Hello! Help us open a physical space where we can sell vegan baked goods and host a venue stage. We want to turn the café portion into Lazy Cow Bakery, and market all events using the venue under the name of our Latinx community center, Casa del Xolo (Xolo for short, pronounced 'sholo')
We want Casa del Xolo to be a Latinx community arts center that celebrates the immense joy and beauty of Latinidad -- while also maintaining a critical lens for how we can shape our future.
We hope to be a platform for social justice issues affecting our community. We want to aid other minority communities in the fight against racial oppression. We are taking a hard stance against all forms of oppression, and this includes all marginalized communities: indigenous folks, Black and Brown people, immigrant communities, disabled people, non-human persons, women, the LGBT+ community, and the fight for climate justice. Keeping in mind our particular perspectives as Mexican-Americans, we want to explore how all of these issues are connected and how we can become better advocates for change.
Education is an vital part of how Casa del Xolo plans to reach out to the community. We want to host speakers, share music and art via the venue stage, plus have screening events that showcase local film makers and important documentaries. We want to hold free Spanish circles and classes. We are beginning an ongoing series called "ACTION ITEMS" via social media that bring attention to national and local direct action to be taken against injustice. See an example here. Lastly, we hope to create a free food pantry and community fridge where anyone can come in and get fresh produce and pantry staples -- no questions asked.
LAZY COW BAKERY
Currently, Lazy Cow is our online vegan bakery. Our mission is to make a plant-based lifestyle more accessible, affordable and culturally relevant. The first step in our fight for climate justice was the decision to be 100% plant-based. Beyond veganism, we value sustainability in all aspects of our business, from production down to the to-go boxes we use. In our first year, we aim to divert 90% of our waste from landfills by using low-waste practices. We are partnering with Fluffy Cow Coffee, a small batch roaster in the PNW that focuses on sustainable coffee practices. They also donate a portion of proceeds from every bag purchased to animal sanctuaries across Washington and Oregon.
photography by Beki Tomasello ©️
We plan on veganizing bakery staples such as scones, croissants, seasonal pies and tarts -- and finally, offer gluten-free options! We will also be rotating specialty items such as macaroons and black sesame gateau. Beyond sweets, we will offer toasts and bowls as savory options in which we will incorporate traditional Mexican ingredients such as huitlacoche, nopales and house-made salsas!
Funding for the bakery will allow Casa del Xolo to expand its reach and keep the food pantry stocked. It would allow us to incorporate even more sustainable practices and purchase quality ingredients. It would fund one of the few female-run independent music venues in Seattle. It can be a place where social and climate justice is woven into the fabric of its conception and operation, not just as a footnote or public letter.
In summary, your donation goes toward:
- create a vegan menu with hard-to-find options
- help start a community fridge and food pantry
- fund a female-led independent music venue
- support our Latinx community center
- support our low-waste mission
- rent for a building in the University District of Seattle
Owner - Lara de la Rosa
Lara is the owner of Lazy Cow Bakery. She grew up in Tijuana, B.C. in Mexico. Lara attended school in the U.S. and excelled, earning her high school diploma at age 13. She soon thereafter began community college. Although she is a U.S. citizen, living in Mexico meant she had to spend ~30 hours a week commuting once she started college in San Diego. Coming from a low-income family, Lara also had to work part-time to support her and her younger sister. She has battled homelessness throughout her life. Lara was able to get federal funding and scholarships that allowed her to flourish in her undergraduate career, maintaining a 4.0 GPA for several years, spurring her transfer and full scholarship to the University of California, San Diego for a degree in Biochemistry. She received her first authorship in a research publication for her work on Group B Streptococcus at age 15. She now works with renowned biologist Robert H. Waterston at the University of Washington in Seattle where she uses gene editing techniques to study worms. In her years since graduating college, she's worked at several bakery and coffee shops, where she developed a passion for plant-based baking, sustainability and climate activism. Lara combined her background in science with her love of baking to create Lazy Cow Bakery.
Lead Pastry Chef - Hannah Jordan
Hannah has been avidly cooking since childhood. This culminated in her studies at the University of Washington, where she specialized in food systems and nutrition. At UW, Hannah even helped coordinate the student food pantry, where she was able to serve hundreds of free meals. When she’s not in the kitchen, she’s outside volunteering on a local farm in the south end or in the mountains admiring the slow and intentional natural world. Hannah grew up just outside of Seattle returning to the Pike Place Market every weekend with her mom as a vendor. Washington is her home, and her hopes are to improve the ways we care for its land and people.
- Zoe Cauvel
- Dustin Koontz
- Andrew Lewis
- Marina Shah
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