kitchen space when starting

Hi,I'm interested to hear what people did for kitchen space when starting out. I can't use my home kitchen as it doesn't meet the requirements here in PA.I'm considering renting space/time at a certified commercial kitchen at a church (or other similar location). For those that have gone this route, what did you do about the equipment that is specific to making chocolates, like a tempering machine, that kitchens such as at a church don't typically have? Did/do you leave your equipment at the kitchen or transport what you need to and from?For those that started with their own commercial kitchen, did you do so in an industrial/office space or retail?Thanks for any insight!