I'm interested to hear what people did for kitchen space when starting out. I can't use my home kitchen as it doesn't meet the requirements here in PA.
I'm considering renting space/time at a certified commercial kitchen at a church (or other similar location). For those that have gone this route, what did you do about the equipment that is specific to making chocolates, like a tempering machine, that kitchens such as at a church don't typically have? Did/do you leave your equipment at the kitchen or transport what you need to and from?
For those that started with their own commercial kitchen, did you do so in an industrial/office space or retail?
Thanks for any insight!