Look into Cornell food science they have a great program for testing shelf life. You can get into a local farmers market and even small mom and pop stores with cold pack sauce that is held at proper fridge temps. Not sure what your local permit processes are. But go simple to get traction and streamline your process then upgrade elements of your process (labels, containers, cooking procedures etc.)

Try to work with a local copacker and focus your time on sales and distribution.

Why not rent a storage spot to organize your stuff? If all you are doing is storing supplies an inventory and boxing your stuff for mailing, you can do that easily in an inside or outside storage locker. I’m sure they might have some rules too, just be low key about it. Not like you are baking food or selling to customers on site. You can buy a P.O. Box for mail or pay for a monthly hot desk that offers mailboxes.

It’s a cycle. You need a product to sell. You need sales and supply chain to create customers. And you need customers to provide feedback so you can make a better product. Of course Marketing and sales makes the cycle flow. So the product can be complete shit, but if your sales you’ll be successful…. Perhaps not for long or ever again.