The CO-OP SA is Now Open & Aims to be the Best Resource for San Antonio’s Culinary Community
The CO-OP SA, which has been in the works for several months, is officially open for business.
The CO-OP SA
The CO-OP SA is a collective made up of some of San Antonio’s top independent food-related businesses, including Texas Black Gold Garlic, Pharma From the Farm, Creative Mango, Deep River Specialty Foods, The Beignet Stand, Quali-Tees, Special Leaf, ILOVEACEITE US, Ancient Heirloom Grains, Robert Brews, Dip Shack, Reef Technology, Namaste Chill and Grill, Health Bomz, PermaChef, Texas Prime Catering, TJ’s Louisiana, Naco Mexican, Los Hombres Coffee, The Kitchen at The CO-OP SA, and the nonprofit Chef Cooperatives, with even more on the way.
The CO-OP SA is a joint partnership developed by Chef Stephen Paprocki of Texas Black Gold Garlic and Pharma from the Farm, Chef Iverson Brownell of Fork and Garden and Rick Gonzales of Gonzales Law Firm.
The CO-OP is housed in three side-by-side facilities on the northeast side of town, enabling the separate businesses to easily collaborate and support each other’s individual and mutual goals.
The Ghost Kitchen, organized by Chef Teddy Liang, will be launching by this fall with inaugural chefs, Jeff White (formly of Eastside Kitchenette), Adrian Davila (Davila’s BBQ) and Adrian Cruz (Ghost Kitchen SA). With three individual set-ups and for a nominal fee, the Ghost Kitchen will run like a to-go restaurant every Friday and Saturday night, allowing chefs to sign up as they like, earn some funds and test market their recipes, as needed.
At the Ghost Kitchen you can be the first to try new recipes by some of San Antonio’s best chefs, as well as new up-and-coming ones.
They invite new businesses, established entrepreneurs and up-and-coming entrepreneurs to take advantage of their pre-leasing opportunities for October as well as additional services, including a Commercial Kitchen, Ghost Kitchen for chef pop-ups, Cooler Storage, Freezer Storage, Office Space, 6×6 Dry Storage, Food Truck Commissary Kitchen, Food Truck Plug-In and the Moon Art Space with infinity walls perfect, for photo and video shoots.
The CO-OP SA is offering lower pricing to food companies than any other facility in town, including $20/hour for use of the commercial kitchen and $150 for a notarized commissary letter for food trucks. For a complete list of services and opportunities along with pricing, interested parties can visit thecoopsa.com for details.
The Kitchen at The CO-OP SA
The Kitchen at The CO-OP SA is a rentable commercial kitchen headed by Elizabeth Bolger Paprocki. It has three mirrored stations complying with convection ovens, electric stove top, misc. equipment, prep tables. Also added is BGK Kitchen, which is a prep kitchen for CPG.
Additionally, the savvy CO-OP team is offering their knowledge and guidance for free through an endorsed Beyond Break Fast & Launch mentorship program, wherein fledgling food business entrepreneurs can sign up via the website for one-on-ones with any of the CO-OP members, a truly unique and valuable opportunity in the Alamo City.
At the helm is successful chef and food manufacturer, Stephen Paprocki, also the President of Chef Cooperatives. “Our motto is ‘one team, one goal,’ because we really are here to help elevate San Antonio’s food and beverage businesses and our city as a whole,” said Stephen Paprocki. “There is nothing quite like what we’re doing here in all of the United States, and we are confident that between us, there are no challenges we can’t assist with.”
Most of these businesses have already worked together for years, before launching The CO-OP SA, through the Chef Cooperatives, farmers markets and special events, for example, and have proven that they are stronger when working together – offering sage advice and lending a hand whenever needed.
“We are so pleased with the new and upcoming projects at the CO-OP. This is such a great opportunity for new and existing food businesses and food trucks. From a food truck commissary, independent offices, a wonderful commercial kitchen available to rent out, freezer and cooler availability and pallet storage, not to mention being centrally located. We believe it’s a huge asset to San Antonio,” said Cheri White of Deep River Specialty Foods, who was instrumental in the design of the CO-OP.
She added, “We are also planning classes that include starting out to scaling up, where to get supplies, how to package and ship, etc. We hope this will continue to grow with time and help beginning and established food entrepreneurs to stay viable in the new normal we find ourselves in these days.”
For more information on The CO-OP SA, visit thecoopsa.com or call 210-667-8818.