warebyis it safe to buy from home bakers?
home bakers sell under their state’s cottage food law. here’s what that law allows, what it asks of bakers, and what to check before you buy.
generally, yes, for the foods cottage food laws allow. those laws limit home bakers to foods that are safe at room temperature, like breads, cookies, candy and jams, and leave out the risky ones, like cheesecake, cream pies and meat. many states also require bakers to register, take a food safety course and label everything as made in a home kitchen. look for that label, check the allergens, and buy from bakers who answer questions about how they make their food. on wareby, a real person checks every food seller’s permit before the shop opens.
what rules do home bakers follow?
every state and washington, d.c. allows some homemade food sales, and each sets its own rules. most come down to the same few:
- only lower-risk foods. foods that stay safe at room temperature, because they’re dry enough or acidic enough.
- a label. usually the baker’s name and address, the ingredients, allergens, and a statement that it was made in a home kitchen that isn’t inspected.
- registration and training, in many states. minnesota, for example, requires a registration with the department of agriculture and a food safety course.
- direct sales. most states only allow selling straight to the person who’ll eat it.
which homemade foods are lower risk?
the ones cottage food laws allow: breads, cookies, brownies, fruit pies, candy, jams and jellies from tested recipes, granola and dry mixes. the ones they usually leave out need to stay cold or hot to stay safe: cheesecake, cream and custard pies, meat, and most dairy. a few “food freedom” states allow much more, which puts more of the judgment on you as the buyer.
what should you check before you buy?
- the label: ingredients, allergens, the baker’s name, and the home kitchen statement your state requires.
- allergens: if you have an allergy, ask how the baker keeps ingredients apart. home kitchens are shared kitchens.
- how it’s handed over: pickup or delivery straight from the baker is the norm. in some states, like minnesota, it’s the rule.
- freshness: ask when it was baked. good bakers will tell you.
- a registration number, where your state uses one.
how does wareby check home bakers?
before a food shop opens on wareby, a real person checks the owner’s id, the address they bake from, and their food permit: a cottage food registration or a licensed kitchen. food is always picked up from the baker or delivered by them. and every order is covered by the wareby promise. what “verified local” means.
questions people ask
are home bakers licensed?
it depends on the state. many require a cottage food registration or permit and a food safety course; a few don’t require anything at the state level.
is homemade food inspected?
usually not. most cottage food laws don’t inspect home kitchens, which is why they limit bakers to lower-risk foods and require a label saying so.
what can’t home bakers sell?
in most states, foods that need refrigeration, like cheesecake, cream pies, custard and meat.
how do i know a home baker is legit?
look for a proper label, ask about their registration, and buy through places that check sellers. on wareby, a real person checks every food seller’s permit.
sources
we started tandoco, a small bakery in minneapolis, and sold under a blue tent at farmers markets before we built wareby. our story
