*** COVID-19 UPDATE: As an extra precaution to minimize risk and maintain safety, we are not accepting new kitchen users at this time. ***
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 Crossroads’ Microenterprise Training Program. To date, 170 people have participated in the 30-hour series of free, bilingual business training workshops. The kitchen also serves the community in food recovery efforts and by offering cooking and nutrition classes through the City of Takoma Park Recreation Department. For more information about the businesses that are based at the kitchen, please check out the TPSS Community Kitchen Business Directory.
The Microenterpise Training Program is currently being developed as a blended learning program: an online course with weekly video conferencing group calls and group field trips (as we are able). If you are thinking of starting a food business in the DC Metro area or if you need guidance in taking your food business to the next level, please fill out this interest form to receive updates and additional resources. En este momento, la cocina está llena. Si e pensando en comenzar un negocio de alimentos en el área de DC Metro o si necesita orientación para llevar su negocio de alimentos al siguiente nivel, por favor llene este formulario de interés para recibir notificaciones y más información.
Check out some of our current food businesses:
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