21 Acres Incubator Kitchen Preliminary Information from Deb@21Acres.org

Thank you for inquiring about the 21 Acres Incubator Kitchen. I would be happy to chat with you about our kitchen in a future phone call – the first thing for you to know/answer is whether your product fits into to the 21 Acres mission to provide folks with education about our local economy, supporting our local farms who grow in a sustainable manner, and helping consumers know they can help solve climate challenges through their food purchases.

• We aren’t a kitchen for the sake of renting a kitchen; we are here to support local farms/farmers and to educate by purchasing, using, and enjoying local, seasonal, sustainably grown food.

• Due to zoning, and also scheduling, we are unable to rent to caterers or food trucks.

• We do not have warehousing, refrigerator, or freezer storage.

• We aren’t a suitable kitchen for a meat product.

• The variable nature of our rental schedule (due to classes and events held in our kitchen), means we may be an unsuitable kitchen for a food product that must be made on a particular day or within a particular timeframe (for example, we are not suited for someone who wants to prepare a lunch box item that will need to be made between particular hours on a particular day, because we can’t guarantee same time each day use).

• We are an Incubator; not intended for high production. There are no fillers or labeling machines; there is no high-speed production equipment.

• Our Incubator Kitchen, is suited to a processor who is aligned with the 21 Acres mission and who wants to create a quality product using primarily locally sourced, sustainably grown (aka organically grown) ingredients.

• Our Incubator Kitchen is well-suited for a processor making a single product, that isn’t refrigerated, with processing that does not need to be tied to a very strict production day/time, and for a processor who can provide their own warehousing of ingredients, and finished product.


We do suggest, if you are starting a small business that you carefully research how to attack that– a good place to start is with the Small Business Administration https://www.sba.gov/starting-business/how-start-business.. If you haven’t done so, please take the time to read and work through creating a business plan – the kitchen where your product will be created is almost the smallest detail you need to take care of.

We support incubator clients who are using ingredients that are grown/sourced locally; that said, when we do use an ingredient such as a spice, coffee, chocolate, we concentrate on how the item is grown – we ask whether it is sustainably grown/organic, is it fair trade, etc., and finally, if not locally grown, can it at least be sourced from a local supplier so that it is still in some way supporting the local economy.

So– where are you sourcing ingredients and packaging from?

• Are you committed to using ingredients that are grown and sourced in a way that is least harmful to the earth and most helpful to the person who consumes them?

• Are you committed to using sustainable packaging? (We don’t allow plastic packaging that is not compostable.)

**If the answer to both these questions is yes, then we could potentially be the kitchen for you.

- If the answer is that you may like to go there in the future, but can’t commit at this time either monetarily or is no because you already have your recipe/sourcing and don’t want to think about any other ingredients or packaging, then we may not be the kitchen for you and we wish you the best of luck with your product.

The Next Thing You May Be Wondering and Need to Know!

• If you rent our kitchen, you can use the equipment we have - stoves/ovens, induction burners, pots/pans, bowls, sheet pans, etc. Two workers are allowed for each product.

• If you need specialized equipment, you could bring it in – we are not able to house/store any large equipment for you, so it needs to be portable.

• We have very limited availability for any equipment that requires 220V power. We don’t have refrigerated storage, so a product can be made, but if it needs refrigeration (at least more than a temporary shelf in a small fridge), the processor needs to figure out/provide appropriate storage (which can be done with coolers and such).

• We don’t have any warehousing, but again, that can be worked around – for example you can get a closet in your home licensed as a warehouse.

• We are very particular about what goes down our drains (because we are treating all of our gray water on site); so if your product needs some kind of chemical rinse, we may not be able to accommodate you.

If I haven’t scared you off yet, here is our plan for a processor to use our kitchen:

• We start with a Q&A session with an expert in the field.

• From that hour you will be able to glean much helpful information (we charge $35 for that).

Mission or business tagline: 21 Acres is a center for sustainable agriculture education and collective action. We offer a range of food and farm-based programs, workshops, events, and tours within the farm, market, and LEED platinum certified building. We aim to inspire action to solve climate challenges by learning as a community to grow, eat, and live sustainably.
Accepting new clients?: Please contact <%
Security deposit amount ($): 250
Additional fees and services :
Food business consulting
City or county agency for kitchen licensing and inspection: King County and Washington State Department of Agriculture
Kitchen spaces available:
Kitchen or cooking
Bake shop or bakery
Event space
Commercial equipment available:
Induction Cooktop
Commercial Oven
Convection Oven (circulation of hot air)
Steam Kettle
Food Processor
Food Mixer
Food Slicer
Food Dehydrator
Prep Tables
Other kitchen offerings:
Pots and pans
Key or card entry
Security cameras
Sheet pans
Small wares
Stainless steel worktables and sinks
Trash and recycling
Kitchen product specialization:
Dry mixes, seasonings, or rubs
Jams, jellies, and syrups
Sauces (BBQ, mustard, salsa)
Food business consulting and product development
Serviceable business stage:
Recipe testing
Pre-venture (idea-phase, no legal documents)
New (has legal documents)
Existing business
Growing & scaling up production
Bookable only by Verified Food Businesses: Yes <%
Country: United States <%
Most recently updated Apr 3, 2019