For Phoenix bakers

Sell to the neighbors who don't know you yet.

You already have customers. Your friends, your Facebook group, the same people who comment within a minute of your post. The woman four streets over who'd order from you twice a month has never heard your name. She's who we bring you, and she's all we ask you to pay for.

Apply to bake See what a shop looks like

Phoenix metroArizona onlyFirst kitchens open October 2026

one $40 order

Your price: $40.00
Card processing, 2.9% plus 30 cents: −$1.54
You keep: $38.46
What she's shown, and pays: $42.75

Her number is your price plus our 5.5% and 55 cents, shown as one figure. Nothing in her checkout carries our name.

Flour dusted hands kneading bread dough on a wooden counter

Keep your Facebook orders. We'll bring you the ones it can't reach.

Nothing here asks you to leave the group. Post there, take Venmo there, keep every dollar of it. Those orders never touch us and we never charge on them.

A group reaches the people already in it, which is a fixed number, and you've met most of them. Reaching anyone past that costs you a post that's gone by dinner, a thread that goes back and forth all afternoon, and a payment you have to ask for twice. That's the ceiling, and baking harder doesn't move it.

A stranger finds your kitchen by ZIP code, reads what you're baking this week, orders it, and pays for it before she closes the tab. You get a name, an address, an order on your board, and money that has already moved. That's the whole of what we're charging for, and in a week when that doesn't happen, nobody pays us anything.

One honest thing before you decide. We open in October, so there's no crowd standing outside on the first morning, and the earliest kitchens on a marketplace carry it for a while. We know what we're asking. What we can promise is that a person reads your application, a person answers it, and shops open in the order they're finished.

Two pairs of hands passing a box of baked goods across a sunlit porch

Keep $38.46 of a $40 order.

Two fees come out of an order, they land on different people, and that's the entire list.

You set the price. Your buyer pays ours, 5.5% of your price plus 55 cents, folded into the one number she reads, so a $40 box shows her $42.75 with no fee line under it. You pay the card processing, Stripe's 2.9% plus 30 cents, the same cut any card reader takes out of a sale. It isn't ours and we never touch it.

Both are per order. A month where nobody orders costs you nothing, and no bill arrives on the first.

A checkout that puts a surcharge in front of her teaches her to ask for your Venmo next time, and then you're back to chasing a payment on a Tuesday night. So she sees one price for your cinnamon rolls and pays it. The part you should carry into your own pricing is that her number sits $2.75 above yours.

See both sides worked all the way out

What you keep at three order sizes
Your price	She pays	Card	You keep
$20.00	$21.65	$0.93	$19.07
$40.00	$42.75	$1.54	$38.46
$120.00	$127.15	$3.99	$116.01

A dozen cookies, a birthday cake, a holiday tray. Same two fees on all of them, and the flat parts bite hardest on the smallest one.

What you'd make

Try it with what you actually bake.

Pick what you bake, put in your price, and drag how many you'd sell in a week. Every number moves as you go.

Cinnamon rollshalf dozen

Set your price

That's a starting number so the slider has something to work with. It isn't a market rate and we're not telling you what to charge. Put in yours.

How many would you sell in a week? 8

You'd keep, in a month

$796

About 35 orders a month, at 8 a week.

Your buyers pay: $897
Cottage & Kin, 5.5% plus 55 cents, added on top of your price: $65
Card processing, 2.9% plus 30 cents, out of your side: $36
You keep: $796

Price one at $24.00 and your buyer pays $25.87. Card processing takes $1.05 out of your side, and $22.95 is yours. She sees the one price on your listing, with no fee of ours underneath it.

Nothing here counts your ingredients, your packaging or your time, so it's what lands in your account rather than what you earn. There's no monthly fee and no listing fee, so a month with no orders costs you nothing. 4.33 weeks a month is how we get from one a week to one a month.

Bake, hand it over, and give us the rest of the job.

You'll see us say all you do is bake. That isn't exactly true for anything perishable, and you should hear the exception from us rather than from the state.

