Start a Home Kitchen in Connecticut

The steps, the costs, where to apply, and how to get inspection-ready — in Connecticut's own program terms.

Cottage food law

Sales cap: $50,000 in annual gross sales per calendar year (CGS § 21a-62d). If sales exceed the cap, the operation must obtain a food manufacturing establishment license or cease operations. Raised from $25,000 by PA 22-8 (SB 187), effective Oct 1, 2022. No scheduled future changes found in primary sources.

Allowed foods: Allowed: non-potentially-hazardous (shelf-stable) foods DCP lists as generally permissible — breads/rolls/biscuits (plain, unstuffed), brownies/pastries/cookies, cakes and cupcakes, candies and confections, chocolates and fudge, coated or uncoated nuts, coffee and tea (not as prepared beverages), cooked fruit pies (not pumpkin), dried fruits and fruit leather, dried herbs/seasonings, dried pasta and granola, jams/jellies/preserves, marshmallow products, popcorn/popcorn balls/cotton candy, vinegar and flavored vinegar; honey and maple syrup also identified as permissible. Separately, state farm exemptions (CGS §§ 21a-24a/24b) allow certain acidified foods (pickles, salsa, hot sauce), jams/jellies/preserves, and maple syrup produced on a residential farm. Anything not on DCP's list needs DCP permission first. Not allowed: potentially hazardous foods requiring time and temperature control for safety — meat, poultry, eggs, dairy, custard-filled cakes, fresh juices, canned vegetables, garlic in oil, dehydrated meats.

🥧 Cottage track in Connecticut

🥧 Cottage Food — Shelf-Stable Cottage food law — the shelf-stable track: preorder / pickup, never reservations.

Prohibited foods: potentially hazardous foods requiring time and temperature control for safety — meat, poultry, eggs, dairy, custard-filled cakes, fresh juices, canned vegetables, garlic in oil, dehydrated meats.

Sales cap (cottage track): $50,000 in annual gross sales per calendar year (CGS § 21a-62d). If sales exceed the cap, the operation must obtain a food manufacturing establishment license or cease operations. Raised from $25,000 by PA 22-8 (SB 187), effective Oct 1, 2022. No scheduled future changes found in primary sources.

Labeling (from the published steps):

Label every product with your name and address, product name, ingredients by weight, allergen info, net weight (plus metric), and the required home-kitchen statement

Where you may sell (from the published rules):

Apply online via DCP's eLicense portal
Apply online through DCP's eLicense portal and pay the $50 fee
sell only directly to consumers within Connecticut (farmers markets, fairs, point of production, or in-person delivery of online/phone/mail orders)

🌮 Street track in Connecticut

🌮 Street Food — Sidewalk & Mobile

Street and mobile vendors do not cook from home kitchens — a different permit stack, and walk-up sales only.

No distinct street-vendor (sidewalk / mobile) regime is documented in Connecticut's published data on this site yet — mobile food is permitted separately from home kitchens; check with the local health department.

The permit steps

Apply online via DCP's eLicense portal; $50 annual application fee (statute caps the fee at $100)
Complete an approved food-safety training course before applying; submit the certificate with the application
Pass a pre-licensing DCP inspection of the home kitchen
Obtain and keep written confirmation that municipal zoning allows the home food business
Test private well water (E. coli, total coliform, nitrates, nitrites) within a year of application
Specify the products to be produced — the license lists only those approved products
Display the license at every location where products are sold

How it works, start to finish

Confirm your town's zoning allows a home-based cottage food business and keep written zoning approval.
Complete an approved food-safety training course and save your certificate.
If you have a private well, get it tested (E. coli, total coliform, nitrates, nitrites) within a year of applying.
Choose products from DCP's generally permissible (non-potentially-hazardous) food list.
Apply online through DCP's eLicense portal and pay the $50 fee.
Pass DCP's home-kitchen inspection before your first license is issued.
Label every product with your name and address, product name, ingredients by weight, allergen info, net weight (plus metric), and the required home-kitchen statement; sell only directly to consumers within Connecticut (farmers markets, fairs, point of production, or in-person delivery of online/phone/mail orders).
Track gross sales to stay under $50,000/year and renew the license annually.

Where to apply in Connecticut

Official sources — start with the agency or department that runs Connecticut's program:

Inspection prep (general)

General prep that applies in most programs — your law guide and health department have the specifics for Connecticut:

Write your standard operating procedures: foods handled, prep methods, cleaning schedule, refuse disposal, and your time/temperature control plan.
Complete the food safety training your program requires and keep the certificate where an inspector can see it.
Have a calibrated food thermometer, proper cold storage, and labels that meet your program's rules.
Keep pets out of the kitchen during production, and separate household and business ingredients.

Read the full Connecticut law guide → · Check your eligibility → · Ask the guide about Connecticut →