Help Sundog Bread Grow
Donation protected
Hey guys!
This is Wesley and Sarah from Sundog Bread, our humble bread stand. We realized very quickly that we're only able to produce so much with the small wood-fired oven we're using.
What makes our bread special?
Our sourdough tends to be more digestible to many of our customers who have difficulty with eating standard, commercially processed white breads.
As a fermented product, our sourdough bread (like every well-made sourdough) has gone through a process of pre-digestion by microbes. A culture of good bacterias and wild yeasts eat at the natural sugars and gluten in the flour and produce an easier to digest loaf! After two days of fermentation, this sourdough starter has broken down a lot of the simple starches responsible for gluten sensitivities in many people today.
When it all comes down to it, we naturally ferment our bread like it was done centuries ago while simultaneously giving the process the time it needs!
Back to our story! Now that we're 11 months in with our small business, we're finally ready to produce more bread for the Kona community. As hospitable and supportive as Sunshower Farms as been, we think we're ready to occupy an actual commercial kitchen and bake more consistent, crusty loaves.
This would require a licensed space with enough room for our deck oven and a walk-in cooler. This would allow us to bake almost 10x the amount of bread we're baking now!
Over the last few months, we've been able to save up and purchase a commercial deck oven, croissant dough sheeter, convection oven, and a bread slicer. Unfortunatey, we're unable to use half of the equipment because it either requires too much space or larger power requirements. But now that we've invested in most of the equipment, we just need a place to put it!
The majority of the funds raised by this campaign will be used to build out the space and give us three months head start in a space in Kona. Having the financial cushion for almost daily production will allow us to grow and stabilize ourselves quickly.
We would like to continue baking at least two days a week but increase our weekly output four fold. This means our attendance at one or two Kona farmers markets, our bread in restaurants & stores, and a better chance at buying our bread when you want it! If we're successful with this campaign, we would also like to begin baking almost every day within a few months.
No need to worry about the loss of quality with the growth. A space will actually offer us the opportunity to improve, as we'll have access to better ingredients and the ability to bake more consistent products! We will not cut any corners as everything will still be made by hand and fermented for just as long. This campaign is offering us the opportunity to continue persuing our passion (baking your bread) without the after effect of total exhaustion!
We wouldn't even be considering this growth without all of the support and words of encouragement of the local community. We would like to continue offering nutritous, organic sourdough breads to as many Kona people that desire it.
Every day as we sell out and pack away the stand, we leave fulfilled knowing we have provided a product for friends and families to gather around. Being able to bake a larger quantity of beautiful, crusty loaves to more supporters of real bread will bind the food community of Kona even more. Afterall, that is our dream. To gather people around good food in support of a healthier, more thoughtful future.
This is Wesley and Sarah from Sundog Bread, our humble bread stand. We realized very quickly that we're only able to produce so much with the small wood-fired oven we're using.
What makes our bread special?
Our sourdough tends to be more digestible to many of our customers who have difficulty with eating standard, commercially processed white breads.
As a fermented product, our sourdough bread (like every well-made sourdough) has gone through a process of pre-digestion by microbes. A culture of good bacterias and wild yeasts eat at the natural sugars and gluten in the flour and produce an easier to digest loaf! After two days of fermentation, this sourdough starter has broken down a lot of the simple starches responsible for gluten sensitivities in many people today.
When it all comes down to it, we naturally ferment our bread like it was done centuries ago while simultaneously giving the process the time it needs!
Back to our story! Now that we're 11 months in with our small business, we're finally ready to produce more bread for the Kona community. As hospitable and supportive as Sunshower Farms as been, we think we're ready to occupy an actual commercial kitchen and bake more consistent, crusty loaves.
This would require a licensed space with enough room for our deck oven and a walk-in cooler. This would allow us to bake almost 10x the amount of bread we're baking now!
Over the last few months, we've been able to save up and purchase a commercial deck oven, croissant dough sheeter, convection oven, and a bread slicer. Unfortunatey, we're unable to use half of the equipment because it either requires too much space or larger power requirements. But now that we've invested in most of the equipment, we just need a place to put it!
The majority of the funds raised by this campaign will be used to build out the space and give us three months head start in a space in Kona. Having the financial cushion for almost daily production will allow us to grow and stabilize ourselves quickly.
We would like to continue baking at least two days a week but increase our weekly output four fold. This means our attendance at one or two Kona farmers markets, our bread in restaurants & stores, and a better chance at buying our bread when you want it! If we're successful with this campaign, we would also like to begin baking almost every day within a few months.
No need to worry about the loss of quality with the growth. A space will actually offer us the opportunity to improve, as we'll have access to better ingredients and the ability to bake more consistent products! We will not cut any corners as everything will still be made by hand and fermented for just as long. This campaign is offering us the opportunity to continue persuing our passion (baking your bread) without the after effect of total exhaustion!
We wouldn't even be considering this growth without all of the support and words of encouragement of the local community. We would like to continue offering nutritous, organic sourdough breads to as many Kona people that desire it.
Every day as we sell out and pack away the stand, we leave fulfilled knowing we have provided a product for friends and families to gather around. Being able to bake a larger quantity of beautiful, crusty loaves to more supporters of real bread will bind the food community of Kona even more. Afterall, that is our dream. To gather people around good food in support of a healthier, more thoughtful future.
Organizer
Wesley Ervin
Organizer
Honalo CDP, HI
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