Incubators & Commercial Kitchens

California

East End Kitchen @ 4th Street Market
Contact: Sheila Anderzunas
201 East 4th Street
Santa Ana, CA 92701
562-716-7650
email: info@4thstreetmarket.com; Website:4thstreetmarket.com

Primary Focus: The incubator kitchens are a platform for up and coming food makers to take their creations to the next level. Our goal is to make the food maker successful.

La Cocina Incubator Kitchen
2948 Folsom Street
San Francisco, CA 94110
415-824-2729
This is a Bay-area nonprofit “kitchen incubator” that aids immigrant women start food-related businesses.

SAE Kitchen
Contact: Nina Smoley, Owner
2515 Pioneer Avenue, #5
Vista, CA 92081
619-851-2904; Fax: 760-945-3264
email: info@saekitchen.com; Website: saekitchen.com

The Hood Kitchen Space
Contact: Shelby Coffman, Owner or Christie Frazier, Owner
350 Clinton Street, Suite A
Costa Mesa, CA 92626
714-549-2430
email: info@thehoodkitchen.com; Website: thehoodkitchen.com

Primary focus: The Hood Kitchen Space is a commercial kitchen facility focused on providing clean, health department certified space for chefs, restaurants, bakers, food artisans, consultants and culinary teachers to flourish, at any stage in their business. Available hourly, weekly or monthly, they provide a low risk alternative for food preparation and R&D. At THKS, they seek people and businesses with great products, efficient processes, and flexible mindset.

Maryland

B-MORE Kitchen
5604 York Road
Baltimore, MD 21212
Website:bmorekitchen.com

Primary focus: This incubator offers two types of memberships — a full-time membership with 24/7 access and a nights and weekend membership with access from 7 p.m. – 7 a.m. on weeknights and 24 hours on Saturday and Sunday. The full-time membership will cost around $1,200 a month and the nights and weekend membership will be priced around $950.

The kitchen space is laid out with 26 prep tables, mixers, ovens, stoves and a walk-in refrigerator and freezer. The number of members the space can hold depends on the members as a catering company may have more employees than a one-person operation.

 

Maryland Packaging Commercial Kitchen
7030 Troy Hill Drive #700
Elkridge, MD 21075
Website: kitchen.marylandpackaging.com

Primary focus: Commercial juicing, counselling, HACCP planning, trial runs.

Massachussetts

CommonWealth Kitchen
(former CropCircle Kitchen)
Contact: Roz Freeman or Chef Brad Stevens
196 Quincy Street
Boston, MA 02121
617-522-7900; Website: commonwealthkitchen.org

Primary focus: CommonWealth Kitchen is a collaborative community working to strengthen the local economy, particularly for people who have been impacted by racial, social, and economic inequality. They offer shared kitchens with integrated business assistance, creating and growing dynamic food-based businesses and careers.

Dartmouth Grange Shared-Use Kitchen
1133 Fisher Road
Dartmouth, MA 02748
508-636-1900
email: beth@dartmouthgrange.org

Nuestra Culinary Ventures
Contact: Mr. J. D. Walker, Director
31 Germania Street
Buildings I & J
Jamaica Plain, MA 02130
617-522-7900
email: jwalker@nuestracdc.org; Website: nuestracdc.org

Western Mass Food Processing Center
Contact: John Waite
324 Wells Street
Greenfield, MA 01303
413-774-7204
email: johnw@fccdc.org

Michigan

Food for Thought, Inc.
Contact: Timothy Young
10704 Oviatt Road
Honor, MI 49640

Product: Hot and cold pack glass and plastic bottling, focusing on fruit preserves, BBQ sauces and salsa, dressings and juice concentrates. Certified Organic.

New Hampshire

Little Bay Baking Company
10 Crosby Road
Dover, NH 03820
603-828-7236
email: sales@littlebaybaking.com

Products: Dry, Gluten free baking mixes and gluten free dairy.

