Thinking about selling your famous chocolate chip cookies or homemade granola from your own kitchen in Connecticut? Thanks to Connecticut’s cottage food laws, it’s possible—but there are important rules to follow if you want to keep things safe, legal, and successful. Here’s a simple, practical guide to Connecticut’s cottage food laws—what you can sell, how to get started, and the details you can’t afford to miss.
What Are Connecticut’s Cottage Food Laws?
Connecticut’s cottage food laws (established under Public Act 18-141 and updated regulations) allow home-based food entrepreneurs to prepare and sell certain low-risk foods from their own residential kitchens. The program is managed by the Connecticut Department of Consumer Protection (DCP).
The goal? Encourage small food businesses and let home cooks test the waters of entrepreneurship, while making sure the food is safe for the public. It’s one of the more structured and regulated cottage food programs in the Northeast.
What Foods Can You Sell Under Connecticut’s Cottage Food Law?
Only “non-potentially hazardous” foods are allowed—meaning foods that don’t require refrigeration or special handling to be safe. You can sell:
- Baked goods (bread, cakes, cookies, brownies, pies—except cream/custard pies, cheesecakes, or anything needing refrigeration)
- Jams, jellies, and preserves made from high-acid fruits
- Candies, fudge, nut brittles, toffee
- Granola, trail mix, snack bars, popcorn
- Dried herbs, spice mixes, teas, roasted coffee
- Uncut, dried fruits and vegetables
Not allowed: Foods with meat, fish, or poultry; dairy-based products (except as an ingredient in baked goods); salsas, pickles, or fermented foods; low-acid canned foods; home-canned vegetables; and anything requiring refrigeration for safety.
Who Can Become a Cottage Food Operator?
- You must be 18 or older.
- You must operate from your primary residence in Connecticut—a commercial or shared kitchen isn’t allowed under the cottage food law.
- If you rent, you need written permission from your landlord.
- You cannot have a water supply that’s from a private well unless your water is tested for potability every year.
How to Get Started: Application and Approval
Unlike some states, Connecticut requires cottage food producers to be licensed and inspected before selling any products. Here’s the process:
- Complete a food safety training course (approved by the DCP; courses like ServSafe are common).
- Apply to the Department of Consumer Protection using the official application form. This includes submitting:
- A list of all foods you plan to make and sell (with detailed recipes and processes)
- A copy of your food safety certificate
- Label samples for each product (see labeling section below)
- Proof of water safety (if on a private well)
- Permission letter (if renting)
- Kitchen inspection: The DCP will inspect your kitchen to make sure it’s clean, safe, and separated from pets or other hazards.
- Pay the annual permit fee (as of 2024, it’s $50/year).
- Get approved! Once you pass inspection and your paperwork is approved, you’ll get your cottage food license. You must renew this each year.
Labeling Requirements
Every package of cottage food you sell must be labeled with:
- The name and address of your cottage food business
- The name of the food product
- Ingredients listed in order by weight
- Allergen information (per federal law: wheat, eggs, milk, nuts, soy, etc.)
- Net weight or volume
- The statement: “Made in a Cottage Food Operation that is not subject to routine government food safety inspection.”
- Date of production
Where Can You Sell Your Cottage Foods?
- Directly to consumers—at your home (by pre-order/pickup), farmers markets, community events, fairs, or through direct delivery in Connecticut
- Online, as long as the sale is delivered directly to the customer (no shipping out of state)
No wholesale or resale: You cannot sell to grocery stores, restaurants, or other retailers to resell your products.
Sales Limits
Connecticut sets a gross sales cap of $25,000 per year for cottage food businesses. If you outgrow that, you’ll need to upgrade to a full commercial food license and kitchen.
Food Safety and Inspections
- Your home kitchen must be clean, well-lit, and free of pets or smoking during food production.
- All food safety best practices apply—wash hands, sanitize surfaces, avoid cross-contamination, and don’t make food when sick.
- DCP can inspect your kitchen at any time or investigate complaints.
Business Licenses and Taxes
You must report all sales as income. Depending on your town or city, you may also need a local business license, and you may be required to collect and remit sales tax. Always check with your local government or a tax advisor.
Common Mistakes to Avoid
- Selling foods that require refrigeration or aren’t on the approved list
- Skipping the license or not renewing annually
- Missing required labeling, especially the allergen statement or “not subject to routine inspection” language
- Selling to stores, restaurants, or out of state
- Not keeping your kitchen clean and safe for inspection
Where to Learn More and Get Help
- Connecticut Department of Consumer Protection: Cottage Foods Program
- CT Farmers’ Markets: Cottage Food Info
- UConn Extension: Food Safety
Final Thoughts: A Homegrown Business in Connecticut
Connecticut’s cottage food law is a great stepping stone for local food entrepreneurs—if you’re willing to follow the rules, put safety first, and label everything carefully. Stay organized, keep your kitchen clean, and your homemade cookies or jams could be the talk of the town!
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