The home bakery guide · New York edition
Start a home bakery in New York — this month, not someday.
You can do this!
The friendly, checklist-shaped guide to selling what you bake — legally, confidently, and without losing your joy. Ten short chapters that take you from “I wonder if I could” to your first ten customers, with one small step at the end of each.
$20 once, yours for good · instant access by email · works beautifully on your phone
If you only do five things
A home bakery is really just five things
1. Send your New York Home Processor registration this week — it’s free, and filing now lets the wait run in the background while you price, label, and photograph. It just has to be in hand before your first sale, so it goes first. 2. Check that everything you plan to sell is on New York’s shelf-stable approved list. 3. Price one recipe. 4. Print one label (your name and address, the ingredients, and the home-kitchen line). 5. Tell ten people you already know, and flip your page live.
That’s a home bakery. Everything else in the guide — the photos, the branding, the weekly rhythm — makes it better, not real. The guide just walks you through all five, slowly, with your answers saved as you go.
It doesn’t just tell you — it builds it with you
Each chapter hands you the right tool at the exact step you need it — already filled with your answers.
Price it so it pays you
Chapter 4 walks one recipe through the 15-minute pricing method — cost, floor, your wage, packaging — then the calculator runs the same worksheet for every recipe after, checked against real New York porch-shop prices.
Your legal New York label, built line by line
Chapter 5 plus the label maker: every element your state requires — including the strict wording you never have to type yourself — print-ready for Avery sheets.
A porch shop page, assembled as you go
Each chapter’s homework lands on a real page — your name, your menu, your pickup rhythm — so going live at the end is a flip, not a build.
A launch plan, not a launch leap
Photos that sell (chapter 6), an order flow without the tech headache (chapter 7), and the one-post-ten-texts launch (chapter 8) — sequenced so each step is small.
The tools themselves are free for every home baker — what the guide adds is the path through them: the right one at the right step, your answers carried from chapter to chapter, nothing to figure out alone.
A workbook that remembers you
Checklists stay checked. What you write stays written. Come back Tuesday night and your guide is exactly where you left it — half-filled-in, like a real one.
Ten small steps, not one big leap
Every chapter ends with one next step. By the last page you have a priced recipe, a legal label with your shop name on it, a launch post ready to publish, and your first sale behind you.
Verified against New York law
The legal chapters trace to New York’s actual food law — Agriculture & Markets Law Article 20-C and the home-processed-foods exemption at 1 NYCRR 276.4 — and the Department of Agriculture & Markets’ own Home Processing program guidance, the same primary sources behind our free New York cottage food law page. We verify it against the law, not your specific kitchen, so it’s educational, not legal advice. Verified June 2026, and your link always opens the current edition.
A grand opening, on us
When you open, send us your link — your page or your Instagram — and we’ll post about your new porch shop on The Front Porch’s Instagram and point neighbors your way.
What’s inside
Ten chapters. Each one ends with a step you can take tonight.
- You can do thisread freeThe demand is already there.
- Your two paths, in one pageNew York gives you two ways to sell — the free Home Processor path for shelf-stable goods, or the Article 20-C license for the cold and canned. A few quick checks point to yours.
- What you actually needThe whole start list, under $200.
- Price it like you mean to keep goingThe 15-minute method that pays you.
- Your label, done in a sittingSeven short elements — all built for you.
- Phone photos that sellLight is the whole game.
- Taking orders without the tech headacheText list → form → cap your orders.
- Your first ten customersOne post and ten texts — your founding customers.
- Keep it joyfulBoundaries are the business.
- Opening dayYour first sale — and the rhythm that grows it.
Written for the baker who keeps almost starting
You already bake. Your neighbors already buy bread, cookies, and birthday cakes — they’d rather buy them from you. What’s been missing isn’t skill or demand; it’s a clear path through the legal part, the pricing part, and the “okay, but how do I actually tell people” part. That’s the whole guide.
New York keeps the shelf-stable path genuinely open: the Home Processor registration is free, there’s no revenue cap, no inspection before you start, and — unusually — you can even sell wholesale to New York shops. The honest trade-offs: you register first and wait for that to come through before your first sale, you sell inside New York only, and anything that needs a fridge takes the separate licensed path. For most porch bakers, though, it’s a clear, friendly route, and this guide walks every step. The guide walks you through every step of that, in plain English, with your own answers saved as you go.
Get the guide — $20Educational, not legal advice — the free New York cottage food law carries every citation, and it stays free either way. Questions? hello@thefrontporch.store.