The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.

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cookingwithdenay's picture
cookingwithdenay

The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.

There is a new kitchen incubator in Durham, North Carolin. The Cookery, Durham's Culinary Incubator is a certified kitchen space for rent by the hour, 24/7.


Learn more: http://www.durhamcookery.com/


Please pass this one to other bakers in Raleigh/Durham NC.


 

clmason's picture
clmason

Is there a certified kitchen space in the Greater Pittsburgh-area for rent?  I'm interested in nighttime baking of breads and cakes.

cookingwithdenay's picture
cookingwithdenay

Here are three links you can check for kitchen incubators and shared use kitchen facililties.


http://www.commercialkitchenforrent.com/
http://rentkitchens.net/
http://www.commercialkitchenforrent.com/


~Denay


 

ehanner's picture
ehanner

I have pondered the idea of trying to bake food items for sale either in a market or small retail store. The aspect of a new bakery that keeps me from moving is the need for an expensive commercial kitchen. I guess I suspected that it might be possible to rent kitchen time somewhere, this concept is better developed than I had imagined.


Eric

Conjuay's picture
Conjuay

Wow, I've never heard of this before!


I was figuring I would (oneday) have to locate a turnkey place or a failed pizza joint/bakery, and then fight the lost reputation of the previous owner.


I googled this and found a place just south of me.


Thanks for the posting!


Mike


 


 

cookingwithdenay's picture
cookingwithdenay

There is a new kitchen incubator in York, PA called Yorkitchen located at 37 West Clarke Ave.York, PA 17401

Here's the link:  http://yorkitchen.com/

There are shared use kitchens and kitchen incubators popping up all over, the rental fees are from $12.00 to $35.00 per hour, remember to always negotiate the fee if possible and obtain a clear understand of the benefits of using the facility, i.e. cold storage, security, use of small appliances/mixers, food processors etc.

Breadandwine's picture
Breadandwine

I've been an advocate of this for nearly 20 years or so, now! When I took early retirement in 1993 I began making bread for sale in my own kitchen - then I negotiated with the local comprehensive (years 7-11) school to use their ovens after the school dinners were  finished.

Eventually, I struck up a friendship with a local baker and was able to use his ovens once a week after 1pm when the bakers finished for the day.

(My advisor at Business Link called this 'Symbiotic breadmaking'!)

After several years of this, I got more and more teaching, so I gave up the breadmaking. (Teaching is much easier, IMO!)

So I've always been conscious that there are many under-used ovens and kitchens out there for the home cook (not just breadmakers) to utilise.

Small factory kitchens, bed and breakfast places - anywhere where the kitchens are not used for part of the day - come to mind.