Home food business guide · Last reviewed October 2026
Cottage Food Laws in Wisconsin
Wisconsin has no annual sales cap on most home food sales (No cap (shelf-stable foods); $5,000 (home-canned)). 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 Wisconsin, many with conditions, and 7 more with a special license or program.
Direct sales in Wisconsin; no internet sales of canned goods
Sell through stores
No
Refrigerated & TCS foods
No; buttercream and custard fillings need a license
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 Wisconsin, 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. Shelf-stable baked goods can be sold without a license.
Cookies & brownies. Shelf-stable baked goods can be sold without a license.
Fruit pie. Shelf-stable baked goods can be sold without a license.
Granola. Dried grains, herbs, and dry soup mixes can be sold without a license.
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.
Regulated separately
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
Macarons. The cookie is shelf-stable, but buttercream fillings need a license.
Fruit tamales. 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
Since a December 2022 court ruling, you can sell home-made, shelf-stable foods directly to Wisconsin consumers without a license.
Check that the product doesn't need refrigeration. Cream or custard fillings, buttercream, and cheesecake need a license.
Sell directly to consumers in Wisconsin.
Label all allergens clearly.
Legal paths
Home-made shelf-stable foods
Where
Your home
Sell
Directly to consumers in Wisconsin
Sales cap
None stated
Paperwork
None
Home-canned foods exemption
Where
Your home
Sell
Only at community events, flea markets, and farmers markets in Wisconsin. No home, internet, or wholesale sales.
Sales cap
$5,000 a year per person
Paperwork
None; pH testing recommended
Commercial kitchen
Where
A licensed commercial kitchen
Sell
Refrigerated foods, wholesale, and out-of-state sales
Sales cap
None
Paperwork
DATCP license; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Canned foods above the $5,000 limit or outside allowed venues
Sales cap
None
Paperwork
DATCP license, process authority review, FDA scheduled-process filing
Label requirements
Wisconsin's no-license baked goods and shelf-stable foods have no set label format beyond clear allergen labeling. Home-canned foods have these requirements:
Shelf-stable foods: label all allergens clearly
Canned foods: “This product was made in a private home not subject to state licensing or inspection.”
Canned foods: canner's name and address
Canned foods: canning date
Canned foods: ingredients in descending order, with allergens by common name
Canned foods: sign at the point of sale. “These canned goods are homemade and not subject to state inspection.”
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.