Where good ideas rise.
Your professional launchpad for food.
A clean, fully equipped 5,200 sq. ft. commissary kitchen for food trucks, caterers, bakers, and food makers ready to scale with confidence.
Why food entrepreneurs choose us
Built for operators who take their craft seriously
Every detail of our space supports efficient production, respectful shared use, and long-term growth.
Food Safety & Scale
The only local commissary equipped with blast chillers — critical for food safety, shelf-life extension, and high-volume production without sacrificing quality.
A Baker's Paradise
Designed by a former baker: three industrial mixers for heavy doughs, rotating baker's ovens, and a dedicated proofing room. A precision environment, not a hobby setup.
Space That Grows
From shared prep areas to semi-private and private spaces, our layout adapts as your business evolves — plus a climate-controlled specialty room.
Growth-Oriented
More than kitchen access. Use our professional storefront for customer pickups and join on-site classes on technique, compliance, and business growth.
Professional equipment, thoughtfully selected
Premium tools rarely found in shared kitchens
All equipment is shared, scheduled, and maintained to ensure availability and proper use for every member.
🔥 Cooking & Production
- (3) Six-Burner Commercial Ranges
- (2) Blodgett Convection Ovens
- Rational Combi Ovens
- Dedicated hot-food & assembly stations
🥖 Baking & Pastry
- (2) Rotating Baker's Ovens
- (3) Industrial Mixers (heavy dough)
- Dedicated Proofing Room + Cabinet
- Bakery Prep Tables & Speed Racks
❄️ Cold Storage & Safety
- Blast Chillers
- Walk-In Refrigerator
- Walk-In Freezer
- Ice Machine
🧼 Warewashing & Sanitation
- (2) Three-Compartment Sinks
- (1) Two-Compartment Sink
- Handwash Sinks Throughout
- Washer / Dryer
🔪 Prep Equipment
- Stainless Steel Prep Tables
- Food Processor
- Commercial Slicers
- Immersion Blenders
🛒 Workflow & Storefront
- 5,200 sq. ft. organized workspace
- Fast racks for high throughput
- Customer-facing storefront
- Climate-controlled specialty room
Who Milk & Honey is for
For licensed food businesses that value structure
If your business relies on consistency, accountability, and a professional environment, you'll feel at home here.
Production
- Bakers & Pastry Chefs
- Meal Prep Companies
- CPG & Food Startups
Specialty
- Chocolatiers
- Allergy-Free Brands
- Farmers & Value-Added Producers
Service
- Food Trucks
- Caterers
- Pop-Up Chefs
- Class Presenters
Community & education
More than just a kitchen
Milk & Honey is a curated community of food entrepreneurs. We host classes focused on culinary technique, health compliance, and business operations — creating opportunities to sharpen your skills while connecting with others who take their craft seriously.
Crafted for creators. A kitchen that works as hard as you do.
How membership works
A structured path to kitchen access
All members are approved through a structured onboarding process that protects the quality of the space — and the success of our members.
Apply for Membership
Submit the Prospective User Form so we understand your business, equipment needs, and production goals.
Review & Follow-Up
Applications are reviewed to ensure a good fit for our space and community.
Private Tour
Approved applicants tour the kitchen and discuss workflow, scheduling, and storage options.
Onboarding & Access
Once approved, members complete onboarding before receiving kitchen access.
Pricing & rate schedule
Fair, transparent, flexible
Membership costs reflect how you actually use the kitchen — so smaller businesses aren't subsidizing larger operations, and members only pay for what they truly need.
Kitchen Member
First-priority booking with member hourly rates.
- First-priority booking
- 2-hour minimum per session
- Billed per session at booking
- Card on file required
Food Truck Member
Includes overnight parking, utilities & bundled storage.
- Up to 50 kitchen hrs / month
- Dedicated overnight parking + hookups
- Water, garbage & gray water dump
- Dry (2'×4' rack) + Cold (4'×20") storage
- Freezer: half fast rack
Private Kitchen Space
Your own dedicated space with unlimited hours.
- Unlimited kitchen hours
- Dedicated private footprint
- Storage via add-on pricing
- Ideal for high-volume operations
Non-Member Hourly
| 1–3 hrs · Peak | $30/hr |
| 1–3 hrs · Off-Peak | $15/hr |
| 4+ hrs same day · Peak | $22/hr |
| 4+ hrs same day · Off-Peak | $15/hr |
2-hr minimum. Hours reset each calendar day. $300 deposit held on file.
Storage Add-Ons
| Dry Storage | $10 / sq ft / mo |
| Cold Storage | $20 / sq ft / mo |
| Freezer Storage | $40 / sq ft / mo |
Assigned, labeled & billed separately. Based on availability.
Deposits
| Non-Member | $300 |
| Kitchen Member | $200 |
| Food Truck Member | $200 + 1st & last |
Non-member deposit refunded after 90 days of inactivity with no outstanding issues.
Deposit & cleanliness policies
- All clients must clean equipment and mop used areas within their reserved block time.
- Failed cleanup: $50 fee. Damage charged at actual repair/replacement cost. Repeat violations may result in suspension.
- A 30-minute buffer is scheduled between sessions to ensure a clean transition.
Prices subject to change. All rates require a signed commissary agreement. Final pricing is reviewed during your tour & onboarding.
Member portal
Book your kitchen time online
Approved members log in to reserve stations and equipment, manage storage, and keep card-on-file billing in one place. Admins set per-account limits — like monthly hour caps and priority booking — so the kitchen runs fairly for everyone.
- ✓ Real-time station & equipment scheduling
- ✓ Per-member monthly hour caps & overage rates
- ✓ 2-hour minimum blocks with 30-min cleaning buffers
- ✓ Automatic per-session billing & invoices
This week's availability
Bakery Oven · Station 2
Illustrative only — powered by your booking platform once connected.
Questions & answers
Good to know
No. All members are prescreened to ensure a safe, respectful, and well-managed shared kitchen. Our review process helps protect the quality of the space and the success of our members.
Licensing requirements vary by business type. Some members apply while finalizing permits; others are fully licensed at application. We'll review your status during the application process and guide you on next steps.
Yes. Most equipment is shared and scheduled. Members are expected to clean and return equipment immediately after use so it's ready for the next operator.
Yes — dry, refrigerated, and frozen. Storage is assigned, labeled, and billed separately from kitchen time. Space is limited and approved based on availability and usage needs.
Kitchen time is scheduled based on station type, equipment needs, and availability through our member portal. This helps ensure fair access and smooth operations for all members.
Possibly. All personal equipment must be reviewed and approved in advance — we consider size, electrical needs, placement, and safety. Personal equipment cannot be placed under the hood, and dedicated or semi-private space may be required.
We're best suited for businesses that need consistent access. Occasional or one-time use may be available depending on scheduling, but membership approval is still required.
We're intentionally curated. We prioritize cleanliness, professional standards, and accountability. Members are prescreened, equipment is maintained, and expectations are enforced — creating a kitchen where serious food businesses can thrive.
Apply for membership
Let's see if we're a fit
Submit the Prospective User Form below. We'll review your business and reach out to schedule a private tour. Approved applicants complete onboarding before receiving kitchen access.
"Where good ideas rise."