I have an awesome 400 sq ft commercial kitchen that I sublease from a catering facility. I'm looking to share it with other bakers who would like to take their business to the next level by moving from their household kitchen  (in NJ, it's illegal to sell any food product made in your house) to a commercial kitchen. I have a commercial fridge, freezer, 20 qt Hobart mixer and use of a convection oven. Please let me know if you are interested and we can discuss details. Thank you! :-)