Can I sell cheesecake from home in Wyoming?

Yes — and that’s unusual. Wyoming allows “potentially hazardous” (refrigerated) homemade foods, and cheesecake is squarely in that group. You sell it directly to the consumer yourself, or through a designated agent — just not on a third party’s grocery shelf (that lane is for shelf-stable food, eggs, and dairy). Keep it cold, tell the buyer it’s homemade and uninspected, and sell it inside Wyoming.

Is there really no license or fee?

Correct — there’s no Food Freedom Act license, permit, registration, or fee. Anyone selling you a “Wyoming cottage food license” is selling something that doesn’t exist for this path. (A licensed food establishment is a different, optional path with a $200 initial / $100 renewal fee — for selling into restaurants, shipping out of state, or outgrowing the producer ceiling.)

Is there a limit on how much I can earn?

There’s a ceiling, but it’s high: you’re a “producer” under the act until you exceed $250,000 in gross revenue OR 250,000 individual items a year — pass either and you’d move to the licensed path. It’s the edge of the exemption, not a fine or a cap on a single product. For a porch shop, that’s effectively no ceiling. (The act is sometimes called “uncapped” — that’s loose; the limit lives in the producer definition.)

Not across state lines — every transaction must occur only in Wyoming and may not involve interstate commerce. The Department of Agriculture allows internet sales “but only for delivery within Wyoming.” So: online orders and local delivery, yes; mailing a jar of jam to another state, no.

Can a grocery store carry my goods?

Only your shelf-stable items, plus eggs and dairy. The act lets a third-party vendor including a retail shop or grocery store sell non-potentially-hazardous food, eggs, and dairy — refrigerated homemade foods other than eggs and dairy stay direct-from-you. A shop carrying your goods has to keep them off the same shelf as inspected products and use the verbatim retail label string in “Labels.”

Yes — Wyoming is one of the few states that allows raw milk and raw-milk products under its homemade-food law. Sell it direct to the informed consumer, in-state.

Can I sell eggs, chicken, rabbit, or fish?

Eggs, yes (clean and refrigerated). Poultry, yes — up to 1,000 birds a year of your own raising, not adulterated or misbranded. Rabbit meat, yes. Farm-raised fish, yes — except catfish, which falls under USDA meat inspection.

Can I sell beef, pork, lamb, or goat?

Not today. Red meat must come from a Wyoming or federally inspected meat plant. Wyoming passed a law (the 2025 “PRIME act”) that would allow direct home sales of your own animals’ meat — but it’s a dormant trigger that only activates if federal law changes first, which hasn’t happened. (Animal shares and pre-slaughter live-animal sales are separate, currently-legal routes to home-raised meat.)

Does anyone inspect my kitchen?

No — there’s no pre-approval and no scheduled visits. An agency may inspect or consult only at your request, and the Department of Health keeps its power to investigate a reported foodborne illness.

Do I need a food-handler card or food-safety class?

No — neither the act nor the agency guidance requires any training or handler permit for the homemade path.

Can I cook food to order at the farmers market?

No — cooking onsite makes it a licensed temporary food stand. The one exception is cooking a home-kitchen item to hand out as free samples, which needs no sampling license.

Can my city or county shut me down?

The Food Freedom Act doesn’t speak to local business licenses or zoning, so we can’t promise a flat “no.” The food-sale rules are state law, but a generic local business-license or home-occupation question is separate — check with your city/county (see “Getting set up”).

Cottage food laws · Wyoming

Yes — and Wyoming lets you sell almost anything you make at home.

Wyoming has the broadest homemade-food law in the country — and it’s free. Under the Wyoming Food Freedom Act there’s no license, no permit, no registration, no inspection, and no fee. You can sell shelf-stable goods (breads, jams, candy, granola) and the things almost every other state bans from a home kitchen: refrigerated foods like cheesecake, raw milk, farm eggs, home-raised poultry, rabbit, and farm-raised fish. The trade-off that makes this work is a hard boundary: every sale stays inside Wyoming, and goes directly to the person who’s going to eat it — someone you’ve told the food is homemade and uninspected. No shipping across state lines, no selling to a reseller. There’s a ceiling, too, but a generous one: you’re a “producer” under the law until you top 250,000 items or $250,000 a year. Here’s the whole picture, in plain English.

Verified against Wyoming Food Freedom Act (W.S. 11-49-101–104) and Wyoming Dept of Agriculture Food Freedom Act Q&A

Last checked June 13, 2026 — every section links its sources.

