Selling homemade food in North Carolina

Allowed from a home kitchen

Sourdough bread · Cookies & brownies · Fruit pie · Strawberry jam · Pepper jelly · Shelf-stable salsa · Hot sauce · Canned pickles · Granola · Spice rubs & seasoning blends · Dried fruit & fruit leather · Freeze-dried candy · Chocolates & truffles · Toffee, fudge & caramels · Pure honey

Needs a commercial kitchen or other license

Pumpkin pie · Cheesecake · Meat tamales · Fresh salsa (refrigerated) · Garlic or herb-infused oil^‡ · Home-cooked meals^‡ · Beef jerky^‡ · Cheese & yogurt · Cold-pressed juice · Kombucha^‡

Ask the agency first

Cake with buttercream · Cake with cream cheese frosting · Macarons · Fruit tamales · Low-sugar or freezer jam · Sauerkraut & kimchi · Canned tomato sauce · Roasted coffee · Loose-leaf tea blends · Marshmallows · Nut butter · 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 is shelf-stable. Refrigerated foods, low-acid canned foods, dairy, seafood, and juice aren't eligible.
2. Confirm with local zoning that you can run a food business at home. Homes with pets aren't eligible.
3. Apply to NCDA&CS and pass a free home kitchen inspection; allow 8–12 weeks.
4. Pickles, sauces, and other acidified foods need product evaluation and may require an acidified foods course.
5. Label packaged, shipped, and wholesale products.

Key label items

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

• Product name
• Manufacturer's name and physical address
• Net contents in US and metric units
• Complete ingredient list in descending order by weight
• All major allergens by common name
• Nutrition facts only if you make a claim