The giant 11-ounce Organic Breakfast Cookie is absolutely the most popular cookie at the Red Barn Bakery - and there's some stiff competition.
We make amazing pecan or toasted almond biscotti, based on my Italian grandmother Ninetta's secret recipe. We make The Ultimate Sugar Cookie, and Molasses Dreams, and Chocolate Chip Cookies and the Best Oatmeal Raisin.
I invented the Original Sayulita Breakfast Cookie after seeing the fresh mango, banana and sunflower seeds in the fabulous open-air markets of Sayulita, Mexico, and the gorgeous papaya and coconut from the colorful markets in Kathmandu, where I lived for almost three years.
Here at my two-year-old shop, just across from the Metro-North station in Irvington, NY, those tastes come together in the big cookies that are a favorite with local athletes. They're great for marathons and century rides and long hikes.
Then the morning commuters discovered they're the perfect breakfast meal. And moms and dads started buying them for their kids. We also have a Vegan & Gluten-free version that's just as tasty.
Everyone goes crazy for them!
They're bursting with dried fruits, nuts and natural organic ingredients that I source from wonderful regional growers, like the organic whole wheat flour from a mill near Lake Champlain.
I would love to be able to send my organic treats out to everyone who wants them, but I can't take my business to the next level without four really important pieces of bakery equipment that are just out of reach for me right now as a new small business owner.
I need a commercial mixer, a dishwasher and a third oven to meet the growing demand. I also need a commercial grade dough sheeter so we spend a lot less time rolling dough for other bakery favorites. The Kickstarter funds will also cover installation costs and let me reconfigure my kitchen for optimal productivity.
Right now my small staff has to roll dough by hand, wash dishes from the retail side of the shop, and waste precious time waiting for space to be freed up in the two ovens I have.
They could be making vegan cookies, and gluten-free cookies that even appeal to bread lovers, and healthy cookies for little kids, and mail order cookies bursting with coconuts and almonds and mango for the commuters who have left New York but can't leave my giant breakfast cookie behind.
If I can reach my stretch goal of $35,000 I could also stock up on more local ingredients, and fully handle the demands of a growing wholesale business. With an additional stretch goal of $45,000 I could commission a design and stock up on properly sized mail order packaging that would cut shipping costs and allow me to immediately get my mail order business running at full speed.
The rewards for backing my project include:
The Ultimate Sugar Cookie
Toasted Almond Biscotti
The Original Sayulita Breakfast Cookie, 11 all-organic ounces of delectable raisins, coconut, almonds, sunflower seeds, mango, papaya, whole wheat flour, eggs, oatmeal and brown sugar.
The Gluten Free & Vegan Breakfast Cookie, 11 all-organic ounces of brown rice flour, oatmeal, raisins, coconut, almonds, sunflower seeds, mango, papaya rice milk, palm oil and brown sugar.
Risks and challenges
I'm proud of my bakery staff and our great record of fulfilling our orders on time. We're regulars at the wonderful Stone Barn Farmer's Market and we're always stocked with the freshest cookies, pies, scones and muffins, always fresh from our ovens.
Once we've installed this equipment we'll be able to control our costs and keep up with the huge demand.Learn about accountability on Kickstarter
Support this project
- (30 days)