The Homegrown Vendor Blog

How to sell cannoli from home: why the shell is cottage-legal but the ricotta filling isn't, the compliant ways to sell (kits vs licensed), and how to keep them crisp.

How to sell cakes in a jar for shipping and gifting: why the format works, the crucial shelf-stability and legality questions, and how to construct, package, and sell them.

How to sell biscotti from home: why this shelf-stable twice-baked treat is an ideal cottage food product, the flavors and formats that sell, and how to price and package.

How to price custom decorated cookies without underselling your time: why decoration time is the real cost, pricing by complexity, and quoting your artistry confidently.

How to price cake pops for parties and bulk orders so you actually profit: your true cost per pop, pricing for complexity, and why bulk breaks should stay small.

How to package bagels so they stay fresh for pickup: why cooling first matters, the right materials for each timeframe, and how to guide customers on storage.

How long homemade cheesecake lasts, plus how to store, freeze, and transport it safely, and why its perishability means selling it usually needs a licensed kitchen.

The most common custom birthday cake mistakes new cottage bakers make, underpricing, no deposit, scope creep, bad delivery, and exactly how to avoid each one.

Can you legally sell wedding cakes under cottage food law? Why shelf-stability decides it, which frostings and fillings are allowed, and how to sell them right.