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 kitchen@crossroadscommunityfoodnetwork.org.

Are you a neighbor with feedback about the operations of the kitchen? If so, click here

Meet some of our kitchen users:

Mona McKenzie
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 Sical
Nancia’s Antojitos
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; nanciasical@yahoo.com

 

Beverly Coleman
Gypsy Diva Fresh
Bev’s signature product, mason jar salads, feature layer upon fantastic layer of fresh veggies and grains. More info: https://bevsgsc.jimdo.com/

Xavier Carrillo
El Carreton 
Xavier uses only the freshest fruits for his handmade, natural “helados,” including passion fruit, coconut, green mango, pineapple, and guava. More info: https://www.facebook.com/ElCarretonDC/

Maribel Rodriguez
Marble Arch Gardens 
Maribel uses local medicinal plants and herbs to make gluten-free baked goods as well as salves, soaps, and body scrubs. More info: http://www.marblearchgardens.com/

Cheryl Sloan
Cheryl’s Kitchen
Cheryl, aka the “nutty lady,” transforms cookies and cakes with maple-frosted walnuts, pecans, and cashews. More info: csloan5@verizon.net

Karen Munguia
Karing Cakes & Confections
Karen makes specialty cakes to order, in flavors such as orange cream, carrot, coconut, lemon raspberry, and espresso caramel. More info: https://www.karingkakes.com/

“An alliance with the Takoma Park Silver Spring Community Kitchen would allow my business to grow quickly. This growth would also spur the hiring of employees, which would help our local economy.” Mona, Capital City Sweets & Treats

Program graduate

“When I have access to this community kitchen, my business will blossom. Nancia, Nancia's Antojitos

Program graduate

Recent Statistics:

Year Kitchen Coalition formed: 2012

# of square feet of kitchen work area: 583 square feet

# of hours per ServSafe Certification class: 16