Home food business guide · Last reviewed October 2026
Cottage Food Laws in Maryland
Maryland caps home food sales at $100,000 (from Oct 2026). No state food permit is required for cottage food, though local requirements may still apply. Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 11 can be made in a home kitchen in Maryland, many with conditions.
None for direct sales; MDH approval for store sales
Online & shipping
Personal delivery and mail within Maryland
Sell through stores
Retail stores after MDH approval
Refrigerated & TCS foods
No
Quick facts are summarized from 50-state trackers (Ardent Seller, reviewed October 1, 2026, cross-checked with PermitDeck and Food Business Pros). Where the details below differ, follow the state sources listed at the bottom of this page and confirm with the agency.
How 40 common products are treated in Maryland, with the condition or reason for each. Items marked "general rule" weren't specifically addressed in the state's guidance.
Allowed from a home kitchen
Sourdough bread. Non-perishable baked goods like breads, cookies, and brownies are allowed.
Cookies & brownies. Non-perishable baked goods like breads, cookies, and brownies are allowed.
Garlic or herb-infused oil. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Garlic or herbs in oil carry a botulism risk and need a validated commercial process.
Home-cooked meals. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Prepared meals need refrigeration, so they're made in a permitted commercial kitchen.
Beef jerky. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Meat products need USDA or state meat inspection, regardless of kitchen.
Cheese & yogurt. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Dairy products are licensed separately, through the state's dairy program.
Cold-pressed juice. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Juices aren't home-kitchen foods. Wholesale juice needs a Juice HACCP plan with a 5-log pathogen reduction.
Ask the agency first
Cake with buttercream. Icings with added water or dairy are allowed only with testing showing they're not perishable.
Macarons. Not clearly addressed in the state's guidance; ask the agency.
Fruit tamales. Not clearly addressed in the state's guidance; ask the agency.
Check that the product is on MDH's allowed list and isn't perishable.
No license is needed to sell from home, at farmers markets and events, or by personal or mail delivery in Maryland. Check with your local health department before markets and events.
To sell through retail stores, submit a Cottage Food Business Request Form to MDH, complete a basic food safety course, and wait for written approval.
Label every product (see the checklist below).
Legal paths
Cottage food business
Where
Your home kitchen
Sell
In Maryland only: from home, farmers markets, events, personal delivery, and mail. Retail stores after MDH approval.
Sales cap
$100,000 a year from October 2026 (HB 535); previously $50,000
Paperwork
None for direct sales; MDH approval and food safety course for store sales
Commercial kitchen
Where
A licensed commercial kitchen
Sell
Wholesale, out-of-state, and perishable foods
Sales cap
None
Paperwork
MDH or local health department license; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Pickles, salsas, sauces, and canned foods
Sales cap
None
Paperwork
MDH license, process authority review, FDA scheduled-process filing
Label requirements
Required by MDH on every cottage food label, printed in English.
“Made by a cottage food business that is not subject to Maryland's food safety regulations.”. At least 10-point type, in a contrasting color.
Business name and address. An MDH ID number can replace the address if you add your business name and phone number.
Product name
Ingredients and sub-ingredients in descending order by weight
Net weight, count, or volume
Allergens per federal rules
Nutrition facts only if you make a claim
Retail store sales: phone, email, and date made
Turning a recipe into a product?
Mendocino Food Consulting helps food entrepreneurs with food science, formulation, and process questions. We are food scientists, not attorneys, and we don't provide legal advice.