Mainebiz

W W W. M A I N E B I Z . B I Z 19 S E P T E M B E R 8 , 2 0 2 5 S TA R T U P S / E N T R E P R E N E U R S H I P The program includes: Weekly cohort sessions on marketing, operations, product development and finance One-on-one coaching and business planning support Opportunities to sell at markets and pop-ups A multi-year model to guide entrepreneurs from idea to launch and growth. e Pathways Program launched in mid-August and has five businesses. One founder is looking to develop a line of frozen pierogis. Other startups are developing freeze-dried snacks and a ai-inspired sauce. Another farms mealworms and is looking to turn that into human-grade products. "It's super exciting to see entre- preneurs like this, especially in rural Maine," says Moore. Shared-use kitchen e future Kitchen at 185 will pro- vide licensed kitchen space, hands-on training and technical support for entrepreneurs to produce and scale products. Main Street Skowhegan is working with a design firm to final- ize project plans and raise remaining funds needed for construction, which will match a $500,000 grant recently awarded by the Northern Border Regional Commission. Additional financing came from CoBank, a national cooperative bank headquartered in Greenwood Village, Colo., which selected Main Street Skowhegan for its inaugural Rural Prosperity Grant Program; the Conservation Fund; and past grants from T-Mobile, Maine Technology Institute and Somerset County. e total project cost for the Kitchen at 185 is estimated at around $3 million. e 6,000-square-foot single-floor building is basically an empty shell that's ready to be fitted out as a shared kitchen, a co-packing room and a flexible event space. One goal is to have several spaces out front for food trucks. With Woodhull providing the design, construction could begin in 2026 and completed in 2027. e idea for the intertwined programs began to percolate several years ago through conversations in the commu- nity. rough his work with Main Street Skowhegan, Moore says, "I quickly came to learn how strong Skowhegan's local food economy truly is, with niche local food producers and farmers in the area that are creating unique quality products." But there was more work to be done, especially to support aspiring food indus- try entrepreneurs. "We believe that providing access to a shared-use commercial kitchen along with ongoing business devel- opment and support services will aid in significantly reducing the upfront startup costs and risk associated with starting a food business and look forward to strengthening both the local, regional and state food economies," he says. L a u r i e S c h r e i b e r , M a i n e b i z s e n i o r w r i t e r , c a n b e r e a c h e d a t l s c h r e i b e r @ m a i n e b i z . b i z When you're ready to challenge the status-quo, you need problem solvers on your side. Our firm has decades of experience providing solution- oriented counsel and legal insights that foster growth and manage risk. Protect your ideas, establish your business and expand your venture, with Perkins Thompson. Support Entrepreneurs Count On Your Success is Our Legacy. 207.774.2635 | PERKINSTHOMPSON.COM | ONE CANAL PLAZA, 9TH FLOOR, PORTLAND, ME 04101 P H O T O / C O U R T E S Y M A I N S T R E E T S K OW H E G A N Patric Moore of Main Street Skowhegan, at the site of the future Kitchen at 185, says the shared-use facility will support emerging food businesses across central Maine. F O C U S The future Kitchen at 185 will provide licensed kitchen space, hands-on training and technical support for entrepreneurs to produce and scale products. R E N D E R I N G / C O U R T E S Y M A I N S T R E E T S K OW H E G A N

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