You can define a culture through their bread and you can leaven bread with a culture. Not only do I want revive the benefits of bread from the past, but I want to push the craft forward with a focus on tradition.
Commercial grain farming in the United States has become an unsustainable business economically and an unsustainable set of practices environmentally. Farmers are faced with two options, being so massive that they can edge out continually diminishing margins, or differentiating their products and finding new markets.
One of the largest issues facing our society is the demonization, molestation and mishandling that America has bestowed on the once treasured staple, bread. Bread and the process used to make it has been altered for the sake only of time and profit, leaving us with empty calories and a lack of rich flavors.
Culture Breads will revitalize the rural economy of the Palouse by offering farmers the opportunity to grow unique grains for a premium price. The heritage and landrace grains we will be using are better for the soil as they do not require large amounts of agrochemicals in order to grow successfully. They also have a larger amount of foliage than modern grains, which means more photosynthesis occurs, thus each plant is stronger and has more biomass to add back to the soil after harvest. As we grow and can utilize more and more acreage, this means farmers can begin to earn a living with less land under cultivation while also improving the soil.
Bread will be reborn in the region by our use of old-world milling and baking techniques for the purpose of making better tasting and more nutritious bread and grain-based foods. Whole heritage grains, natural leavening and long fermentation is the reason bread has been held in such high regard for centuries and all the reason that nutrition and flavor go hand in hand with three lonesome ingredients...flour, water and salt.
Bread and food at Culture Breads will be going back to the roots of food culture. As we are located on the Palouse, one of the most fertile grain growing regions in the world, our food style will be grain based with breads being the main focus of all food production. Bread will be made primarily with fresh on-site stone milled flour. All flour will be mostly whole grain, protecting the exceptional nutritional content of the landrace grains. The focal point of the shop will be a double decker wood fired oven that will be built by Jeremiah Church of Boreal Heat. We will be producing more than simply bread. We will also be making a variety of pastries, pies and pastas using seasonal ingredients to showcase local farms and products through daily breakfast and lunch service. We will additionally host brunch on the weekends, and then monthly ticketed dinner services that will highlight local farms, ingredients, and seasons through curated pairing of breads, entrees and beers.
Asking for money is never easy, but I want people to feel at ease because this bakery wont just benefit me, but also is will benefit farmers, a region, a neighborhood and a city.
Culture Breads is also choosing to utilize a unique and powerful ownership structure to both stake the success of the company to those involved most closely with it, and to ensure equitable distribution of profits generated over time. We are incorporated as a Washington State cooperative association with both a worker-owner and farmer-owner class of membership.
Risks and challenges
Starting a new business is always a huge challenge and a risky endeavor, however, we are poised for success. Shaun has ample and varied experience in the restaurant world as a chef and baker. Trying to span that gap between the two is the goal for the menu at Culture Breads
Second, there is already demand for Culture Breads in our community. We have been selling bread weekly to The Rocket Market, a popular natural foods store in Spokane, and DOMA coffee, a successful and unique coffee roaster with a tasting room. At both locations we cannot meet the demand, and the fresh bread sells out within an hour of it being delivered. We have also been running a bread subscription program where individuals and families can buy breads weekly, directly from Culture Breads. This program has been serving over 75 people regularly for two years. So, the brand has recognition and we already have ready-made customers and retail partners for the bakery when it opens.
The bakery is located in one of Spokane's popular neighborhood for small local business. The South Perry neighborhood is very walkable and has a vibrant and busy small business district. We are absolutely going to be in a good position to attact repeat local customers.Learn about accountability on Kickstarter
- (30 days)