Most small-scale food business entrepreneurs lack the capital to invest in their own production facilities, and rental costs at the handful of available commercial kitchen establishments in the DC area are prohibitive — especially for low-income producers. So Crossroads developed the shared-use Takoma Park Silver Spring Community Kitchen to help meet the needs of small-scale food entrepreneurs.
The 1,120 square-foot kitchen and storage facility meets all local health and safety requirements governing food produced for sale to the public, and provides much needed food preparation space to those who have completed or are enrolled in Crossroads’ Microenterprise Training Program. To date, 72 people have completed the 10-week series of free, bilingual business training workshops. The kitchen will also serve the community in food recovery efforts and by offering cooking and nutrition classes.
Are you an aspiring food entrepreneur? The next session of the Microenterprise Training Program training is full, but if you’re interested in participating in a future session, please send an email to email@example.com.
Are you a neighbor with feedback about the operations of the kitchen? If so, click here.
Meet some of our kitchen users:
Capital City Sweets & Treats
Mona specializes in gluten-free classic cakes, cookies, and pies. More info: https://www.facebook.com/Capital-City-Sweets-Treats-208334095991401/
Nancia sells her traditional Guatemalan small plates at Crossroads Farmers
Market, where she also sources many of her ingredients. More info: https://www.facebook.com/nancia.sical; 202-538-0359; firstname.lastname@example.org
Year Kitchen Coalition formed: 2012
# of square feet of kitchen work area: 583 square feet
# of hours per ServSafe Certification class: 16