In response to community demand, Crossroads developed infrastructure and programming to increase equity in food entrepreneurship. We provide affordable kitchen space and free, bilingual business support through the Microenterprise Development Program to equip food entrepreneurs with the skills and resources they need to build successful food businesses.
Most food entrepreneurs lack the capital to invest in their own production facilities, and rental costs at the handful of available commercial kitchens in the DC area are prohibitive. Crossroads worked with the Takoma Park Presbyterian Church to transform an existing kitchen space into a shared-use, commercial kitchen to help meet the needs of small-scale food entrepreneurs. Open since August 2017, the Takoma Park Silver Spring Community Kitchen provides much-needed affordable food prep space.
The kitchen is now open to new applicants. Read more about the application process here. There is no waiting list; food businesses are evaluated based on their status, nature, type of kitchen space needed (and the availability of such space), and resources needed.
If you’re thinking of starting a food business or need guidance in taking your food business to the next level, please fill out this interest form to receive information about the kitchen, monthly Lunch & Learn info sessions, Microenterprise Development Program updates, and additional resources. Si está pensando en comenzar un negocio de alimentos o si necesita orientación para llevar su negocio de alimentos al siguiente nivel, por favor llene este formulario de interés para recibir información sobre eventos mensuales de Almuerzo y Aprendizaje, actualizaciones del Programa de Desarrollo de Microempresas de Crossroads y recursos adicionales.
Check out some of our current food businesses:
Owner Aaron Spencer now lives in Silver Spring, and has an unyielding passion for food access for all communities. His diet has been been plant-based since 2018, and enjoys how it has positively impacted his life.
Bèl Botanica was formed out of Saskia’s own relationship to food and sugar and her love of cacao. Her motivation comes from her desire to learn more about her Ghanaian heritage through the magic of cacao.
Sweet Pea FarmGourmet mushrooms and heirloom vegetables
Sweet Pea Farm grows primarily Grey Oyster, King Oyster, Shiitake, and Lion’s Mane mushrooms, as well as a variety of greens, tomatoes, eggplant, peppers, onions, and squash. You can find them at several farmer’s markets throughout DC, Maryland, and Northern Virginia, and they have a few wholesale partners that they deliver to as well.
TPSS Community Kitchen alumni:
“An incredible resource for small businesses like ours.”
“Everyone is very supportive here.”
# of food items now produced in the kitchen: 117+
# of farm to food business partnerships formed: 17
# of hours kitchen time logged last year: 2,326