I'm not looking to be "spoon fed." I thought this was a good forum to send out feelers. I'm more than happy to share!
The chocolatiers I've met thus far have been very welcoming, warm, friendly, and helpful, which is a huge reason I decided to go down this path. I've also spoken with some people who have decided to step away, so getting different people's perspective is always welcomed.
Thanks! And, please feel free to keep them coming. I'm learning so much.
I don't think I'll be leaving the Bay anytime soon. It's home and where my family is. 
Thanks, @jim-dutton. I managed to find someone who is willing to share her process with me and she hires a kitchen. I found another person and I'm waiting to hear from them because it seems they produce truffles (with cream) from their home. Hiring a kitchen by myself seems so cumbersome, especially when you have to make a ganache, have to let it set, etc...
I also have another chocolatier friend who is trying to convince me to move to Boston. I'm not sure I want to go that route. 
Yet? 
Please see attached file; I'd love to get your interpretation.
Thanks, Jim. I'll definitely check it out. I was speaking with an employee with the county to obtain my permit and she provided me with the information.
Hi All,
In doing research with starting a home business as a chocolatier, I learned, in California, I won't be able to do it because of a law that was passed in 2013. Basically, if I am going to sell something that is not cooked and made with cream, butter, etc., I won't be able to make it from home and sell it to the public. I can, however, make caramel and sell those.
This leads me to my question(s):
1. If you're from California, or know of someone who is, what route have you/they taken to pursue this business?
2. If you hire a kitchen (typically per hour), how have you structured production?
3. If you've got tips or suggestions, I'd love to hear about them.
Thanks in advance!
Cheers,
Annalynn
Hi Rebecca,
Thanks for reaching out... I, literally, just got one the other day. I managed to find a Dedy mini guitar. Out of curiosity, for how much are you selling your guitar? I might have a friend who is interested.
Cheers,
Annalynn
Hi Larry,
Would you suggest getting a guitar cutter with a 5mm or 7.5 mm base? I'm wondering if there is a "standard". My hope is to make some savory chocolates which will be smaller in size, but for larger pieces, I'm wondering if there's a more common size (e.g. candy cups, etc.).
Thanks,
Annalynn
Thanks, Larry! All very helpful. Based on sizing, I think I'm more keen to having a 15 mm and 22.5 mm frame. I shall update.
Cheers,
Annalynn
Please let me know if you've got a guitar cutter that you're willing to sell. I live in the Bay Area and if you're local, will gladly pick it up.
Ideally, I'd like a Dedy 7.5 mm base with a 15mm and/or 22.5 mm frame Guitar Cutter, please.
Thanks,
Annalynn
Larry,
Thanks for the warm welcome and the tips on the Dedy. The more I look into a guitar cutter, the more I'm inclined to purchase a Dedy and it sounds like I should go with the 7mm.
I've only been around TheChocolateLife for a week and I love it already!
Now, I'm on a hunt for that guitar cutter.
Cheers,
Annalynn
Thanks, Clay. I haven't heard/read great things about the plastic pieces. Sounds like I may need to wait for a used guitar. Hopefully something reasonable pops up soon.
I'm just starting my chocolatier business from home and I'm looking for a mini guitar. I would also like to hear your thoughts/opinions about which brand to purchase and experience.
Thanks,
Annalynn
Nicole,
So bummed to miss out on your guitar cutter. I saw your post the other day (my account just became active today) and I missed your update by about 5 minutes. 
Enjoy your travels!
Best regards,
Annalynn
Hi everyone!
I'm Annalynn and I live in the San Francisco Bay Area. My day job is that of a Human Resources Professional, but I've decided to pursue chocolate making on the side again, like I did when I was attending university. I'm, literally, just getting started and I'm doing everything from home.
I would love to connect with a lot of people in the chocolate community and look forward to collaborating with and getting to know you.
I'm certain I'll have a slew of questions in the beginning and hope you don't mind providing some guidance.
Best regards,
Annalynn
Cottage Food Information.pdf - 87KB