Pricing
Pay for hours, not square footage
Pay for the production time you actually use, and move up a membership level or add storage when your business calls for it.
Membership plans
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.
Hourly access
Book blocks of kitchen time and pay by the hour, with a modest monthly minimum. Good for markets, pop-ups, and getting started.
Membership levels
Choose the level of access that matches your production, from a few hours a week to a standing weekly schedule up to full access. A limited number of full-access memberships come with priority scheduling and storage.
Storage by the rack
Some membership levels include a storage allowance. Beyond that, cold and freezer storage is added by the half rack or full rack.
Month-to-month options
Hourly access runs month to month, so your costs follow your actual production. Terms for higher levels are set with you when you join.
Add-ons
Storage
Some membership levels include a storage allowance. Beyond that, storage is added by the half rack or full rack and billed monthly. Availability is limited, so ask early if you need it.
Dry storage shelf
MonthlyLocked, labeled shelving for ingredients and packaging.
Refrigerated storage
MonthlyRented by the half rack or full rack for inventory that stays on site.
Freezer storage
MonthlyRented by the half rack or full rack for frozen dessert inventory.
Storage pricing depends on what’s available when you join. Ask us about storage.
What your hour buys
Included in every booking
- Exclusive use of the work table you booked for the full block
- 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
- A helper or employee working alongside you, at no extra charge
- Production in a licensed, inspected facility
What it doesn't buy
Things you bring yourself
- Your own food permit for the products you make
- Food manager or handler certification
- General and product liability insurance naming us as additional insured
- 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
- Ongoing storage, unless you add it to your plan
New to licensing? Start with FDACS vs. DBPR and liability insurance.
Questions
Pricing and booking questions
How does booking work?
Is there a long-term lease or contract?
What does it cost?
Can I store ingredients and finished product on site?
Can I bring an employee or a helper?
What is your cancellation policy?
Run your own numbers
If renting hours doesn't beat your own space, we'll tell you. Our cost comparison walks through both sides honestly.