Selling homemade food in Vermont

Allowed from a home kitchen

Sourdough bread · Cookies & brownies · Fruit pie · Strawberry jam · Pepper jelly · Shelf-stable salsa · Hot sauce · Canned pickles · Canned tomato sauce · Granola · Spice rubs & seasoning blends · Loose-leaf tea blends · Freeze-dried candy · Chocolates & truffles · Toffee, fudge & caramels

Home kitchen, with a special license or program

Home-cooked meals

Needs a commercial kitchen or other license

Pumpkin pie · Cheesecake · Cake with cream cheese frosting · Meat tamales · Fresh salsa (refrigerated) · Dried fruit & fruit leather · Garlic or herb-infused oil^‡ · 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 · 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. Home-canned goods qualify at pH 4.6 or below or water activity 0.85 or below.
2. Complete the Health Department's annual online training.
3. File the cottage food exemption online every year before January 15.
4. Make food only in your home kitchen (not a rented kitchen), and don't sell to restaurants or other licensed food businesses.
5. Label every product.

Key label items

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

• “Made in a home kitchen not inspected by the Vermont Department of Health”
• Producer's name and physical home address
• Name of the food product
• Ingredients from greatest to smallest amount
• Net weight or volume
• Allergens per federal rules
• Nutrition labeling only if you make a claim