Pricing

Pay for hours, not square footage

A commercial kitchen build-out runs well into six figures before you bake anything, and a commercial lease asks for a personal guarantee. Here you book the hours you need and nothing else.

Rates being finalized

Pricing will be published before we open in November 2026.

We are setting hourly rates and the price of a limited number of full-access passes now. People on the waitlist see the numbers first and get first pick. Here is how access will work:

Hourly kitchen time
Book a block of hours and pay for that block. Good for markets, pop-ups, and getting started.
A limited number of full-access passes
For established producers: a small number of monthly passes with broad access to the kitchen, priority scheduling, and storage. Month to month, not a lease.
Storage by the rack
Cold and freezer storage rented by the half rack or full rack, separate from kitchen time.
No lease, no personal guarantee
Everything is month to month. If a slow month comes, your costs shrink with it.

Join the waitlist for first look at rates

Add-ons

Storage and receiving

Storage is billed monthly and is separate from booked hours. Availability is limited, so ask early if you need it.

Dry storage shelf
Monthly
Locked, labeled shelving for ingredients and packaging.
Refrigerated storage
Monthly
Rented by the half rack or full rack for inventory that stays on site.
Freezer storage
Monthly
Rented by the half rack or full rack for frozen dessert inventory.
Delivery-app pickup address
Ask us
Use the kitchen as your Uber Eats or DoorDash pickup location.
Bulk ingredient receiving
Included on monthly plans
We accept and check in your pallet or case deliveries.

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 station 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
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?

Approved members book by the hour through the member dashboard. Sessions run in 60-minute blocks with a 2-hour minimum and a 12-hour maximum per session, any hour of the day, seven days a week, up to 60 days in advance.

Is there a long-term lease or contract?

No lease. Pay As You Go members have no monthly commitment at all. Monthly plans bill month to month and can be changed or cancelled with notice: you are never locked into a multi-year commercial lease.

What does it cost?

Rates are being finalized and will be published before we open in November 2026. The model is set: hourly station bookings with no monthly fee, a limited number of full-access passes for established producers (month to month, not a lease), and cold or freezer storage rented by the half rack or full rack. Waitlist members see the numbers first.

Can I store ingredients and finished product on site?

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

Can I bring an employee or a helper?

Yes. Your booking covers your station, 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.

What is your cancellation policy?

Cancel or reschedule at least 24 hours before your session starts and you're not charged. Inside that window the session is billed, because the time is held exclusively for you.

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.

Join the waitlist Read the cost comparison

Pay for hours, not square footage

Membership plans