Downtown market
Use the Open Kitchen
Sell at farmers markets, to farms with farmstands and CSAs, to local-loving restaurants, retailers, schools, caterers and distributors. Rhode Island (and the world) is your oyster! Make sure the foods you produce are reflected on your page in the Local Food Guide.
Open Kitchen

Want to start a business selling food at the farmers market? Looking to bake cookies for a cause?

Farm Fresh wants to help local food producers by providing a clear guideline of what one needs to get started and where to look.

The Open Kitchen project aims to bring transparency to the process of producing value-added foods in Rhode Island.

More about Open Kitchen: the project, why, market opportunities

To become a food processor in RI you'll need:

  1. RI Department of Health (DOH) certified kitchen.
    Rhode Island Food Code
    specifies what makes a kitchen up to code. If you have a facility in mind, you can search to see if it is licensed by the DOH (usually entering the Facility Name is sufficient).
  2. Production plan following food safety guidelines.
    To find out if you are producing potentially hazardous foods:
  3. Inspection with the DOH Office of Food Protection.
    “Food Processor” Retail License applications are available to download from DOH. Expect to pay a $120 fee unless operating as a non-profit.
  4. Producing canned food?
    Send samples in to the Northeast Center for Food Entrepreneurship at Cornell University to be inspected for proper acid and water activity.

Kitchens "open" for rental in the Rhode Island vicinity

Certified Kitchen Location Contact Co-Pack? Storage? Hours available
Ocean State Commissary Kitchen Cranston, RI Joe Boisvert, 401-255-9410 No Dry, cold, freezer Call for hours and pricing. Daily, weekly or monthly rates. 425 sq ft kitchen with 100 sq ft of table top workspace. Blodgett convection oven, two vulcan six burners W/ ovens, 3' flat top, 1' char broiler, walk in cooler dishwasher, ice machine, 3 bay sink, veggie sink, hobart dough mixer, hobart meat slicer, dough roller. Also, food truck parking and outdoor electrical outlets available to rent.
The Illuminated Oven East Providence, RI Maria, 401-451-5901 No Dry, cold, freezer Leasing available only. Convection Oven, 4 gas burners, very large 3-bay sink, 5 & 20 qt mixers, stainless prep space, lots of dry storage available.
Cookie Tray Bakery Smithfield, RI Jennifer, 401-952-0582 No Dry, cold, freezer, limited storage 1 Blodgett full-size convection oven. 2-3 commercial stand mixers, prep tables, three bay sink and storage. Food safety certification manager license is a must. $20/hr. 10 hours weekly minimum
Mon/Tues all day.
Wed-Sun 7:30pm - 5am
Sin Desserts
Baking only
Providence, RI Jennifer Luxmoore No Dry, limited cold Sun-Mon all day
Tue-Fri after 4pm
Sandywoods Tiverton, RI Renita Mendonca, 401-935-4045 No Dry, cold, freezer Two refrigerators, a freezer, a commercial mixer, an ice machine, a six burner stove, three ovens, a griddle, and a dishwasher. Certified Food Safety Manager is a must.
Hope & Main Warren, RI Luca Carnevale, (401) 245-7400 Yes Dry, cold, freezer 1600 sf processing kitchen featuring four 40gal kettles, piston fill machine, smoker. 800 sf baking kitchen with Doyon stone deck oven, dough sheeter, proofer. 800 sf Gluten-Free kitchen. All kitchens have AC, ranges and double convection ovens. Open to caterers, food trucks, specialty food product makers and other food-related businesses. Call or email for details about pricing, equipment and availability.
Dartmouth Grange Dartmouth, MA Beth, 508-636-1900 No Dry, cold, freezer The Dartmouth Grange Shared-Use Kitchen is a 2,000 square foot facility designed to meet the needs of light, small-scale food production and other food service activities. This certified commercial kitchen features a six-burner range, conventional oven, convection ovens, 20 gallon tilting skillet, 40 gallon tilting steam jacket kettle, wet filling machine, commercial mixer, vegetable wash and prep areas, freezer, refrigerators, and dry storage area. The kitchen is available twenty-four hours a day, seven days a week on a first come - first served basis. Rates vary depending on equipment use and storage requirements.
How on Earth Mattapoisett, MA Mary Ann Buckley, 508-758-1341 No Dry, cold, freezer Hours available 24/7. $18-22/hr. Mixer, oven, steam kettle, stove, labeler, speed racks, plenty of table space, bathroom, and 3-Bay.

We are always in need of additional certified kitchen sites.
If you can open your kitchen, please contact Jen.

Maybe a Farm Kitchen is right for you?

Do you have city-water, a double-basin stainless steel sink and no animals running around the kitchen? These farms have on-site kitchens that are certified for commercial food processing. Contact them to learn more about how they did it:

Farm Location Contact Examples of what they make
Wishing Stone Farm Little Compton Skip Pesto, salsa, pickles
Sweet Berry Farm Middletown Michelle Ice cream, sandwiches, pizza
Moosup River Farm Greene Ingrid Jams
Locust Leaf Farm Foster Bill Meat cuts
Matunuck Oyster Farm Matunuck Perry Shucking
Reynolds Goat Barn North Kingstown Melody Milk, cheese

What the Open Kitchen project offers

Why Rhode Island needs an Open Kitchen

Go back a few decades and RI had many certified food processing sites for food harvested from RI farms and waters. There were places for, well, you name it: canning tomatoes, pickling cucumbers, preserving fruits, making cheese and yogurt, baking and roasting, butchering meat, shucking oysters, fileting finfish. But today's reality is much spottier. As food policies guided the national and global consolidation of our food supply, local farms and food processing sites were neglected and many closed. Of those that are left, few RI processors source their food from local farms, and these days few RI farms process value-added foods because few have access to a kitchen.

The Open Kitchen project aims to expand the diversity of RI produced foods using local ingredients, thereby nourishing and providing a livelihood for more Rhode Islanders.

Farmers' Markets can support new food business ventures

We envision vibrant markets with a variety of prepared foods, from salsas to samosas, made locally with local ingredients. These markets will better represent our diverse neighborhoods and connect new food producers to customers. These prepared foods will use the freshest, best-tasting ingredients and provide a new avenue for food lovers to support local producers. Farmers will be able to process/preserve the fresh foods they grow and diversify the products they offer to provide more consistent income throughout the year.