Fredericton Start-Up To Expand Their Snak. Kitchen
FREDERICTON – A Fredericton start-up is getting ready to welcome other small businesses into their kitchen.
Hannah Watson, founder of the nutritious-snack-food-focused Snak., is planning to move into her commercial kitchen located on Mackenzie Road in December.
“We have created this space to be three times bigger than what we need, so that we can house other local companies that are looking to scale up as well,” said Watson. “Supporting the community and other small business’ is the only way we will all come out of this.”
Watson said in the beginning stages, she will be working in the kitchen with Freddy Bean Roasters and will then open the space to applications from other small businesses.
The kitchen will be class 5 regulated, meaning products created will be able to be resold by retailers. It is a necessity for any business looking to sell outside of a market setting.
“With a shortage of class 5 kitchens in Fredericton, I decided that people needed a backup. That’s why our kitchen won’t just serve as a home for Snak.,” said Watson. “We plan on opening our doors to people looking to produce food, for a reasonable rental cost.”
Watson said that while she has been looking for a multi-purpose space with retail space and a kitchen, the pandemic led to her looking for an alternative plan.
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“I may be a little mad taking on such a project but putting in the extra work is the least I can do to pay forward all the love and support I’ve received myself so far.”
The kitchen’s opening comes at an exciting time for Snak., whose nutritious snacks have become available at various businesses around Fredericton including Urban Almanac and Sequoia Downtown. Watson also just completed her work as part of UNB’s Summer Institute for entrepreneurs looking to develop their business ideas.
“Starting a business can be lonely and the Summer Institute teaches you that you definitely aren’t alone,” Watson said. “We have a whole network of people to ask for advice, blow off steam, or just laugh with.”
Watson said that while she operates as a solo operation now, she plans on hiring two part-time employees to help increase production once her kitchen opens up.
“Our team, and the team we create is so critical,” she said. “We want people on our team that feel inspired, love food and learning, and genuinely want to make a difference!”
Liam Floyd is a reporter for Huddle. Send him story suggestions: [email protected].