The Starting Block, Inc.
Contact: Ron Steiner
1535 Industrial Park Drive, P. O. Box 49
Hart, MI 49420
231-873-1432; email: tsbil@frontier.com; Website: startingblock.biz

New York

Artisan Baking Center Kitchen Innovations (ABC-KI)
Mi Kitchen es su Kitchen
Contact: Kathrine Gregory
36-46 37th Street
Long Island City, NY 11101-1606
718-392-0025 Ext. 150 to schedule an appointment
Website: ArtisanBakingCenter.org

This company offers four commercial kitchens and is operated in conjunction with the Consortium for Worker Education (CWE). A 5000 sq ft kitchen divided into 4 separate work areas with many pieces of specialty baking equipment.

Battenkill Kitchen
Contact: Will Lennon, President
P. O. Box 784, 58 East Broadway
Salem, NY 12865
518-854-3032
Website: battenkillkitchen.org

The web site www.commercialkitchenforrent.com offers searches for commercial kitchen space to rent listed by state. Also consider churches (not all have commercial kitchen licenses) in your area and restaurants that are open for breakfast and lunch that could offer thier kitchen space in the late afternoons and evenings.

Entrepreneur Space
335 West 35th Street, 7th Floor
New York, NY 10001-1725
917-628-7727

Go Veggies, Inc.
1290 Sheridan Drive
Tonawanda, NY
716-908-2778
email:goveggies@gmail.com; Website: goveggies.com

Product: Strictly vegetarian food processing.

Hometown Foods, LLC
Contact: Anna Dawson, Owner
362 Eichybush Road
Kinderhook, NY 12106
518-758-7342; Fax: 518-758-8452
Website: ourhometownfoods.com

Hudson Valley Food Works
Contact: Mike Perez
372 Main Street
Poughkeepsie, NY 12601
845-891-8358; Fax: 845-471-9479
Website: hudsonvalleyfoodworks.com

Products: Bakery, wet kitchen, bottling room, small production kitchen, Kosher.

KIngsborough Community College
Contact: Prof. Kathryn L. Wayles, Program Coordinator
Food Product Design Program
2001 Oriental Blvd.
Brooklyn, NY 11235-2398
718-368-6684

Kitchen for Hire
Contact: Priscilla Maddox
766 Washington Avenue
Brooklyn, NY 11238
718-398-5710; Fax: 718-398-5711

Seneca Cayuga Industries, Division of Seneca Cayuga ARC
Contact: Neil Gold
180 North Street
Auburn, NY 13021
315-255-2285 ext. 222; Fax: 315-255-3270
email: ngold@sencayarc.org

Kitchen Innovations
Kingsborough Community College
2001 Oriental Boulevard
Brooklyn, NY 11235
718-368-6684 to schedule an appointment
Website: kingsborough.edu

Manhattan Citycookhouse
1325 5th Avenue @ 111th Street
East Harlem, NY 10026
646-580-1325; email: info@citycookhouse.com

The Kitchen Co-Op Inc.
Contact: Cindy Paragallo
213 Broadway
Amityville, NY
631-397-0197; email: cparagallo@gmail.com

Organic Food Incubator (OFI)
22-23 Borden Avenue
Long Island City, NY 11101
718-391-0009
email: info@organicfoodincubator.com; copacking@foodincubator.com
Website: organicfoodincubator.com

Focus: Kitchen space, education and coaching; natural products (certified organic)

Varna Community Center
Contact: Janet Morgan
943 Dryden Road (NY Rte 366)
Dryden, NY 13053
607-272-2658 (leave a message) or 607-256-1617
email: vca1948@yahoo.com

Victoria Packing Corporation
Contact: Benjamin Aquilina, Operations Manager
443 East 100th Street
Brooklyn, NY 11236
718-927-3000; Fax: 718-649-7069
email: baquilina@victoriapacking.com; Website: victoriapacking.com

Products: There are three separate facilities in Brooklyn and a facility in New Jersey totaling 250,000 sq ft of state-of-the-art production lines.

