Change in Cottage Law Regulations is Inspiring a New Crop of Baking Entrepreneurs
There’s nothing like the smell of homemade cookies in the oven. As each second ticks by, the smell of chocolate chips and warm sugar melting into a gooey deliciousness fills the air with tasty temptation, bringing a sense of comfort, nostalgia, and childhood. From passed-down family recipes to brand-new innovations, New Jersey home bakers can now offer their products for sale, spreading the joy of homemade recipes.
After years of deliberation, in October 2021 the New Jersey Department of Health finally published a set of rules instituting a New Jersey Cottage Food Permit. This regulation allows the sale of home-baked goods directly to consumers within the state of New Jersey. Prior to this, New Jersey was the only state in the U.S. without a cottage food law [see “Home Bakers Unite,” Edible Jersey, Summer 2019]. Bakers who wanted to sell directly to consumers were required to produce their products in licensed commercial kitchens.
Permit holders can earn up to $50,000 annually, however, they must follow specific State guidelines around sales, labeling, and specific foods sold. For example, foods must not need to be temperature controlled.
Although there are still challenges, the change in regulation is an exciting victory for home bakers. The new cottage food regulation has made it possible for many home bakers to follow their entrepreneurial dreams and participate in farmers’ markets this summer (markets permitting) and to sell through other retail venues.
Chris Cirkus, market manager of West Windsor Community Farmers’ Market, is welcoming Lisa’s MandelBites to the market every other week (second and fourth Saturdays) this season. The cottage food operator makes soft-baked cookies using her family’s traditional recipe for mandelbread (a “cousin” of biscotti). Owner Lisa Sheffield has been baking mandelbread since she was old enough to bake. Growing up, she helped her mother bake her delicious mandelbread for special occasions and holidays.
“Each loaf is handmade so it takes practice,” says Sheffield. “While no one knows the origin of our family recipe, my earliest memories of enjoying mandelbread are from holidays at my grandparents’ house in Brooklyn. As the family grew, each of us made changes to the original recipe to satisfy different palates.”
Lisa’s MandelBites is a modern variation. She’s added new flavors like Double Chocolate Chip, Cranberry Orange Pistachio, and Oatmeal Raisin, which will all be available at the West Windsor market.
Business success, of course, requires more than baking prowess. Says Cirkus, “We get many calls throughout the year from different makers wanting to join the market, most who just want to sell what they make in their home kitchen (or have no idea that there’s a process). I really appreciated that Lisa started the conversation last fall in anticipation of this spring. She did her due diligence on what we would require, as well as our township Health Department, and she gave us every reason to say ‘yes’ including that she’s a West Windsor resident!”
The change in regulations has garnered tremendous interest among business-minded home bakers, and an impressive volume of talented and passionate entrepreneurs are applying for permits. As of press time, there are over 600 permitted cottage food operators in New Jersey—with that number growing each week. Most bakers are selling at farmers’ markets, pop-up markets, festivals, online, and via social media. Each has a story to tell. Here’s a small taste:
(top left) Almondy Co.; (top right) The Biscotti Babe; (bottom left) BIte Me Bagels; (bottom right) Cape May Macarons
ALMONDY CO. | Fords
IG/FB: @almondyco info@almondyco.com
Almondy Co. makes candied almonds in flavors designed to appeal to all ages. The products are primarily sold via Instagram, Facebook, or direct email. They’ve been making their almonds for over seven years and officially started their business after their permit was approved. “Candied almonds are a throwback treat that older generations will feel nostalgic about. At the same time, we’re trying to put an updated spin on them by creating unique and more modern flavors,” says Kelly Weber, who co-created Almondy Co. with her husband, Jeff Mayerowitz. “The word needs to spread more about cottage food operations, because when we decided to start our business, we had no knowledge of all the regulations.”
THE BISCOTTI BABE | Fair Lawn
IG: @the_biscotti_babe FB: TheBiscottiBabe201 thebiscottibabe.com
According to creator Diane Kay, her company’s signature product is its “homebaked chocolate chip biscotti dipped in dark chocolate with a variety of classic and unusual toppings.” It’s based on an old family recipe passed down from Kay’s mom. “Over the years, I have tweaked the recipe for my family and friends. It’s been a staple in my home for all holidays. My business started during the pandemic as I lost my job in NYC. Feeling like I needed to do something positive for essential workers on the front lines, I baked 300 bags of my signature chocolate chip biscotti and dropped them at The Valley Hospital.”
