Funded! This project was successfully funded on May 25, 2012.

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Ever heard of a Molten Chocolate Cakery? Didn't think so! Join us for a gooey-chocolatey adventure in our fun new dessert shop concept!

THANK YOU FOR WATCHING OUR VIDEO, I AM TERRIBLE IN FRONT OF A CAMERA. I HOPE YOU WILL ALSO READ MY STORY AS IT HAS MORE JUICE.

Hot Cakes Molten Chocolate Cakery serves decadent, gooey, straight-from-the-oven molten chocolate cake and other organic, wow-inspiring desserts, cocktails and confections.

If you are a fan of chocolate, desserts and confections, I hope you have had the pleasure of tasting our work. We not only make extraordinary products, but we make them with love, out-of-the-box flavor combinations (like alder wood smoked chocolate, coconut curry salted caramel sauce, bacon oatmeal raisin cookies, to name a few) and organic ingredients

We have been in business since 2008, renting kitchen space from my very first industry job (the Honey Bear Bakery 2000-2002), selling at farmers markets and building a wholesale following for our jars of Molten Cake, Salted Caramel Sauces, Cookies and Pocket Pies. I worked all of the markets myself for  years and finally was able to hire help last year. 

Here is a picture from my first year at the farmers markets:

Meanwhile, I have been raising money from private investors to build a brick and mortar space, Hot Cakes Molten Chocolate Cakery. The project has great momentum - we are nearly done with the bones (electrical, plumbing, gas, etc) and are now in the stage of painting and building custom furniture made from reclaimed lumber out of an old dairy barn in Oregon. 

When we open, we will serve molten chocolate cake baked to order, grilled chocolate sandwiches, the classic creme brulee, bread pudding, grilled cheese sandwiches, boozy milkshakes, fine cocktails, delicious coffee roasted in the lovely Methow Valley and of course, our popular cookies, pocket pies and other treats. We will also offer a line of fresh truffles and other chocolate creations. Our goal is to support local, organic farmers while creating the classic desserts we have all come to love so much. And of course, every recipe has my trademark "touch of gold" making them unique and innovative creations. I have an amazing staff of dedicated, talented people who will do such a good job pleasing guests.

Here is some press we have received over the years...

Bon Appetit March 2012! Our Bacon Oatmeal Raisin Cookies :)

The Project

This is where you come in! 

We have come up against unforeseen costs during the buildout of our restaurant. We needed to add another layer of drywall to our ceiling for fire code, put in all new plumbing, we need to put sound proofing up, etc. So as the contractors bill continues to grow beyond the budget, we are now unable to purchase the pieces of equipment that we need to make our magic! 

We also are left with no budget to get our kitchen certified organic so we can call out our organic-ness on our labels. Which also means we cannot afford to print new labels for our sauce line or molten cakes. 

While I am so incredibaly fortunate to have amazing volunteers to build furniture, grind the floor, paint, do tile work - there are so many materials that still need to be purchased to finish the buildout. 

I really want to get our kitchen certififed organic by the Washington State Department of Agriculture so we can label our products as organic. As you may or may not know, it is against the law to put the word ORGANIC on a label anywhere (except your ingredient statement) unless your product has been certified. This makes it hard for a committed company like ours to promote our organic ingredients to customers on the shelf.

With your help, we will:

1. Get our kitchen certified organic. 

This requires capital to pay for somebody to put our application together (a very lengthy process) and pay for the certification itself. Hot Cakes is committed to supporting farmers who believe in strengthening our soil for future use. As the founding and former Chocolatier of Theo Chocolate, our country's FIRST organic chocolate factory, I became extremely committed to sourcing ingredients that are produced in ways that benefit our planet rather than depleting it. 

2. Re-print our labels.

Because we pay more for our ingredients, we have to charge more for our products. If we can call out on our labels that we are certified organic, it will help the customer understand the slighter larger price tag. And it helps foster recognition for the effort the farmers put into their practices.

So, once our kitchen has been certified, we can re-print labels! Yay!

