This article was first published by The Times of Israel and is re-posted with permission.
When home chefs attempt to market their artisanal jams, breads or cookies, they often face daunting obstacles in the form of stringent health regulations and small-scale home kitchens.
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It’s a recurring problem that food entrepreneur Shir Halperin faced frequently at the Tel Aviv Port Market, an indoor (and outdoor on Friday) food market she owns with partner Michal Ansky along with three other markets in Givatayim, Reut and Shoham.
“What happened a lot is that there would be a baker baking from home who would sell in my market but couldn’t expand from the confines of that home kitchen,” said Halperin. “Or she would try to expand, but the Health Ministry regulations weren’t appropriate for a small-scale business.”
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