Two food truck owners have teamed up to open a commissary kitchen for food trucks, chefs and other culinary professionals in Locust Point.
Nikki Marks and Brian Mathias opened Share Kitchen, a 3,000-square-foot work space for food businesses, last week in McHenry Row.
“We were both using different commissary kitchens and we wanted to have our own,” said Marks, who owns the Mindgrub Cafe truck, formerly known as Madame BBQ. “I know how hard it is to find a space that you can use where you’re not stepping on anyone’s toes.”
Marks’ husband Todd Marks owns Mindgrub, a tech firm headquartered on the second floor of the building at 1215 E. Fort Ave. When he found out the first-floor space was available, she said he brought the idea to her. She teamed up with Mathias, who ows Bistro Lunch Box, to launch Share Kitchen.
The flexible space has become the home base for their trucks and WOLO food truck, and it also hosts Rack House Bakers and food business consulting firm Au Jus Solutions.
“We like the energy of having other food-related business people in there,” Marks said.
The space includes a walk-in refrigerator and freezer, cooking equipment, prep stations, washing stations, a 12-seat farm table and living room-style area.
“We just want it to be really comfortable,” Marks said.
Fees range from $45 per hour for kitchen rentals to $1,500 per month for a full food truck membership, which includes unlimited access to the space and an electric hook-up, water and parking space for the trucks. Share Kitchen also offers daytime or off-hours memberships, and private event reservations.
“We’re pretty flexible,” Marks said.
Marks, who offers cooking classes, also hosts lessons for children and adults in the space. Cooking parties are $400 for two hours for up to eight guests, and they include chef instruction for making entrees and desserts, as well as drinks and table service.
Share Kitchen is also teaming up with next-door neighbor Diamondback Brewing Co. to offer food for taproom visitors. Marks offered a limited menu to taproom guests last week, and said the kitchen will continue to evolve its offerings for brewery guests.
She also hopes to partner with other companies in the building to host and cater meetings and events, and is considering adding a window to the building for walk-up service.
Share Kitchen is the latest spot in Baltimore that has opened to support the growth of small food businesses. B-More Kitchen opened in Homeland last year, and the Baltimore Food Hub in East Baltimore will house a commissary kitchen and office space for food start-ups when it opens.
“Our main goal is not necessarily to fill it up with as many tenants as possible,” Marks said. “We’re actually pretty choosy as to who comes in. It’s really like a family.”
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