Downtown market
Use the Open Kitchen
Open Kitchen User Application. (coming soon)

Get Licensed: ServSafe Certification, licenses, permits, insurance.

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.
Local 365 Initiative
Farm Fresh RI is rebuilding a year-round food system driven by the needs of Rhode Island farmers and eaters. Our Local 365 goals:
  • Expand local farm production
  • Increase efficiency of processing, distribution, sales
  • Increase number of outlets to buy/eat local foods.
  • Foster and support new class of businesses built around local foods.
How do we get to Local 365?
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
Farm Fresh RI Harvest Kitchen Pawtucket, RI Jen Stott,
Yes Dry, Cold, Limited Freezer Call or email for details concerning pricing, availability and logistics associated with start-up food businesses and co-pack opportunities.
Commissary Kitchen Cranston, RI Joe Boisvert, 401-255-9410 No Dry, cold, limited 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, refer reach ins, hobart meat slicer.
The Illuminated Oven East Providence, RI Maria, 401-451-5901 No Dry, cold, freezer Convection Oven, 4 gas burners, very large 3-bay sink, 5 & 20 qt mixers, stainless prep space, lots of dry storage available, indoor parking for a cart/food truck possible. Open availability.
Cookie Tray Bakery Johnston, RI Jennifer, 401-952-0582 No Dry, cold, freezer 2 Blodgett full size convection ovens. 2-3 commercial stand mixers, prep tables, three bay sink and storage. Food safety certification manager license is a must, unless Jennifer is there. $20/hr.
Nightly 7pm –  5am
Sun 5am – Wed 11am
Sin Desserts
Baking only
Providence, RI Jennifer Luxmoore No Dry, 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 on staff, so chef's and others do not necessarily need to be certified.
Patti Cakes
Baking only
Wakefield, RI Doug Alley,
No Yes but limited

Sunday/Monday. All Day
Tuesday. 2-8 pm/All Day after 1/15
Wednesday (after 1/15 available 2-8 pm)
Rates will depend on frequency of scheduled use daily/weekly/monthly
Equipment: Duke convection oven, 20 qt mixer, 6 qt mixer, reach-in refrigeration, freezer and rolling racks/ sheet pans, etc

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 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 Laura Killingbeck, 508-758-1341 No Dry, cold, freezer 24/7. $18-$22/hr. Mixer, oven, sauce vat and filter with tables for work space, sinks and a bathroom.  There is no stove top but portable burners are possible.
Crop Circle Kitchen Jamaica Plain, MA Darnell No Dry, cold, freezer Flexible
Western Mass. Food Processing Center Greenfield, MA Larry DiLuzio,
Franklin County CDC
Yes Dry, cold 24/7

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. We are also connecting with culinary training programs to provide skills support to Open Kitchen users. Our long-term goal is to open up a kitchen that is entirely focused on incubating food businesses, supporting farmers and women, immigrant and low-income entrepreneurs. In the process we will strengthen our local food system and food security.

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.