New rules effective March 24, 2026, double sales caps, enable online and delivery sales, and protect privacy for small food entrepreneurs.
LANSING, Mich. — Michigan home bakers, jam makers, and family recipe enthusiasts just got a significant lift. House Bill 4122, signed into law on December 23, 2025 (Public Act 51 of 2025), modernizes the state’s Cottage Food Law and opens new doors for small-scale food producers.
The changes, which take full effect on March 24, 2026, respond to years of advocacy from groups like the Michigan Farmers Market Association (MIFMA) and align with efforts to strengthen local food systems.
Key Changes in the Updated Law
- Higher Sales Limits: The annual gross sales cap doubles from $25,000 to $50,000 per person (calculated per individual at a residence, not per household). For operations selling high-value items priced at $250 or more per unit (such as elaborate wedding cakes), the limit rises to $75,000. Starting October 1, 2026, these caps will adjust annually based on the Detroit Consumer Price Index for inflation.
- Expanded Sales Channels: Producers can now sell online to in-state customers, fulfill mail orders, and use third-party delivery services like DoorDash or Instacart. Previously, sales were largely restricted to in-person transactions at farmers’ markets, roadside stands, or similar direct venues.
- Privacy Protection via Voluntary Registration: Home cooks no longer need to print their private home address on every label. A voluntary registration program (expected through the MSU Product Center) allows use of a registration number instead, helping protect family privacy while maintaining transparency.
- Multiple Operations Allowed: The update explicitly permits multiple cottage food operations at the same residence.
What Remains the Same: Important Limits
Michigan’s Cottage Food Law still applies only to non-potentially hazardous foods that do not require refrigeration or strict temperature control for safety. Allowed items typically include:
- Baked goods (cookies, breads, cakes without perishable fillings)
- Jams, jellies, and preserves
- Candies and confections
- Dry mixes, granolas, and cereals
- Dried herbs, spices, and fruits
- Vinegars
Perishable or higher-risk foods, such as tamales, meats, salsas, cheesecakes, or other items requiring refrigeration, remain restricted to licensed commercial kitchens. Michigan has not passed a “Tamale Act” or similar expansion for refrigerated/perishable homemade foods (those proposals have appeared in other states like Colorado).
No state licensing, inspection, or food safety certification is required for compliant cottage food operations, though producers must follow proper labeling rules and good manufacturing practices.
Why It Matters
These updates modernize a law originally passed in 2010, helping family cooks turn hobbies into viable side businesses or full enterprises without the high costs of commercial facilities. Advocates say it supports economic opportunity, especially for rural and urban entrepreneurs, while keeping food safety standards intact.
“These changes will help Michigan entrepreneurs and directly support local food economies,” noted supporters from MSU and MIFMA.
Next Steps for Home Cooks
- Visit the official Michigan Department of Agriculture and Rural Development (MDARD) Cottage Foods page for the latest approved food lists, labeling templates, and guidance.
- Consider the voluntary registration program once launched.
- Track your gross sales carefully — documentation may be requested.
- Local health departments, MSU Extension, and the MSU Product Center offer free or low-cost resources.
For the full text of Public Act 51 of 2025, check the Michigan Legislature website.
This is a win for “homemade hustle” in the Great Lakes State — more flexibility, higher earning potential, and easier access to customers, all while preserving the spirit of cottage food traditions. As Michigan’s local food movement grows, these practical updates could spark a new wave of kitchen-table businesses.
