How to Start a Cottage Food Business in California (Even as a Stay-at-Home Mom with Zero Experience)
You're Meant for More Than Just Getting By
Since 2004, I've been designing my life exactly as I imagine I want it to be—a life where I grow my food, preserve my harvests each year, homeschool my son, and run a business that reflects my roots, my values and my lifestyle.At Wylder Space, we’ve always done things differently. And now, we're teaching other women how to take their kitchen skills and turn them into real income. This post is YOUR deep dive into how YOU can start earning $5K–$10K/month from home, with simple skills like canning, fermenting, and baking. And we’ll show you how we're doing it, too.
Check out our first live (and virtual) Sacred Canning Workshop
⬇
Why Cottage Food Is the Summer Trend No One Saw Coming
Canning and preserving are trending (and not just on TikTok). Rising food costs, unstable supply chains, and a renewed desire for sovereignty are fueling a surge in food entrepreneurship.You don’t need to be a full-time homesteader to participate. If you can make jam, ferment kraut, or bake a decent sourdough loaf, you can sell it.
⬇
What Is a Cottage Food Business in California?
Under the California Homemade Food Act, California allows you to legally produce and sell non-perishable food items from your home kitchen. (that means, you can work from home, doing what you love to do & test the waters to see if there's a market for it, without a lot of upfront costs)- Class A Permit: Direct sales only (e.g., farmers markets, pick-up, online sales)
- Class B Permit: Direct + indirect sales (e.g., restaurants, retailers)
✅ You’ll need:
- A quick food handler certification
- A clean kitchen that passes inspection
- Approved labels with ingredients + allergens
You can legally earn up to $75,000 (Class A) and $150,000 (Class B) per year. That’s real income.
The Cottage Food Framework: Your First 5 Steps
Step 1: Find Your "Why"
Ask yourself: Why does this matter to me?
- Do you want to be home with your children?
- Do you crave meaningful work?
- Are you tired of financial stress and ready to take control?
This clarity will keep you moving when the “how” feels hard.
Step 2: Inventory Your Skills
What do people always ask you for? Jam? Bone broth? Your famous sourdough? Make a list of 10 things you can make confidently—and start testing what lights you up.📌 Tip: Pick something seasonal, delicious, and approved (like strawberry jam or fermented pickles).
Step 3: Choose a Hero Product
Start with ONE product that:- You're proud to sell
- Is on the Approved Foods List
- Solves a craving, need, or tradition (e.g., sourdough for gluten-sensitive moms, lacto-fermented pickles for kids’ gut health)
Step 4: Get Legal
- Apply for your Class A cottage food permit
- Complete your food handler’s course (takes 2–3 hrs online)
- Set up basic insurance and label compliance
Most counties have online applications. You’ll need:
- A quick training certificate
- Your product label info
- A short kitchen self-certification form
Your local Environmental Health Department has you covered. We’ll walk you through this inside our canning class.
Step 5: Sell the Story, Not Just the Product
Chris Do says: “People don’t buy what you do. They buy why you do it.”
Your story is your marketing.
Talk about why you started. Talk about how this jam helps you stay home with your babies. Let your values shine—and people will come.
Where the Money Comes From
You don’t need to sell hundreds of units a week. Here’s what small-scale success looks like:- 20 jars of jam/week at $12 = $240 → $960/month (set up a stand in your front yard)
- 25 loaves of sourdough/week at $10 = $1,000/month (have people come and pick up bread weekly)
- Farmers market table + pre-orders = $2,500–$4,000/month
- Layer in online local delivery or partner with local retailers to sell your product = up to $7,000/month
It’s not overnight success. It’s stacked consistency—with margins better than most “side hustles.” The overhead is minimal. The profit is better than when you've got a store front or commercial kitchen to rent. And the time at home with our babies is SO worth it.
The ONE Tool You Need to Scale This (We’ll Reveal It In Our Workshop)
There’s a specific system we use at Wylder to:
- Track orders
- Automate marketing
- Grow online presence
- Build repeat customer flows
We’ll share exactly what it is—and how to use it—inside our Sacred Canning Class (yes, that’s your first step).
Want to Learn the Skill That Starts It All?
🍓 Join our Sacred Canning Workshop – Learn to preserve food safely and profitably📚 Grab our cookbook – The Essential Canning & Food Preservation Cookbook
🌿Join the waitlist for the Sovereign Mamas Circle – Where real community, mentorship, and income help you connect the dots, as you build a life you've always imagined you'd have.
Questions to Ask Yourself Right Now:
- What’s the one product I’d be thrilled to sell 100 times?
- What do I know how to make that could solve a problem for someone else?
- What would I do differently if I believed it was safe to succeed?
Let’s Do This Together
We built this framework by trial and error, with close to 20 years of building a catering co. from the ground up. When I first started my business, I didn't have a mentor. I took the hardest, longest path to grow this business, because I didn't know how to ask for help. We’ve created the step-by-step path we wish we had. And you’re invited to walk with us.
➡️ Join our Sacred Canning Workshop and learn the first skill that can unlock your home-based business.
➡️ Sign up for early access to the Sovereign Mamas Circle—because building from home should never mean building alone.
