Selling homemade food in Connecticut

Allowed from a home kitchen

Sourdough bread · Cookies & brownies · Fruit pie · Strawberry jam · Granola · Spice rubs & seasoning blends · Roasted coffee · Loose-leaf tea blends · Dried fruit & fruit leather · Freeze-dried candy · Chocolates & truffles · Toffee, fudge & caramels · Marshmallows · Fruit-infused vinegar

Needs a commercial kitchen or other license

Pumpkin pie · Cheesecake · Cake with cream cheese frosting · Meat tamales · Low-sugar or freezer jam · Pepper jelly · Shelf-stable salsa · Fresh salsa (refrigerated) · Hot sauce · Canned pickles · Sauerkraut & kimchi · Canned tomato sauce · Garlic or herb-infused oil^‡ · Home-cooked meals^‡ · Beef jerky^‡ · Cheese & yogurt^‡ · Cold-pressed juice^‡ · Kombucha

Ask the agency first

Cake with buttercream · Macarons · Fruit tamales · Nut butter · Pure honey · Infused honey · Vanilla extract · Mustard (no egg)

Every product has conditions, such as registration, training, labeling, and sales limits. See the full guide for each one. ‡ General rule; not specifically addressed in this state's guidance.

How to start

1. Check that the product is on DCP's allowed list. Your license lists each product you can make.
2. Get written zoning approval, complete a food safety course that covers processing and packaging, and test private well water for coliform and nitrates.
3. Apply to DCP with the $50 fee.
4. Sell directly to consumers at home, farmers markets, fairs, and charity events. Online orders must be hand-delivered in Connecticut; no mail, couriers, or apps.
5. Label every product and display your license where you sell.

Key label items

Use the exact required wording shown in the full guide and on the agency's site.

• “Made in a Cottage Food Operation that is not Subject to Routine Government Food Safety Inspection.”
• Name and physical home address
• Product name
• Ingredients in descending order by weight
• Net weight or volume, with metric
• Allergens per federal rules