The cottage food industry in Washington state grows entrepreneurs of all sorts. Some are content to stay small and are satisfied to remain in their home kitchens; others see this as a stepping stone to a full launch at a commercial/ retail location.
Here’s the skinny:
Home/cottage industry locations have a business license with the State of Washington and their city of location, plus hold a cottage permit through the Washington State Department of Agriculture.
Cottage businesses have grown nationally over the past 15 years, and about 32 states now have cottage food laws. The State of Washington lists about 1,100 approved cottage business. Wait times to get a permit have changed significantly since the pandemic started. The number of applicants has increased exponentially and the Washington State Department of Agriculture now has extended turnaround times, something the department has never seen before.
Our local pop-up purveyor of pastries and breads: — the Edmonds-based Cottage, Community Bakery owned by Conor O’Neill, began giving bread away at the end of his driveway in May of 2019 — and officially became a “cottage industry” business.
Conor is taking his love of baking to the next level.
The Cottage, Community Bakery will soon open the doors of a storefront at 7530 Olympic View Drive #101 in the Perrinville neighborhood (on the Edmonds/Lynnwood border) this fall and transition to a fully fledged retailer.
What is the difference between a “commercial kitchen” and a “cottage industry” food purveyor?
Different preparation and no commercial or special equipment allowed, for one thing.
In an earlier story, Brier-based Moon Rabbit Pastry owner Zoe Sonoda shared with Restaurant News: “We are not allowed to use any professional equipment, such as fancy mixers or ovens. All cooking must take place in the permit holder’s kitchen. So we are not necessarily referred to as ‘professional or commercial.’ Once that language is used, people expect and the state requires a completely different license and permitting arrangement.”
This type of permit differs from a commercial food establishment since it allows non-hazardous food processing to occur in a personal kitchen. Products for sale shouldn’t require refrigeration. No custards, no fresh whipped cream, no cut fruit, to name a few.
Permit holders have a lengthy application process, in-home inspection (even though not regularly inspected from a commercial point of view), and have a food-handlers license. They are required to list every type of equipment, dish, scale, toothpick, etc. that will contact products.
Applicants have to describe their floor plan, label and list out the cottage items that are stored on a separate shelf. They must…
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