It’s Official. We’re Calling It “The Annex.”

There was a bit of initial confusion.  What would we call “the new space?”

Until recently, “the new space” was how we referred to our new warehouse and classroom facility in West Cambridge.  Several names were bandied about in the shop, including FKO (in longform – Formaggio Kitchen Online), Formaggio Kitchen Mail Order, even Le Nouvel Espace, in keeping with our European roots.  Eventually, however, FKA (Formaggio Kitchen Annex) or, as staff have come to style it, simply “The Annex,” won out.

Staff gathering at the Formaggio Kitchen Annex

Staff gathering at “The Annex” (before it’s all set up!)

The Annex will accommodate our growing demand for classes and events, and allow us to further develop our mail order business.

The new building, a 2,000-square foot space located on Smith Place about a mile from the Huron Avenue store, will house a classroom featuring a full kitchen. The classroom will allow Formaggio Kitchen to expand its class offerings by accommodating more students and offering a dedicated space for more flexible scheduling and private parties. The first public event at the new space will be a sold-out cooking demonstration featuring Steve Sando of Rancho Gordo, a California-based supplier of heirloom beans, this Saturday, October 2 at 7:30 p.m.

Our new classroom and warehouse

Custom-made tables and a cooking island outfit our new classroom space.

Formaggio Kitchen’s owners, Ihsan and Valerie Gurdal, have always been committed to teaching staff, customers and the community at large about the artisans we work with and the traditions behind our products. Our original Cambridge store hosts weekly classes (for a behind-the-scenes look, click here), on everything from cheese and wine to barbecue and beer, which regularly attract a sell-out crowd of customers who are keen to learn more about where their food comes from.

The store’s mail order business will also move its operations to the new space to continue building on its existing success shipping cheese and specialty foods to customers across the country.

  • Bridget

    This space looks great!! I’m hoping to attend a class there soon…anything involving cheese sounds like my kind of class anyways.

    • merrybaker

      Thanks, Bridget! Hope to see you soon!