A friendly guide, not legal advice — we’re not lawyers. Always confirm the details with your own city and state before you sell.

The 2-minute version

Three cards, the whole story. Everything below is detail — with the actual law linked, so you never have to take our word for it.

Selling to neighbors?

Make food in your home kitchen — shelf-stable or refrigerated, cheesecake included — tell every buyer it’s homemade and uninspected, and sell direct: porch, markets, by phone, online (delivered in-state). No application, no registration, no fee, no agency to notify. The exemption is automatic when you follow the rules.

$0 — nothing to fileNo inspectionCheesecake OKJust inform the buyer

What’s on the table?

Wyoming is the rare state that allows refrigerated (“potentially hazardous”) foods, raw milk, farm eggs, home-raised poultry, rabbit, and farm-raised fish from a home kitchen. The standing “no” is red meat — beef, pork, lamb, goat — which still has to come from an inspected plant today.

Refrigerated foods OKRaw milk OKEggs, poultry, rabbit, fishNo red meat (yet)

Kids’ stands?

Wyoming didn’t write kids into the law — a cookie or lemonade stand runs under the same free, no-license, no-inspection path any porch shop does. And because the act exempts homemade food from labeling, there’s no required home address to post — just inform the buyer.

Same light rulesNo address labelA baked-goods stand fits cleanly

Sound doable? Show me the steps ↓Meet the Wyoming porch bakers already doing it

One law — and it covers nearly everything

In shortMost states make you pick between two or three programs with different fees and forms. Wyoming has essentially one law that covers nearly everything: the Wyoming Food Freedom Act. Follow the rules — sell in-state, sell direct to the person who’ll eat it, tell them it’s homemade and uninspected — and the law applies to you automatically.

The Food Freedom Act · W.S. 11-49-101–104$0 · automatic

The whole shape of the path

Make food or drink at home — shelf-stable (“non-potentially-hazardous”) or refrigerated (“potentially hazardous,” cheesecake included)
Inform the end consumer the food is homemade and uninspected — a sign, a package line, or telling them all work (no fixed words)
Sell to the informed end consumer — the last buyer, who doesn’t resell — in person, by phone, or online
Sell it yourself or through a designated agent; deliver inside Wyoming. Shelf-stable goods, eggs, and dairy may also go through a retail shop or grocery store
No application, no registration, no fee — and no cap until you top 250,000 items or $250,000 a year (then you’re no longer an exempt “producer”)

Pick this path if: you’re making food at home — shelf-stable or refrigerated — and selling it to the people who’ll enjoy it, in Wyoming.

When you outgrow itThe next rung

The licensed-establishment path

Selling into restaurants, shipping across state lines, cooking to order onsite at a market, or outgrowing the producer ceiling all sit past the Food Freedom Act. That’s a food license from the Department of Agriculture or your local health department — $200 initial, $100 annual renewal, with inspection. A real step up; most porch shops never need it.

Pick this path if: you want to sell into restaurants, ship out of state, cook to order onsite at a market, or you’ll top the producer ceiling.

Sources: W.S. 11-49-101–104 · W.S. 35-7-124 (food license $200/$100) · WDA Food Freedom Act Q&A

Where you can sell

In shortYour porch, farms, ranches, markets, by phone, online — or any place you and the buyer agree to, in Wyoming only. Refrigerated foods go direct from you or a designated agent; shelf-stable food, eggs, and dairy may also go on a store shelf. Every channel runs to the informed end consumer. Never to a reseller, never into a restaurant.

The Food Freedom Act lists the venues plainly: a sale may occur at farmers markets, farms, ranches, the producer’s home or office, the retail location of a third-party seller of non-potentially-hazardous food, eggs, and dairy, or any location the producer and the informed end consumer agree to. That last clause is wide open — your porch, a parking-lot handoff, a delivery to someone’s home.

By phone and online: the Department of Agriculture’s guidance says a home producer can do internet sales under the act but only for delivery within Wyoming. (The statute itself doesn’t mention the internet — this is the agency’s reading, and it tracks the in-state-only rule.)

Delivery may be made by you or by a designated agent — a person, a consignment-model market, or a “food freedom store” you name in writing, who doesn’t take ownership of the food — at a farm, ranch, market, home, office, or any location agreed to.

