Selling cottage food in Wyoming (2026 guide)

If you bake out of your home in Wyoming, the rules you live by are set by the state's cottage food law — currently Wyoming Statutes Title 11 Agriculture, Livestock and Horticulture, Chapter 49 Marketing Homemade Foods, §§11-49-101 through 11-49-104 (Wyoming Food Freedom Act). It's a Freedom-tier law on the Crosodo scale: very permissive, with effectively no sales cap and broad product allowance. 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 Wyoming state guide and the downloadable Wyoming 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 Wyoming Department of Agriculture.

The quick facts

What you can sell

Extraordinarily broad: all homemade foods including TCS (potentially hazardous) foods such as dairy, eggs, quiches, pizzas, cooked vegetables, and baked goods with dairy/meat fillings — as long as transactions comply with the Act. Non-potentially hazardous foods (jams, pickled vegetables, baked goods without hazardous fillings, candies, granola, etc.) may even be sold through third-party vendors and retail shops. Potentially hazardous homemade foods (except eggs and dairy) must be sold by the producer or designated agent directly to the informed end consumer.

What's specifically excluded

Meat products are generally excluded with specific exceptions (poultry up to 1,000 birds/year, live animals, rabbit meat, farm-raised non-catfish fish, animal shares under §11-49-104). Homemade or uninspected food cannot be served or used as an ingredient in a commercial food establishment. Interstate commerce is prohibited. Producers must not exceed 250,000 individual products or $250,000 gross revenue annually.

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: Wyoming's Food Freedom Act allows considerably broader indirect sales than most states. Non-potentially hazardous foods, eggs, and dairy products may be sold through third-party vendors (retail shops, grocery stores) as long as the sale complies with the Act. The third-party seller must inform consumers that the food is not certified, licensed, or inspected, and non-potentially hazardous foods must be displayed separately from licensed products with a label stating 'this food was made in a home kitchen, is not regulated or inspected and may contain allergens.' Potentially hazardous homemade foods (except eggs/dairy) must be sold by the producer or designated agent only. A 'designated agent' may also facilitate transactions including marketing, transport, storage, and delivery without taking ownership of the product.

Labeling requirements

Homemade foods are broadly exempt from labeling requirements (§11-49-103(b)). However, the producer must inform the end consumer (verbally or by sign) that the food is not certified, labeled, licensed, packaged, regulated, or inspected. For retail/grocery store sales: non-potentially hazardous foods must be labeled 'this food was made in a home kitchen, is not regulated or inspected and may contain allergens.' Retail spaces selling homemade food must display a sign indicating it has not been inspected. Potentially hazardous homemade foods at retail locations adjacent to commercial food establishments require physical separation per §11-49-103(d).

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 Wyoming.

Common questions

Do I need to register before I start?

No — Wyoming does not require home bakers to register before selling cottage food. That said, you should still keep clean records, follow the labeling rules, and check whether your county or city imposes its own home-occupation permit or business license. County-level details for Wyoming are on the Crosodo Wyoming state guide.

Do I need a food handler certification?

No — Wyoming 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 — Wyoming 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

1. Read your statute. Wyo. Stat. §11-49-101 through §11-49-104 (Wyoming Food Freedom Act) It's shorter than you think.
2. Check your county. State law is the floor; your county can add zoning rules on top. The Crosodo Wyoming state guide lists the top counties with their specific requirements.
3. 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.
4. Price it right. The cottage baker pricing post walks through unit economics — most new bakers underprice by 30%.
5. Label it correctly. Adapt the Texas label template to Wyoming's required disclaimer language.
6. Set up your back office. The cottage baker software stack post covers what we use day-to-day.

Official sources

• Wyo. Stat. §11-49-101 through §11-49-104 (Wyoming Food Freedom Act)
• Wyoming Department of Agriculture
• State extension service guidance
• Forrager — Wyoming
• Crosodo Wyoming state guide
• Crosodo Wyoming PDF report.pdf

If your county is missing from our Wyoming 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.