How Kitchen Rental Works
From first inquiry to your first bake, here's what it looks like to join the Magpie kitchen. No guesswork, no surprises, just a clear path to getting your product made in a licensed, DineSafe-certified space.
STEP 1: Tell us about your business
Fill out the Kitchen Rental Application. Tell us what you make, where you sell it, the days and times you're hoping for, and any equipment or storage you'll need. The more detail you share, the faster we can find you the right spot.
STEP 2: We check the fit
Within 1 to 2 business days, we'll look at your requested times, kitchen and oven availability, your equipment needs, and whether your production suits the space. We work best with bakers and makers of shelf-stable and dry goods who are already selling or ready to start. If we're not the right kitchen for you, we'll tell you honestly and point you somewhere that is.
STEP 3: Get your paperwork in order
Before we book anything, you'll send us:
A current Food Handler Certificate (one certified person on every shift)
Proof of $2M commercial general liability insurance naming The Magpie Cakery Incubator as additional insured
A $300 refundable damage deposit
Still sorting out insurance? That's normal. We're happy to point you in the right direction.
STEP 4: Book your first session
Every new client starts with a First Session: 4 hours in the kitchen for $225 + HST. It's your chance to test your workflow, get to know the equipment, and see how the space fits your production. We'll send an invoice, and once it's paid, your spot is confirmed.
STEP 5: Orientation
Before your first shift, we'll walk you through the kitchen: how to get in, where everything lives, how to use the ovens and mixer, cleanup and garbage, and who to reach if you need something. You'll also join our client WhatsApp group so help is never far away.
STEP 6: Make it your kitchen
Once you've found your groove, choose the setup that matches how you work:
Starter Pack: 16 hours over 3 months, for occasional production and market prep
Accelerator Pack: 25 hours over 4 months, plus a popup in our bakeshop
Monthly Plans: for regular production and holding the same days each week
Good to know
The kitchen runs 24/7, including early mornings and overnights.
Commercial ovens are reserved in advance and are subject to availability.
Confirmed bookings are non-refundable and can't be rescheduled, so book the time you know you'll use.
Cold storage is limited. If your product needs refrigeration, let us know in your application.