BITE ME BAGELS | Maplewood
IG/FB: @bitemebagels
“[These are] traditional NY-style bagels, which consist of four basic ingredients (high-gluten flour, water, malt powder, and salt), with a long, slow, overnight cold rise in the refrigerator, followed by a boil in barley malt water and baked in an oven at high temperature,” says Stephen Joseph, Bite Me Bagels creator. “Bagels are a labor of love. It is time consuming and labor intensive. What’s also unique is the fact that I’m watching my three kids at the same time that I am baking! Ha. The life of a cottage food baker.”
Bite Me Bagels started selling in November 2021. Joseph takes orders through direct messaging and is hoping to build a website soon.
CAPE MAY MACARONS | Cape May Court House
IG: @capemaymacarons capemaymacarons.com
PARTICIPATING IN: Downtown Wildwood Farmers’ Market, Saturdays, 8am–noon; West Cape May Farmers’ Market, Tuesdays, 3–7:30pm
“I think French macarons are difficult to master but are so unique in the way they can be colored and flavored that the possibilities are endless for what you can create!” says CMM’s creator Katie Cunha who officially started her business in 2021 after the Cottage Food Law was passed. On her website, she proudly describes her business as “a fully-licensed home bakery.”
(top left) Cookies on Martin; (top right) Handcrafted Mallows; (bottom left) Laurel Bakery; (bottom right) Lisa's Mandelbites
COOKIES ON MARTIN | Lincroft
IG: @cookiesonmartin cookiesonmartin.com
PARTICIPATING IN: Bell Works Fresh Farmers’ Market, Saturdays, June 18, July 16
“Every cookie is made from scratch,” says Doretta Healy, a former teacher and creator of Cookies On Martin. “The way I bake for my family is the way I will bake for my customers: with love, care, and dedication to quality. I offer basic flavors such as Chocolate Chip and Oatmeal, but I also have a wide range of unique cookies such as Cheesecake Cookies, Sugar Cookie Pies, Toasted Coconut Cookies, Wonton Cookies…. Having a cottage food license gives me credibility when I am conversing with customers. I believe people want to know you are serious about what you are doing and having the license is indicative to that.”
HANDCRAFTED MALLOWS | Howell
IG: @handcrafted.mallows FB: HandcraftedMallows
PARTICIPATING IN: Ocean Grove’s Fall Harvest Festival, October 8
“Marshmallow treats can really elevate a dessert table in a distinctive way,” says creator Brianna Newton, who started her business in March 2021 and operated out of a commercial kitchen, which she still uses in addition to her cottage food permit. “By doing marshmallows, I’m able to offer a unique, customizable option for party flavors, holiday desserts, teacher gifts and more. The cottage food permit has allowed me to take on more orders and expand my customer base. Being able to make certain orders from home has opened new doors and allowed me to optimize my time.”
The best way to place an order, whether a custom order or a la carte off a seasonal menu, is to send her a message on Instagram or Facebook.
LAUREL BAKERY | Jersey City
IG/FB: @laurelbakeryjc tinyurl.com/laurelbakeryjc
Laurel Bakery sells artisan sourdough breads and baked goods online made with locally sourced flours and showcasing ancient grains. “Also, bagels!,” adds company creator Greg Marx. “Baking a sourdough boule from start to finish takes 36 hours or more,” notes Marx of the time-consuming process which requires allowing the natural leaven to ferment overnight on day one and in the refrigerator, as dough, on day two.
The cottage food permit has allowed Marx to launch a business that wouldn’t have existed otherwise. “In March 2020 I was all set up to bake bagels in a rented commercial kitchen and sell them at a farmers’ market,” he says. “Then the pandemic hit and completely disrupted that plan and I didn’t have a way to get my baking business off the ground.”
LISA’S MANDELBITES | West Windsor
IG: lisasmandelbites mandelbites.com
PARTICIPATING IN: West Windsor Community Farmers’ Market, second and fourth Saturdays of the month
“Mandelbread is a ‘cousin’ of biscotti,” says Lisa Sheffield, creator of Lisa’s MandelBites, who bakes in small batches, “using fresh ingredients like ground almonds, cocoa powder, whole-grain rolled oats, toasted pistachios, raisins, and dried cranberries. Each loaf is hand-formed, baked and then sliced. I have also created MandelMuffins, which are hearty muffins with a subtle almond base.”
Want to learn more?
nj.gov/health/ceohs/ phfpp/retailfood/cottagefood.shtml
How to apply?
nj.gov/health/ceohs/ documents/phfpp/CFOInstructions.pdf
PHOTOS: MANDELBITE BY CHRIS CIRKUS; ALL OTHERS PROVIDED BY FEATURED BUSINESSES
