Tamale maker: pre-orders and market stall

Local families, people from Latin American communities, office teams, market shoppers and holiday-season gift and party buyers.

You sell by the tamale or by the dozen, with set flavours such as pork, chicken, cheese and sweet. Bundle deals, holiday orders and catering trays raise the average order.

• Cooking tamales consistently in batches
• Costing recipes and pricing
• Social media and customer messaging
• Planning production around orders

• Selling food usually needs a permit and an inspected kitchen, so check before cooking at home, as rules differ by province and municipality
• Commercial general liability and product liability insurance, which markets often ask for
• Allergen labelling and food safety for cooked meat products, including safe cooling, freezing and reheating guidance
• In Quebec, check provincial food permit and French-language labelling rules
• Demand peaks around the holidays and outdoor markets are seasonal, so plan for winter and slow months

Estimates suggest startup costs typically around $3,000 to $10,000, depending on kitchen rental, equipment, packaging and insurance. Monthly revenue is typically estimated at around $1,500 to $7,500, depending on pre-orders and market sales.

Check before cooking at home: selling food usually needs a permit and an inspected kitchen, and rules differ by province and municipality. Also check allergen labelling, food safety for cooked meat, insurance, and in Quebec, provincial permit and French-language labelling rules.

Estimates suggest at least 12 hours a week. You need consistent batch cooking, recipe costing, social media and customer messaging. Demand peaks around the holidays and outdoor markets are seasonal, so plan for slow months.