A place to cook. A place to grow.
The Los Alamos Kitchen Collective gives local food entrepreneurs access to licensed commercial kitchen space, equipment, storage, and business resources — without the cost of building a facility of their own.
We closed on 25 Bonnie View Drive in White Rock in August 2026. Renovation begins April 2027. Expect occasional updates on construction, membership details, and questions we'd like your input on.
The building
A restaurant before it was a kitchen.
25 Bonnie View Drive operated for years as a restaurant, which means much of what a commercial kitchen requires is already in the building — a commercial hood, gas and water service, floor drains, and grease handling. Those are the systems that make building a kitchen from scratch expensive and slow.
Starting from a licensed food-service building rather than an empty shell is what makes a fall 2027 opening realistic, and it's why the first phase can be a working kitchen rather than a construction site.
The property also sits inside one of Los Alamos County's Metropolitan Redevelopment Areas, where there's a broader effort underway to reinvest in the area.
For when you outgrow your home kitchen.
New Mexico’s Homemade Food Act gives many food businesses a place to start: shelf-stable products like breads, cookies, granola, and dry mixes can be made at home without an Environment Department food permit. But once a business moves into prepared meals, refrigerated foods, sauces, fillings, or other products that require temperature control, it needs an appropriately permitted facility.
Some businesses start at home. Others start with a food truck, a farmers market booth, catering gigs, or simply an idea that needs a licensed place to produce. What they shouldn’t need is the capital to build an entire commercial kitchen before they know the business works.
Build the business first. Grow from there.
What members get
Everything you need to produce — without building it yourself.
Commercial kitchen space
Prep, cooking, and packaging space booked in blocks that fit your production schedule instead of a full-time lease.
Commercial equipment
Shared equipment sized for real production runs, so a mixer or a hood isn't what stands between you and a wholesale order.
Storage
Dry, cold, and frozen storage for ingredients, packaging, and finished product between shifts.
Business support
Resources to help you navigate licensing, food safety, operations, and growth — so you can spend less time figuring out how to run a food business and more time building one.
What to expect
Help shape the Kitchen.
We're designing the Kitchen around the businesses that will use it. Join the interest list to hear about membership, tour opportunities, and opening plans — and to weigh in on equipment, access, storage, and other decisions as the space takes shape.
Help us build it right.
Tell us what you're making and what you need from a shared kitchen. We'll keep you updated on construction, membership, rates, and opening plans — and ask for your input as decisions about the space are made.
The list genuinely shapes how the kitchen gets built. We won’t share your address with anyone.