I wonder where the bread is being baked. SF has some pretty strict laws around the quality/inspection/safety/licensing of kitchens (even home kitchens) used to

I wonder where the bread is being baked. SF has some pretty strict laws around the quality/inspection/safety/licensing of kitchens (even home kitchens) used to create food for sale. My girlfriend wanted to sell lamb cakes during Easter season a few years ago (we saw an indication of demand and absolutely no supply from established bakeries) and while figuring out how to do it at minor scale (planning on 25-50 cakes) we became aware of these inspection limits. It seemed like it was going to be a lot of footwork to handle and was discouraging enough to not follow through on at the time. Maybe they most likely won't run afoul or attract any legal attention for this test run for a single day. If it proves to be popular then it wouldn't make sense to do it out of someone's home kitchen, of course.