21 Acres Incubator Kitchen Preliminary Information from IncubatorKitchen@21acres.org
Thank you for inquiring about the 21 Acres Incubator Kitchen. The best way to get in contact with us is to give us a call: 425.481.1500 or send an email to email@example.com.
The first step in getting approved to process in our kitchen is to know whether your product is in alignment with our mission to provide education about our local economy, supporting local and sustainable farms, and helping consumers know they can help solve climate challenges through their food purchases.
The following are some restrictions as to what can be processed in our kitchen:
• We are here to support local farms/farmers and to educate by purchasing, using, and enjoying local, seasonal, sustainably-grown food. Your ingredients must at least be a majority sourced locally, seasonally, and sustainably. (We know a contractor who can help you with that!)
• We prefer packaging to minimize plastic use as much as possible.
• Due to zoning laws and scheduling restrictions we are unable to rent to caterers or food trucks.
• We do not have warehousing, refrigerator, or freezer storage.
• We aren’t a suitable kitchen for a meat product.
• The variable nature of our rental schedule (due to classes and events held in our kitchen) means we may be an unsuitable kitchen for a food product that must be made on a particular day or within a particular timeframe (for example, we are not suited for someone who wants to prepare a lunch box item that will need to be made between particular hours on a particular day, because we can’t guarantee same time each day use).
• We are an Incubator--not intended for high production. There are no fillers or labeling machines; there is no high-speed production equipment.
• Our Incubator Kitchen is suited to a processor who is aligned with the 21 Acres mission and who wants to create a quality product using primarily locally-sourced, sustainably- and organically-grown ingredients.
• Our Incubator Kitchen is well-suited for a processor making a single product that isn’t refrigerated with processing that does not need to be tied to a very strict production day/time, and for a processor who can provide their own warehousing of ingredients, and finished product.
We do suggest if you are starting a small business that you carefully research how to go about that. A good place to start is with the Small Business Administration: https://www.sba.gov/starting-business/how-start-business. If you haven’t done so, please take the time to read and work through creating a business plan – the kitchen where your product will be created is almost the smallest detail you need to take care of.
We do occasionally host classes focused on How to Start Your Food Business—check https://21acres.org/classes-events/ for more information.
If sounds like our kitchen is right for you and your product, please contact us to start the application process. Thank you, and happy cooking!
See other kitchens in Woodinville, WA.
Is this your kitchen?
Let us know about any information you want to change.