A guide to
Choose packaging that protects the food, travels well, and fits your costs.
Start here
A bag or box has three jobs: keep the product safe and fresh, carry the label your state requires, and sell it from three feet away. Here is how to choose packaging by product type, what a unit really costs, and which states require sealed, labeled packages before you can sell.
· 12 min read
Plain sourdough sits on almost every state's allowed list, which is the easy part. The hard parts are the bake-day schedule, an oven that caps your revenue, an ingredient statement that has to name the starter, and a bag that softens the crust before the market opens.
· 10 min read
Cottage food laws disagree about almost everything except the label. Here are the six elements nearly every state asks for, the exact disclaimer wording six states use, and how to build a label that survives a refrigerator and still reads as a brand.
· 10 min read
