Making desserts and selling them to restaurants in montreal?

Being a former chef an worked in Montreal for C.P Hotels in the 1980's, Montreal is a bit of a hard market to get into, as Bruce K said there are Quebec and Montreal city regulations for home businesses, some neighbourhoods are there not allowed, plus you would have to offer something not yet available, and unless your a professional, trained and have a credits or experience it will be a tough sell, your initial investment would be to make items and take samples to various restaurants, then negotiate prices and supply, amounts and dates for delivery, it would mean you would have to make the items, deliver them and keep up a schedule of these things to keep the clientele, and with winter bigger a beast in Montreal some years can you be sure you can reach them in times of weather issues, just be sure it is what you want, plan and do research surveys and have it all down on paper first.