Home and Hearth BakerHome food manufacturing (DACF Home Food License)
22 M.R.S. 2152(4-A), 2167, 2168, 2174; 01-001 C.M.R. ch. 345 (Home Food Manufacturing) sections 1-8; 01-001 C.M.R. ch. 330 (License Fees) · 01-001 C.M.R. ch. 345, effective 1980-12-09 (section 8(A) amended 2008-09-21, filing 2008-433)
Yearly sales limit
No state limit
No sales cap in 22 M.R.S. ch. 551, ch. 345, or DACF pages
No sales cap in 22 M.R.S. ch. 551, ch. 345, or DACF pages
Permit or registration
Yes
License (Home Food License / home food manufacturing; DACF also calls it a Home Food Processor License or Home Kitchen License)
Maine Department of Agriculture, Conservation and Forestry (DACF), Quality Assurance and Regulations
Fee: $20 a year (01-001 C.M.R. ch. 330); 2-year license $40, 3-year license $60 at the applicant's request (22 M.R.S. 2168)
Official page
License (Home Food License / home food manufacturing; DACF also calls it a Home Food Processor License or Home Kitchen License)
Maine Department of Agriculture, Conservation and Forestry (DACF), Quality Assurance and Regulations
Fee: $20 a year (01-001 C.M.R. ch. 330); 2-year license $40, 3-year license $60 at the applicant's request (22 M.R.S. 2168)
Official page
Food safety training
No
No training required by ch. 345 or DACF; UMaine Extension says ServSafe is not required but may help
No training required by ch. 345 or DACF; UMaine Extension says ServSafe is not required but may help
Where you make it
A licensed kitchen in the home (ch. 345 sec. 1(E)). Two-bay corrosion-resistant sink in or next to the prep area (DACF also accepts a one-bay sink plus a dishwasher); hot and cold water under pressure; private water supply tested every year (DACF: coliform and nitrates); smooth, cleanable food-contact surfaces; no animals, birds or uncontrolled children in the prep area, and pets out of the processing area during production; no tobacco while processing; refrigerator thermometer (41 F or below per DACF) (ch. 345 secs. 2-6; DACF Home Food License 101)
Selling in person
From the home. At farmers' markets, fairs and other off-site events you also need a DACF Mobile Vendor License ($20/yr for 0-10 employees) (DACF Mobile Vendor License 101; ch. 330). Licensed bakers may display and sell unpackaged baked goods at farmers' markets (22 M.R.S. 2174)
Phone and online orders
Not addressed in statute, ch. 345, or DACF pages (see open questions)
Delivery and shipping
Not addressed (see open questions)
Selling out of state
DACF says the license lets you sell at wholesale throughout Maine and the United States; Home and Hearth Baker supports in-state sales only, and the other state's and federal rules would apply
Stores and wholesale
Allowed: retail stores and wholesale (DACF; ch. 345 sec. 7), with a label on each item
Examples you can sell
Shelf-stable (non-potentially hazardous) foods made at home (DACF Home Food License 101). Foods that must be refrigerated or frozen for safety need a commercial food processing license instead (DACF).
- Most baked goods, e.g. bread, cookies, brownies, muffins, biscotti and granola (DACF Maine Farm Stand Licensing FAQ, June 2026)
- Candies (MOFGA; confirm with DACF)
- Jams and jellies (UMaine process review recommended or required, see restricted list)
- Dry mixes, dry spices and rubs (UMaine Extension Bulletin 3101)
- Pickles, relishes, sauces, marinades only after process review (see restricted list)
Not allowed
- Foods that must be refrigerated or frozen to control microbial growth (DACF Home Food License 101), e.g. cheesecake, cream pies and cream-filled pastries (DACF Maine Farm Stand Licensing FAQ, June 2026); custards, meringue-topped and butter-cream-filled bakery items (ch. 345 sec. 1(G) examples of potentially hazardous foods)
- Home-canned foods that need pressure cooking for sealing (low-acid canned foods) (ch. 345 sec. 6)
- Meat and poultry products (separate DACF licensing under 22 M.R.S. ch. 562-A)