I know you have to be careful with this. A lot of people do it under the table and sell stuff at farmers' markets. However, at least in the US, you need to have a FDA certified kitchen to produce anything meant for consumption at large. You also need to have nutritional information breakouts, determine shelf life, and be willing to submit to random inspections from FDA agents.
As mentioned above, a lot of people will use Church kitchens. A lot of restaurants will also be willing to broker a deal or barter for use of their kitchen in off hours.
|