Discover Vermont’s New Cottage Food Law: Empowering Home Bakers to Share Local Delights

POWNAL, Vt. – Peter Hopkins and his partners were thrilled about their food startup, Hoppy Valley. They made mustard, snack mixes, and kimchi right from their kitchen. However, excitement turned to disappointment when they had to drop out of a local holiday festival. Their sales were capped at $10,000 annually. Beyond that, they needed state health department licenses and inspections.

Cottage foods are items that don’t need refrigeration, like jams, candy, and granola. They are made at home and can be sold on a small scale. Hopkins, who has a deep love for sharing meals, felt stuck. “We’re trusted to cook for family and friends but not to sell from our own kitchens,” he said.

Hopkins sought help from local representatives. In the past, there was a proposal by Rep. Jim Carroll to increase the sales limit to $50,000, but it didn’t move forward. This February, Rep. Jonathan Cooper rallied support for H.401, aiming to raise the limit to $30,000.

Abbey Willard from the Vermont Agency of Agriculture noted that this change would significantly help cottage food producers, allowing them to sell items that are less likely to cause foodborne illnesses. On July 1, the bill became Act 42, increasing the previous limit for cottage food sales and home bakeries.

Hopkins celebrated this change, which he believes will boost many small businesses. “For small folks like me, it eases worries about my livelihood,” he shared. A report from the Institute of Justice highlights how restrictive Vermont’s laws were for homemade food businesses, revealing a D+ grade for home bakeries.

Rep. Cooper called Act 42 a food resiliency bill, noting, “Vermont had some of the toughest small-scale production laws.” By raising the sales limit, food producers can experiment more without fear of hitting a ceiling too soon.

Willard pointed out that this change not only benefits producers but also helps local farmers by encouraging the use of local ingredients. The aim is to support small producers while keeping consumers connected to Vermont products.

During discussions on H.401, health officials also noted common issues in home bakeries, such as temperature control and hygiene violations. Under the new law, cottage food operators will need to complete a free online training and apply for a cottage food exemption through the Department of Health.

Meg McCarthy from the Department of Health expressed that the new law balances public health with the needs of food producers. Hopkins emphasized a desire to follow the rules, saying, “Tell us how to do it, and we’ll do it.”

Caroline Sherman-Gordon, a lobbyist for Rural Vermont, praised the bill as a compromise that expands access to the food system. Many people want to engage with food production, even without a farm.

Throughout this process, Hopkins remained focused on ensuring the law genuinely reflects the needs of Vermont’s food producers. “Let’s create something unique to Vermont that improves life for everyone here,” he said.

As the food landscape continues to evolve, local food entrepreneurs face exciting new opportunities. The drive for balance between regulation and entrepreneurship is crucial in fostering a vibrant food community.



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