Opening November 2026 in Jacksonville: join the waitlist
A licensed shared kitchen in Jacksonville for bakers, juicers, ice cream makers, and coffee brands. Produce legally, scale past your home kitchen, and pay only for the hours you actually use: no build-out, no lease, no personal guarantee.
Built for
We didn't try to be everything. We picked the categories Northeast Florida is short on space for, and bought the right equipment for each one.
Stainless work tables with access to shared convection ovens, mixers, sheet pan racks, and proofing space for breads, cakes, cookies, and pastry.
Cold prep tables, a produce wash sink, and walk-in cold storage. Bring your own press or blender and we supply the licensed space around it.
Prep space, induction burners for bases, and dedicated freezer storage for ice cream, gelato, sorbet, and popsicles. Bring your own batch freezer.
Prep and bottling space with cold storage for cold brew and ready-to-drink coffee. Bring your own brewing setup.
Cool, dry counters, induction burners for sugar and chocolate work, and packaging space for chocolates and candy.
Work tables with access to shared convection ovens, plus a packaging counter for granola, bars, crackers, trail mix, spice blends, and baking mixes.
How it works
No lease negotiation, no build-out, no six-month permitting timeline. Most approved members are producing within a couple of weeks.
Tell us what you make, how much you expect to produce, and where you are with licensing. It takes about ten minutes.
We review your products and paperwork, walk you through the kitchen, and confirm your permit and insurance are in order.
Reserve the station you need in 60-minute blocks, up to 60 days ahead, from your member dashboard.
Show up, work in a clean licensed kitchen, and go sell. Storage add-ons keep your ingredients and product on site between sessions.
The kitchen
Every station is priced on its own, so a decorating session doesn't cost what a full production run does.
Our largest baking bay: an 8-foot stainless work table with access to the shared convection ovens, planetary mixer, and sheet pan racks. Ideal for breads, cakes, cookies, and pastry in volume.
Booked by the hour. Rates published before opening.
A second baking bay with a 6-foot work table and the same access to shared ovens and mixers. Well suited to smaller batches, decorating, and finishing work.
Booked by the hour. Rates published before opening.
Cold prep space built for juice, smoothies, coffee, and cold brew: a produce wash sink, prep table, blender counter, and walk-in cold storage. Bring your own press, brewer, or capper.
Booked by the hour. Rates published before opening.
Pricing
Start with no commitment. Move to a monthly plan when your production schedule justifies it, not before.
Rates being finalized
We are setting hourly and monthly rates now. People on the waitlist see the numbers first and get first pick of hours and plans. Here is how pricing will work:
What we’re not
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.
Questions
Jacksonville, Florida
Members produce for farmers markets, pop-ups, wholesale accounts, and catering across Jacksonville and the surrounding counties.
Opening November 2026 in San Marco, minutes from downtown, Riverside, and the Southbank.
Open 24 hours a day, 7 days a week. Members book by the hour.
Sessions run 2–12 hours and can be booked up to 60 days ahead. Early mornings are the most popular block with bakers, so book your standing time early.
Members come from across Northeast Florida and the First Coast:
Tell us what you make and how much of it. If we're a fit, we'll get you in for a walkthrough, and if we're not, we'll say so.