Funded! This project was successfully funded on April 8, 2012.

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How one woman's journey to healing prompted a whole new kind of bakery with real, wholesome ingredients.

Spark Kitchen is a small, woman-owned bakery that makes delicious gluten-free and refined sugar-free foods!

Two years ago, after being diagnosed with Multiple Sclerosis, I started intensive research into how diet and exercise could alter the course of my disease.  Along the way I relearned how to bake without Gluten, Sugar, Eggs, and Dairy.  I noticed a complete lack of delicious gluten-free and sugar-free things to eat at grocery stores and knew I could make better-tasting and healthier foods!  One year later Spark Kitchen was on the way to becoming a reality. 

With your help Spark Kitchen will be up and running by the summer of 2012.  I will sell my foods online, at coffee shops, delis and eventually at grocery stores.  

Why Sugar-Free?

Sugar permeates nearly every aspect of the American diet.  It  can be found in most condiments and baked goods, and shows up in surprising places like lunch meat, marinara sauce, soups and more. Contrary to popular belief, sugar may do far more damage than just adding to  America’s ever-expanding waistline. 

The New York Times recently published an article entitled “Is Sugar Toxic?” about Dr. Robert Lustig’s convincing argument that sugar’s harm is not only in the consumption of empty calories, but in the way the human body metabolizes it -making it harmful, even toxic when consumed in sufficient quantities. 

Refined sugar and high fructose corn syrup travel quickly to the liver to be metabolized. Lustig makes a very convincing case that this eventually results in a condition called Fatty Liver which is known to be responsible for numerous conditions including diabetes, hypertension, heart disease,and cancers.1 Lustig blames the food industry’s financial influence over the FDA for the lack of adoption of this idea.2 

Informed people are searching for ways to rearrange their diet to be healthier. While walking through the aisles of the average grocery store this task may seem insurmountable.  Spark Kitchen only uses carefully-considered sweeteners that are low-glycemic, nutritionally rich, and minimally refined or processed such as fruit and brown rice syrup.  

Why Gluten-Free?

Gluten is that magical building block that creates sponginess in breads and is present in wheat, barley, and rye. How can such a seemingly benign ingredient be so bad? Many people are now discovering that they are intolerant or allergic to gluten.  

A study in the Journal of the American Medical Association found that people with gluten sensitivity or celiac disease had a higher risk of death, mostly from heart disease and cancer. Gluten is also linked to many psychiatric and neurological diseases, including anxiety, depression, schizophrenia, dementia, migraines, epilepsy, neuropathy and autism. A recent paper in The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten including osteoporosis, IBS, cancer, fatigue, canker sores, RA, lupus, multiple sclerosis, and almost all other autoimmune diseases. 3

All of my foods are made in a 100% gluten-free facility!

Why Vegan?

While not everything I make is vegan, eating low on the food chain (i.e. a plant-based diet) can minimize our impact on the environment, not to mention our waistlines. It takes seven pounds of grain to produce one pound of beef and almost as much for chickens and pigs.4  I limit my use of animal products whenever I can.

Where will the money go?

I have been working to outfit a trailer to be my commercial kitchen while using many salvaged supplies that help to keep the costs down.  Here is a list of things I still need to buy:

Faucet Hardware.......................................$200

Used Prep Sink.........................................$30

Tankless Water Heater..............................$600

Fresh and Grey Water Tanks.....................$50

Work Counter...........................................$200

New and Salvaged Plumbing Supplies. ......$600

New and Salvaged Electrical Supplies.......$150

Electrical Labor........................................$800

2 Used Mini Fridges..................................$100

Salvaged Lighting Fixtures........................$150

Baker’s Rack...........................................$150

Propane Convection Double Oven.............$2000

Propane Labor.........................................$350

Propane Tanks........................................$200

Business and Health Inspection Fees........$810

Other Hardware and Supplies....................$1500

Kickstarter and Amazon fees......................$789

Total......................................................$8679

Sources

1 Is Sugar Toxic?, Gary Taubes, The New York Times, April 2011

2 Sugar: The Bitter Truth, Robert Lustig, MD, YouTube.com

3 Gluten: What You Don't Know Might Kill You, Mark Hyman, MD, HuffingtonPost.com 

4 Eat Vegetarian for One Day, wannaveg.com/mission

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    5 backers Limited (195 left of 200)

    Regular updates about Spark Kitchen, a handwritten thank you, and a handmade wooden pin back logo button.

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    23 backers

    All of the above and a scrumptious, vegan, fruit-sweetened, gluten-free, fruit-sweetened Frosted Fudge Cupcake mailed to you.

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    10 backers

    All of the above and a sampling of my latest candies mailed to you.

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    6 backers

    All of the above and a delicious, vegan Coconut Macaroon Cupcake mailed to you

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    10 backers

    All of the above and a mini, juice-sweetened, gluten-free Apple Pie and a handmade Spark Kitchen tote bag mailed to you.

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    1 backer

    All of the above and a dozen gluten-free sandwich rounds mailed to you.

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    All of the above, a personal tour of Spark Kitchen and a gluten-free, sugar-free, vegan lunch and desert made by me. (Portland area only.)

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    All of the above and a catered event at your home for up to 30 People with a sampling of all my foods. (Portland area only.)

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