On a store shelf — but only the shelf-stable lane (plus eggs and dairy): a third-party vendor including a retail shop or grocery store may sell your goods only when they’re non-potentially-hazardous food, eggs, or dairy. Refrigerated homemade items other than eggs and dairy can’t go through third-party retail — they stay direct-from-you. A retailer carrying your goods alongside inspected products has to keep them on a separate shelf and use the verbatim label string (see “Labels”).

The hard boundaries: in-state only — transactions occur only in Wyoming and may not involve interstate commerce, so no shipping across state lines and no out-of-state producer using the act. Never to a reseller — the buyer must be the informed end consumer, who doesn’t resell. Never into a commercial food establishment — homemade food can’t be served or used as an ingredient in a restaurant (except raw produce, and eggs/dairy per the agency). No cooking to order at a market — cooking onsite becomes a temporary food stand that must be licensed (the one exception: cooking a home-kitchen item to hand out as free samples). And catering under the act is limited to a private home.

Sources: W.S. 11-49-103 (venues, in-state, end consumer) · WDA Food Freedom Act Q&A

What you can sell

In shortWyoming draws the line by food safety, not an approved list — and then opens both sides of the usual line. Shelf-stable AND refrigerated foods are in. So are eggs, raw milk, home-raised poultry, rabbit, and farm-raised fish. The standing no is red meat (today) and wild game.

Allowed — shelf-stable (“non-potentially hazardous”)

Food that doesn’t need time or temperature control for safety — the widest channel. These can be sold by you, a designated agent, or a third-party shop/grocery. The statute’s own examples:

Breads & baked goods (non-PH frosting/filling)
Jams, jellies & preserves
Uncut fruits & vegetables
Pickled vegetables
Hard candies & fudge
Nut mixes & granola
Dry soup mixes (no meat)
Coffee beans & popcorn

Allowed — refrigerated (“potentially hazardous”) + farm foods

The unusual part: Wyoming allows refrigerated homemade foods too — the cheesecake passes. These must be sold direct to the consumer by you or your designated agent — not on a third party’s shelf (eggs and dairy excepted). Eggs and raw milk are genuinely rare to allow from a home kitchen; Wyoming does.

Cheesecake & quiche
Custard pie & pizza
Frozen doughs
Cooked vegetables & beans
Dairy products
Frozen items (kept frozen)
Farm eggs (clean, refrigerated)
Raw milk & raw-milk products
Home-raised poultry (≤1,000 birds/yr)
Domestic rabbit meat
Farm-raised fish (not catfish)

Refrigerated items (other than eggs and dairy) stay direct-from-you — no third-party shelf. Poultry: you may slaughter no more than 1,000 birds of your own raising per year, can’t buy or sell from other sources, and must keep compliance with the USDA Poultry Products Inspection Act. Farm-raised fish is allowed except catfish (which falls under USDA meat inspection). Live-animal sales and pre-slaughter shares (with processing at an inspected facility) and written animal shares are separate, permitted routes to home-raised meat.

Not allowed from home

Red meat — beef, pork, lamb, goat (today)
Wild game, animals, birds, or fish
Anything for a restaurant (except raw produce, eggs, dairy)
Catfish

Red meat (beef, pork, lamb, goat) must come from a Wyoming or federally inspected meat plant today. Wyoming passed a 2025 “PRIME act” that would allow direct-to-consumer uninspected red meat from your own animals — but it’s a dormant trigger that only switches on if the federal government legalizes such sales first, which hasn’t happened (see “What changed”). It is not in effect, so red meat stays prohibited. Wild game is barred by a separate statute. If you’re not sure which side of the safety line a product sits on, the Department of Agriculture’s Consumer Health Services program can help.

Sources: W.S. 11-49-102, -103 (food definitions + examples) · WDA Food Freedom Act Q&A (Q9, Q10, Q12, Q25, Q28)

The rules that actually matter

In shortThe cap is the edge of the exemption, not a fine — top 250,000 items or $250,000/yr and you’re no longer a “producer.” $0 to the state, no food-handler card, no scheduled inspection (the agency inspects only at your request; the Health Department keeps its foodborne-illness power). The one non-negotiable: inform the buyer. Taxes and local rules are separate.

