The kitchen
The kitchen and equipment
A licensed, inspected commercial kitchen in San Marco, Jacksonville: stainless work tables, shared convection ovens and mixers, storage by the rack, dedicated parking, and a roll-up door for deliveries. Rates are being finalized and will be published before we open.
Equipment
What we provide, and what you bring
Bookings are workspace with access to the shared basics. Specialty equipment is yours, because the press, freezer, or capper that suits your product is a decision you should own.
Included with every booking
- Stainless work tables and prep counters
- Shared countertop convection ovens and planetary mixers
- Induction burners
- Three-compartment and produce wash sinks, handwash stations
- Refrigerated and freezer storage by the half rack or full rack (add-on)
- Warewashing and cleaning supplies
You bring
- Specialty equipment: juicers, blenders, cold brew systems, batch freezers, dehydrators
- Bottle cappers, label printers, heat sealers, and packaging supplies
- Smallwares you rely on: knives, molds, piping tips, scales
- Ingredients and finished-product packaging
- Your own fridge or freezer, if you need one, on a case-by-case basis
Not sure whether something counts as shared or specialty? Ask before you book and we’ll tell you straight.
Around the kitchen
The parts nobody puts in the brochure
Storage, warewashing, cleaning supplies, and loading access are the difference between a kitchen that works and a room with an oven in it.
Cold and freezer storage by the rack
Shared cooler and freezer for same-day use, plus refrigerated or freezer space rented by the half rack or full rack.
Dry storage
Locked, labeled dry shelving, rented monthly, so you're not hauling flour, sugar, and packaging in each session.
Three-compartment and handwash sinks
Full warewashing setup, dedicated handwash stations, and sanitizer test strips: everything an inspector expects to see.
Cleaning stocked for you
Sanitizer, detergent, towels, and mop station provided. You clean your work area; we handle the supplies and the deep cleans.
Roll-up door for deliveries
A large pull-up door with direct access, so your pallets and case deliveries roll straight in.
Dedicated parking
Reserved parking for members, so loading in and out is never a scramble for a spot.
Booked, not shared by accident
When you book a block, your table is yours for that block. No showing up to find someone else working there.
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
See it before we open
We'll invite you to walk through the kitchen ahead of opening day. Join the waitlist and you're first on that list.