No. 1
Kitchen shifts
$28 an hour on weekdays, 5am to 5pm. Evenings and weekends $32. Four hours at a time.
412 Foundry Street, Calder Mills
Your shift starts when the oven does.
A full commercial kitchen that bakers, jam makers and caterers rent by the hour, with a shelf of their own in the storage room and the cooler.
No. 2
Storage shelves
A dry shelf for $45 a month, a cooler shelf for $60, a freezer shelf for $65.
No. 3
The overnight block
11pm to 5am, one maker alone in the whole kitchen, $120 a block.
How your first month goes
Tour
Thirty minutes on a Tuesday, Thursday or Saturday. See the equipment, the shelves and the cleanup list.
Paperwork
A one-page kitchen agreement and your contact details. Ask us what your permit needs.
Book shifts
Four hours or more at a time, up to four weeks ahead, by email or on the paper calendar by the door.
Clean up
The last thirty minutes of every shift. Sign the sheet and the next maker walks into a clean kitchen.
What is in the kitchen
- Six-burner range with two ovens
- Two stacked convection ovens
- A two-deck bread oven
- A 60-quart floor mixer
- Three stainless worktables, 8 feet each
- Three-bay sink and a hand sink
- Walk-in cooler and a reach-in freezer
- Sheet pans, speed racks and a packaging table
See the kitchen before you book it.
Tours are free and take about thirty minutes.