Join us on our journey! It's time breakfast is taken to the next level!
YOLKLORE is the newest chef-inspired fast casual breakfast and brunch in Saint Louis. Our goal is to introduce fun and innovative cuisine into the local breakfast market.
It all began with 3 people who loved cooking, restaurants, and more importantly... breakfast. After being told repeatedly they were crazy to start a restaurant, Billy, John, and Mary welcomed the challenge. As 3 boomerang kids, they all have been able to travel and explore different parts of the country and the world before being pulled back to their roots of Saint Louis. Their love for the hospitality industry is undeniable. All 3 attended Forest Park Community College to receive degrees in Culinary, Pastry, and Hotel Restaurant Management.
After dish-washing and cooking at Andre’s Banquet Hall in high school, John followed his passion and started his culinary experience under Certified Master Chef Aiden Murphy at Old Warson Country Club. John expanded his career by traveling to Australia and working in a 500 seat high-end restaurant. The ins and outs of corporate management came at Chipotle Mexican Grill, sales and equipment expertise at Ford Hotel Supply Co, and the skills of butchering and charcuterie at Bolyard’s Meats and Provisions.
Billy launched his career at the Bellagio in Vegas in the massive banquet kitchen. He moved on to Vail, CO where he enhanced his 4-diamond service experience at the Four Seasons and Sebastian Hotel. Billy moved back to St. Louis to be closer to his friends and family and is currently the kitchen manager at Pi Chesterfield.
Mary Boehne Bogacki
Mary has a strong background in baking and pastry. Along with Billy, Mary had the opportunity to be a part of the opening crew for the Vail Four Seasons property. She is currently a Chef Instructor at her alma mater Forest Park CC. Mary most recently left Strange Donuts as the corporate chef. Prior to that, she was the pastry chef at the Four Seasons St. Louis.
Over the past several months we have been working with amazing people at Almanac for our branding, gaining amazing support from our friends, family and everyone in the industry, and working on finding the perfect space. We are currently looking at a space in the Crestwood area, in which case we would hope to open July 1st.
We need more funding in order to meet our start up goals! The 20K is specifically for equipment: mixer, griddle, six burner range, double stack oven, proofer, etc.
Our stretch goal is 30K, which would allow us to do the extra upgrades to the interior in order to make Yolklore extra stunning and unique!
The small but impactful menu will consist of 10-12 items with a few specials on rotation. From vegan to gluten free, there is something for everyone on the menu! It will include some ol' classics like eggs and bacon and biscuits and gravy, but it will open the doors to new and innovative items as well. Such as the Nest Egg, a butter biscuit encrusted sous vide egg with white cheddar, bacon, pickled red onion and preserved lemon (see photo below.) We will also have fresh-squeezed juice, smoothies, and a full line of espresso drinks.
It goes without saying that we will be making everything in house. With all of the talent and success in this city, we plan on partnering with all of our local friends and distributers to source our products.
The Custom Cakes
For the best part... we will also be selling specialty cakes! Anything from birthday to wedding and everything in between. Pre-order for your events or grab a slice of cake for breakfast! Chef Mary is ready to share her passion with the city!
With your support comes great rewards! Thanks to Almanac for an amazing logo and design, we will be having t-shirts, aprons, mugs, and much more available!
Crowdfunding and Kickstarter are amazing support systems that we are so grateful to have. But as you might know it is an ALL OR NOTHING platform. Should we not meet our goal we won't be able to keep the funds to help support our cause. Please keep giving so we can exceed our goal and open our doors at YOLKLORE!
We're asking you to be a part of our story and invest in a project you believe in, a project that we believe in. Yolklore will improve the hospitality industry, not just with good food, but with good people. Join us in truly making breakfast the most important meal of the day.
Thank you to all of you who have supported us along this journey, we are so excited to share Yolklore and our passion with everyone!
Almanac - Marketing and Design
Chris Mrozewski - Video and Photo Extraordinaire
Julia Li - Lulu's Seafood and Dim Sum
David Choi - Seoul Taco
Jason Bockman and Corey Smale - Strange Donuts
Jenny Cleveland - Cleveland Heath
Lawerence Bryant - LB Photography
Risks and challenges
As with most industries and especially the restaurant industry, it can be a tough business. It's all about consistency, staying relevant, and keeping your guests coming back! We plan on working hard to overcome these challenges by always making amazing food with lots of character. We plan on gaining the support of not only the neighborhood but the entire city.
We are already a part of the culinary community, now is our chance to enhance it and make it even better while continuing to give back.Learn about accountability on Kickstarter
- (35 days)