Snackbar x FARM:shop will be a bright and vibrant neighbourhood cafe with global-inspired breakfast-lunch-brunch fare, based within an urban farm in east London.
Located next to Dalston Junction station, we are at heart of one of London’s most buzzy, busy and diverse neighbourhoods: Dalston.
It’s a humble order-at-the- counter cafe, offering a selection of globally-inspired, seasonal and creative sandwiches, salads, rice bowls, snacks & more. We'll also serve some of the city’s best coffee, juices and lemonades.
A partnership with FARM:shop (the world's first urban farming hub launched in 2010) we will have multiple mini-farm installations both indoors and outdoors. With the help of high-tech indoor allotments and an outdoor polytunnel, we will grow our own vegetables, herbs and mushrooms in the cafe. We want to encourage farming in the city and inspire Londoners to grow their own food.
Taking over three floors and an outdoor space, the space contains:
- 30-cover ground floor cafe
- high tech indoor growing allotments
- outdoor seating area
- a chicken shed (with rehomed hens)
- a polytunnel
- fermentation basement
- 2 floors of co-working space
All produce that is grown on site will be incorporated throughout the cafe menu: herbs, salad leaves, mushrooms, eggs, etc.
Snackbar will serve the sort of sink-your-teeth-into food, that makes you feel good about yourself. A mortadella banh mi is laced with pickles from the fermentation basement; rice bowls are topped with mushrooms grown in the hydroponic mushroom farm; the Snackbar Farm Salad is made up of leaves and flowers grown in the back garden.
The menu is inspired by food from all over the world, while focusing on high quality ingredients and creative executions: an East-meets-West marriage of big flavours. We want to prove that breakfast and lunch food can be skillfully made, thrilling, and accessible, all at once.
A LITTLE BIT ABOUT US
Snackbar is a female-led initiative, with Freddie Janssen as director and Anais van Manen as consulting chef.
The duo have a combined 10 years of experience in restaurants, Anais in the kitchen (Nuala, Trullo, Bones) and Freddie in marketing (Lyle’s) and running pop-ups across London, picking up awards for Best Street Food at the Young British Foodie Awards and Best In Taste at Taste of London.
Snackbar launched in the Summer of 2016, with sold out BBQ taco parties in east London, and has since collaborated with brands like Tabasco, Munchies, took part in Meatopia festival in 2017, held residencies at Borough Market and East London neighbourhood restaurants The Laughing Heart and Legs, and also contributed work to the charities Magic Breakfast and Movember.
WHAT PEOPLE SAY ABOUT US
Hackneyites, get ready for “the world’s tastiest snacks”. - HOT DINNERS
Their food references a number of global cuisines, carrying voguish ingredients, innovations on classics, occasionally through a modern European bistronomic lens. - Eater
Snackbar have some seriously cool cooking credentials. Just name a zeitgeisty restaurant and they’ve probably worked there. - Evening Standard
It’s the kind of food that continually surprises, and that you want to eat again and again. - Rocket & Squash
Weather appropriate miso ice cream sando by the genius Snackbar at their Giant Steps popup today. I always love what Snackbar do: it might have taken me three trains and a bus to get here, but I left very happy! 🍪🍦🔥🌟🍪🍦😊 - Felicity Spector
WHAT WE NEED MONEY FOR
We will be building up the space from scratch, relaunching and replacing the current Farmshop growing installations with new high-tech indoor allotments and an improved polytunnel to allow for us to grow more ingredients on site.
Alongside the growing elements, the entire building is going to get a big lick of paint, new furniture and a basic (think induction-only) kitchen will be installed.
We’re not doing anything flashy or over-the-top, these are essential works to create a nice and welcoming space for all of you that want to pop in for a coffee, sandwich, cookie, buy a jar of pickles (from our fermentation basement!) or pop in to feed the chickens and check out the growing installations.
This is where your money is going towards!
- two brand new high tech indoor growing allotments
- repairs of the existing polytunnel and chicken shed
- kitchen install including equipment i.e. fridges, freezer, induction cookers, oven (all basic stuff!)
- coffee machinery
- cafe furniture
- co-working space furniture
- painting & decorating (which most we will try do ourselves!)
- updated electrics & plumbing (boring but necessary!)
We will have lots of fun rewards to thank you for becoming part of our journey. Everything from our jars of pickles to a chicken named after you or a birthday party with us (food & karaoke included) to a culinary research trip to Los Angeles (!). Check out the rewards below!
!!! HOW TO SELECT MULTIPLE REWARDS !!!
Lots of you have been asking about wanting to get multiple rewards, which doesn't seem possible at first glance but it is!
Kickstarter is geared towards single rewards so they don’t have a “shopping cart” system, but you can select multiple rewards by pledging more than the actual price listed for the reward. You can do this by simply adjusting the pledge level, like this:
1. Select your reward level.
2. Increase your pledge - simply calculate what the other rewards come to in total, and add the additional cost to this.
3. Click “Back This Project”.
Please note: if you are purchasing a ticket to our Sunday Sessions events with guest chefs, then make sure to email us instantly so we are aware you are purchasing a ticket for the brunch and so we can put your ticket aside - these tickets are very limited! With all other rewards, you will select these products after the campaign is over.
Any questions you might have, just send us a message!
Risks and challenges
The path to opening a cafe AND urban farm is not straightforward or easy. The challenges include navigating planning, design, construction, staffing, procuring financing, sourcing equipment, to name just a few. With guidance from fellow small business owners, industry mentors, and lots of support from family and friends, our outlook on obstacles or challenges is to take it day by day, but to always move forward!
Admittedly, 30 days to reach our goal of £20K is ambitious. We intend on using a combination of events, thought-out and well-timed online marketing and social influencers to help spread engagement and awareness of our Kickstarter campaign.
We also know that running a cafe or restaurants is a risk, we totally get this. However, we have a good amount of experience between us and lots of support from people in the industry, and we are totally capable and will work very hard to provide the best food and drink in an amazing space!Learn about accountability on Kickstarter
- (30 days)