SAE Kitchen
Contact: Nina Smoley, Owner
2515 Pioneer Avenue, #5
Vista, CA 92081
619-851-2904; Fax: 760-945-3264
email:; Website:
District of Columbia
Union Kitchen Food Incubator
1110 Congress Street NE
Washington, DC 20002

Our goal is to build a platform and a megaphone for small businesses by providing a low-cost, low-risk, full-service kitchen for local businesses to grow and establish their operations. We eliminate the need for small businesses to take on debt, purchase expensive equipment, sign a long-term lease, or take many of the other risks that business owners have come to expect as the norm for starting a business.

 UK has over 4,500 square feet of food prep and cooking areas, dry storage, frozen storage, and cold storage. UK offers parking, a full slate of business services, and covers all costs for its members, including utilities, taxes, cleaning, trash collection, pest control, and everything else. As an independent operator, these services are not only costly (thousands of dollars each month) but are also a headache that distract business owners from focusing on what matters most: preparing their best product and finding more customers.


A Cut Above Catering Kitchen
Contact: Amy von Eiff
21 5th Street NE
Carmel, IN 46032
317-575-9514; Website:


Food Works
Contact Donna Storm
318 South Washington Street
Bloomington, IN 47402
812-219-9525; Website:
Daviess Food Processing Institute
Contact: Steve Stoll
P. O. Box 174
Elnora, IN 47529
Indy's Kitchen
Contact: inda Gilkerson
2442 North Central Avenue
Indianapolis, IN 46205
317-690-9089; Website:
Ohio River Valley Food Venture

Contact: Helen Cope
975 Industrial Drive
Madison, IN 47250


CropCircle Kitchen, Inc./Pearl Food Production Center

31 Germainia Street

Buildings I & J

Jamaica Plain, MA 0239



Focus: CropCircle runs two kitchen incubator facilities in Boston, the first in Jamaica Plain and the second at the Pearl Food Production Center in Dorchester. Small-scale food entrepreneurs can rent shared commercial kitchen facilities by the hour at either location. The Jamaica Plain facility is designed to support new businesses, while the Dorchester facility is best for still-small, but more established businesses. The Pearl Food Production Center facility also offers individually-leased kitchen spaces for food businesses in a mezzanine stage of growth, or for those who have outgrown the shared kitchen and are ready to lease their own space. Visit the CropCircle website at for more information about kitchen facilities, rental rates, and steps to joining the shared kitchen.


Grange Shared-Use Kitchen

1133 Fisher Road
Dartmouth, MA 02748
Nuestra Culinary Ventures
Contact: J. D. Walker, Director
31 Germania Street
Buildings I & J
Jamaica Plain, MA 02130
email: jwalker@nuestracdc.orgwebsite:
Western Mass Food Processing Center
Franklin County Community Developement Corporation
Contact: John Waite
324 Wells Street
Greenfield, MA 01301
413-774-7204; Fax: 413-773-3562
email:; Website:

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.

Little Bay Baking Company
10 Crosby Road
Dover, NH 03820
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:; Website:



Battenkill Kitchen
Contact: Will Lennon, President
P. O. Box 784, 58 East Broadway
Salem, NY 12865
The web site 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.
go Veggies, Inc. 
1290 Sheridan Drive
Tonawanda, NY
716-908-2778; Website:
Product: Strictly vegetarian food processing.
Hana Kitchens
34 35th Street
Brooklyn, NY 11232
Hometown Foods, LLC
Contact: Anna Dawson, Owner
362 Eichybush Road
Kinderhook, NY 12106
518-758-7342; Fax: 518-758-8452
Hudson Valley Food Works
Contact: Mike Perez
372 Main Street
Poughkeepsie, NY 12601
845-891-8358; Fax: 845-471-9479
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
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
Kitchen Innovations
Kingsborough Community College
2001 Oriental Boulevard
Brooklyn, NY 11235
718-368-6684 to schedule an appointment   
Manhattan Citycookhouse
1325 5th Avenue @ 111th Street
East Harlem, NY 10026
646-580-1325; email:
SUNY Cobleskill Shared Use Community Kitchen
Contact: Ann Rogan
Cobleskill, NY
The Entrepreneur Space
36-46 37th Street
Long Island City, NY 11101
718-392-0025; Fax: 212-452-1767
Focus:To help emerging entrepreneurs build their business by providing affordable space and counseling.
Are you looking to rent kitchen space in New York City to grow your food or other small business? Are you outgrowing your home office? Seeking a licensed kitchen where you can cook professionally?
Incubators are not just for baby chickens or premies! Our incubator, Entrepreneur Space is for small and start up businesses who need to leave the nest, but aren't quite ready to take on the obligations and cost of a full-fledged space with a long term lease. By providing our newbie businesses a commercial kitchen for rent, free or low cost business counseling we can help them succeed - so that one day they "fly away" and find their permanent home.

The heart of the Entrepreneur Space is our 5,500 square foot professional kitchen incubator where we nurture all types of artisan food manufacturers and small businesses. Kitchen clients can rent space by the shift on a 24/7 basis. Office and classroom clients can rent by the month, and all clients have the opportunity to meet with business counselors, take classes and participate in networking events. The Entrepreneur Space is administered by the Queens Economic Development Corporation and funded by the New York City Economic Development Corporation and is part of their network of incubators. Kathrine Gregory, national expert on food incubators and principal of Mi kitchen es su Kitchen ® is our consulting partner.


 The Kitchen Co-Op Inc.

Contact: Cindy Paragallo

213 Broadway

Amityville, NY 

631-397-0197; email:


Organic Food Incubator

22-23 Borden Avenue 

Long Island City, NY 11101

718-391-0009; email:

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
Victoria Packing Corporation
Contact: Benjamin Aquilina, Operations Manager
443 East 100th Street
Brooklyn, NY 11236
718-927-3000; Fax: 718-649-7069
email:; website:
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
Women's Community Building
100 West Seneca Street
Ithaca, NY 14850
607-272-1247; Fax: 607-272-3017

Rutgers Food Innovation Center
450 East Broad Street (Route 49)
Bridgeton, NJ 08302
Saveur Creole
Contact: Magalye Mars Mompoint
131 Grove Street
Montclair, NJ 07042
201-704-8594; Fax: 973-687-5612

Agricultural Incubator Foundation (AIF)

Contact: Jenni Hizel

13737 Middleton Pike

Bowling Green, OH 43402
419-823-3099; Fax: 419-823-1517


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



Blount Seafood Corporation
383 Water Street, P. O. Box 327
Warren, RI 02665
Products: Frozen: Gravy, seafood, soups and sauces. 2000 lbs. minimum run.
Vermont Pepper Works
Contact: Jeff Mithcell
49A Commerce Avenue
South Burlington, VT 05403 
Products: Glass wet or dry. Minimum quantity: 38 gallons.
Pasco Specialty Kitchen
Contact: Lori Middleton
110 South 4th Avenue
Pasco, WA 99301
509-545-1172; Fax: 509-545-1174
Revised: 4/1/2014