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Looking for Vermont Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell in 2023?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.  If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

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Vermont Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell

Vermont Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens -
Places to make foods to sell!

A licensed kitchen is an inspected, registered commercial kitchen where foods intended for sale can be safely made, in accordance with laws and regulations. While many states allow some low-risk foods to be made at home and sold in smaller quantities, many foods intended for sale can only be made in a licensed kitchen. If you want to make and sell your home-made preserves, salsa, spaghetti sauce, refrigerated foods or whatever, you will need a licensed kitchen to prepare and can the food. many licensed kitchens open their doors at low cost to local food entrepreneurs.

There are many lists of commercial kitchen in Vermont,online, but the list below is the ONLY one with complete contact information and links to their websites, and all in one place. If you would rather have a company make and package the food product for you, see this list of copackers in Vermont

Many commercial kitchens have closed, either temporarily, or permanently due to COVID-19. If you have an update about a kitchen, please click here to write me!

If you are have a licensed kitchen wishing to be added to this list, add your information here.

Commercial Kitchens, Community Kitchens, Licensed Kitchens and Shared Kitchens

Note: You may find it is required by your state take the ServSafe® training classes for Manager and employees. It certainly is advisable, in any case. You can get the ServSafe® Handbook that accompanies the course here.

  • Lake Paran Recreations  - Commercial kitchen, Refrigerated storage, Freezer storage, Other
    269 Houghton Street, Bennington, VT 05257. Phone: (302) 463-6907. Email: [email protected]. Open: See their website for for hours and availability. Directions: Click here for a map and directions. The Lake Paran Rental Kitchen is a Vermont Department of Health approved licensed commercial kitchen that provides: - 300 square foot kitchen area - Ventilated hood system - Large refrigerator space and freezer space as requested - Rest rooms -Trash removal Facility Equipment: 3 compartment sanitizing sink Southbend S36D six burner gas range 2 Door Refrigerator Freezer chest as needed* Single Oven Food preparation tables Baking sheets and rack Microwave Large pots Toaster oven Panini press Popcorn popper Heated snack merchandiser Cleaning equipment/trash bags/ paper towels as needed* Fees: 3 hours/ $75+ $25 per each additional hour Deposit: 50% of total Click here for our Facebook page. (ADDED: December 07, 2020, Suggested by a visitor)
  •  Richmond Community Kitchen -
    13 Jolina Ct, PO Box 333, Richmond, VT 05477. Phone: (802) 434-3445. Our kitchen and event space are available for rentals Monday-Thursday from 7-10pm, Fridays from 6 pm to 10 pm, and anytime on Saturdays and Sundays. If you would like to use our event space (seats 36) for an upcoming celebration, reunion, or event, or if you are a small business looking for a commercial kitchen to process or prepare foods, we would love to have you! Please fill out the form on their website.
  • Vermont Food Venture Center  -
    140 Junction Road, Hardwick, Vermont 05843. Phone: (802)472-5362. Email: [email protected]. VFVC offers 3 state-of-the-art, shared-use commercial kitchens for rent to food entrepreneurs, farmers, community groups, and more. Our kitchens are equipped with ovens and stove tops, food processors, steam kettles, fillers, blenders, mixers, peelers and more. Please download the Rate Sheet and Equipment List for more information. CAE owns and operates the Vermont Food Venture Center (VFVC), a shared use food hub and business incubator designed for food entrepreneurs and farmers seeking to grow their business.
  • Vermont Farmers Food Center -
    251 West Street Rutland, VT 05701. Phone: 802-342-4219. Email: [email protected]. VFFC's Blue Building will be the future home of the Commercial Kitchen and the Culinary Institute, with 12,000 square feet of space on three levels:
    Meat cut rooms, dry kitchen, wet kitchen on the first floor
    Rentable storage space and possible office space for those utilizing the facility
    Space available for future use on the third floor.
  • Vermont Kitchen - commercial kitchen, consulting, and co-manufacturing for healthy food and beverage startups!
    Woodstock, Vermont. Email: [email protected].  Vermont kitchen serves as a startup hub for healthy food businesses in woodstock, the upper valley, and beyond! it's much more than a production space: it's a community where you and your business will thrive. Looking for a clean space to make your consumer packaged goods? you've come to the right spot! Are you a beverage business looking for help with manufacturing? we have the equipment and resources to co-manufacture for you! Consulting, we will help you launch your food business, navigating you through the rules and regulations of the food industry. after launch, we will help you grow your business and find your niche.
  • Other Resources

    If you still can't find a suitable kitchen, you may need a co-packers.  Co-packers manufacture and package foods for other companies - and small food businesses - to sell.   See this list of co-packers in your area.


    Where can I find more information about canning?

    For more than 250 specific, simple recipes with step-by-step directions and photos; and general information on canning and food preservation, see this page.

    Above is the
    most recent version of
    the Ball Blue Book