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New Jersey

This state does not yet have a cottage food law, so you cannot sell homemade food!

New Jersey does not have a cottage food law, but they have been trying to get one passed since 2009. The same bill (A1244 / S136) moved from one session to the next from 2009 to 2015, and it passed the assembly in later years.

There are many factors that could prevent a bill from passing, but in NJ there is only one: Senator Vitale, the Chairman for the Senate Health Committee. He has been single-handedly preventing bills (that are unanimously passed by the assembly) from being put up for a vote in the senate. Why? Because he does not personally agree with the bills, and he’s stated that his position is unlikely to change in the future.

Despite this, 2016 was a breakout year for cottage foods in New Jersey. Vitale’s solo mission to stop cottage foods in his state has stirred up considerable controversy and media attention. A new cottage food bill (A3618 / S1768) was written, which is more specific and restrictive than the former ones. If passed, it would allow the sale of home-baked goods from home or at events, with a $50,000 annual sales limit. On December 19, 2016, it was passed by the assembly unanimously. Because of the extreme circumstances, the group behind this bill has gotten the Red Tape Review Commission involved to help resolve the issue with Vitale.

For more information, you can check the website, newsletterFacebook page or Twitter feed for updates. To support the progress being made, you can sign this petition.


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I have a small retail shop in NJ, where I used to sell baked goods (among other things) made by a friend who has a commercial kitchen. I found a baker who lives in PA where a commercial kitchen is not required. Will I be able to sell her baked goods in my shop? Are there any requirements I should be aware of? Thank you.

I live in NJ and was hoping to sell chocolate on etsy. I buy chocolate wafers that have already been made. The only thing I do with the chocolate is melt it in a microwave. Do I still need to do this in a commercial kitchen when I am not even using a stove? Thank you.

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