WHO ARE WE?
We are Hannah and Marcelo and exactly 4 years ago we quit everything, got a small business start up loan and set up YAKUMAMA, our Latin American Street Food Business.
Marcelo is of Chilean heritage, and we had one simple goal... to create bold, vibrant and delicious Latin American Inspired food that would put a smile on peoples faces. We come from both creative and hospitality backgrounds, so we felt we had the tools required to get something off the ground.
Working From our tiny rented flat in manchester in 2014, we quickly realised we needed somewhere bigger to prep. Marcy decided that our best and only option was to dig out 5 tonnes of soil from the cellar underneath us, and build a prep kitchen right there.
So that’s what we did, that's how it all began. No one seemed to notice.
Since then we have catered at weddings, festivals, street food events and pop ups. Within our first years trading we won both The Young British Foodie, and the Manchester Food and Drink Awards for best Street Food.
The focus has always been cooking everything from scratch, using interesting ingredients to create bold and exciting food.
Four or five prep kitchens later we are now based in Hebden Bridge with a prep unit in Cragg Vale. We absolutely love doing street food, and have met some brilliant people in the process, friends, traders and customers who continue to show us support.
The thing with street food is, you often spend more time driving, packing, setting up and breaking down than you actually do cooking, and risks such as pitch and weather can often lead to devastating losses.
This inevitably has left us with less time to focus on the food, the important bit!
If we could eliminate those repetitive jobs as well as the risks associated with street food, what could we create if we chanelled our energy into one place?
Latin American Vegan and veggie small plates, Arepas, Cocktails, natural wines and local beer, All in the beautiful Old Co-op building in Todmorden.
After the success of our recent pop up restaurants in the space, we’ve decided to go permanent! We’ve had some great feedback from the people who came to eat with us, and already it feels like home!
Our next pop up is on the 23rd and 24th November, so if you'd like to come along and meet us and try our food you can book via the link in the contact section.
We want to create a welcoming space filled with plants, colour, music and cooking! The building is iconic, people love being in there, and we want to get People back in the building!
Todmorden has a thriving and creative community spirit. Surrounded by breathtaking countryside and yet only a short train ride away from Manchester, The Old Co-op building is perfectly situated for both locals and city dwellers to come and enjoy!
The plan is to initially take over the ground floor, creating an open kitchen to the right of the central stair case, and a bar to the left. Plants are key, we want the place to be full of them, and to create a vibrant and inclusive atmosphere with plenty of seating including two large communal tables.
We would love to work with local people to put on events, nights and exhibitions. We want it to be a space with a relaxed service, where you can come and grab a pint and an arepa after work, a couple of cocktails on a saturday night, or come in with a group and enjoy a few bottles of wine with some sharing plates..
There is quite a bit of work that needs undertaking to get this off the ground. We will be doing as much of the work as humanly possible ourselves, roping in family members and unsuspecting pals to give us a hand.
The amount we are trying to raise, plus our savings covers the bare minimum of what we think we need to get this up and running, and for it to function successfully. Any more that we raise, as well as anymore we can save will be used to make it even better, and run more efficiently.
WHERE WILL THE MONEY GO?
Everything we need to get us up and running... Kitchen equipment, stainless steel wall cladding, work tops, extraction, gas work, bar fit out, cellar fit, lighting, planting, paint, till system, sound system, licencing.
ANY EXTRA RAISED OVER THE £16,000?
If we are lucky enough to raise more than our target, there are ideas that we have to make the space even more special and efficient. These include outdoor seating, built in window breakfast bar, coffee machine, a yerba mate bar and extra WCs.
There are also some items of kit that would enable us to work more efficiently. As an example, we currently make our arepa dough by hand using a massive stick blender which is back breaking work. Investing in an industrial dough mixer would save some time and hopefully any more herniated discs 😂.
We see crowdfunding as a loan, we’ve carefully thought about the rewards so that people feel they’re getting a fair return for their pledge. Rather than paying the bank manager back with a load of interest whacked on top, we pay you back in what we know best, food and experiences.
It’s a great way to engage with the community, and hopefully gets the word around about what we are trying to create well before it happens, fingers crossed leading to some feet through the door when we open.
We hope you can find a reward that you’ll enjoy, and get behind what we are trying to create!
Thanks for taking the time to have a read!
Han + Marcy
Risks and challenges
We are planning to dedicate a month to get everything done, with the view to open near the end of February 2019.
From what we can see now, although there is a lot of work, the jobs look fairly straightforward. Of course when you start a project like this, you expect to come up against a few unexpected complications. We hope this is not the case, but if so there may be some delays.
- (30 days)