The ceiling is the edge of the exemption — not a fineYou’re a “producer” under the act only if you don’t produce more than 250,000 individual food or drink products a year and don’t exceed $250,000 in gross revenue a year. Cross either threshold and you simply stop being a “producer” — meaning you’d need a food license to keep selling. There’s no graduated tier and no penalty cap; it’s the ceiling of the free lane. (The act is often loosely called “uncapped” — it isn’t; the ceiling lives in the producer definition. For a porch shop, though, it’s effectively no limit.)
$0 to the state — and no food-handler cardNo registration, permit, license, or fee exists for the Food Freedom Act path — homemade food is “exempt from state licensure, permitting, inspection, packaging and labeling requirements,” and the food-license statute separately exempts Food Freedom Act producers. Nothing in the act or the agency guidance requires food-safety training or a handler permit either.
No scheduled inspection — with one exceptionNobody inspects your kitchen on a schedule. An agency may provide assistance, consultation, or inspection only at the request of the producer — only if you ask. The one reserved power: nothing in the act stops the Department of Health from investigating a reported foodborne illness.
You must inform the buyer — the one non-negotiableTell every buyer the food is “not certified, labeled, licensed, packaged, regulated or inspected.” The act doesn’t dictate how — a sign, a package line, or word of mouth all work — but if you don’t inform them, you fall out of the act and into ordinary licensure. (Liability is on you, too — the agency notes a producer could face liability if an illness occurs; that’s a question for your own attorney, not the state.)
Taxes and local rules are separateThe act exempts you from food licensing, not from Wyoming sales tax or any local business-license or zoning question — those are different laws this page doesn’t resolve (see “Getting set up”).

Sources: W.S. 11-49-102, -103 · W.S. 35-7-124(h) (WFFA exempt from food license) · WDA Food Freedom Act Q&A (Q22, Q23, Q26)

Getting set up

In shortThis is where Wyoming shines: there is no state food step. No form, no fee, no registration, no inspection — the exemption is automatic when you follow the rules. The whole checklist is reading and a plan for informing your buyers.

Confirm your product is coveredAlmost everything is (see “What you can sell”) — shelf-stable goods, refrigerated foods, eggs, raw milk, home-raised poultry/rabbit/farm-fish. The main “no” is red meat and wild game.
Plan how you’ll inform buyersThat the food is homemade and uninspected — a sign at your table, a line on the package, or telling them directly all work. There’s no required wording.
Stay inside the boundariesSell in Wyoming only, direct to the end consumer, under the 250,000-item / $250,000-gross producer ceiling.
If a shop will carry your shelf-stable goods, line up the retail labelUse the verbatim retail label string and keep them off the same shelf as inspected products (see “Labels”). This applies only to the third-party retail lane — non-PH food, eggs, and dairy.
Mind the general business + tax piecesThe Food Freedom Act covers food licensing, not Wyoming sales tax, a local business license, or home-occupation zoning. Confirm those with the Wyoming Department of Revenue and your city/county — this page doesn’t resolve them.
Keep simple sales recordsThe ceiling means it’s worth knowing roughly where your annual revenue and unit count stand, and clean records make the tax piece easy.

That’s it. Compare: in most states, step one is an application and a fee.

Sources: W.S. 11-49-103 · WDA Food Freedom Act Q&A

Labels and disclosure

In shortStart here: the act EXEMPTS homemade food from packaging and labeling — no ingredient list, no allergen panel, and (unusually) no name-and-address label for an ordinary direct sale. What the law requires forks by how you sell: a duty to inform on the direct path (no fixed words), and one exact verbatim string only when food, eggs, and dairy go through a retail shop or grocery.

Direct sale — the duty to inform (no fixed words)

Inform the end consumer that the food is “not certified, labeled, licensed, packaged, regulated or inspected.”
No prescribed sentence and no prescribed method. The act does not state how you inform the buyer — a sign, a line on the package, or telling them out loud all satisfy it.
No name or address required. The act exempts homemade food from labeling, so — unlike most cottage-food states — you don’t have to print your name and address on the package.
At a retail space on your own farm or home, display a sign stating the homemade food has not been inspected (no fixed wording).

Homemade in Wyoming
These foods are made in a home kitchen. They are not certified, labeled, licensed, packaged, regulated, or inspected.
(Example wording only — the law requires no fixed words.)

A simple table sign satisfies the duty to inform — no fixed wording required.

Retail shelf only (food, eggs, dairy) — one exact string

When non-potentially-hazardous food, eggs, or dairy is sold at a third party’s retail shop or grocery, it must be clearly and prominently labeled with this exact statement, word for word (lower-case as written in the statute):
“this food was made in a home kitchen, is not regulated or inspected and may contain allergens”
It shall not be displayed or offered for sale on the same shelf or display as food produced in a licensed establishment.
This string applies only to the retail lane — never to a direct sale (your direct sales use the duty-to-inform above, with no fixed words).

