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 kitchens in the DC area are prohibitive. So Crossroads convened a coalition of community stakeholders and 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.
After several years of growth, the TPSS Community Kitchen is nearly at capacity. Having completed our second-floor expansion project, we are now able to accommodate more food businesses. The kitchen is open to new applicants. 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. Read more about the application process here.
If you’re thinking of starting a food business need guidance in taking your food business to the next level, please fill out this interest form to receive information about monthly Lunch & Learn info sessions, Crossroads’ 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.
You can also explore a range of food business tools in our Resource Guide. Are you a neighbor with feedback about the operations of the kitchen? If so, click here.
Check out some of our current food businesses:
A-ButterHealthy, flavored almond butters
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 ChocolatSuperfood-infused chocolate bars
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.
ButterQueen BakerySouthern homestyle pound cakes
Charlie’s EmpanadasReal Argentinian empanadas
Cheryl’s KitchenMaple-frosted nuts
Cookie YAYDaddy daughter baked goods company
Little Bites CateringSweet and savory treats
Muối TiêuVietnamese Food Truck
Nisani FarmGinger and turmeric syrups, granola, and teas
POWERUPHerbal tea infusions
Sincerely Wilma100% Natural pancake & waffle batter
SpunCotton Candy Art
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.
Zion RoarSea Moss-infused drinks
TPSS Community Kitchen alumni:
Arcay ChocolatesHandcrafted bonbons, truffles, and unique desserts
Aroma Juice CafePressed juices and smoothies
Capital City Sweets & TreatsGluten-free, nut-free baked goods
CiviliteaOrganic and hand-blended loose-leaf and iced teas
El CarretonArtisanal ice cream and frozen treats
The Green RoosterSalads and superfood bowls
Gypsy Diva FreshCold-pressed juices, smoothies & salads,
Jalapeño Mexican GrillAuthentic Mexican cuisine from the Veracruz region
Karing Cakes & ConfectionsCustom-made cakes
Marble Arch GardensHolistic herbals
Nancia’s AntojitosGuatemalan small plates, fruit arrangements, and catering
O’Boy PizzaHandmade pizza
Roda JuiceCold-pressed, raw, 100% natural fruit and vegetable juices
Yoga in a BowlIndian cuisine and Ayurvedic foods
“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