Resource library

Most states require cottage food labels to clearly tell customers what they're buying and that it was made in a home kitchen. Common requirements include:

• The product name and a list of ingredients in descending order by weight.
• Any allergens (milk, eggs, wheat, peanuts, tree nuts, soy, etc.) — often called out separately.
• Net weight or quantity.
• Your business name and the address where the food was made.
• A "made in a home kitchen" or "not inspected" disclaimer, where your state requires it.
• A production or sell-by date where applicable.

Always check your state's specific labeling rules — they vary and some require exact wording.

• Wash hands and surfaces thoroughly before you start, and keep them clean throughout.
• Keep raw ingredients, especially eggs and dairy, refrigerated until use.
• Separate allergen-containing ingredients from the rest of your workspace.
• Use clean, food-grade packaging that protects the product from contamination.
• Cool baked goods fully before packaging to avoid condensation and mold.
• Avoid higher-risk foods your state prohibits — many states exclude items that need refrigeration.

• Price your products to cover ingredients, packaging, time, and a profit margin — don't just match the grocery store.
• Start small and test what sells before scaling up your production.
• Track every expense so you know your true cost per item.
• Get to know each market's customers — what sells in one town may not sell in another.
• Build a customer list (email or social) so buyers can find you between market days.
• Consider liability insurance once you're selling regularly — many markets require it.