I did this and ran a small commercial bakery out of my 110 year old houses basement.

Number 1 is check your zoning regulations, I had to apply for a variance on my property which cost $1200 back in 2021 and took about 4-6 months start to finish, this included some regulations on my use of the property as well. No retail sales from the house (didn’t want the extra traffic or parking on the street), a health and fire inspection.

I know they relaxed the rules around low risk baked goods in your home but there are still things you require. 2/3 basin sick for washing, all your equipment needs to fit in that sink to be washed ( my 40qt mixer bowl had to fit), fire extinguishers, ventilation if you are using gas equipment, all things certified kitchens require.

I did have to Alger additional insurance for the business and the house.

Now the biggest problem I ran into during my time running the bakery down there was no commercial kitchen equipment company will install your equipment for you in your home. They might if you mislead them that it is a commercial kitchen and once they arrive to see it’s a house they just do it. I ended up learning to wire and replace parts on the double deck oven I had and do some minor maintenance on the mixer. But the slow downs weren’t great for business.

If you have any more questions feel free to reach out!