Culinary Commons

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Culinary Commons

Contact Us

Judicial and Law Enforcement Center

Hours: Mon-Fri, 8 am - 5 pm

Email: Email Us

Phone: 785-393-4556

Fairgrounds Rental Office

Hours: Mon-Fri, 8 am - 5 pm

Email: Email Us

Phone: 785-832-5296

Kitchen Location

Culinary Commons is conveniently located at the Douglas County Fairgrounds in Building 21, just off K-10 at 2110 Harper St., Lawrence, KS 66044

Culinary Commons


Culinary Commons is a community incubator kitchen that offers you a clean, quiet atmosphere to cook with friends and family, create delicious recipes to launch your food business, or innovate to perfect your dream product. Recurring rentals encouraged and welcome!

Culinary Commons logo

If you’re a farmer or food entrepreneur, you want to focus on developing your recipe, market, and business model—not worry about the upfront capital costs of an expensive commercial kitchen and equipment! Families and community groups can also use the kitchen to prepare big meals, have a canning party, or other non-commercial uses.

Get More Info

See our list of resources for food production, food safety and business. Read testimonials from chefs and entrepreneurs who have found success through Culinary Commons.

Learn More

Scheduling and Cost

Half day* (6 hours)$50
Full day (14 hours)$100

*Half days are divided into two blocks of time each day:

Block 1: 8:00a.m. – 2:00p.m.

Block 2: 4:00p.m. – 10:00p.m.

Kitchen size: 693.25 sq. ft. 

For a virtual tour of our Culinary Commons incubator kitchen visit  If you would like to schedule an in person tour please call the K-State Research and Extension Office at  (785) 843-7058.

What’s the value for current users?

Incubator kitchens provide food entrepreneurs with the space and equipment they need for lease. Kansas Department of Agriculture food business regulations prevent many food products from being sold commercially when produced in a private home kitchen. The Culinary Commons Incubator Kitchen allows clients to obtain the appropriate license to produce products on-site for sale elsewhere. This community resource helps entrepreneurs to focus on properly developing their recipes, market, and business model without the upfront capital costs of expensive commercial kitchen equipment.

“The heavy duty commercial equipment allows me to make larger quantities, and my business licenses require me to cook certain foods in a commercial kitchen for food safety.” Karen Kinder, Roux de Loo Gourmet