Selling homemade food in Massachusetts

Allowed from a home kitchen

Sourdough bread · Cookies & brownies · Fruit pie · Strawberry jam · Granola · Spice rubs & seasoning blends · Chocolates & truffles · Toffee, fudge & caramels

Needs a commercial kitchen or other license

Pumpkin pie · Cheesecake · Cake with cream cheese frosting · Meat tamales · Pepper jelly · Shelf-stable salsa · Fresh salsa (refrigerated) · Hot sauce · Canned pickles · 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 · Low-sugar or freezer jam · Sauerkraut & kimchi · Roasted coffee · Loose-leaf tea blends · Dried fruit & fruit leather · Freeze-dried candy · Marshmallows · Nut butter · Pure honey · Infused honey · Vanilla extract · Fruit-infused vinegar · 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 doesn't need refrigeration once finished. Milk, cream, and eggs can be ingredients if the final food is shelf-stable.
2. Apply to your city or town board of health for a residential kitchen retail permit and pass its inspection. Requirements and fees vary by town.
3. If you use a private well, test it before permitting and at least yearly.
4. Keep children and pets out of the kitchen while you work, and don't cook family meals at the same time.
5. Label every packaged product.

Key label items

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

• Name and address of the operation
• Product name
• Ingredients in descending order by weight
• Net weight or net volume
• Allergen information
• Nutrition labeling only if you make a claim