Anna Barnes, a local who knows about all things food, writes today about this issue for Smile Politely. If you feel strongly in either direction about this, I encourage you to leave some feedback somewhere - at the article, on Twitter, or on Facebook (see sidebar for links to those last two).
To achieve certified status and comply with the new guidelines, home bakers would have to install a three-compartment sink with three-foot drainboards on either side. (Note: Champaign County is the only county in Illinois to require this.) Depending upon the design of their homes, they may have to install an entirely separate kitchen, or use/rent a restaurant or other certified kitchen in off hours. Some in the community have already begun to reach out: Harold Allston of The Great Impasta has generously offered his kitchen to the market's home bakers for use between midnight and 6:00 a.m. on Saturdays, and more are sure to follow. And while this will work for the majority of baked goods — cookies, muffins, scones, pies, and short-rise breads — it isn't compatible for long-rise artisan breads. And, in Alexandra's case, it isn't compatible with her bedtime.