What New Brunswick actually decides
You can bake bread, cookies, cakes, muffins, fruit pies and tarts at home and sell them at a public market with no licence, as long as they need no refrigeration. Cream-filled and meat-filled pies are out.
That free pass is written for markets only. Selling the same baking from your door or by delivery falls outside it, so call Public Health before you build a delivery plan around it.
The language point is the one that genuinely distinguishes New Brunswick, and it is easy to get wrong because the federal rule sounds permissive. The single-language shortcut only works where an official language is the mother tongue of fewer than one in ten people nearby, and in most of New Brunswick both languages clear that bar. So both belong on the label.
New Brunswick prescribes no home kitchen notice, so there is no disclaimer sentence to print. No Nutrition Facts table is needed when you sell what you made yourself at a farmers market, a craft fair or a roadside stand.
The short version
What you can sell in New Brunswick
Straight from the official record. Read these as categories rather than a menu, because one recipe can cross the line on its own: a filling that needs refrigeration, a pH that needs testing, or a process that needs an authority to sign it off.
- Bread, cookies, cakes, muffins, fruit pies and tarts that need no refrigeration, sold at a public market
What is outside the rule
If your product is on this list, the answer is not "ask nicely". It is a different licence, a different kitchen, or both.
- Cream-filled and meat-filled pies
- Anything needing refrigeration
- Selling from your door or by delivery, which falls outside the market permission
Where you are allowed to sell it
The researched record lists direct sales, farmers markets, online orders, delivery.
One channel being open does not open the rest. Shipping, delivery and wholesale each turn on the product and where it is going, so check the route you actually plan to use.
Paperwork, training and inspections
The researched record does not list a general permit for this tier. The label record does not establish a province-wide permit. Check your local public health unit and municipality.
No training is recorded as universally required. Training varies by product and local authority. Confirm it before selling.
Routine is what the record says about inspections. Confirm what that means for your product and your local authority, because the two can differ.
Kitchen rules people miss
None of these fit on a label, which is exactly why they get skipped. Read them before the first batch, not after.
- You can bake at home and sell at a public market with no licence, as long as the food needs no refrigeration.
- The permission is written for markets only. Selling from your door or by delivery falls outside it, so call Public Health first.
- Both official languages belong on the label. The federal single-language shortcut only applies where an official language is the mother tongue of fewer than one in ten people nearby, and most of New Brunswick clears that bar for both.
- New Brunswick prescribes no home kitchen notice, so there is no sentence to print.
- No Nutrition Facts table is needed for food you made yourself and sell at a market, fair or stand.
What belongs on a New Brunswick label
New Brunswick Department of Health
checked September 9, 2026
- 01Product name
- 02Ingredients by weight
- 03Allergens
- 04Metric net quantity
- 05Name and city
- 06Best before date
- 07Bilingual English and French
- No permit number. Required text at least 1.6 mm tall, the federal minimum, which is about 4.5 point. A Nutrition Facts table is usually not required for food you make and sell yourself; confirm it before you print.
Start this weekend
In this order, so the label is the last thing you check and not the first thing you guess.
- Design the label bilingually from the start. Retrofitting a second language into a small sticker is painful.
- Keep to public markets. Door sales and delivery fall outside this permission.
- Call Public Health before planning delivery. The market exemption does not stretch to it.
- Keep cream-filled and meat-filled pies out.
- Do not add a home kitchen disclaimer. New Brunswick prescribes none.
Nearby guides
Neighbouring states look similar until the one difference that matters. Worth a read if you sell across a border, or if someone in the next state over gave you advice.
Keep going
Frequently asked questions
Is this the whole New Brunswick rule?
No, and you should not treat it as one. This is the official source read carefully on September 9, 2026 and put in one place. Your city, your county, the market you sell at and your own product can each add a layer this page does not know about. New Brunswick Department of Health is the authority, not us.
Can I just use the label maker and skip this?
The label maker opens with the fields this jurisdiction requires, so it will get the sticker right. What it cannot do is tell you whether the recipe is allowed, whether your kitchen qualifies, or whether you can sell through the channel you had in mind. A correct label on a product you are not allowed to sell is still a problem.
Does the right label make me compliant?
No. The label is the last step and the most visible one, which is why it gets all the attention. The recipe, the kitchen, the training, the registration and the sales route all sit upstream of it, and any one of them can be the thing that is actually wrong.
Sources
Details were checked against public sources on September 9, 2026. Confirm current prices, policies, or provider instructions before relying on them.