two large ovens for mass bread production and a specially ordered croissant machine from Taiwan. She invested around $17,000 in baking equipment, always prioritizing quality ingredients, despite not yet breaking even financially—although she treasures the joy and passion she’s gained throughout the journey.

Anita’s family has been crucial in her pursuit of her baking dreams. Her husband, a Greek bread enthusiast, offers valuable feedback and even finds new recipes for her to try. Her children have become accustomed to fresh bread and show little interest in store-bought alternatives.

While many operate private kitchens without proper licenses, Anita strongly advises against it. Although the application process can be complex and restrictive, she believes that obtaining a license protects both the seller and the consumer. She notes the importance of accurate product labeling, including disclosing potential allergens, with the obligation to reapply for new items. Anita has submitted over 50 item applications, though she has only brought a fraction of them to fruition.

After seven years of hard work, Anita has become a well-known figure in her local Chinese community for her home baking, relying solely on word of mouth for marketing. Due to her limited production, her daily bread offerings often sell out quickly, even as consumers request her to increase capacity. Yet, Anita prefers to maintain her own pace, viewing baking not just as a job but as preparation for the upcoming changes in her life, especially as her children prepare to leave for college. Looking ahead, she may consider taking advanced baking classes or even opening a small bakery.

Anita’s journey began in her home kitchen, showcasing how passions can evolve into dreams, step by step. As the holiday season approached, her handmade Panettone bread quickly gained popularity, celebrated for its soft texture and balanced sweetness.