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What your business needs

When your orders outgrow the oven

Most bakers join at the same moment: the product sells, and the business is ready for more than a home oven and a hallway of cooling racks. Here is what the incubator gives you.

You need more oven space

Bake in three fully equipped bakery kitchens: Sweet Re-Treat, Batters Up and May Your Whisk Come True, the largest at 450 square feet. Book them by the hour at $30 by day.

You bake at night

Use your keycard 24/7 and save 40% on night hours. A 4am bake is yours to book.

You need a licensed kitchen

Get access to six Board of Health certified kitchens, and help with your health department paperwork when you join.

You need room for ingredients

Keep flour, butter and finished product in dry shelf, walk-in fridge and walk-in freezer space, with $100 to $300 of monthly storage credit in every plan.

You want every dollar to count

Your fee becomes kitchen credit at full value, every month. $300 books 10 hours of bakery time at day rates, and more at night.

Incubator membership plans

Your monthly fee becomes kitchen credit at full value. Each plan adds benefits designed for the size of business that needs them.

Starter

Get into the kitchen

$300 /mo

For the farmers market stage. $300 books 10 hours of bakery time a month at day rates, more at night.

Builder

Scale the operation

$600 /mo

For a bakery with steady weekly orders. Twice the credit, twice the storage, and wholesale access.

Producer

Run a real production line

$1,200 /mo

For a production schedule. The same slot every week, booking priority, and credit for a full line.

See the full details

Questions bakers ask

Which kitchens are set up for baking?

Three of the six: Sweet Re-Treat Bakery, Batters Up Bakery and May Your Whisk Come True, the largest at 450 square feet. Batters Up and May Your Whisk Come True also work as mixed-use kitchens. Bakery time books at $30 an hour by day and 40% off at night.

Can I bake overnight?

Yes. Your keycard works 24/7, and night hours are 40% off.

Where do I keep flour, butter and finished product?

Dry shelf $20, walk-in fridge space $30, walk-in freezer space $40, lockable cage $50, each per month. Your plan includes $100 to $300 of monthly storage credit that draws against that catalog. Storage is assigned in order of signup.

Do I bring my own pans and equipment?

The kitchens are fully equipped. Bring your ingredients and any special equipment you use.

What does it take to get started?

Choose a plan, or book a tour first to see the kitchens. New memberships carry a one-time $250 signup fee and a refundable one-month security deposit, and onboarding includes hands-on help with your health department paperwork so you can start producing legally as soon as possible. From there, your first month's credit is ready and you book your first hours.

Does unused credit roll over?

Credit resets at the start of every billing month. That keeps the rule simple: your fee equals your credit, every month. If you often have credit left over, a smaller plan may fit better, and we will tell you so.

See all questions

Join the incubator

Tell us what you bake in a two-minute form. We reply within one business day.

Get Started

Food businesses are built here. Yours could be next.