January 2019

At CommonWealth Kitchen, a feast of support and success Read More

This front page Food article in The Boston Globe tells the story of CommonWealth Kitchen and features some of our amazing member businesses: Fresh Zen Foods, Sweet Teez Bakery, Lyndigo Spice, and Fresh Food Generation

September 2018

Clinching a win with Top Shelf Cookies Read More

Heather Yunger believes her cookies helped the Boston Bruins win the Stanley Cup in 2011. The steadfast and superstitious fan is sure the ritual of bringing to every home game her soft and chewy cookies she coined Black & Golds — dark chocolate with peanut butter chips to mirror the team’s colors — clinched the win. In the midst of the victory parade, Yunger decided she would quit her corporate job and start a cookie business. So the Dorchester resident took a job at a bakery and some business courses, and four years ago launched Top Shelf Cookies.

September 2018

Grab a bite from local food businesses at the Commonwealth Kitchen Read More

The CommonWealth Kitchen is organizing a special event for women and POC who want to launch their own food business this Friday. The nonprofit organization, that serves as a incubator specialized in food businesses, has prepared an opportunity to showcase some of the city’s diverse food community from local food places. Among the businesses from the CommonWealth Kitchen that attendants will be able to sample are:

September 2018


CommonWealth Kitchen (―CWK‖) promotes equity, economic opportunity, and community resilience by leveraging the universal power of food to drive inclusive entrepreneurship, create sustainable employment, improve healthy food access, and build the infrastructure needed for a just, sustainable food economy.
September 2018

Hospital serves saucy solutions for jobs and planet Read More

It was a brisk November morning in Boston. Fall had settled in - orange, yellow, and red leaves littered the ground, and the harvest season in New England was drawing to a close. Despite the time of year, CommonWealth Kitchen was buzzing with activity. Based in Boston’s Dorchester neighborhood, the organization’s commissary kitchen was busy working to extend the season for regionally-grown food by processing produce from New England farms into purees, sauces, and other food service items.

September 2018

A seat at the table: Jen Faigel's nonprofit serves up opportunities Read More

CommonWealth Kitchen has helped to “graduate” 57 companies — including restaurants, catering services and branded packaged food products — from its programs.

August 2018

Chef setting up a new eatery in Fields Corner gets a boost from a neighbor down the block Read More

The eatery, called 50Kitchen, last year’s winner of the Fields Corner Collaborative Business Pitch Competition, will serve fast-casual fusion-style food inspired by Southern American and Asian American cuisine, courtesy of chef Anthony Caldwell, at its 1452 Dorchester Ave. location.

August 2018

Two Nonprofit Food Operations Receive $668K in State Funding Read More

  • Commonwealth Kitchen, which received $168,000, also to purchase specialized equipment for its manufacturing operation that focuses primarily on processing Massachusetts grown and harvested food products.
July 2018

Lazy Bear Tea, made with leftover coffee cherries Read More

When you need a cooling reprieve on a sizzling afternoon, there are plenty of refreshing drinks out there. But there’s a unique one to lately hit the shelves — Lazy Bear Tea, a healthy beverage brewed with cascara (which means husk or peel in Spanish), the leftover coffee cherries, sun-dried once the beans are removed. The company sources the cascara from a small family farm in Nicaragua. The coffee-based tea tastes little like coffee, but more like a light black tea with a copper hue and pleasant sweetness. The line includes three choices — natural, flavored with lemon and agave, or mint. A 12-ounce bottle ($3.50 to $4.99) has 55 milligrams of caffeine, about the same amount as a cup of coffee. Cambridge resident and cofounder Daniela Uribe came up with the idea to create the beverages and partnered with Drew Fink and Erik Ornitz, both Harvard Business School students, who were able to get some funding from one of the school’s entrepreneurship programs. 

July 2018

BizGrow draws hundreds Read More

Food businesses in particular are popular ventures, said Lane. To serve that demand, she said, “We offer a 13-week program called Food Biz 101 with Commonwealth Kitchen, which has participation from 60 percent women and 90 percent people of color.”

July 2018

10 trendy foods you’ll soon be seeing everywhere Read More

Sometimes flavors go in or out of fashion for reasons that are hard to explain. Why was watermelon so big last year? Why is cucumber suddenly everywhere this year? I haven’t the faintest idea. It feels very ’90s, like Bath and Body Works cucumber melon lotion, and the ’90s are back in style. That is my very best guess. Anyway, you’ll be drinking a lot of cucumber soon, especially in sparkling beverages: Belvoir Fruit Farms has a cucumber-and-mint lemonade, and Found has a cucumber mint sparkling water. Natalie’s Orchid Island Juice Company is selling a cucumber jalapeño juice, and House of Broughton has a cucumber syrup. Bauman’s Best Botanicals has a cucumber-and-spice shrub, Health-Ade Kombucha has a new jalapeño-kiwi-cucumber kombucha, and Dry has cans of cucumber soda. Try ZuMora cucumber mint agua fresca, or GoLive probiotic water in cucumber melon. Pretend you are in a spa! That’s where people drink cucumber.

Thank you for signing up.

Upcoming trainings and events
News about CWK and our entrepreneurs
Connecting with our members
Other - Please specify
Captcha Image

Lost password?

Forgotten or lost your password? Enter your email address we'll send you instructions on how to reset it.