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Oftentimes people use the cottage food laws as an easy way to get a food business started. Once you pass the limit, then you need to become a standard food business, which, aside from getting licenses and certain amounts of training, would require you to make everything in a commercial kitchen, instead of your home kitchen. The process can be significantly more complicated and costly, but that is the way most food businesses get setup. I’m not sure all the licenses you would need when you get bigger, but there are many other resources out there about that, because it is so common.