WHED Company
Contact: Marcus Gotay
50 East 168th Street
Bronx, NY 10452
718-839-1100; Fax: 718-839-1170
email: mgotay@whedco.org

Women’s Community Building
100 West Seneca Street
Ithaca, NY 14850
607-272-1247; Fax: 607-272-3017
email: womens@lightlink.com

New Jersey

Le Gourmet Factory (and Cooking School)
Contact: Kristen Smith
176a South Van Brunt Street
Englewood, NJ 07631
855-408-2665
email: info@legourmetfactory.com; Website:lgfcookingschool.com

Six State of the Art, Fully Equipped Kitchens Designed for Professionals

All kitchens feature top-quality commercial equipment and appliances.Each kitchen is exclusively yours for the time you have reserved; Shared facilities including refrigeration , a secure dry ingredients storage room and a dish room are available for use by all chefs. You can schedule use of our on-site conference room as part of your rental agreement; A common area for client consultations, emailing, phone calls and (if you’ve had a long night) a quick nap; All you need to bring is all your ingredients or any special equipment or smallwares you use. We provide the rest.

Rutgers Food Innovation Center
450 East Broad Street (Route 49)
Bridgeton, NJ 08302
856-459-1900
email:foodinnovation@aesop.rutgers.edu

Saveur Creole
Contact: Magalye Mars Mompoint
131 Grove Street
Montclair, NJ 07042
201-704-8594; Fax: 973-687-5612

Ohio

Agricultural Incubator Foundation (AIF)
Contact: Jenni Hizel
13737 Middleton Pike
Bowling Green, OH 43402
419-823-3099; Fax: 419-823-1517
email: agincubator.org

Pennsylvania

Carbondale Technology Transfer Center (CTTC)
Contact: Paul Browne
10 Enterprise Drive
Carbondale, PA 18407
570-282-1255; Fax: 570-282-1426
email: paul@cttc.org; Website: 4cttc.org

Rhode Island

Blount Seafood Corporation
383 Water Street, P. O. Box 327
Warren, RI 02665
401-245-8800

Products: Frozen: Gravy, seafood, soups and sauces. 2000 lbs. minimum run.

Hope & Main
691 Main Street
Warren, RI 02885
401-245-7400
email: info@makefoodyourbusiness.org; Website: makefoodyourbusiness.org

Products: Hope & Main’s non-profit incubator program gives food businesses the opportunity to grow in their first two to three years without the cost of equipping their own commercial facilities.

They offer shared-use, fully-equipped code-compliant kitchens and storage at below-market rental rates. Fees cover a number of overhead costs like utilities, cleaning, parking, trash collection and pest control. That way, members avoid taking on the significant debt typically associated with the establishment of independent culinary startups and can focus on what really matters: building vibrant and sustainable food companies.

To help make that happen, Hope & Main offers a full slate of business supports, including facilities for shipping, receiving, labeling and packaging, workspace for e-commerce and backroom operations, and cooperative purchasing to cut costs and help our companies to compete effectively as they scale up.

Vermont

Vermont Pepper Works
Contact: Jeff Mithcell
49A Commerce Avenue
South Burlington, VT 05403
802-598-6419
email: jeff@vermontpepperworks.com; Website: vermontpepperworks.com

Products: Glass wet or dry. Minimum quantity: 38 gallons.

Washington

Pasco Specialty Kitchen
Contact: Lori Middleton
110 South 4th Avenue
Pasco, WA 99301
509-545-1172; Fax: 509-545-1174

Washington, D. C.

EatsPlace
Contact: Katy Chang, Founder
3607 Georgia Avenue NW
Washington, D. C. 20010
202-656-7506
email: info@eatsplace.com; Website: eatsplace.com

culinaryincubator.com
email: culinaryincubator.com

Primary focus: CulinaryIncubator.com is a site for the sole purpose of helping entrepreneurs find a place to produce their food product by state. This site was developed and designed by culinary and website experts, who found a need for an easy to use, straight and to-the-point website. Unlike other websites which have listings for commercial kitchens, we do not charge to list the kitchens. Their goal is for you to find a kitchen quickly and easily, and for kitchen owners to get tenants to keep them operating.

This website is dedicated to small food businesses who are trying to find a commercial kitchen to cook their product. Culinary Incubators drive new start-up businesses, for whom, without a health department licensed commercial kitchen, could not legally produce their food. In addition to producing food, commercial kitchens can be used to shoot TV shows, teach cooking classes, host food tastings, and other events.