Sourdough Loaf
this food was made in a home kitchen, is not regulated or inspected and may contain allergens

W.S. 11-49-103(k) retail-shelf string — character-exact, lower-case.

Two more notes. Eggs (agency guidance, not a statutory mandate): clean, refrigerated; reused cartons OK if old labeling is marked out; the carton “should” carry your name and address, a packaging date, and “ungraded” and “keep refrigerated.” Animal-share / home-meat: meat delivered under an animal share (or, if it ever activates, the dormant PRIME provision) must carry a prominent warning that the meat has not been inspected, plus herd-health and processing-standards information.

Sources: W.S. 11-49-103(b), (d), (e), (k) · W.S. 11-49-104 (animal-share warning) · WDA Food Freedom Act Q&A (Q21, Q26)

Kid stands — same light rules, honestly told

Wyoming didn’t write a special minor or lemonade-stand exemption into the Food Freedom Act — and it barely needs one, because the law is so light. A kid selling cookies, breads, candy, or lemonade follows the exact same free, no-license, no-inspection, no-paperwork path an adult does. There’s no application and no fee, and — unlike most cottage-food states — no required name-and-address label, because the act exempts homemade food from labeling. The only standing requirement is the duty to inform the buyer the food is homemade and uninspected, and the act lets that be a simple sign or a spoken heads-up rather than a printed home address.

Two honest notes for parents: a baked-goods or candy stand fits cleanly — cookies, brownies, breads, fudge: shelf-stable, no paperwork, just the informal “this is homemade and not inspected” heads-up. Lemonade is a homemade drink under the act — the law covers “food or drink products,” and a non-potentially-hazardous lemonade is within it. There’s no separate lemonade-stand carve-out, but because Wyoming requires no address label and lets you inform buyers with a sign, a kid’s stand doesn’t have to post a home address to comply. (Sales stay in-state and direct to the buyer, like any other sale.) One open item we don’t assert either way: whether a city or county can require a generic local business license or home-occupation permit for a stand is a local question the act doesn’t address — see “Getting set up.”

Sources: W.S. 11-49-103 · WDA Food Freedom Act Q&A (Q26)

What changed recently

In shortThe 2025 “PRIME act” added a red-meat authority — but it’s a dormant trigger that only activates if the federal government legalizes direct-to-consumer uninspected meat first, which hasn’t happened. Red meat stays prohibited today. The agency Q&A predates that 2025 change; where it and the statute differ, the statute wins.

2025 — the “PRIME act” meat trigger is dormant (not in effect)SF0120 (effective July 1, 2025) added a new W.S. 11-49-103(n): a producer would be able to sell uninspected red meat (cattle, sheep, swine, goats) they raised and had slaughtered on-premises or at a custom slaughter facility, direct to an informed Wyoming consumer with a warning label. But subsection (o) makes (n) effective only when the governor certifies to the secretary of state that federal law has legalized direct-to-consumer uninspected meat sales. No such federal change has occurred, so (n) is not in effect and red-meat home sales remain prohibited today. (A 2024 version, SF0103, passed the legislature but was vetoed.)
Agency Q&A predates the 2025 change — the statute controlsThe Department of Agriculture’s Food Freedom Act Q&A is revised 09/10/24 and still says “the current version took effect July 1, 2023” — it predates SF0120. Its substance is still accurate (the “no red meat” answer is right because the 2025 provision is dormant), but where any agency-page date or detail conflicts with the statute, the statute wins.
Older history — the act has only broadenedThe act originated as 2015 HB0056 (effective March 3, 2015) and was expanded in 2017, 2020 (added animal shares), 2021, and 2023 (SF0102 — added the “designated agent” concept, let eggs and dairy be sold through third-party retail, and added the federal-floor clause). The official Title 11 statute is current through the 2026 Budget Session with no 2026 amendment to Chapter 49.

