Start a Home Kitchen in Michigan

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

Cottage food law

Sales cap: $50,000 gross sales per year per operation (computed per person per domestic residence) until 10/1/2026; $75,000/year if products are sold at $250 or more per unit. Beginning 10/1/2026 the caps adjust annually for inflation using the 3-year average Detroit Consumer Price Index (factor may not be less than 1.00). Prior cap was $25,000. Set by 2025 PA 51 (HB 4122), signed 12/23/2025, in effect now (MCL 289.4102(5)). MDARD may request written documentation to verify annual gross sales.

Allowed foods: Allowed: Only non-potentially-hazardous (shelf-stable, no time/temperature control for safety) foods, per MDARD's official list. Includes: baked goods and breads (cookies, celebration cakes, shelf-stable pies, breads; only lab-tested buttercream or shelf-stable frostings), fruit jams/jellies (regular-sugar, fruit-based, 21 CFR 150), candy/confections (no alcohol), dry mixes (granola, herbs, dry soup/dip/baking mixes), dehydrated/freeze-dried fruits and vegetables (except melon, tomato, leafy greens), popcorn, roasted coffee, dry tea, nuts and nut butters, flavored vinegars, shelf-stable flavored oils (no garlic), chocolate-covered shelf-stable items. Not allowed: All potentially hazardous/TCS foods - no meat or jerky, fish/smoked fish, dairy (cheese, yogurt, cream cheese frosting), eggs as a product, fresh pasta, cooked vegetables, baked potatoes; no beverages (juice, kombucha, cider, lemonade), no canned/pickled/acidified foods (pickles, salsa, canned peaches, fruit butters), no fermented foods (kombucha, sourdough starter), no sauces/condiments/salad dressings/hummus/garlic-in-oil, no caramel apples, no elderberry/simple syrups, no CBD/cannabis foods, no dietary supplements, no pet food, no raw sprouts, no cut tomatoes or leafy greens, no refrigeration-required pies (banana cream, pumpkin, custard, cheesecake).

🥧 Cottage track in Michigan

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

No permit required in Michigan for this track — makers are not “permitted”; they follow the cottage food rules.

Prohibited foods: All potentially hazardous/TCS foods - no meat or jerky, fish/smoked fish, dairy (cheese, yogurt, cream cheese frosting), eggs as a product, fresh pasta, cooked vegetables, baked potatoes; no beverages (juice, kombucha, cider, lemonade), no canned/pickled/acidified foods (pickles, salsa, canned peaches, fruit butters), no fermented foods (kombucha, sourdough starter), no sauces/condiments/salad dressings/hummus/garlic-in-oil, no caramel apples, no elderberry/simple syrups, no CBD/cannabis foods, no dietary supplements, no pet food, no raw sprouts, no cut tomatoes or leafy greens, no refrigeration-required pies (banana cream, pumpkin, custard, cheesecake).

Sales cap (cottage track): $50,000 gross sales per year per operation (computed per person per domestic residence) until 10/1/2026; $75,000/year if products are sold at $250 or more per unit. Beginning 10/1/2026 the caps adjust annually for inflation using the 3-year average Detroit Consumer Price Index (factor may not be less than 1.00). Prior cap was $25,000. Set by 2025 PA 51 (HB 4122), signed 12/23/2025, in effect now (MCL 289.4102(5)). MDARD may request written documentation to verify annual gross sales.

Labeling (from the published steps):

Optional: voluntary registration with the MSU Product Center (MCL 289.4102(8)) - one-time fee of up to $50 - which issues a unique registration number you may use on labels instead of your home address.

Where you may sell (from the published rules):

Sell directly to Michigan consumers only - farmers markets, craft shows, roadside stands, or internet/mail/third-party delivery once the customer has a chance to meet you face-to-face or by virtual meeting first
no wholesale or consignment

🌮 Street track in Michigan

🌮 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 Michigan's published data on this site yet — mobile food is permitted separately from home kitchens; check with the local health department.

The permit steps

No permit, license, application, or fee is required - cottage food operations are exempt from MDARD licensing and inspection under MCL 289.4102.
No routine inspections of the home kitchen are conducted under this exemption (MDARD retains enforcement authority for violations).
Optional: voluntary registration with the MSU Product Center (MCL 289.4102(8)) - one-time fee of up to $50 - which issues a unique registration number you may use on labels instead of your home address.
No food-safety training is legally required to operate (MSU Extension offers optional cottage-food and 'Cooking for Crowds' courses).

How it works, start to finish

Confirm your food qualifies: use MDARD's official 'What Can I Make?' list - only non-potentially-hazardous, shelf-stable foods; if in doubt, contact MDARD.
Set up production in your primary home kitchen - products must be made and stored only in the home kitchen of your primary residence.
Design compliant labels: business name + home address (or MSU Product Center registration number + phone), product name, ingredients in descending weight order, net weight/volume (metric included), allergens per federal rules, and the 'Made in a home kitchen that has not been inspected by the Michigan department of agriculture and rural development' statement in at least 11-point contrasting type.
Optionally register with the MSU Product Center (voluntary; one-time fee max $50) to replace your home address on the label with a registration number.
Track gross sales so you stay under the annual cap ($50,000, or $75,000 if products are priced $250+/unit), computed per person per residence.
Sell directly to Michigan consumers only - farmers markets, craft shows, roadside stands, or internet/mail/third-party delivery once the customer has a chance to meet you face-to-face or by virtual meeting first; no wholesale or consignment.
Check local zoning, DBA, and other local rules - the state exemption does not override local ordinances.
Consider (voluntary) food-safety training such as MSU Extension's courses, even though it is not legally required.

Where to apply in Michigan

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

Inspection prep (general)

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

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 Michigan law guide → · Check your eligibility → · Ask the guide about Michigan →