Hi all. I'd love to hear from those of you who have sold your chocolates at farmer's markets. I have some memory of a prior discussion about suggestions for keeping the temp constant, but can't recall specifics (point me in the right direction please if you know the thread).
I would also appreciate any sense of demographics/psychographics you might have formed at farmers' markets. For instance, for those of you who sell this way, what impressions do you have of the audience/customers? Where do you think they fall on the sophistication and price continuums?
Anyone doing a mobile chocolate unit yet? If so, are you using a hotdog-style cart? A catering pickup truck? A full size food truck? Something else?
And finally, anyone have a sense of health dept. regs regarding mobile units when no heating is required (i.e. chocolates only)?
Thanks very much! --Robyn
updated by @robyn-dochterman: 04/11/15 03:18:07PM