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Permalink Reply by Melanie Logan on March 12, 2011 at 6:23pm

I've recently looked into this myself (Minneapolis, MN).  Here the syrups are considered a regular food item and must be prepared in a health certified kitchen.  As the area behind the counter is considered certified we are able to make our own if we choose to do so as long as they're made on site.  I would suspect any city that requires the bar area to meet health codes would have a similar standard.

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Permalink Reply by olivier dutil on March 12, 2011 at 8:45pm

Make your syrup and dont worry about it . make sure you bring it to boil so you kill all yeast so it does nt tur in to alcool.and just like that i suggest to store them in fridg at night.

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Permalink Reply by christopher myers on March 12, 2011 at 9:54pm

Are you doing a mobile thing?  If so yes, pretty much anything that isn't factory sealed has to be prepped in a kitchen with a health permit.  Details depend on your city/state though, so call your local health department.  If you have a shop, you should already have your health permit anyway, so you're clear.  I don't know about all states, but usually you don't make anything anywhere that doesn't have a health permit (like your actual home).  Technically speaking of course.  It's pretty hard to regulate these things.

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Permalink Reply by christopher myers on March 12, 2011 at 9:56pm

Oh hey, you're in the East Bay, sweet.  So yeah, same deal with the cookies.

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Permalink Reply by Dustin DeMers on March 13, 2011 at 12:03am

Awesome, thanks for the responses. Ok so in shop good, out of shop bad. Sweet. Now on to troll all the threads about amazing syrup recipes. Any one have an awesome recipe they care to share...? Mainly chocolate, vanilla, and maybe carmel. (If not ill ill actually have to put in effort to find some)

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Permalink Reply by christopher myers on March 13, 2011 at 1:46am

There's some good stuff on here about vanilla syrup: either do one whole bean, split it open and strip the beans, boil, add sugar, reduce to a good consistency, or something with vanilla bean paste...I think that's all you need to know, personally, just experiment to find the exact measurements you want.  Same for chocolate.  I think for bang for your buck, use good baker's chocolate chips, sugar, salt and a bit of water.  Are you opening a shop in Martinez?

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Permalink Reply by Dustin DeMers on March 13, 2011 at 12:22pm

Cool thanks Chrisopher. My sights arnt set on Martinez, somewhere in the bay area though. Just trying to make some early stage decisions now, so I wont have to worry about them later.

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Permalink Reply by Jay Caragay on June 25, 2011 at 12:18am

Spro Vanilla Syrup - 750ml

Sugar

Water

Vanilla Bean

 

Fill bottle halfway with sugar

Add 1/2 volume hot water and dissolve sugar

Cut tips off three vanilla beans and split down center - do not scrape out seeds

Place beans in bottle

Fill to volume with cool water

Refrigerate minimum three days (two weeks is better)

Use as needed

 

When done, reuse the beans in new solution up to four times.

After fourth use, air dry bean husk then place in sugar for a vanilla fragrance to your sugar.

 

Note: we've been making/manufacturing our own syrups for shop use since 2002.

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Permalink Reply by Brandi Heath on June 26, 2011 at 10:13am

short and sweet

 

 

anything you're selling to customers needs to be made in a certified kitchen/environment. the factories you order your supplies for are certified already, and everything YOU make needs to be in such an environment :)

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Permalink Reply by Dustin DeMers on June 28, 2011 at 8:59pm

Thanks for the help everyone. Making syrups in store shouldnt be an issue. And thanks Jay and Taiya for the recipes.(Taiya let me know how that recipe turns out)

Brandi Heath said:

short and sweet

 

 

anything you're selling to customers needs to be made in a certified kitchen/environment. the factories you order your supplies for are certified already, and everything YOU make needs to be in such an environment :)

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