Cottage & home bakery rules by region

Key laws & programs

Revenue & sales limits

No annual sales cap. Alabama removed its previous sales limit when SB 160 took effect in August 2021. There is currently no revenue ceiling for cottage food producers.

What is commonly allowed

• Baked goods: breads, cakes, cookies, cupcakes, brownies, muffins, scones, rolls, tortillas, donuts, macarons, cake pops, wedding cakes, sweet breads, bagels, pizzelles
• Pastries: pies, churros, Danish, empanadas, tamales, cones, and other non-perishable pastries
• Candy and confections: brittles, fudge, truffles, chocolate, cotton candy, candies, and buttercream frosting
• Condiments and sauces: honey, mustards, ketchup, nut butters, salsas, syrups, vinegars, oils, and pickles (pH-tested)
• Preserves: jams, jellies, marmalades, fruit butters, applesauce, chutneys — acidified foods must be pH-tested by an approved authority such as the Alabama Cooperative Extension Service (ACES)
• Dry goods: dried fruit, dried vegetables, herbs, spices, seasoning blends, coffee beans, tea leaves, pasta, cereals, and dry mixes
• Snacks: granola, popcorn, kettle corn, caramel corn, candied apples, chocolate-covered items, crackers, pretzels, fruit leathers, nuts, seeds, vegetable chips, marshmallows
• Fermented foods (allowed since 2021); freeze-dried foods are allowed but must be tested for water activity by an approved authority such as ACES

What is usually not allowed

• No perishable baked goods or any food that requires refrigeration for safety
• No low-acid canned foods or juices
• No meat jerky or products containing meat, poultry, or seafood
• Acidified foods (e.g., pickles, salsas) must be pH-tested by an approved authority before sale
• Freeze-dried foods must be tested for water activity by an approved authority before sale
• No indirect sales — retail stores, grocery stores, restaurants, and wholesale accounts are prohibited
• No interstate shipping; sales and shipment must remain within Alabama
• Commercial kitchen or commercial equipment use is prohibited; production must occur in the producer's primary residence kitchen

Where you can sell

• Direct sales from home, including home pickup by customers
• Farmers markets and roadside stands
• Community events and fairs
• Online orders with in-state delivery (producer may hire an agent/delivery person)
• In-state mail order and shipping within Alabama
• No sales through retail stores, grocery stores, or restaurants
• No wholesale or catering sales

Labeling requirements

• Product name (common name of the food)
• Business name of the cottage food operation
• Business address (a P.O. box may be used in place of a home address)
• Complete ingredient list
• Required statement on the label (minimum 10-point type): 'This food may contain allergens and is not inspected by the Department of Public Health'
• Major food allergens should be disclosed consistent with the ingredient statement
• Sample label format per Forrager/ADPH guidance: product name, allergen/inspection statement, business name, address, and full ingredient list

Permits & registration

• No state-level cottage food registration; approval is handled at the county level through your local health department
• You must obtain local health department approval before beginning sales — applications and fees vary by county
• Typical application requirements include: proof of completed food safety training, a sample label, and a list of intended products
• A food safety training course must be completed before approval — options include Learn2Serve's online food handler course (~$7) or the ACES Cottage Food course (free videos, $25 exam fee)
• Contact the Alabama Department of Public Health or your county's local health department for county-specific requirements
• The Alabama Cooperative Extension Service (ACES) provides cottage food resources and pH/water-activity testing services

Kitchen & operations

• All production must take place in the producer's primary residence kitchen — commercial kitchens and commercial equipment are not permitted
• Complete an approved food safety training course (e.g., Learn2Serve or ACES) before beginning operations
• Obtain local health department approval prior to first sale
• Acidified foods must be submitted to an approved authority (e.g., ACES) for pH testing before being offered for sale
• Freeze-dried products must be submitted for water activity testing before being offered for sale
• Follow food safety best practices as outlined in the Alabama Department of Public Health's food safety guidance document
• Maintain records sufficient to demonstrate compliance with allowed product types and sales channels