Desserts Info

Dessert Donations — What to Know

At a glance: Please donate desserts in individual portions (~24 servings per donation), securely packaged and labeled with ingredients (note allergens). See the detailed guidelines below.

✔️ Preferred Desserts

  • Cupcakes, cookies, brownies/bars, mini tarts, cheesecake bites, quick breads/muffins
  • Items that are easy to serve as single portions

⚠️ Special Handling / Must Be Pre-Approved

  • Desserts requiring refrigeration (e.g., cream pies, custards, cheesecakes, dairy-based frostings)
  • Please let us know in advance so we can plan storage and handling properly

Packaging & Labeling

  • Secure packaging suitable for transport and display
  • Ingredient label with allergen notes (nuts, dairy, eggs, wheat, etc.)
  • Keep kitchen and utensils clean; wash/rinse/sanitize food-contact surfaces; minimize bare-hand contact (use gloves/tongs/liners)

Drop-Off & Check-In

  • When: Desserts may be dropped off on Friday, Oct. 10 (9:00 AM – 5:00 PM) and Saturday, Oct. 11 (8:00 AM – 3:00 PM).
  • Where: Please use the staff entrance on the side of the building closest to 8th Street (the double doors). The library will be closed to the public both days for event setup.
  • Access: If you have difficulty getting in, please call the library at 775-738-3066. We’ll do our best to answer promptly and let you inside.
  • Other times: If you need to deliver outside of the above hours, please email or call the library to make arrangements.
  • Check-in: All desserts must be checked in with the event coordinator at drop-off.

Food Safety & Legal Requirements

Because this is a nonprofit fundraiser on library premises, you do not need a cottage food license to donate desserts. However, we ask all donors to follow Nevada’s cottage food safety practices:

  • Wash hands thoroughly (20 seconds) before preparing or packaging desserts.
  • Do not prepare food if you are sick (vomiting, diarrhea, gastrointestinal illness). Wait at least 48 hours after symptoms resolve.
  • Keep food preparation separate from household activities such as family meals, laundry, or cleaning.
  • No infants, small children, or pets in the kitchen during preparation or packaging.
  • Use clean, sanitized utensils and food-contact surfaces; kitchens must be free of pests.
  • Use potable (safe) water and purchase ingredients from approved sources.
  • Label all ingredients, with allergens clearly noted (milk, eggs, tree nuts, peanuts, sesame, shellfish, fish, wheat, soy).
  • All food should be pre-packaged to protect it from contamination during transport, display, and sale.

Legal note: Under NRS 446.870, nonprofit organizations may occasionally sell food prepared in private homes on their own premises without a permit. Desserts needing refrigeration must be pre-approved for proper storage.


Helpful Links & Documents


Questions?

Contact: friends@exploremybrary.org • 775-738-3066