One Year UPDATE
WOW! I can't believe it has been a full year since we launched the Wind & Rye Kickstarter campaign.
The 30 days that the campaign ran were some of the craziest days I can remember. They were full of nervous doubt that we would make our goal but more so they were filled with the overwhelming feeling of gratitude and support from all of our backers! It means so much to know that you all chose to support us on our way to building our dream!
Well in November of last year we officially reached our Kickstarter goal thanks to all of you. I got busy right away ordering and printing the rewards items. Then much to Travis and I's surprise, our son Theo was born in January! (A month earlier than we were expecting) Things were put on hold a bit but Theo and I managed to get all the rewards out the door as soon as possible.
We began the planning for building the kitchen in the spring and soon learned that things may not be as straight forward as we had hoped. That always seems to be the case with building projects! Remodeling the old barn was no longer going to be an option. We would need to start from the ground up with a new structure. This meant we would need a bit more money. Theo and I got busy making wedding cakes and I was able to teach a few cake decorating classes at the fabulous San Francisco Cooking School. With Theo strapped to my back, we have delivered over 17 wedding cakes this year, with a few more on the books for this fall.
After a busy summer of cakes and lots of meetings with designers, permitting specialists, septic consultants and more, we are on the right track! In fact I just received the updated plans from our draftsman TODAY. We will start installing the new septic system next week and have lined up a fantastic contractor to help us put up the building flawlessly and efficiently.
At this point we are hoping to have most of the build done by the new year and I hope to start offering classes in the new kitchen by March or April. I've been planning classes and talking to different friends in the food industry about being guest instructors and chefs for dinners.
We took this year off from the produce canning project because it was just too overwhelming with all that we had going on. HOWEVER, we have made contact with a few great farms that I hope to work with next summer. Both are close by and are already bringing so much to our community.
I'd like to thank you all for your patience with this project. Even though it may be taking us a bit longer, it feels good to know that we are building the right way and will have an incredible kitchen to really fulfill all our goals. I can't tell you how excited I am for the day when I can invite you all out to the kitchen for a class or dinner. Please let me know if you've got any ideas for classes or a specific chef you'd like to have prepare a meal out here.
Well its time for me to sign off for now, Theo and I have another cake to deliver in San Francisco tonight.
Thank you again, from the bottom of our hearts.
~ Laci, Travis, and Theo
P.S. Check our Facebook page for more fun photos and updates