Frequently asked questions

We open in November 2026 in San Marco, Jacksonville. Waitlist members hear the exact date and address first.

Nothing. We call you back to hear what you make and how many hours you need, and to see whether we're a good fit for each other. If we are, we walk you through the founding options, and a spot is yours only if you want it.

Special pricing reserved for our first 20 members. We're finalizing the numbers now, and once we know what you need we walk you through the founding options. 18 spots are still open.

The highest membership level: the broadest access to the kitchen, priority scheduling, and included storage. There are 6 full-access memberships. 2 producers have already claimed full-access spots. 4 are still available.

Yes. We'll invite you to walk through the kitchen ahead of opening day. Nobody commits to anything without seeing the space first.

Not yet. Applications open when we do. Joining the waitlist puts you first in line, and we'll walk you through the application when the time comes.

Yes. We are a licensed shared kitchen facility, but each business operating here needs its own license or permit for the products it makes, plus a food manager or food handler certification as required for your operation. Most small producers in our categories are permitted through FDACS. We review this during the application and can point you to the right agency, but we can't operate under our license on your behalf.

We read every application ourselves. If your products fit the kitchen, we'll email you to schedule a walkthrough, review your license and insurance documents, and go over orientation. Approved members get dashboard access and can book their first session right away.

Email firstcoastcommissary@gmail.com. If you're not sure whether your product fits the kitchen, send us a description: a two-minute answer beats a wasted application.

No. 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. If your menu depends on a range, fryer, griddle, or smoker, we are not the right kitchen for you and we'll tell you that honestly before you spend time on an application.

There is no walk-in. Refrigerated and freezer storage rents by the half rack or full rack, so your inventory stays on site between sessions. If you need your own unit, we can place a member-owned fridge or freezer on a case-by-case basis.

Yes. Members have dedicated parking, and a large roll-up door gives direct access for bringing in pallets and case deliveries and carting out finished product. You receive your own deliveries.

There is a clean, dry packaging and labeling area with table space and power for your own sealer and label printer. We can't write your label copy for you, but our labeling guide walks through what the FDA requires.

Approved members reserve kitchen time ahead of time through the member dashboard. Hourly bookings are made in whole-hour blocks; higher membership levels have broader access and priority.

Yes. Your booking covers your work space, and you can bring helpers who have completed our short orientation and meet the same health and hygiene requirements. Let us know in advance so we can keep the room at a safe occupancy.

Cancel or reschedule with reasonable notice and you're not charged. Late cancellations are billed, because the time was held exclusively for you. The exact window is in your membership agreement.

Hourly access runs month to month with a modest monthly minimum and nothing beyond that. Terms for higher membership levels are agreed when you join, and we'll walk through the options with you before you commit to anything.

Rates are being finalized and will be published before we open in November 2026. The model is set: hourly access with a modest monthly minimum, membership levels up to full access, and cold or freezer storage rented by the half rack or full rack. Founding-member pricing for the first 20 members. 18 spots are still open, 4 of them full access. Join the waitlist and we'll walk you through the options once we know what you need.

Yes, subject to availability. Refrigerated and freezer storage rent by the half rack or full rack, and dry shelving is available as well. Higher membership levels include a storage allowance. Storage is not included with hourly bookings on its own.

Yes. Members carry their own general and product liability policy and name the kitchen as an additional insured. Most small food businesses can get a suitable policy affordably. We'll tell you the exact limits we require during onboarding.

Yes, if your products fit our equipment. Working out of a licensed commercial kitchen is usually what makes wholesale possible in the first place, since Florida cottage food products generally cannot be sold for resale through stores, restaurants, or distributors.