We handle

Your storefront: Your name, your story, your photos, at your own address on the site, built to look like somewhere worth buying from.
The listing and the label: Ingredients, allergens, your registration number, and the production date for that batch. You fill the fields once, and the sticker and the listing come out of the same data so they can never say different things.
Getting paid: Your buyer pays by card at checkout, and the money lands in your bank account through Stripe. You never ask anyone for it twice.
The message thread: Changes, the "is this still available" question, and where she should park when she comes, in one thread attached to the order and off your personal phone.
The order board: Who ordered what, which batch it belongs to, when it's due, and the pickup window, in one place instead of five.
Your paperwork calendar: We hold both of your expiry dates, tell you at sixty days and again at thirty, and tell you what to renew.

You handle

The baking: Your recipes, your kitchen, your batch sizes, your prices.
The handoff: You drive it to her, you meet her somewhere, or she collects it from you where your city allows that. Arizona won't let your food or your equipment sit anywhere but your home, so there's no warehouse, no hub and no pickup locker in the middle of this, permanently.
The clock, on anything perishable: One trip, one stop, two hours from your door counting traffic, on anything that has to be kept hot or cold. That sets how far you'll deliver, and it's built into who gets shown your shop rather than left as a surprise at checkout.

Parchment, a spool of twine, a bowl of flour and a rolling pin on a scarred wooden table

Build your whole shop before you have any of this.

Name it, photograph it, price it, write the story, set your delivery radius, load your signature product. None of it waits on paperwork. The only thing your registration gates is the day you can take an order, so you can spend a Tuesday evening building something you can actually look at and sort the forms out after.

A blank aged recipe card on a floured wooden counter beside a measuring spoon

Two of the three below come from Arizona. Every baker on Cottage & Kin is registered with the Arizona Department of Health Services Cottage Food Program and holds a current food handler card, and we confirm both before your first listing and again before they expire. The third is insurance, and the third card says plainly where that one stands.

Arizona cottage food registration
A registration you file with the Arizona Department of Health Services. It goes to you as a person, so it can't sit under an LLC, and it renews every three years. The number it gives you appears on every listing you post and every label you print.
We'll send you the form, the current fee, and what to have in front of you before you start it.
A current food handler card
An accredited food handler course and a test, taken online. Whoever bakes or supervises the baking needs one, so if someone helps you on Saturdays, they need their own too.
We'll point you at an accredited course and tell you what to upload once you've passed.
Product liability insurance
A policy that covers the food you sell if something goes wrong with it. Arizona doesn't make you carry one and your registration doesn't include one, so this is a business decision and not a form. It would be held in your name, because you're the person doing the selling.
We're still working out which carriers will write this for a home kitchen at a price worth paying. You'll get the real answer from us before you go live, even if that answer turns out to be that we couldn't find one.

Once you're live, we watch both dates. If either lapses, your listings come down until you've renewed, because an order taken on a lapsed registration is an unpermitted food sale and it's your exemption on the line, not ours.

Nobody comes to look at your kitchen. Not the state, not us. Arizona cottage food is exempt from that by law and the label you're required to print says so in plain words, so any platform telling you otherwise is selling you something that doesn't exist. What we actually do is confirm your registration and your card are real and current, and put your registration number on every listing so a buyer can look you up herself.

Sell the cheesecake. Hand it over yourself.

Arizona splits cottage food in two, and the split is about how it reaches her, never about what you're allowed to make.

Dairy, meat and poultry

Yours to sell, yours to deliver.

A.R.S. 36-932(E)(2) lets you sell these "remotely, including over the internet," and then requires you to put them into her hands in person. So you list them here, she orders and pays here, and then either she collects from you or you drive it to her yourself. Never a courier, for these, ever.

Cheesecake is fine. Cream cheese frosting is fine. The Dunn Buns this whole thing is named after are fine. If a page of ours ever told you otherwise, it was wrong, and it was wrong about the best thing on your menu.

Everything without them

The same, with one more option in law.

A.R.S. 36-932(E)(1) also allows a third-party carrier to deliver anything with no dairy, meat or poultry in it. We don't run one yet, so today every order on Cottage & Kin travels the same way: you drive it, or she collects it.

