Home Bakery
Ohio’s Department of Agriculture explains what qualifies as a “Home Bakery” under Chapter 911 of the Ohio Revised Code, with a plain definition focused on a single, ordinary home-kitchen oven in a primary residence. It also lays out what kinds of baked goods a licensed home bakery can make and sell, including both non-potentially hazardous items and products that require refrigeration.
This piece is most helpful for Ohio home bakers who are trying to figure out whether they fall under the “home bakery” category, what labeling they’re responsible for, and what an inspection will look for in their kitchen setup. It also clarifies where home bakery products can be sold or served, and notes that licensing and inspection are required through the Ohio Department of Agriculture’s Division of Food Safety.
Key takeaways
- Definition: “Home Bakery” means operating in a primary residence with one stove/oven of ordinary home kitchen design (a double oven can qualify), not commercial equipment.
- Permitted foods: Home bakeries may produce non-potentially hazardous baked goods (examples given include cookies, breads, brownies, cakes, fruit pies) and potentially hazardous bakery products that require refrigeration (examples given include cheesecakes, cream pies, custard pies, pumpkin pies).
- Labeling requirements: Each unit must include a product name, net quantity (U.S. and International units), ingredients by descending weight, and business name/address; refrigerated items must say “Keep Refrigerated” (or similar).
- Sales and distribution: Properly labeled home bakery products may be sold from the home, served in restaurants, and distributed outside Ohio; retail outlets are subject to applicable local rules and zoning.
- Licensing and inspection: A home bakery must be licensed and inspected by ODA; the annual license fee is $10, and inspections are scheduled via a request form emailed to the Division of Food Safety.