Keep Market Kitchen open

We come to you, our community, to ask for help. 

We are Kelli and Suzen, mother and daughter, owners of Market Kitchen since 2014. Crust Bakery, at the Saturday farmers market, is where you see us, feeding you hand pies and soups since 2012.

Market Kitchen is in need of immediate financial support to pay rent and utilities as a result of the shut downs caused by COVID-19.

Market Kitchen is a small business incubator, a local food hub, and a vital part of our small town’s economy. It is the place where Port Townsend’s artisan food businesses prepare food for you to enjoy at farmers markets, events and gatherings around the region. Some of the foods you purchase at the Port Townsend Food Co-Op or the Chimacum Corner Farmstand are made in Market Kitchen. Some of you have taken classes or picked up your CSA at the kitchen. When you support Market Kitchen you are also supporting many other businesses.

With the necessary cancellation of events and classes due to COVID-19, Market Kitchen and it’s tenants are unable to earn the usual funds we need to pay the bills necessary to keep the kitchen open. The revenue for the kitchen for the month of March 2020 is 75% less than it was in 2019.

Kitchen tenants pay hourly rates with a monthly minimum fee. Winter is the slowest time in the kitchen due to the seasonal nature of most of our tenants businesses. Money earned in busy summer months is always saved to cover quieter months. We rely on our tenants returning to the kitchen in March to prepare for the farmers market and other community events.

With the global pandemic, the kitchen will not be used by most of its tenants for the foreseeable future, yet the bills remain. We have contacted our landlord and a rent deferment was denied. We have contacted our utilities and put them on payment plans where possible. We hope that none of our equipment will need immediate service. We hesitate to take on loans as we do not know when our tenants will be able to come back to work and we do not want to potentially make our situation worse. We are researching every option available to us.

It is with humble hearts that we ask you to consider making a donation. Every dollar counts, no donation is too small. Simply sharing this with your friends and fellow foodies could have a large impact on our ability to continue to feed our community. We will accept donations at Crust Bakery at the Saturday Farmers Market, if you do not wish to donate via this platform. If you would like to make a contribution in any other way, or have resources that may help us, please reach out via email [email redacted] We would love to hear from you.

None of us know how long this situation will persist. We are looking ahead and hope to cover our expenses through June. We will use donations to first pay the bills we must pay, namely rent and utilities. If funds exceed that amount, we will reduce or reimburse charges to our tenants. If there are funds over that, we will distribute them to our tenants who are most in need.

By helping Market Kitchen you are helping all of these businesses:
Crust Bakery
Paella House
In Season Catering (The Salmon Wagon)
Mo Chili BBQ
Hopscotch Farm & Cannery
Lioness Organics
Flutterby Pizza
Brahmavihara Seed Butters
Mediteranean Food Truck
@ taco

Classes by: 
Cedar Root Folk School and The Port Townsend Food Co-op 

CSA pick up location for Red Dog Farm

Each of these businesses was once a dream, made real by the hard work of the founders, families and employees. With your help we can keep those dreams alive.

With gratitude,

Kelli and Suzen and all Market Kitchen tenants.
  • Nancy Farrelly 
    • $100 
    • 10 mos
  • Linda Freeman 
    • $100 
    • 12 mos
    • $500 
    • 31 mos
  • Anonymous 
    • $4,358 
    • 31 mos
  • Cosmos Sunshine 
    • $50 
    • 31 mos
See all

Organizer and beneficiary

Kelli Winter 
Port Townsend, WA
suzen maxwell 

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