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Shared Use Kitchen Space

Shared use kitchens across Massachusetts efficiently offer affordable culinary incubator and production space in licensed facilities, as well as business development support.

Kitchens in Massachusetts

Atlas Commercial Kitchen, Woburn
Contact: info@atlaskitchenusa.com - 781-404-2949

Berkshire Harvest Kitchen, Great Barrington
Contact: Tina Clark:  bhrk195@gmail.com, 413-822-8815

Cape Cod Culinary Incubator
Contact: info@capeculinary.org508-296-5472

Commonwealth Kitchen (CWK), Boston
Contact: Ismail Samad, 617-522-7900

Dartmouth Grange, Dartmouth
info@dartmouthgrange.org, 508-636-1900

Drowsy Dragon, Chester
Contact: Lois Sturm, loisrecycle@yahoo.com, 413-354-6380

Foundation Kitchen, Shared Culinary Workspace, Somerville
info@foundationkitchen.com or foundationkitchen.com/contact

Gate House Kitchens (33 kitchens in Walpole/Dedham/Westwood for rent) 
Contact: Josh Pelz, josh@gatehousevp.com , 617-294-9567 

Harwich Cultural Center Culinary Incubator, Harwich
Contact: Erica Strzepek, Program Aide

Kitchen Local, Amesbury
lisa@kitchenlocal.com, 978-204-3197

Kitchen UTEC, Lowell
uteckitchen@utec-lowell.org, 978-856-3910

North Shore Culinary Center, Danvers
Contact:  Chris Keohane


Peppers Artful Events, Northborough
john@peppersartfulevents.com​, 508-294-1204 
Two production spaces are available in the kitchen/bakery including access to equipment and storage.

Serve Food, Holyoke
Contact: Matthew Lillibridge

Stock Pot, Malden
info@stockpotmalden.com, 781-605-1426

The Lantana Commercial Kitchen, Randolph
Over 2,800 square feet of space. Rental fees include use of walk-in refrigerators and freezers.
Contact: Erika Patino. 
Erika@thelantana.com, 781-961-4660

Wendell Town Hall Community Kitchen, Wendell
Contact: Nancy Aldrich, Town coordinator:  coordinator@wendellmass.us, 978-544-3395 or 978-544-3775

Western MA Food Processing Center, Greenfield
katem@fccdc.org413-774-7204 x104 

Worcester Regional Food Hub

World Farmers Community Kitchen, Lancaster  
www.worldfarmers.org/contact-us/#emailform, 978-706-7935

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