Selling cottage food in New York (2026 guide)
A plain-English walkthrough of New York's cottage food rules — who needs to register, what you can sell, the labeling requirements, and how the sales cap actually works. Includes the official statute, the state department links, and a county-level companion guide.
If you bake out of your home in New York, the rules you live by are set by the state's cottage food law — currently New York Agriculture and Markets Law Article 20-C §251-z-4 (Exemptions); implemented through 1 NYCRR Part 276 Home Processor Exemption. It's a Good-tier law on the Crosodo scale: workable for most home bakers — moderate restrictions and a reasonable cap. This post is the plain-English version. The full breakdown — every county-specific zoning rule, the registration link, the latest verified statute citation — lives on the Crosodo New York state guide and the downloadable New York PDF report..pdf
Not legal advice. We're a small apparel brand that cares about home bakers. For anything serious, read the law directly and call the New York Department of Agriculture and Markets.
The quick facts
- Cottage food tier
- Good
- Annual sales cap
- No annual sales cap.
- Registration required
- Yes
- Kitchen inspection
- No
- Food handler certification
- No
- Indirect sales (retail/online)
- Yes — indirect sales (retail/online/wholesale) are allowed.
- Statute
- N.Y. Agric. & Mkts. Law §251-z-4; 1 CRR-NY 276.4
What you can sell
Non-potentially hazardous, shelf-stable baked goods (all must be baked), certain jams, jellies, preserves, snack mixes, and similar low-risk foods are approved under the Home Processor Exemption. All products must be pre-packaged in the home and labeled. Sales are permitted at farms, farm stands, farmers markets, green markets, craft fairs, flea markets, via home delivery, and online, but only within New York State.
What's specifically excluded
Prohibited items include all refrigerated or temperature-controlled-for-safety (TCS) products, no-bake items, pickles, relishes, sauces, salsas, vinegars, jellies made from vegetables or wine or flowers, cooked or canned fruits/vegetables, dairy products, meats, fish, poultry, beverages, cheesecakes, cream-filled pastries, buttercream/cream cheese frostings, fudge, nut butters, roasted coffee, freeze-dried foods, and quiche. All products must have a pathogen kill step (i.e., must be baked).
Where you can sell
Direct-to-consumer is always covered: farmers markets, home pickup, delivery, roadside stands, events. The interesting question is indirect sales — through a coffee shop, a grocery, a third-party retailer, or online with shipping. On indirect sales here: Wholesale to restaurants, cafes, and grocery stores within New York State is explicitly permitted. Products may also be sold online (NY residents only) and via delivery. Shipping out of state is not permitted. Registration is free, location-specific, and has no expiration date.
Exact fields, disclaimer wording, and a copy-paste template for this state.
Labeling requirements
Labels must include: product common/usual name, ingredient list in descending order by weight, net quantity, processor name and full address, and all major allergens (eggs, milk, fish, shellfish, soybeans, peanuts, tree nuts, wheat, sesame). A phrase such as 'Made in a Home Kitchen' (minimum 1/16-inch font) must appear on the label.
Texas has the most detailed plain-English label walkthrough we've published — the structure translates well to most other states. See how to label cottage food in Texas for a copy-paste template you can adapt for New York.
Common questions
Do I need to register before I start?
Yes. Start at the New York Department of Agriculture and Markets.
Do I need a food handler certification?
No — New York does not require a state-level food handler certification for cottage food. Many bakers take ServSafe Food Handler anyway (it's about $15 and takes 90 minutes); it's good practice and useful if a farmers market manager ever asks.
Is my home kitchen inspected?
No — New York does not require routine home kitchen inspections for cottage food. That's the whole point of the law: your kitchen isn't a regulated facility.
What's the sales cap?
No annual sales cap.. No cap means scale is governed by your zoning and your time, not the cottage food law.
If you're just starting out
- Read your statute. N.Y. Agric. & Mkts. Law §251-z-4; 1 CRR-NY 276.4 It's shorter than you think.
- Check your county. State law is the floor; your county can add zoning rules on top. The Crosodo New York state guide lists the top counties with their specific requirements.
- Pick what you'll bake. The top selling sourdough loaves and beyond bread (cookies, buns, scones) posts cover what tends to actually sell at farmers markets.
- Price it right. The cottage baker pricing post walks through unit economics — most new bakers underprice by 30%.
- Label it correctly. Adapt the Texas label template to New York's required disclaimer language.
- Set up your back office. The cottage baker software stack post covers what we use day-to-day.
Official sources
- N.Y. Agric. & Mkts. Law §251-z-4; 1 CRR-NY 276.4
- New York Department of Agriculture and Markets
- State extension service guidance
- Forrager — New York
- Crosodo New York state guide
- Crosodo New York PDF report.pdf
If your county is missing from our New York directory, tell us and we'll add it next. And if you want one of our sourdough varsity shirts while you proof your starter, the shop is here.
Crosodo Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