3. Purchase equipment. 

Needed to produce the products you love :)

4. Upholster our banquette! 

Ack! I don't like sitting on hard wood banquettes so I would like to get ours upholstered...it only seems right to eat molten cake when sitting on a bouncy booth seat!

Why give Hot Cakes your dough?

Well - that is a great question. Let me give you a few good reasons: 

1. We make desserts that shouldn't be hidden from the pang of guilt - you know, the cookies you hide because you feel like you shouldn't be eating them...? You can feel great about putting our desserts in your body - they are organic, well thought out and made slowly with intent and love. There is nothing there to feel ashamed about.

2. If you have ever worked hard for something you truly believed in, you can relate to my story. You can feel amazing about helping to make our company special for everybody's benefit.

3. This goes without saying, but THE REWARDS!!!!! YUM.

4. With every organic bag of sugar we buy, or every 20 pound box of chocolate we buy from Theo Chocolate, we are helping to change the way farmers grow their food, on a huge commodity level - the more organic ingredients purchased, the higher the demand, the more farmers will shift to practices that are better for our future.

5. For the love of really, really good food :)

6. Finally, because I am one of hardest working people you will ever meet and I won't settle for anything but excellence, turning your investment into something that many will enjoy for years to come. 

 Now that you have an idea of who we are and what we need, here is the story on me and how I came to be.

My Story

I know the story is long, you don't have to read it all :) But it should help you understand my situation...

Hi, my name is Autumn Martin, I am 31 years old and was born and raised in Brier, Washington. My dad built the house we lived in for 18 years until my family decided to relocate to the Lake Tahoe area. I stayed behind and after graduating high school (and a season of snowboarding and beach-bummin it), I put myself through Culinary School (my job at the time pitched in too! Thanks Honey Bear Bakery!) at Edmonds Community College where I was awarded Student of the Year and eventually, Distinguished Alumni. 

I discovered early on in culinary school that I wanted to be a Pastry Chef. Since I was 16, I had been sculpting glass, so working with chocolate and sugar was my closest bet to combining my passion for both art and food. 

Working with desserts came so naturally to me - in my final year of school, I tried out for the Pastry Chef position at Canlis Restaurant. After 3 working interviews and a lot of worry + tears, I was hired - and I worked my tush off. It was at Canlis I discovered my knack for coming up with wild, lavish and creative flavor combinations. I stayed at Canlis for 2 years and within that time, traveled to NY to cook at the James Beard House (the doorman who had worked there 30+ years told me he hadn't seen anybody kneed dough like I was since Mr. Beard himself! I almost cried...from the comment and my burning forearms!), had a dessert published in the Best Desserts of the Northwest cookbook, learned from the best and most successful restaurateurs in Seattle and discovered I wanted to become a Chocolatier. 

{ I should mention that during my 2-year stint at Canlis, I had a side business making desserts for another local restaurant and doing wedding cakes. Our house was a dessert-making madness! }

After my profound discovery into the world of chocolate, I was smitten and gave my 3-month notice to Canlis and Christmas of 2004, I was headed down a road to be filled with chocolate. 

I was hired as the Head Chocolatier of Theo Chocolate in January 2005. At the time, Theo was a grand vision and the factory hadn't even been built yet. I was the 4th or 5th hire and felt overwhelmed at the level of responsibility I just signed up for, but also so lucky to be a part of what seemed to be the most incredible opportunity. I was still "green" in the food industry and didn't know much about chocolate but was as determined as Shakleton and wasn't about to turn away from my dream. 

So, I pulled my bootstraps up and embarked on a journey to become a fine chocolatier. I read so many books, made so many mistakes, went to "Chocolatier School" in Montreal and loved my job. My love for chocolate grew, as my stewardship for our local agriculture and my love for the food community here in Seattle. I became a board member of the local chapter of Chefs Collaborative and between that and work, my whole life revolved around food. My recipes won Theo many awards and are still, 6 years later, top sellers. 

