Selling sourdough at farmers markets in California (2026 guide)

California has one of the most well-defined cottage food laws in the country, and a certified farmers market is one of the best places to sell sourdough under it — high foot traffic, customers who already care about real bread, and prices that hold up.

But there's a small thicket of rules between 'I have a loaf I want to sell' and 'I'm legally set up at the market.' This guide walks through every step, in order.

Not legal advice. Verify with your county Environmental Health department and the California CDPH CFO page.

step 1: confirm sourdough is allowed (it is)

Bread — including sourdough — is on California's approved cottage food list as a non-potentially-hazardous food. Plain sourdough boules, baguettes, focaccia, and most enriched breads (challah, brioche without cream filling) are fine.

What's NOT allowed under cottage food rules:

• Breads with custard or cream filling (TCS foods)
• Anything refrigerated or frozen
• Breads with meat or cheese baked in (some discretion — call your county)

If your sourdough is plain or contains shelf-stable add-ins (olives, herbs, dried fruit, nuts, seeds, garlic baked in), you're in.

step 2: pick your CFO class

California has two classes of Cottage Food Operations, and the difference matters a lot for farmers markets:

If you only plan to sell at farmers markets and direct-to-consumer, Class A is all you need. If you want to also sell wholesale to a local cafe, restaurant, or retail shop, you need Class B.

step 3: register with your county

Even though state law authorizes CFOs, the registration is processed by your county. Find yours on the Crosodo California county directory — we list registration links and contacts for the 21 most populous counties.

Typical Class A registration steps:

1. Complete a food processor course (free online module, ~2 hours)
2. Submit a self-certification application
3. Pay the county fee (usually $50–$150 depending on county)
4. Wait for your CFO registration number (1–4 weeks)

Class B adds an in-home kitchen inspection before approval.

step 4: do the food processor course

California requires every CFO operator to complete a food processor course. The most common options:

• The state's free CDPH course — short, basic, free
• eFoodHandlers or ServSafe Cottage Food — paid (~$15), slightly more thorough, and the certificate carries weight if you ever want to expand

Save the certificate. You may need to show it to the market manager.

step 5: get your labels right

Every loaf needs a label. Required elements per San Diego County's CFO FAQ (which mirrors state law):

1. Your CFO operation name and address (city + zip; full street if not in current phone directory; P.O. Box not accepted)
2. Your CFO registration or permit number
3. Product common name (e.g. 'Country Sourdough Boule')
4. Ingredients list, in descending order by weight
5. Allergen disclosure for the 9 major allergens, including sesame
6. Net weight (or net quantity)
7. The required disclaimer: 'Made in a Home Kitchen' (in 12-point type or larger)

step 6: find a certified farmers market

Not every market accepts cottage food vendors. Most do, but rules vary by market manager. Where to look:

• CA Certified Farmers' Markets directory (CDFA)
• Local farmers' market associations (e.g. Pacific Coast Farmers' Market Association)
• Ask the market manager directly — smaller markets are often eager to fill out their baked-goods category

When you contact the manager, have ready your CFO registration number, $1M general liability insurance (typical cost $300–$500/year through FLIP or Veracity Insurance), your product list and sample labels, and your booth setup plan.

step 7: know the booth rules

The big one: a separate Temporary Food Facility (TFF) permit is NOT required if you're only selling prepackaged, labeled cottage food. You can show up with your loaves and sell them.

BUT — a TFF permit IS required if any of the following happens at your booth:

• You give out open samples (slicing a loaf and offering pieces). Even free samples trigger the requirement.
• You do any on-site food preparation (slicing to order, assembling sandwiches, etc.)
• You sell anything that isn't prepackaged and labeled.

If you want to do samples, get the TFF permit from the county where the market is held. Typically $40–$150 per day or per event.

Other booth rules: keep your bread under cover (out of sun and rain), have a hand-washing station setup if you're handling food at the booth, bring your CFO certificate (paper copy) and food processor course certificate, and display your business name and CFO number visibly.

step 8: track your sales

Once you start making money, two things matter:

1. Stay under your class cap. $75K for Class A, $150K for Class B. The state will ask if your gross sales exceeded the cap; lying is fraud. If you cross the line, upgrade your class or transition to a commercial kitchen.
2. Collect and remit sales tax. California requires a seller's permit for selling cottage food. The seller's permit is free — registration takes ~15 minutes.

Important nuance: in California, most food for human consumption is exempt from sales tax. But — if you sell bread that's heated, sold for on-site consumption, or sold in a 'to be consumed' form, tax may apply. For plain sourdough loaves sold to-go, you typically don't collect tax, but you still need the seller's permit and file zero-tax returns. Verify with CDTFA Publication 22.

step 9: plan for graduation

Most successful sourdough operations outgrow Class A within 1–2 years. When that happens you have three options:

1. Upgrade to Class B — adds wholesale and lifts the cap to $150K
2. Rent a commercial/shared kitchen — lifts the cap entirely and removes most product restrictions (we have a full guide on when this makes sense)
3. Stay small on purpose — there's no shame in capping out at $75K of sourdough and keeping your life simple

quick start checklist

• Sourdough confirmed on California's allowed-food list ✓ (it is)
• Class A vs Class B decision made
• Food processor course completed
• CFO registration filed with county environmental health
• CFO number received
• Labels printed with all 7 required elements
• Liability insurance secured ($1M general liability)
• Seller's permit registered with CDTFA
• Certified farmers market identified, market manager contacted
• No sampling planned — OR — TFF permit secured if sampling

Once everything is checked, set your alarm for 4am and start baking.