In California, you can sell homemade non-perishable foods by registering as a Cottage Food Operation (CFO) with your county environmental health department — under a two-tier system. Class A (direct sales only) needs registration but no kitchen inspection; Class B (also sells through stores and restaurants) requires a permit and an inspection. This guide covers the two classes, current caps, what you can sell, how to label it, and how to start.
The short version: California uses a two-class system created by AB 1144. Class A lets you sell directly to customers — at markets, from home, online, and shipped within California — after a registration with no inspection. Class B adds indirect sales (retail stores, restaurants, wholesale) but requires a home-kitchen inspection. Sales caps are tied to inflation: roughly $86,206 for Class A and $172,411 for Class B in 2025–2026 (up from the $75,000 / $150,000 base). California sticks to an approved-foods list of non-perishable items, so the key is confirming your product is allowed and labeling it "Made in a Home Kitchen."
California has two caps, both adjusted for inflation each year using the California Consumer Price Index:
| California rule | Class A | Class B |
|---|---|---|
| 2025–2026 sales cap | ~$86,206 | ~$172,411 |
| Sales allowed | Direct only | Direct + indirect (retail/restaurants/wholesale) |
| Inspection | Not required | Required (home-kitchen inspection) |
| Register with | County environmental health | County environmental health |
| Allowed foods | CDPH approved (non-perishable) list | Same list |
| Label statement | "Made in a Home Kitchen" (12pt min) | Same |
| Shipping | In-state only | In-state only |
These figures rise yearly, so confirm the current cap with your county or CDPH before you start.
You must register with your county, and which tier you choose determines the requirements. Class A is registration plus a self-certification checklist — no inspection. Class B requires a permit and a mandatory home-kitchen inspection before approval, with higher fees that vary by county. Both also require completing an approved food-safety training course and may involve a sample label review. Most home bakers and makers start with Class A because it covers online ordering and local pickup with the least friction.
California uses an approved-foods list of non-potentially-hazardous (non-TCS) foods that don't need refrigeration. Commonly allowed items include:
Prohibited (a stricter list than many states):
Only items on the official CDPH Approved Foods List may be sold, so check the list before adding a product.
Every California cottage food label must include:
The same disclaimer, county name, and registration number must also appear in your public advertising. See our cottage food labeling guide for templates.
Class A and Class B can both sell directly at:
Class B only adds indirect sales through retail stores, grocery stores, restaurants, and wholesale venues statewide. Catering is not allowed, and all sales and deliveries must stay within California — no interstate shipping.
Because online ordering and local pickup are fully allowed, a real storefront saves California sellers from juggling DMs and spreadsheets. Homegrown gives you an online storefront with built-in payments and pickup scheduling for $10/month at 0% commission — you keep every dollar except standard card processing. Start a free trial and have a California-ready storefront live in about 15 minutes.
Your ceiling depends on your class — roughly $86,206 for Class A and $172,411 for Class B in 2025–2026 — but most sellers are limited by time and demand long before the cap. What you take home comes down to products, pricing, and channels. A few ways to get the most out of a California cottage food business:
Roughly $86,206 per year as a Class A operation and $172,411 as a Class B operation in 2025–2026, both adjusted for inflation from the $75,000 / $150,000 base set by AB 1144.
You must register with your county. Class A requires registration with no kitchen inspection; Class B requires a permit and a home-kitchen inspection before you can sell through stores or restaurants.
Class A allows direct sales only (markets, home, online, in-state shipping) with no inspection. Class B allows direct plus indirect sales through retail stores, restaurants, and wholesale, but requires an inspection.
Perishable baked goods, pickles, salsas, sauces, fermented foods, canned goods, oils, juices, and meat jerkies, among others. California allows only non-perishable items on the CDPH Approved Foods List.
Yes. Both classes can sell online with in-state mail order, third-party delivery, and home pickup — but all sales must stay within California.
With your local county environmental health department, not the state. You'll also complete an approved food-safety course (renewed every three years).
Yes. Both Class A and Class B require an approved food-safety course, renewed every three years.
Only with a Class B permit, which allows indirect sales through retail stores, restaurants, and wholesale after a home-kitchen inspection.
California's two-tier system gives you a clear path: register Class A to start selling directly and online fast, or go Class B to reach retail shelves. Once your product is on the approved list and your labels say "Made in a Home Kitchen," set up an easy way for customers to order and pay. Set up a Homegrown storefront for California cottage food orders with local pickup, then compare nearby states like Oregon, Nevada, Arizona, and Washington, or see the full cottage food laws by state hub.
*This guide is general information, not legal advice. California cottage food caps change yearly and rules vary by county — verify current requirements with CDPH and your county before selling. Last verified: June 2026.*
