In addition to being set in a lovely rural environment, Farm Kitchen has a long-standing reputation for being a clean, fully equipped, and user-friendly commissary kitchen.

Farm Kitchen has been a part of the north Kitsap community for almost 30 years. We are committed to helping food entrepreneurs with limited resources overcome the obstacles they face when entering the food business industry. It is our goal to maintain accessible and affordable shared kitchen space which will in turn help strengthen our local food system.

The total commercial kitchen space is 1,212 square feet.

Our kitchen has two sections, the prep room, and the cookline room. Both spaces have several prep tables and workstations, allowing for multiple kitchen users at one time if necessary.

Our kitchen space also includes lockers to store your personal belongings and an ADA restroom.

We make our space available for active cooking generally between 6 a.m. and 9:30 p.m. daily. Every kitchen user has a unique keypad door code to enter the premises.

Kitchen time is scheduled by users via an online calendar on a first-come, first-served basis. The kitchen manager monitors the signups so that multiple uses will be compatible, depending on the number of workers each kitchen user will bring on a given day.

We provide stainless steel and butcher block prep tables, two 6-burner gas ranges with ovens, two convection ovens, a double decker Garland stone hearth gas oven, a 30 Qt Globe stand mixer, a food processor, a blender, an 8 Qt professional countertop stand mixer, and an array of small wares including pots, pans, and cooking utensils.

Our kitchen also has a 3-compartment sink, a veggie wash sink, a hand wash sink, and a sanitizing dishwasher. We also provide bleach, bleach buckets, dish soap, hand soap, and trash bags. '

We ask all kitchen users to provide their own sanitizing towels (no onsite laundry facilities), knives, storage containers, parchment sheets, foil, plastic wrap, and specialty equipment. Depending on your needs, you may need to bring pots, pans, sheet pans, muffin tins, etc.

• Our walk-in refrigerator is 10’ x 11’, or 110 square feet, offering space for multiple rolling racks

• Our entire 10’ x 11’ walk-in freezer, or 110 square feet, is available for client storage needs

We monitor kitchen users through interaction, formal tracking, and security cameras.

1. In Person: We are on-site most of the time and interact with all the kitchen users daily. For those who use the kitchen outside of our office hours, we make a point of checking in regularly.

2. Kitchen User Logs: In addition to tracking time and number of users, our kitchen user check-in/out sheet includes a daily cleanup list and a place for walk-in refrigerator and freezer temps to be recorded.

3. Health Department Logs: Each kitchen user must complete the local Health Department commissary kitchen user log during each use of the kitchen. Management provides a copy of this log to the Kitsap Public Health Department on a monthly basis for tracking and auditing purposes.

While our kitchen calendar is often filled with our roster of kitchen clients, our commercial kitchen is available to offer cooking classes, cooking class/ dinner party combinations, and canning and food preservation classes. You can learn more about rentals here.

In order to sign a KPHD Commissary Kitchen Agreement* (a requirement for operating with either the KPHD or WSDA permit) with Farm Kitchen, kitchen users must provide the following items to Farm Kitchen management:

1. A signed Farm Kitchen user agreement accepting Farm Kitchen’s commissary kitchen rules and policies

2. A $200 refundable security deposit made by either check (preferred), debit, or credit card

3. Business/LLC registration and contact information

In order for active kitchen use to begin, all kitchen users must attend a safety, usage & sanitation orientation done by Farm Kitchen management. Additionally, kitchen users must provide proof of the following items to Farm Kitchen management:

1. A current food handlers permit

2. A current food establishment or processor license from either the Kitsap Public Health District or WSDA (licensing type is dependent on a kitchen user’s business operations)

3. Product and liability insurance ($1 million policy coverage minimum) with Farm Kitchen Events, LLC listed as additional insured

*This KPHD form must be filled out in-person with a Farm Kitchen representative. The Farm Kitchen Commissary Kitchen Agreement is available for either in-person or e-signature.

We are not experts in starting or running a food business. If you have questions about specific licensing or application requirements, we always recommend that you contact the relevant government offices for the most up-to-date and accurate information. A great place to start this process is with either the Kitsap Public Health Department’s Starting a Food Business webpage‍ ‍or WSDA’s Food Processor webpage.

Because Farm Kitchen operates on a septic and well system, all prospective kitchen users must apply for a Commercial Building Clearance permit through the KPHD’s Drinking Water & Onsite Sewage team in order to receive licensing approval. More information on applying for this permit is available during the Farm Kitchen commissary agreement process.