Home food business guide · Last reviewed October 2026
Cottage Food Laws in Washington
Washington caps home food sales at $35,000 per residence. Getting started: WSDA cottage food permit ($230, two years); food worker card. Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 7 can be made in a home kitchen in Washington, many with conditions.
Washington ranks last of the 51 jurisdictions in our 2026 Cottage Food State Rankings. The sales cap is $35,000 per home, the permit costs $230 for two years, everyone who prepares food needs a food worker card, and online and mail-order sales are not allowed. All sales happen in person.
The product list is also narrow: baked goods, candies, and standard jams and preserves. For producers who plan to grow beyond local markets, a shared commercial kitchen is likely to become necessary sooner in Washington than in many other states.
Quick facts
Sales cap
$35,000 per residence
Permit or registration
WSDA cottage food permit ($230, two years); food worker card
Online & shipping
No internet or mail-order sales
Sell through stores
No stores, restaurants, or wholesale
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 Washington, 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.
Fruit pie. Shelf-stable baked goods are cottage foods.
Strawberry jam. Jams, jellies, preserves, and fruit butters 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.
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.
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.
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. 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.
Freeze-dried candy. Baked and stovetop candies are cottage foods; freeze-drying isn't addressed.
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 is a non-potentially hazardous baked good, candy, jam, jelly, preserve, or fruit butter, or another food WSDA has approved by rule.
Everyone who prepares food needs a Washington food worker card.
Apply to WSDA for a cottage food permit: $75 public health review, $30 processing, and $125 inspection fees. Permits last two years.
Sell directly to consumers in person. Internet and mail-order sales aren't allowed.
Label every product (see the checklist below).
Legal paths
Cottage food permit
Where
The kitchen of your primary home in Washington (not an outbuilding)
Sell
Directly to consumers. No internet or mail-order sales, no out-of-state sales, and no sales through restaurants or food processors.
Sales cap
$35,000 gross per year per home, reviewed every four years
Paperwork
WSDA permit ($230 in fees, two-year term); food worker card for everyone preparing food
Commercial kitchen
Where
A licensed commercial facility
Sell
Wholesale, stores, online, and refrigerated foods
Sales cap
None
Paperwork
WSDA food processor license; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Pickles, salsas, sauces, and canned foods
Sales cap
None
Paperwork
WSDA license, process authority review, FDA scheduled-process filing
Label requirements
Required by RCW 69.22.020 on every cottage food product.
“Made in a home kitchen that has not been subject to standard inspection criteria.”. At least 11-point type, in a color that contrasts with the background.
Name of the cottage food operation and permit number
Product name
Ingredients in descending order by weight
Net weight or net volume
Allergen labeling. As set by WSDA rule.
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.