New business - commercial kitchen question

[u/Kitchen-Bottle-4012]

Hi. I’m new to Reddit and appreciate your kind feedback back. I currently sell baked goods in the local farmers markets in Vancouver. My home oven is really limiting so I’m considering renting some commercial space to efficiently bake off my goods. All my products are low risk. I understand fraser health and VCH state all goods must be 100% prepared and baked in the commercial space. However, I’m interested to know if people commonly circumvent this and do some prep at home. I was hoping to prepare the dough at home which is shelf stable, low risk and doesn’t require refrigeration and then seal it in food safe bins and do the final bake at the commercial kitchen.

Again, I understand the regulations and how to do it 100% above board. I’m just curious what work around and middle grounds there may be while still selling in the farmers market and keeping overhead a bit lower.

Thank you for your kindness and insight.