Sources: 2025 SF0120 (PRIME act, dormant meat trigger) · 2024 SF0103 (vetoed) · 2023 SF0102 (designated agent, eggs/dairy retail) · WDA Food Freedom Act Q&A

Common questions

Can I sell cheesecake from home in Wyoming?: Yes — and that’s unusual. Wyoming allows “potentially hazardous” (refrigerated) homemade foods, and cheesecake is squarely in that group. You sell it directly to the consumer yourself, or through a designated agent — just not on a third party’s grocery shelf (that lane is for shelf-stable food, eggs, and dairy). Keep it cold, tell the buyer it’s homemade and uninspected, and sell it inside Wyoming.
Is there really no license or fee?: Correct — there’s no Food Freedom Act license, permit, registration, or fee. Anyone selling you a “Wyoming cottage food license” is selling something that doesn’t exist for this path. (A licensed food establishment is a different, optional path with a $200 initial / $100 renewal fee — for selling into restaurants, shipping out of state, or outgrowing the producer ceiling.)
Is there a limit on how much I can earn?: There’s a ceiling, but it’s high: you’re a “producer” under the act until you exceed $250,000 in gross revenue OR 250,000 individual items a year — pass either and you’d move to the licensed path. It’s the edge of the exemption, not a fine or a cap on a single product. For a porch shop, that’s effectively no ceiling. (The act is sometimes called “uncapped” — that’s loose; the limit lives in the producer definition.)
Can I ship my goods?: Not across state lines — every transaction must occur only in Wyoming and may not involve interstate commerce. The Department of Agriculture allows internet sales “but only for delivery within Wyoming.” So: online orders and local delivery, yes; mailing a jar of jam to another state, no.
Can a grocery store carry my goods?: Only your shelf-stable items, plus eggs and dairy. The act lets a third-party vendor including a retail shop or grocery store sell non-potentially-hazardous food, eggs, and dairy — refrigerated homemade foods other than eggs and dairy stay direct-from-you. A shop carrying your goods has to keep them off the same shelf as inspected products and use the verbatim retail label string in “Labels.”
Can I sell raw milk?: Yes — Wyoming is one of the few states that allows raw milk and raw-milk products under its homemade-food law. Sell it direct to the informed consumer, in-state.
Can I sell eggs, chicken, rabbit, or fish?: Eggs, yes (clean and refrigerated). Poultry, yes — up to 1,000 birds a year of your own raising, not adulterated or misbranded. Rabbit meat, yes. Farm-raised fish, yes — except catfish, which falls under USDA meat inspection.
Can I sell beef, pork, lamb, or goat?: Not today. Red meat must come from a Wyoming or federally inspected meat plant. Wyoming passed a law (the 2025 “PRIME act”) that would allow direct home sales of your own animals’ meat — but it’s a dormant trigger that only activates if federal law changes first, which hasn’t happened. (Animal shares and pre-slaughter live-animal sales are separate, currently-legal routes to home-raised meat.)
Does anyone inspect my kitchen?: No — there’s no pre-approval and no scheduled visits. An agency may inspect or consult only at your request, and the Department of Health keeps its power to investigate a reported foodborne illness.
Do I need a food-handler card or food-safety class?: No — neither the act nor the agency guidance requires any training or handler permit for the homemade path.
Can I cook food to order at the farmers market?: No — cooking onsite makes it a licensed temporary food stand. The one exception is cooking a home-kitchen item to hand out as free samples, which needs no sampling license.
Can my city or county shut me down?: The Food Freedom Act doesn’t speak to local business licenses or zoning, so we can’t promise a flat “no.” The food-sale rules are state law, but a generic local business-license or home-occupation question is separate — check with your city/county (see “Getting set up”).

You won’t be doing this alone

6 porch bakers are already selling across Wyoming under this exact law. Browse their pages and learn from people two steps ahead of you — what they sell, how they price, how they talk about their bread. Cottage bakers are famously generous with what they’ve learned, and most are a DM away on Instagram.

See all 6 in the directory →List your porch shop — always free to list

This page is educational, not legal advice — we’re not lawyers, just neighbors who read Wyoming’s official sources and wrote down what they say (every claim above links to its source). Wyoming’s Food Freedom Act is the broadest homemade-food law in the country, but it has two load-bearing limits: every sale stays inside Wyoming, direct to the person who’ll eat it, and red meat is still off-limits until a federal law change that hasn’t happened. Sales tax, any local business license, and zoning are separate laws set elsewhere — check those directly. The Department of Agriculture’s Q&A is dated 09/10/24 and predates the 2025 meat amendment; where the agency materials and the statute disagree, the statute wins. Always double-check the details with your own city and state before you sell. When something here and the law disagree, the law wins; if you spot that happening, tell us and we’ll fix it.