If we ever do add a carrier, it will only ever touch this second group, and you'll choose per listing whether to use it.

One thing we won't pretend is settled. The same sentence that permits internet sales of dairy excludes "third-party food delivery platforms," and nobody has yet said which of those a listing site like ours counts as. We've asked the department. Our structure is built for the reading where you're the seller: the payment runs on your own Stripe account, we never take title, and we never deliver. If the answer comes back the other way, you'll hear it from us the day we hear it, before it costs you anything.

So plan a November menu around your cheesecake. Just plan on driving it over yourself.

Genuinely out, whoever delivers it: Fish, shellfish, raw milk, alcohol, and marijuana or anything made with it. Those aren't cottage food in Arizona at all, so no handoff fixes them.
Arizona addresses only: You can't send your cinnamon rolls to your mother in Ohio through us. A registered preparer may only sell and deliver inside Arizona. We didn't write that one and we can't move it.
No mixed baskets or sampler tins: Every item stays sealed in the packaging you put it in, and nobody opens it again, us included. A buyer can order six things at once, they just travel as six sealed things.

None of this is negotiable and there's no version of the app where it is. Better you hear it today than after you've photographed a menu around it.

Why the Dunn family built this

Papa baked cinnamon rolls every weekend. We carried them to school and sold them before the first bell. Dunn Buns.

Somebody in your neighborhood is already that good, and what they're short of is somewhere to sell from that doesn't cost them a Saturday of admin. That's the whole thesis, and it's why our fee comes out of an order instead of out of your pocket every month.

Jake, Jordan and Caleb Dunn, Phoenix

Loaves and buns cooling on wire racks along a sunlit windowsill — the counter he never had

Start your shop tonight.

Apply. Your name, where you bake, and what you make. If you don't have your registration yet, say so. It doesn't count against you.
Build your shop. Store name, your story, photos, your signature product, how far you'll deliver, and how you want to be paid. Save it and come back as many times as you like.
Finish your paperwork. Upload your registration and your food handler card. If they aren't in hand, tell us and we'll walk you through getting them.
Go live. Phoenix opens in October 2026. Shops that are finished by then open with it.

Apply to bake Read how it works

Applying is free, building your shop is free, and nothing comes out until an order does.

Hands drawing a tray of golden baked rolls out of a home oven with a folded towel

Questions you're probably about to ask

Does my buyer see your fee?: She sees one price and pays it. Ours is inside it, at 5.5% of what you asked for plus 55 cents, so your $40 reads $42.75 to her. No line in her checkout carries our name, because a visible surcharge is what teaches a buyer to go around the app next time. The whole arithmetic sits on our pricing page for anyone who wants to check it.
Do I have to stop selling in my Facebook group?: No. Keep it exactly as it is. We only charge on orders that come through Cottage & Kin, and we have no way to see the rest.
Should I move my regulars onto here?: Your call, and there's an honest argument both ways. A regular who already pays you on Venmo costs you nothing today. Bring her here and a $40 order costs you $1.54 in card processing, and costs her $2.75 on top of your price. What you get back is the checkout, the order board, the label and the messages in one place. Some bakers will decide that's worth it and some won't, and we're fine either way.
Can I really sell cheesecake?: Yes, and cream cheese frosting, custard fillings and anything with meat or poultry in it. Arizona lets you sell those over the internet and requires you to hand them over in person, so they can't go by courier, now or later. Everything else on that split is in the section above.
Can my LLC hold the registration?: No. Arizona issues it to a person. You can still run a business around it, and the registration and the food handler card stay in your name.
Do you deliver for me?: Not today. Every order travels from your hands to hers, either you driving it or her collecting it. Arizona won't let your food or your equipment sit anywhere but your home, so there's no warehouse, no hub and no pickup locker in this business, permanently. The law does allow a third-party carrier for items with no dairy, meat or poultry in them, and if we ever build that it will never touch the rest.
Is there a monthly fee?: No. Your buyer pays our 5.5% and 55 cents, you pay Stripe's 2.9% and 30 cents, and both are per order. A month with no orders costs you nothing.