Toast & Oats Workshops

A Creative Studio Alternative to the Traditional Incubator

The Toast & Oats™ Workshops & Classes was created as a response to the growing disillusionment with traditional incubators—often inaccessible, overly curated, and primarily serving those already holding capital or elite industry connections. Instead of chasing exclusivity or mimicking the accelerator blueprint, Toast & Oats offers a grounded, human-first space that allows early-stage food and beverage creators to be discovered, developed, and empowered through authentic work, community engagement, and hands-on education.

Rather than focusing on polished decks or who can pitch the best, we prioritize skill-building, story development, food innovation, and entrepreneurial confidence. We believe that talent doesn't always come with capital—and capital doesn’t always recognize talent.

This is a creative studio model, not a gate-kept accelerator. Here, emerging entrepreneurs can explore idea validation, learn R&D and scaling techniques, get professional feedback, and connect with a diverse network of strategic partners without the pressure to perform for investment.

It’s a return to craft. A rejection of elitism. A reimagined pipeline for the next generation of brand builders who don’t just want funding—they want foundation.

Toast & Oats Community Partners – Workshop Registration

Where Culinary Innovation Meets Local Impact

At Toast & Oats, we believe food has the power to educate, inspire, and transform. Through our Community Partner Workshop Series, we partner with exclusively with local city recreation departments to offer curated cooking and product development workshops designed to empower aspiring entrepreneurs, curious creatives, and everyday food lovers.

Each session blends industry insight with hands-on instruction—taught by culinary professionals and strategic partners from the food, wellness, and consumer goods industries.

    • Our workshops function as micro-studios for brand development. Attendees can expect:

    • R&D and product development guidance (CPG, culinary, alternative beverages, etc.)

    • Small-batch production and scaling techniques.

    • Branding and packaging workshops.

    • Guest experts from marketing, co-packing, regulatory, and retail.

    • Community-driven feedback loops.

    • Access to our studio inside The Hood Kitchen in Costa Mesa, CA

    • Strategic partner referrals if/when ready for investment or commercialization.

  • Please register directly through your local city’s Parks & Recreation Department.
    Each city manages enrollment through its seasonal activity guide or online registration system. Search for “Toast & Oats” or the “Lead Instructors” Name , and/ or Class Title in your city’s recreation listings to find available classes.

    Need help finding your city’s portal?
    Email us at —info@toastoatsstudio.com and we’ll point you in the right direction.

    • How to develop food and beverage products for retail

    • Scaling from home recipes to production-ready SKUs

    • Specialty workshops: nut milks, frozen foods, sauces, baked goods, and more

    • Insight into sourcing, packaging, and marketing

    • How to meet with investors or prepare your brand for launch.

  • All community workshops take place at our teaching studio inside:
    The Hood Kitchen Space 350 Clinton Street, Costa Mesa, CA 92626

    This professional, health-permitted facility offers a full-scale kitchen environment ideal for culinary education, food production, and hands-on innovation.

Classes & Workshops

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Instructors & Guest Speakers

At Toast & Oats™, we believe the right experts make all the difference. That’s why every class and workshop is led by experienced culinary professionals and supported by guest speakers drawn from across the food, beverage, and product development industries. Together, our instructors and guest speakers ensure every class delivers not only skills—but strategy, connections, and confidence.

    • Who They Are:
      Culinary instructors, product development consultants, and food business strategists with years of real-world experience in both the kitchen and the marketplace.

    • What They Do:
      Guide participants through hands-on cooking, recipe development, food safety best practices, and the foundational steps needed to bring products to market.

    • Why They Matter:
      Our instructors offer not just skills—but insider knowledge, proven strategies, and personalized support to help you succeed.

    • Who They Are:
      Industry professionals including co-packer representatives, food safety consultants, packaging designers, retail buyers, brand strategists, and startup founders.

    • What They Do:
      Share expert insights, real-world case studies, and practical advice to help you navigate the complexities of scaling, branding, and selling your product.

    • Why They Matter:
      Guest speakers bring specialized knowledge and up-to-date industry trends, giving you direct access to the kinds of expertise usually reserved for established brands.

Wednesdays

Single Classes → Wednesdays | 6–9 PM

One-night, skill-focused sessions designed to explore specific topics like packaging, alt-milks, mocktail crafting, or frozen breakfast concepts. Perfect for beginners or creatives wanting to test ideas before committing to full product development.

Saturday

Series Courses → Saturdays | 6–9 PM

Multi-week deep dives into CPG development—from concept to shelf. Each series includes branding, R&D, scaling, and commercialization strategy. Ideal for founders serious about launching a product or refining an existing one.

What you’ll learn

  • Master the techniques, tools, and processes needed to create exceptional food products — from perfecting recipes to troubleshooting and improving quality.

  • Learn how to scale your recipes, navigate food safety and compliance, package and brand your product, and price it for profitability in today’s market.

  • Gain insider knowledge on how to position your product, approach co-packers and distributors, and prepare for retail, wholesale, or direct-to-consumer sales success.

Course FAQ

  • Our classes are designed for adults (ages 18+) including aspiring food entrepreneurs, chefs, restaurant owners, hobbyists, and anyone eager to learn both culinary skills and product development strategies.

  • Each class or workshop is limited to 15–20 participants to ensure personalized attention, hands-on learning, and meaningful interaction with instructors and guest speakers.

  • All necessary ingredients, recipe materials, worksheets, and handouts are included in your class fee. Just bring your enthusiasm and a notebook!

  • Classes are typically held at The Hood Kitchen Studio in Costa Mesa or partnering kitchens across Orange County and Los Angeles. Private or custom bookings can be arranged for restaurant teams or corporate groups.

  • Most single-session classes are 3 hours; multi-week series include three 3-hour sessions, allowing deeper exploration and product development refinement.

  • Each course is led by an experienced culinary instructor, R&D expert, or industry consultant. Guest speakers may include packaging designers, food safety specialists, co-packer representatives, or brand strategists, providing real-world insight and actionable advice.

  • Participants will gain hands-on culinary experience and business knowledge, including recipe development, food safety and compliance, product scaling, packaging, branding, pricing, and go-to-market strategy. Every class delivers both technical skills and entrepreneurial tools.