CommonWealth Kitchen
Dorchester, MA
Nonprofit shared kitchen and food business incubator in Dorchester, Boston, Massachusetts that also runs a licensed co-manufacturing kitchen for small food companies, restaurants and member businesses, with lower minimums than typical co-packers. Equipment includes two 100 gallon steam jacketed kettles, a hot filler, a pouch filler, a vertical form fill seal bagger and a blast freezer, and it turns Massachusetts farm surplus into private-labeled pickles, sauces and pesto.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 5 processes stated in all.
Packaging
1format stated
Minimum order
Not publishedWhat they say: States it has lower minimums than other co-packers
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- Dorchester, MA
- Process
- Hot fillKettle cookingBlast freezingPouch fillingBottling
- Packaging
- Bags and flexible film
- Products
- Pickled and fermented vegetablesSauces and marinades
- Minimum order
- Minimum not publishedWhat they say: States it has lower minimums than other co-packers
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- GMPHACCP
- Regulatory scope
- Not stated in their published information
- Equipment
- Two 100 gallon steam jacketed kettles
- 140 qt and 40 qt Robot Coupe processors
- Hot filler
- Unifiller
- 3-rack blast freezer
- Vertical form fill seal machine
- Pouch filler
- Combitherm oven
- 40 gallon tilt skillet
- Kook-E-King dough depositor
- VeMag
- two 100 gallon steam jacketed kettles
- hot filler
- Unifiller depositor
- vertical form fill sealer
- pouch filler
- 140 qt and 40 qt Robot Coupe
- Batch size or capacity
- Two 100 gallon steam jacketed kettles; lower minimums than other co-packers (no number published).
- Services
- Pilot and small runsFormulation and R&DRecipe scale-upPrivate label catalogTolling (you supply materials)Cold storageWarehousing
- Works with
- Startups and first runsEmerging brands
- Also states
- Turns farm surplus crops into value-added products such as pickles, pesto, tomato sauce and applesauce, with the farm's logo
- Takes on production for members who land large contracts
- Business support and training programs
- 12,000 sq ft shared kitchen rented to 50+ member businesses on a membership basis
- PCQI and ServSafe certified staff
- Value-added processing of surplus farm crops into pickles, pesto, tomato sauce and applesauce under the farm's label
- Staff compliant with Better Process Control School (low acid and acidified canned foods) standards and ServSafe certified
- Shared kitchen membership with hourly rental
- 2,000 sq ft walk-in cold storage, 1,300 sq ft frozen storage and 3,000 sq ft dry storage for members
- Business training and incubator programs (Ready to Launch, Fastrack)
- Type of company
- Shared kitchen or incubatorCo-manufacturerCommercial kitchenCo-packer
How we checked
Verified 2026-10-02 from the manufacturer's published information (7 pages checked).
Their own published information states these capabilities clearly.
We do not publish this plant's contact details. Request an introduction and we contact the plant for you.
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Before you call
- Hot fill vs cold fillThe pH, temperatures and holds behind the two most common sauce and drink fills.Lesson
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.Lesson
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson