Help Safflower Street Move to a Storefront!
Donation protected
Hey everyone! For those of you who don't know me, my name is Jillian and I started Safflower Street a little over a year ago. In this past year, I have worked out of a commercial kitchen and provided vegan and gluten-free desserts to 8 different restaurants. One of the most common questions that I have been asked has been- "What made you decide to become a vegan and gluten-free baker?"
The answer is simple and complex at the same time- it is my passion and destiny. To me, my desserts are so much more than a piece of delicious cake after dinner or a cookie to go with your glass of milk. My baking is a platform for me to save the lives of animals, provide happiness to those who can't eat 'normal' desserts, and to share my story of hope and inspiration. Here is a little bit of my story-
At the age of 15, I had my first alcoholic drink. Since childhood, I have struggled with anxiety and depression. I began to medicate myself through alcohol, drugs, and food. I would try time and time again to get sober- go to rehab, change my job/friends/relationships, try a new therapist or support group. Nothing brought me the lasting sobriety that I wished for. On January 22, 2017, I got sober once again. I suffered many consquences surrounding my addiction- loss of trust from my family, I lost my drivers license, and completely isolated myself from those who cared about me. I was stuck in a cycle of shame and never truly forgave myself. After years and years of substance abuse, I did not know who I truly was as a person. I decided to go back and reflect on what I was passionate about in my childhood.
At the age of 10, I became a vegetarian. I became active on the PETA chat boards and ordered the vegetarian starter kit, sticking the stickers on everything. I would make my family and friends watch videos on animal cruelty. As someone new in recovery trying to combat the cycle of shame, I decided that I no longer wanted to bring harm to any living creatures- humans, animals, and myself. I gave up meat the same day that I gave up drugs and alcohol. I ended meeting a few people in recovery that ate completely vegan/plant-based. I noticed that they seemed happy and passionate- ultimately what I was seeking to be. I have always had a huge sweet tooth, and my grandma taught me how to bake at a young age. I couldn't find many good-tasting vegan desserts out there, so I started reading blogs and vegan cook books. I challenged myself to make a new vegan recipe everyday, and I would bring my creations to the daily recovery meetings that I attended. The people that tried my desserts could not believe that they were vegan, and that fueled me to keep practicing.
I ended up getting a job at the OM Cafe in Ferndale, and there I learned a lot about vegan cuisine and ended up making the full switch to plant-based while working there. I prep cooked and waitressed, while selling cakes online on the side. I noticed the care, love, and energy that went into the food while working there, and that inspired me further. I talked with the customers and learned about celiacs and gluten-intollerence. After learning about the genetic modification of wheat, I started to make all of my desserts gluten-free. I have always questioned the intentions of Monsanto and was interested in the politics behind food, so I have always believed in using the best non-GMO and organic ingredients that I could find.
In March of 2018, I decided to make my business official and I got an LLC. My product got amazing reviews, and I had multiple restaurants contact me about carrying my product at once. Words cannot describe how proud I felt to see my company name on different menus. The work was challenging- I spent many sleepless nights baking, and spent the majority of my profits on all of the grocery trips and deliveries that I made using UBER. The satisfaction that I felt from feeding people a product that I believed in was the ultimate reward. My dessert became a vessel for me to share my experience with a plant-based diet. For the first time in my life, I woke up energized and happy without having to take antidepressants. I am not a mental health expert, but I believe that the connection between mental health and diet is undeniable. I think back to the doctors that prescribed me medicine in the past- I was never once asked about my diet before being prescribed pills. I believe that we can help fight this epidemic around mental health in America by being more mindful about what we eat.
One of the best thing about being a business owner is the fact that we have an automatic platform to change the community around us. Being a creative-type of person with no prior business knowledge, I have had moments where I was taken advantage of based on my naivety. The response was usually the same- "business is business." I argue that business is not some separate entity of life where you can take advantage of others in the sake of money. I have chosen the integrity of my word and product over quick financial gain multiple of times. I do not believe in lowering my food costs by using cheaper products or paying my employees less than they deserve. My motive as a business owner is to bring an honest product while being a catalyst for change.
I recently found a storefront space in Ferndale that is up for rent. I recently had to suddenly move from the commercial kitchen that I was using without having a backup kitchen to use, so I have not had the income that I was receiving from providing dessert to restaurants over the past month. I am asking for donations to move my operation to a storefront where I can provide dessert (along with light meal options) to a community that inspired me to be the person that I am today. Both of my parents graduated from Ferndale high, and I am grateful to be raising my own child in a community where all are welcome. I believe that Safflower Street belongs in Ferndale. As a business owner, I want to give opportunity and hope to people regardless of gender, sexuality, criminal record, or social status. I plan to use the donations to pay the downpayment for the space and get the necessary licenses. In return, I promise to continue to provide high quality organic, vegan, and gluten-free desserts to the community. I thank everyone who has supported me so far by encouraging me by kind words and reviews. Please reach out to me if you have any questions or input.
Thank you for reading!
The answer is simple and complex at the same time- it is my passion and destiny. To me, my desserts are so much more than a piece of delicious cake after dinner or a cookie to go with your glass of milk. My baking is a platform for me to save the lives of animals, provide happiness to those who can't eat 'normal' desserts, and to share my story of hope and inspiration. Here is a little bit of my story-
At the age of 15, I had my first alcoholic drink. Since childhood, I have struggled with anxiety and depression. I began to medicate myself through alcohol, drugs, and food. I would try time and time again to get sober- go to rehab, change my job/friends/relationships, try a new therapist or support group. Nothing brought me the lasting sobriety that I wished for. On January 22, 2017, I got sober once again. I suffered many consquences surrounding my addiction- loss of trust from my family, I lost my drivers license, and completely isolated myself from those who cared about me. I was stuck in a cycle of shame and never truly forgave myself. After years and years of substance abuse, I did not know who I truly was as a person. I decided to go back and reflect on what I was passionate about in my childhood.
At the age of 10, I became a vegetarian. I became active on the PETA chat boards and ordered the vegetarian starter kit, sticking the stickers on everything. I would make my family and friends watch videos on animal cruelty. As someone new in recovery trying to combat the cycle of shame, I decided that I no longer wanted to bring harm to any living creatures- humans, animals, and myself. I gave up meat the same day that I gave up drugs and alcohol. I ended meeting a few people in recovery that ate completely vegan/plant-based. I noticed that they seemed happy and passionate- ultimately what I was seeking to be. I have always had a huge sweet tooth, and my grandma taught me how to bake at a young age. I couldn't find many good-tasting vegan desserts out there, so I started reading blogs and vegan cook books. I challenged myself to make a new vegan recipe everyday, and I would bring my creations to the daily recovery meetings that I attended. The people that tried my desserts could not believe that they were vegan, and that fueled me to keep practicing.
I ended up getting a job at the OM Cafe in Ferndale, and there I learned a lot about vegan cuisine and ended up making the full switch to plant-based while working there. I prep cooked and waitressed, while selling cakes online on the side. I noticed the care, love, and energy that went into the food while working there, and that inspired me further. I talked with the customers and learned about celiacs and gluten-intollerence. After learning about the genetic modification of wheat, I started to make all of my desserts gluten-free. I have always questioned the intentions of Monsanto and was interested in the politics behind food, so I have always believed in using the best non-GMO and organic ingredients that I could find.
In March of 2018, I decided to make my business official and I got an LLC. My product got amazing reviews, and I had multiple restaurants contact me about carrying my product at once. Words cannot describe how proud I felt to see my company name on different menus. The work was challenging- I spent many sleepless nights baking, and spent the majority of my profits on all of the grocery trips and deliveries that I made using UBER. The satisfaction that I felt from feeding people a product that I believed in was the ultimate reward. My dessert became a vessel for me to share my experience with a plant-based diet. For the first time in my life, I woke up energized and happy without having to take antidepressants. I am not a mental health expert, but I believe that the connection between mental health and diet is undeniable. I think back to the doctors that prescribed me medicine in the past- I was never once asked about my diet before being prescribed pills. I believe that we can help fight this epidemic around mental health in America by being more mindful about what we eat.
One of the best thing about being a business owner is the fact that we have an automatic platform to change the community around us. Being a creative-type of person with no prior business knowledge, I have had moments where I was taken advantage of based on my naivety. The response was usually the same- "business is business." I argue that business is not some separate entity of life where you can take advantage of others in the sake of money. I have chosen the integrity of my word and product over quick financial gain multiple of times. I do not believe in lowering my food costs by using cheaper products or paying my employees less than they deserve. My motive as a business owner is to bring an honest product while being a catalyst for change.
I recently found a storefront space in Ferndale that is up for rent. I recently had to suddenly move from the commercial kitchen that I was using without having a backup kitchen to use, so I have not had the income that I was receiving from providing dessert to restaurants over the past month. I am asking for donations to move my operation to a storefront where I can provide dessert (along with light meal options) to a community that inspired me to be the person that I am today. Both of my parents graduated from Ferndale high, and I am grateful to be raising my own child in a community where all are welcome. I believe that Safflower Street belongs in Ferndale. As a business owner, I want to give opportunity and hope to people regardless of gender, sexuality, criminal record, or social status. I plan to use the donations to pay the downpayment for the space and get the necessary licenses. In return, I promise to continue to provide high quality organic, vegan, and gluten-free desserts to the community. I thank everyone who has supported me so far by encouraging me by kind words and reviews. Please reach out to me if you have any questions or input.
Thank you for reading!
Organizer
Jillian Parsell
Organizer
Ferndale, MI
