Home food business guide · Last reviewed October 2026
Cottage Food Laws in Vermont
Vermont caps home food sales at $30,000. Getting started: Annual online training and exemption filing. Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 15 can be made in a home kitchen in Vermont, many with conditions, and 1 more with a special license or program.
No; acidified canned goods at pH 4.6 or below allowed
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.
Vermont ranks 48th of 51 in our Cottage Food State Rankings, with a score of 35 out of 100 (provisional, because some of the state's rules couldn't be confirmed or aren't addressed).
How 40 common products are treated in Vermont, 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-potentially hazardous baked goods are cottage foods.
Cookies & brownies. Non-potentially hazardous baked goods are cottage foods.
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.
Kombucha. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Fermented beverages need a commercial kitchen, and producers monitor alcohol, since at 0.5% ABV or more it is treated as an alcoholic beverage.
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. Not clearly addressed in the state's guidance; ask the agency.
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.
Roasted coffee. Not clearly addressed in the state's guidance; ask the agency.
Marshmallows. Not clearly addressed in the state's guidance; ask the agency.
Nut butter. Not clearly addressed in the state's guidance; ask the agency.
Pure honey. Not clearly addressed in the state's guidance; ask the agency.
Infused honey. Not clearly addressed in the state's guidance; ask the agency.
Vanilla extract. Not clearly addressed in the state's guidance; ask the agency.
Fruit-infused vinegar. Not clearly addressed in the state's guidance; ask the agency.
Mustard (no egg). Not clearly addressed in the state's guidance; ask the agency.
How to start selling from home
Check that the product doesn't need refrigeration. Home-canned goods qualify at pH 4.6 or below or water activity 0.85 or below.
Complete the Health Department's annual online training.
File the cottage food exemption online every year before January 15.
Make food only in your home kitchen (not a rented kitchen), and don't sell to restaurants or other licensed food businesses.
Label every product (see the checklist below).
Legal paths
Cottage food exemption
Where
Your home kitchen or a kitchen on your property
Sell
Directly to consumers; not to restaurants or licensed food businesses
Sales cap
$30,000 a year (plus up to $10,000 in processed foods)
Paperwork
Annual online training and exemption filing by Jan 15
Home bakery or caterer license
Where
Your home kitchen, inspected
Sell
Larger bakery operations or prepared meals
Sales cap
None stated
Paperwork
Health Department license and opening inspection
Commercial kitchen
Where
A licensed commercial kitchen
Sell
Refrigerated foods, wholesale, and restaurants
Sales cap
None
Paperwork
State license; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Low-acid canned foods
Sales cap
None
Paperwork
Process authority review, FDA scheduled-process filing
Label requirements
Required by the Vermont Department of Health on exempt cottage food. Bulk food can use a sign or table tent.
“Made in a home kitchen not inspected by the Vermont Department of Health”. At least 10-point type, in a contrasting color.
Producer's name and physical home address. No P.O. boxes.
Name of the food product
Ingredients from greatest to smallest amount
Net weight or volume
Allergens per federal rules
Nutrition labeling only if you make a claim
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.