Oh wow, the double chill is no joke for a 30 tart order. One thing that saved me on a big batch was pressing the dough thin and then parking the lined pans in the freezer for 10 minutes instead of the fridge, it sets way faster and you can stack them while you work on the next tray. Also docking the bottoms with a fork before that freeze helps the steam escape so they don't puff and slide. You still have to wait, but freezer time cuts it down to a coffee break instead of a full second chill.

I did something similar with a garage out back of my old place, turned it into two tiny workshop bays for a guy doing upholstery and another doing screen printing. The trick was keeping it "storage" on paper and not calling it office or retail, because the minute you say retail the city wants sprinklers and ADA bathrooms and your 2k permit turns into 60k. My inspector literally told me to call it "personal storage" and rent to people who don't have customers walking in. Sounds like you found the same loophole. The dehumidifier is key too, I went through two cheap ones before I just spent 300 on a real one. Five tenants in six weeks is fast, you must've priced it right.