Space available now

Your own commercial kitchen. Licensed, equipped, 24/7.

Fireloo leases private, fully equipped commercial kitchens in Cambridge on 1-year terms. Your unit, your keys, your hours. No shared stations, no hourly bookings, no buildout, and no landlord taking a cut of your sales.

Build your kitchen & see the rate See the three kitchens

About a minute. Every rate is on screen as you go, and no sales call to find out what things cost.

3
Private kitchens on site
700–250 sq ft
Unit sizes
24/7
Independent access
Approved
Public Health, Fire, Building
Read this first

Fireloo is a private kitchen lease. It is not a shared kitchen.

Thirty seconds here saves us both a phone call. If the right column describes what you need, we are honestly not your best option and we will say so.

What we lease

    What we do not do

      Build your kitchen

      Choose your space and equipment. Every rate is on screen as you go.

      Four short steps. You see what each piece costs while you pick it, and the itemized monthly figure at the end.

      Step 1 of 4 No details needed yet
      Your configuration
      —

      What are you producing in the space?

      This decides whether you need a hooded kitchen.

      And how often do you need it?

      Nothing is sent until you finish.

      Which kitchen fits your production?

      Base rent covers the room, your cooking appliances, Wi-Fi and garbage disposal.

      The Cold Kitchen has no exhaust hood, so open-flame and high-heat cooking are not permitted in it. It is built for cold prep, assembly and packaging. You can continue and we will confirm the fit on your walkthrough.

      What should we have in there for you?

      Cooking appliances come with the kitchen at no extra charge. Refrigeration and work surfaces are priced per unit, and the total updates as you tap.

      Cooking — included in the rent
      Gas cooking appliances need an exhaust hood, so they are not available in the Cold Kitchen. Go back a step if you need them.
      Refrigeration & work surfaces — priced per unit

      Tap once for one, again for two. Tap past the maximum to reset to zero.

      Additional rooms

      Last step.

      When would you move in, and where should we send your itemized summary?

      Move-in timing
      Your details
      Please enter your name.
      Please enter your business name.
      Please enter a valid email.
      Please enter a valid phone number.
      Tenancy requirements — all three are required before occupancy
      Prepared for you
      Preliminary · non-binding
      —
      Indicative monthly rate
      Utilities and HST billed separately
      $0/mo
      Included in the base rent

      Pick your walkthrough.

      Walkthroughs run about 30 minutes and you get a confirmation immediately.

      Fair enough. How far off is it?

      One tap. It tells us whether our rates are wrong for this market, which is genuinely useful to know.

      We will not chase you. You hear from us only when something changes.

      We are probably not the right fit.

      Available units

      Three kitchens. One address. All private.

      Base rent covers the room, your selected cooking appliances, Wi-Fi and garbage disposal. Refrigeration, work surfaces and additional rooms are priced separately below. Utilities and HST are extra.

      No surprises

      Exactly what the rent covers.

      If a piece of equipment is not in the left column, plan to supply it yourself or add it from the priced list.

      Covered by base rent
        Priced separately or tenant-supplied
          Before you can occupy

          Three things every tenant must have.

          Not negotiable, and not paperwork we can do for you. If you do not have them yet, say so on the form and we will point you in the right direction instead of booking a walkthrough too early.

          Compliance

          The building is already approved. That is the part that takes a year.

          Leasing a raw industrial unit means hoods, suppression, drains, grease interceptors, permits and inspections before you cook a single order. Here the facility is done.

          Public Health approved
          Inspected and approved for commercial food production.
          Fire department approved
          Occupancy and life-safety requirements satisfied.
          Building department approved
          Permitted commercial kitchen use, no zoning surprises.
          Fire suppression installed
          Hood suppression systems in place and serviced.
          Questions

          The things everyone asks.

          Build your kitchen, see every rate, book a walkthrough.

          No form to start and no sales call to find out what things cost.

          Build your kitchen & see rates