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Opening November 2026 in San Marco. Space is limited and spots are first come, first served. Join the waitlist.
First Coast Commissary

Opening November 2026 · Jacksonville, FL

A shared commercial kitchen for bakers, juicers, ice cream makers, and coffee brands.

First Coast Commissary isn’t open yet. Leave your name and number and we’ll reach out personally to talk through what you make, how many hours you need, and which plan fits before we open the doors.

Built for

  • 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.

Book kitchen time by the hour, or take one of a limited number of full-access passes. No lease either way. Licensed and inspected, so you can sell legally at markets, wholesale, and online.

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

What happens after you sign up

  1. We call or email to learn what you make and how much kitchen time you need.
  2. You get first pick of hours and plans before we open to the public.
  3. When we open, you apply, get approved, and start booking.

Join the waitlist

Takes about a minute. We’ll be in touch soon.

Does your production need a range, fryer, or exhaust hood?

We don’t have one, so this tells us right away whether we’re a fit.

We’ll only use this to reach you about the kitchen. No lists sold, no spam.