My family and friends have been urging me for years to market my spaghetti sauce. Didn’t know what steps to take so my first was a call to the “county” only to learn that in order to market my own stuff, it would have to be prepared in a “second kitchen” from my own (which I don’t have) and I since don’t have the funds to rent a kitchen off-sight, it’s still a (pipe)dream for me. Fortunately, I do have a job right now (I’m 59) and although I absolutely HATE it, that little voice reminds me that at least I have a job.
Have you contacted major churches in your area? In my rural community, there is a Catholic Church that rents its licensed commercial kitchen for these sorts of businesses.
Check around. Recently, one of our community organizations set up an incubator to accommodate three separate new startups all of which are producing different fermented foods for wholesale.
A third possibility would be a struggling restaurant. They might be willing to rent their kitchen on Monday, or whatever day they are usually closed.
Registered dietitians I have known are hired by certifying organizations to travel around and check out commercial kitchens. Maybe you can find a retired or unemployed dietitian to partner with you as a consultant on all the ins and outs of commercial production.