Utah Cottage Food Laws

What You Need to Know Before Selling Your Homemade Goods

Photo by Janie Lin Photography – Bull Butter Co. Branding shoot

If you’re in Utah and thinking about selling your homemade sourdough, jams, or cookies, you’re in luck—Utah has some of the best cottage food laws in the country.

Unlike many other states, Utah does not require a home kitchen inspection, making it easier to get started. Let’s break down everything you need to know to legally sell your homemade goods in Utah.

What Is the Utah Cottage Food Program?

Utah’s cottage food laws allow individuals to make and sell non-refrigerated homemade foods from their home kitchen. However, you must follow a few key steps before you can start selling.

What Foods Can You Sell in Utah?

Utah’s cottage food laws allow non-potentially hazardous foods, which means foods that don’t require refrigeration.

Approved items include:

Baked goods (bread, cookies, cakes, muffins, etc.)

Jams and jellies

Candy and confections

Popcorn

Granola

Dry mixes (pancake mix, spice blends, tea blends)

Dried fruit and nuts

You cannot sell items that require refrigeration, such as:

Cheesecake Cream-filled pastries.

Homemade yogurt or dairy-based products.

Or meat products.

If you want to sell something outside of the approved list, you’ll need to look into Utah’s Microenterprise Home Kitchen program, which allows for a broader range of home-cooked foods with additional regulations.

How to Legally Sell Cottage Foods in Utah

Here’s what you need to do to get started:

1. Complete a Food Handler’s Permit This can be done online in just a few hours and typically costs around $25. It’s valid for three years and ensures you understand basic food safety.

2. Submit a Cottage Food Application You must register with the Utah Department of Agriculture and Food (UDAF) before selling. The application requires: A list of foods you plan to sell Your home kitchen setup description A $50 annual fee

3. Follow Proper Labeling Requirements –

Utah law requires that all cottage food labels include:

Your name/business name.

A full ingredient list, including allergens.

A statement that the product was made in a home kitchen and is not inspected by the health department.

Where Can You Sell Cottage Food in Utah?

Utah gives you a lot of flexibility in where you can sell:

Direct to consumer (farmers markets, fairs, pop-up events)

From home (pickup orders, farmstands)

Online (but only within Utah—you cannot ship out of state)

However, you cannot sell wholesale to restaurants, grocery stores, or coffee shops unless you upgrade to a commercial kitchen license.

How Much Can You Make?

Great news—Utah has no sales cap on how much you can earn under cottage food laws! Some states limit income to $10,000 or $50,000 per year, but in Utah, you can grow your business as much as you want as long as you follow the rules.

Do You Need a Business License?

Yes, while Utah’s cottage food law is fairly relaxed, most cities and counties still require a general business license. Contact your local office to check specific requirements.

Can You Sell Online in Utah?

Yes, but with restrictions. Utah allows online sales, but only within the state. You cannot ship across state lines unless you meet commercial kitchen requirements.

Final Thoughts

Utah makes it easy to start a cottage food business—no costly inspections, no strict earning limits, and plenty of selling opportunities. As long as you register with UDAF, follow labeling rules, and get a business license, you’re good to go!

If you’re ready to get started, check out the official Utah Department of Agriculture and Food website for applications and details: ag.utah.gov. And if you’re looking for real-life tips on running a home bakery, I’ve been selling homemade sourdough artisan bread, treats, have a mobile farmstand and more for nearly two years and I love helping others get started.

While I’ve only been running my cottage bakery for nearly 2 years, I’ve been preparing for it my whole life. With 13 years in management, where I consistently ranked at the top of my district and region in sales, I’ve been a district trainer and an award-winning merchandiser. Growing up with entrepreneurial parents, I was literally born into the world of business (almost at a vendor event — my mom barely made it to the hospital!). Running a successful business is in my blood.

blonde woman blowing flour off her hand in a white cottage kitchen