Throughout all these years of work, I have always dreamed of working for myself 100% - being a business owner, distilling everything I have learned from so many talents into one lovely company....

It wasn't until September 2008, I discovered the dessert that I would do it with - the Take n Bake Molten Chocolate Cake in a mason jar. Within days I had a booth at the farmers markets selling these bad boys and soon, I was working 7 days a week between Theo and my own teeny business Hot Cakes. It took me about 6 months to decide this cake was it - the dessert I felt good enough about to venture out on my own with...

So in August of 2009 I resigned from Theo and set off to farm in Spain for 4 months before returning to my homeland Seattle in 2010 to be on my own, 100%.

Since January of 2010, I have been slowly and organically planning and dreaming how I want Hot Cakes to exist in this world. And here I am. 11 years after starting my career and one month away from opening the first ever MOLTEN CHOCOLATE CAKERY - born from the crazy popularity of the product that gave us our name - the Take n Bake Molten Chocolate Cake in a mason jar.

Our kitchen and dessert shop are being built in the historical district of Ballard in Seattle, WA. This is a dream coming true - 11 years in the making. I have dedicated my adult life to my career as a Pastry Chef/Chocolatier and everything I have learned is being used and tested, plus 10lbs more coming at me everyday! Opening a brick and mortar space is hard work...boy oh boy.

I truly appreciate your time and energy reading my Kickstarter campaign. Please stay tuned - we are in the process of making a video and hope to have one up by late next week. So if you feel like you need to see more in order to get it - please check back!

Thank you from the bottom of my heart! Please check out our website for more information :)

www.getyourhotcakes.com

With love,

Autumn Martin

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  • Pledge $25 or more
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    94 backers

    Chocolate Chip Level: Who doesn't love chocolate chip cookies!? They are buttery, sweet and loved - just like you! If you support at this level, you will receive a half-dozen box of our deeeelicous chocolate chip cookies (yes, they ARE better than grandma's!). And, because you are so dang good, we'll even throw in a cute sticker. *Shipping not included

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    72 backers

    Double Chocolate Chip Level: Aha! One step above the much-loved standard chocolate chip cookie - you, with your chocolatey dough and chocolate chips throughout, are heaven! You are gooey, chocolatey and decadent - we love you, cookie! At this level, you will receive 2 jars of our famous Salted Caramel Sauce, a dozen cookies (of your choice) and stickers to boot! *Shipping not included

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  • Pledge $100 or more
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    91 backers

    Salted Peanut Butter Level: This is one of our favorite cookies we make so we want to name you, who is so generous and giving, after its amazing, indescribable flavor - much like our gratitude for your gift. If you pledge at this amount, we will give you a sweet Hot Cakes tote bag, 2 jars of our Caramel Sauce (your flavor choice), 2 of our famous Molten Chocolate Cakes in mason jars, a dozen cookies (of your choice) and a pair of our adorable Get Your Hot Cakes undies! What a package (no pun intended ;). *Shipping not included

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    4 backers

    Smoked Chocolate Level: If you pledge at this level, you must be as sophisticated as our Alder Wood Smoked Chocolate Chips...can we be your friend!? This level gets you a trip to the candy store...literally. If you give us $500 or more to help us fund our shop, we will give you and a friend a tour of our shop and kitchen with tastings and stock you up with more goodies than you will know what to do with. *if you are out of state, no problem, we'll hook you up

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  • Pledge $1,000 or more
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    6 backers

    Dark Decadence Molten Chocolate Cake Level: You really did it. You have pledged at the level fit for kings - just like the dessert that gave our company its name: the take n bake Molten Chocolate Cake in a mason jar. So amazingly good and pure, just a small bite of love fills your body with happiness, just as your gift has filled our hearts. We can't thank you enough. But, we do want to host a private dessert party for you and 10 of your friends at our shop in Ballard - we will serve a 5-course dessert menu with drinks included. And when it comes time to go, you will say your goodbyes with an armful of goodies to take home with you...

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