WHO WE ARE
State Street Kitchen’s mission is to foster creativity, encourage sustainable practices, and offer comprehensive resources and mentorship to help food startups thrive. Through shared facilities, education, networking opportunities, and community events we aim to nourish a diverse ecosystem of culinary talent, fostering the growth and success of emerging food businesses that add diversity and culture to Concord’s food scene. Led by Alex Stoyle of Revelstoke Coffee, Jordan Reynolds of Col’s Kitchen, and Casey Neal of Carousel Concord, the Commissary is a hub for networking, new ideas, and the perfect place to build your toolkit as a food-loving creative. Located at 205 N. State Street, Concord NH.
HOW TO GET INVOLVED
State Street Kitchen is for everyone from folks trying to scale their side hustles to home cooks who want a little extra space to cook for a crowd. We provide a licensed commercial kitchen space with certified equipment and 1:1 support for our clients.
Our standard rate is $30/hour with access to a walk in, three bay sink, induction burners, convection oven, dry storage, dehydrator, 18QT floor mixer, blenders, and shared small wares.
If you are interested in contracting with State Street Kitchen to obtain your commercial food license, booking the space for an event, or using our facility for personal use please reach out to Casey at 603-491-3784, or email statestreetkitchenconcord@gmail.com.
Learn how to make Sauerkraut with food historian and educator Sam Pike. In this workshop not only will you take your very own soon-to-be mason jar of sauerkraut home, but you will also learn about the science, safety, history, and joys of making sauerkraut. You'll learn about its 2000 year old origin story, how and what transforms fresh cabbage into crunchy, salty, funky sauerkraut, and how to do it without any fears of it going bad. The class is $45 per person for 1.5 hours of instruction, and includes your own homemade jar of sauerkraut to take home. To purchase a ticket, click here.
