About us

Our Papa baked cinnamon rolls. We sold them before the first bell.

We're four brothers building the counter he never had. Cottage & Kin is where a home baker in Phoenix sells what they make to the people who live around them, without having to build a business first.

Phoenix metroArizona onlyOpening October 2026

A pan of cinnamon rolls with icing melting into the swirls

Start with the cinnamon rolls.

We called them Dunn Buns. Papa baked them every weekend, and the whole business was a good baker plus people nearby who wanted what he made.

That still explains this company better than anything else we've written down. He never had a counter, so the rolls only ever got as far as we could carry them.

Somebody four streets over is already that good. Cottage & Kin is the counter.

Name

Dunn Buns

What we called Papa's cinnamon rolls.

Order from a kitchen a few streets away.

Cottage & Kin is a marketplace for home bakers in Phoenix. You find the kitchens near you and order, they bake, and we handle the storefront, the orders, the payments, the labels, the reminders, and the parts of Arizona cottage food law that would otherwise eat their whole Sunday.

Most home bakers aren't trying to run a business. The apparatus is what stops them: taking the orders, chasing the payments, remembering who wanted gluten free, printing the labels. Every one of those is solved for a company and unsolved for a person at a kitchen table, so we built the company part and left them the kitchen.

Loaves and buns cooling on wire racks along a sunlit windowsill

Hands tying twine around a plain brown paper bakery bag

Registered with the state

Before a baker can list anything, they have to be registered with the Arizona Department of Health Services Cottage Food Program, hold a current food handler card, and carry product liability insurance. We check the registration and the card before their first listing and again before they expire, and their listings come down on their own if either one lapses. No one from the state looks inside a home kitchen in Arizona. Every label says so, and we'll never imply otherwise.

Arizona, and only Arizona

Arizona law lets a registered baker sell and deliver inside the state, so that's the whole map for now. No shipping cookies to your sister in Denver. We'd rather you hear that here than at checkout.

Cheesecake comes by hand

Arizona's rule about dairy, meat and poultry decides how they reach you, not whether they can be sold. They can list a cheesecake, and they can put cream cheese frosting on the cinnamon rolls. What the law asks is that they hand those to you in person, so you collect from them or they drive it over, and nobody else carries one. Given that this whole thing started with a cinnamon roll, we read that part of the statute more than once.

They hand it to you themselves

Pick it up from them, or they drive it over. There's no warehouse, no hub and no locker, and there never will be. Anything temperature-sensitive travels once, to one address, inside two hours including traffic.

See exactly what we take.

Two fees, and they land on different people. The buyer pays ours, 5.5% of the baker's price plus 55 cents, folded into the single number on the listing. The baker pays Stripe for the card, 2.9% plus 30 cents, the same cut any shop with a card reader hands over.

The folding is deliberate. A fee that shows up at checkout teaches both sides to arrange the next one by text instead, and then they're back to chasing payments themselves, which is the exact thing we're here to take off them. So you see one price and pay it, and they can see our part of it to the cent on their own screen.

The baker sets $40

Our fee, added on the buyer's side$2.75

The buyer is shown, and pays$42.75

Card processing, 2.9% plus 30 cents−$1.54

The baker keeps$38.46

They keep their own price less the card fee. Stripe charges 2.9% plus 30 cents on the full $42.75 it processes rather than on their share alone, and that money goes to Stripe, not to us. Same math on every order, whoever they are.

Meet the four of us.

Four brothers own Cottage & Kin: Jake, Jordan, Caleb and Josh Dunn. We're each writing our own introduction instead of one of us writing all four, so the names go up now and the paragraphs go up as they land.

Jake Dunn

Jordan Dunn

Caleb Dunn

Josh Dunn

Judge us on where we actually are.

We're pre-launch. These are the specifics, including the ones that make us look small.

Where: Phoenix metro, and Arizona only, because that's what the law allows.
When: October 2026. We're opening small on purpose, so we find what breaks before the holiday baking starts.
Bakers: None live yet. We're recruiting the first ones now.
Orders so far: None. Every maker on the site today is a prototype example, and each one stays labeled that way until real bakers are live.

Early is the good part. The first bakers get to shape how this works, and there are few enough of them that we'll know every name.

A quiet Phoenix residential street at golden hour with desert landscaping

Bake, and we'll handle the rest.

What selling here looks like, what Arizona asks of you before your first listing, and what you keep on every order.

See how selling works

Read why we built it this way.

The longer version: who this is for, what the apparatus costs a baker, and the one sentence we promise them.

Our why