what is a reliable good piping kit please?

Which allergen courses has everyone done please? And has everyone done level 2/3? X

We eat anything in my house so I guess there’s a risk of cross contamination with any of the 14 allergens. All my baking stuff is going to be completely separate from my home stuff though but I’d be terrified of anyone consuming anything I hadn’t marked on the label (eg crustaceans 😂). What do you guys do, just mark what’s in the bake or just say it’s not suitable for anyone with allergies and could contain anything? Second - what colour chopping boards do you have? If you cook with nuts etc do you have a separate coloured board, even if you’re highlighting a cross contamination risk? I.e. not a complete nut free kitchen. Thank you!

I feel like I’m being too spontaneous I’ve loved baking ever since I was a kid but I don’t have perfect skills or any recipes of my own I get them from online! any ideas on what to do or how to improve?🙈

Hey guys, I currently have a cake shed but looking to start sausage rolls/bread. How do I go about this? Thinking of making everything fresh that morning/ maybe freezing sausage rolls before baking and baking the morning of opening, and selling in insulated hot bags? And brown paper bags for bread loaves? Will talk to EHO but wanted to see what everyone else thought