Missing the Taste of Hometown, Chinese Woman Makes Cao Zi Kueh and Applyes for Legal Sale_1

Joanna, a Chinese-American homemaker in the South Bay area of Northern California, opened up about her journey to bring a taste of her Taiwanese roots to the community. With a deep longing for the traditional grass cake, Joanna decided to share this cherished recipe with a wider audience. In 2022, she applied for a Class A Cottage Food Operator (CFO) license, which allowed her to legally prepare and sell her desserts from her home kitchen.

Initially, Joanna was just a stay-at-home mom with a passion for baking. Once she discovered the opportunity to operate a home kitchen legally, she delved into the application process and ultimately chose the CFO license after exploring various options. “I wanted a legitimate way to share my beloved dishes without losing money,” she explained.

Having completed her first year with the food license, Joanna reviewed her financials and realized that her efforts had not significantly boosted sales. Instead, she had mostly sold off excess products, resulting in minimal profit—if not a slight loss. She noted that the annual costs associated with permits and paperwork exceeded $1,000, making it clear that without dedicated management, the venture could be financially challenging.

Joanna’s signature offerings include the sesame seed and soy milk snow cake, as well as the traditional grass cake filled with either red bean or preserved vegetables. Her goal is to share the essence of Taiwanese culture through these handmade products, which have quickly sold out. “I want people to enjoy natural foods and experience traditional flavors through my cooking,” she said.

In 2023, a new “Microenterprise Home Kitchen Operations” (MEHKO) license was passed in Santa Clara County, prompting Joanna to evaluate whether she should switch her license type. However, since her focus is primarily on vegetarian and baked goods, she concluded that the MEHKO designation might actually restrict her sales channels more. “If someone were selling meat products like steamed buns, it might be better suited for a microenterprise kitchen,” she noted, reflecting on the potential implications of such a shift.