Opening November 2026 in San Marco
You’ve outgrown your home kitchen.We built the next step.
A licensed shared kitchen in San Marco for bakers, juice and coffee brands, ice cream makers, and confectioners. We came up through the farmers markets ourselves and know what the search for a real kitchen feels like, so we built the one we wished existed.
Founding-member pricing for the first 20 members. 18 spots left.
Join the waitlist
No commitment. We’ll call to talk through what you make and what you need, and whether a founding spot fits.
- Licensed and inspected
- San Marco, Jacksonville
- Hourly access to full membership
Who it's for
Bakers, juice and coffee brands, ice cream makers, and more.
These six are the businesses we designed around, but the same tables, ovens, and cold storage suit plenty of others. If your product is made without a range or hood, there's likely a place for you here.
Baking & Pastry
Stainless work tables with access to shared convection ovens and mixers for breads, cakes, cookies, and pastry.
Cold-Pressed Juice & Smoothies
Cold prep tables, a produce wash sink, and refrigerated storage by the rack. Bring your own press or blender and we supply the licensed space around it.
Ice Cream & Frozen Desserts
Prep space, induction burners for bases, and dedicated freezer storage for ice cream, gelato, sorbet, and popsicles. Bring your own batch freezer.
Coffee & Cold Brew
Prep and bottling space with cold storage for cold brew and ready-to-drink coffee. Bring your own brewing setup.
Confections & Candy
Cool, dry counters, induction burners for sugar and chocolate work, and packaging space for chocolates and candy.
Granola, Snacks & Dry Goods
Work tables with access to shared convection ovens, plus a packaging counter for granola, bars, crackers, trail mix, spice blends, and baking mixes.
Also a fit for
- Cottage food bakers outgrowing their home kitchen
- Farmers market and pop-up vendors
- Dessert and pastry caterers
- Juice, smoothie, and cold brew brands
- Ice cream, gelato, and popsicle makers
- Coffee roasters and cold brew bottlers
- Chocolatiers and candy makers
- Granola, snack bar, and spice blend makers
Founding memberships
Pay for hours, not square footage
Start with hourly access. Step up a level when your production justifies it, not before.
Rates being finalized
Pricing will be published before we open in November 2026.
We are setting the hourly rate, the monthly minimum, and the membership levels now. Join the waitlist and we’ll walk you through the founding options once we know what you need.
Hourly access
Book blocks of kitchen time as you need them, with a modest monthly minimum. For markets, pop-ups, and getting started.
Month to month
Weekly schedule
A standing block each week, so your production day is always yours, with room to add hours around it.
Terms set when you join
Full access
The broadest access to the kitchen, priority scheduling, and included storage.
6 memberships, 4 still available
2 producers have already claimed full-access spots.
Founding-member pricing for the first 20 members. 18 spots are still open, 4 of them full access.
How it works
Four steps from waitlist to production
The waitlist is free and commits you to nothing. We call you back, we work out whether it's a fit, and we get you producing on opening day.
Step 1: Join the waitlist
Name, email, phone, and how you make your product. It takes a minute and commits you to nothing.
Step 2: We call you back
We talk through what you make, how many hours you need, and whether we're a good fit for each other.
Step 3: Claim a founding spot
If it fits, we walk you through the founding options and you pick your level. Founding-member pricing for the first 20 members. 18 spots left.
Step 4: Produce on opening day
Walk through the kitchen ahead of opening, get set up, and book your first block.
The kitchen
The details that make production work
Work tables, shared ovens and mixers, and the storage and access that a real food business needs. Specialty equipment is yours to bring.
Cold and freezer storage by the rack
Rent refrigerated or freezer space by the half rack or full rack so inventory stays on site between sessions. Need your own unit? We can place a member-owned fridge or freezer case by case.
Dedicated parking
Reserved parking for members, so loading in and out is never a scramble for a spot.
Roll-up door for deliveries
A large pull-up door with direct access, so pallets and case deliveries roll straight in.
What we’re not
This is not a hot-line kitchen
We do not have a commercial range or exhaust hood. The kitchen is not suitable for frying, grilling, wok cooking, or savory hot-line production.
We built this kitchen for a specific set of businesses and equipped it well for them. If your menu needs a range, we’ll tell you honestly up front rather than take your money for a space that can’t do the job.
- Frying, grilling, or wok cooking
- Savory hot-line and restaurant prep
- Anything that needs a range or exhaust hood
Questions
The things people ask first
What does joining the waitlist commit me to?
What is founding-member pricing?
Can I see the kitchen before I commit?
Do I need my own food license to use the kitchen?
Can I fry, grill, or cook savory dishes here?
What does it cost?
Jacksonville, Florida
A First Coast kitchen, run by people who are here
Built for people who produce for farmers markets, pop-ups, wholesale accounts, and catering across Jacksonville and the surrounding counties.
Where we are
San Marco, Jacksonville, FLOpening November 2026 in San Marco, minutes from downtown, Riverside, and the Southbank. Dedicated member parking and a roll-up door for deliveries.
When you can work
Members book sessions ahead of time from the member dashboard. Early mornings go first with bakers, so join the waitlist early to claim a standing block.
Who we serve
We serve producers from across Northeast Florida and the First Coast:
- Jacksonville
- Jacksonville Beach
- Orange Park
- St. Augustine
- Fernandina Beach
- Ponte Vedra
- Northeast Florida
Bring your business into a licensed kitchen
Tell us what you make and how much of it, and we'll call you back to see whether we're a good fit. If we are, we hold a founding spot for you. If we're not, we'll say so.