Commercial Kitchen Rental in Duvall, WA
A licensed shared-use commercial kitchen in Duvall for approved food businesses. We support applicants with applicable permits and can provide the facility information needed for their regulatory approval process.
Built for food businesses
- Catering and event prep
- Private-chef production
- Farmers market and pop-up prep
- Baking
- Meal prep
- Packaged food and small-batch production
- Approved mobile-food commissary support
Each applicant is reviewed for operational fit, licensing, equipment and storage needs, and compatibility with café operations.
Recurring or hourly
Most members book recurring weekly production blocks, typically 4 to 6 hours. Hourly reservations are available too.
After café service
Kitchen time is scheduled outside café hours, with some daytime availability. Access windows are set by agreement and subject to availability.
Small crews
Reservations are designed for up to three kitchen workers at a time.
Shared equipment
Range, flattop, fryer, steam ovens, prep and dish sinks, a dishwasher, and a shared prep table. Walk-in, freezer, and pantry storage can be added and scheduled in advance.
From inquiry to first batch
- Send an inquiry with your menu and schedule needs.
- We review fit, licensing, equipment, and storage needs together.
- Provide your documents: Washington business license, applicable food-business permit or WSDA approval, Food Worker Cards, and commercial general liability insurance.
- Schedule your onboarding and first production block.
Not sure what you need? Read our permits and onboarding checklist.
Kitchen rental guides
Before Your First Shared-Kitchen Shift: What to Prepare
A little planning makes your first shift smooth and every shift after it easier. Here is what experienced members prepare before they walk into a shared commercial kitchen.
Read the guide →Starting a Catering or Meal-Prep Business in Washington: A Plain-English Checklist
The paperwork is shorter than most people expect. Here's a practical, plain-English checklist for starting a catering or meal-prep business in Washington, from license to first production day.
Read the guide →Shared Kitchen vs. Commissary vs. Ghost Kitchen: What's the Difference?
Shared kitchen, commissary, ghost kitchen. The terms get used like they mean the same thing, and they don't. Here's a plain-language breakdown of each one and how to pick the right fit.
Read the guide →Kitchen rental questions
For recurring schedules, 2 to 4 weeks before your desired start date is ideal. One-time or additional production time should be requested at least 7 days ahead.
Each approved user provides the permits, licenses, certifications, and insurance that apply to their business. This generally includes a Washington business license, a food-business permit or WSDA approval, Food Worker Cards for food handlers, and a certificate of liability insurance. We confirm requirements during onboarding based on your menu.
Approved storage may be available for recurring members as an add-on. Everything stored must be labeled, dated, sealed, and kept in assigned areas.
Certain production methods require advance approval so they work alongside café operations. Tell us about your process in the inquiry and we will let you know.
The kitchen is at Corie's Cafe, 15820 Main Street NE, Suite A in downtown Duvall, WA, a short drive from Woodinville, Carnation, Monroe, and Redmond.
Yes. Approved uses include catering and event prep, private-chef production, farmers market and pop-up preparation, baking, meal prep, packaged food, and mobile-food commissary support.
We share details in a follow-up conversation after you inquire, based on your schedule and storage needs.
Request kitchen info
Step 1 of 3
Prefer email? hello@coriescafe.com