Not only can cottage food laws free entrepreneurs from Kafkaesque government inspections, using their own kitchens to bake means they no longer have to rent out commercial kitchens, which can be expensive and not available in every city.
Take Patricia Kline of ipies.
“The biggest barrier to starting a food business is finding and keeping a commercial kitchen,” she remarked. “And once you do have a kitchen, you have to compete with other food producers who also want to use the space.” In the middle of her busiest season, Kline once lost her spot at four different commercial kitchens.
But thanks to the cottage food law, she can instead use her own kitchen at her apartment in San Francisco, slashing her costs. She’s also gained “flexibility in baking:” “The law has enabled me to take advantage of last minute orders.”
The Forbes Article
Sounds like with some sensible health safeguards home food enterprises can be safe, and very low cost economic development.