Running Bread by Blaze isn’t just about flour, faith, and figuring out how many focaccia cups I can bake in one batch - it also means following something called the Florida Cottage Food Law. It’s the legal framework that allows me to bake from home and sell directly to you (without needing a commercial kitchen or industrial-sized Hobart mixer... yet).
So what is it? How does it work? And why do I keep side-eying anything that needs refrigeration? Let’s break it down.
What is the Florida Cottage Food Law?
In short: it lets me legally sell homemade food directly to you, as long as that food is non-perishable and shelf-stable.
That means:
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Yes to bread, biscuits, focaccia, cookies, granola, jams, etc.
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No to meat, dairy fillings, cream cheese frosting, fresh salsa, or anything that needs to be refrigerated
Basically, if it can spoil on your counter, it can spoil my business license.
What I Can Do (And Can’t Do)
Here’s a snapshot of what’s allowed:
| Totally Cool | Absolutely Not |
|---|---|
| Bread, biscuits, focaccia | Cheese bread (I know. It hurts.) |
| Cookies, muffins, sweet rolls | Cream pies, dairy glazes |
| Honey, jams, jellies | Anything that requires refrigeration |
| Dry mixes or spice blends | Cream cheese icing (sorry, cinnamon rolls) |
| Pick up & local delivery | Shipping (yep - even to your grandma) |
So if you’ve ever wondered why my savory loaf doesn’t have cheese in it, or why I can’t ship your favorite Hawaiian rolls across state lines... now you know.
Why It Matters
Florida’s Cottage Food Law is what makes Bread by Blaze possible. It allows me to run this small-batch, big-hearted operation straight from my home kitchen (under the watchful eye of my cat, Sabre), without jumping into full-scale bakery life - yet.
It also keeps things local and personal. Every loaf, biscuit, and focaccia cup you order is made fresh for pickup or delivery, often within 24 - 72 hours, and handed off directly - no middleman, no mystery shipping delays, just me (probably with flour in my hair).
The Weird Stuff I’ve Had to Work Around
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I’ve created entire recipes based on what can’t be refrigerated
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I’ve mourned cheese more than once
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I’ve turned down lovely, supportive people who just want it shipped to Minnesota
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I’ve explained that, yes, technically garlic butter is a “no”
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And I’ve learned to label everything like it’s going on a grocery store shelf
But honestly? I love it. There’s something really meaningful about staying small, legal, and just a little scrappy. It forces creativity, builds community, and keeps me grounded in what this is all about: sharing something real with the people around me.
Want to Learn More? Or Order Some Carbs?
Curious to dive deeper into the ins and outs of Florida’s Cottage Food Law? Here are some great resources that explain the hows, whats, and whys of baking from home (legally):
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Florida Department of Agriculture & Consumer Services – Cottage Foods
Official overview on what’s allowed, who can sell, and how it works: Florida Department of Agriculture and Consumer Services -
Feeding Florida: Cottage Food Guidance PDF
A detailed guide on labeling, sales caps, and what products are allowed - everything in one doc: Food Handler's Guide -
LegalClarity – Florida Cottage Food Laws: What You Need to Know
A concise breakdown of the legal framework, including transparency rules and sales limits: Legal Clarity -
UF/IFAS Extension (EDIS) – Cottage Food in Florida
Practical answers to FAQs and insight into how FDACS handles complaints or violations: UF/IFAS
If you have questions about what I can bake, how it’s delivered, or why Sabre thinks he’s in charge of quality control, shoot me a message. I’m happy to talk bread and boundaries (the cottage food kind, not the emotional kind - but I’ll listen either way).
And if you’ve read this far: thank you. You’re part of what makes this little bakery legal, joyful, and wildly worth it.
Stay crusty.
- Blaze
Owner, Baker, and Full-Time Rule-Follower at Bread by Blaze
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