Hi everyone,
How are you? Things have been incredibly dynamic over here. Lots and lots going on, some of which I won’t be able to share with you quite yet. For now, let me start by thanking everyone who has helped support me get the word out for my GoFundMe campaign. So far, with your help, we have raised an incredible $2,455 in less than two weeks. I am still alone on this project, and it speaks volumes to this community that a meager campaign can still yield great results. Thank you to everyone who has donated, left an encouraging message, or shared my fundraiser with other people. I hope you will continue to share as much as possible, and consider donating if it is within your means. Thank you as well to everyone who read my last newsletter: The wild west of artisan milling. I am so grateful to everyone who chose to subscribe after reading, and to those of you who changed your subscription to paid. That newsletter also had the most comments so far. I really appreciate your engagement.
After getting some feedback about “whole grain extremism”, I wanted to take a minute to speak about my writing and my baking.
I am quite candid with what I share. Choosing to be that way was one of the reasons I started this newsletter. I want to share my journey of trying to start a whole grain bakery, and share my perspective on baking. I know my writing and baking skills will continue to develop as I work on them and refine them. During that process I will make mistakes, which are necessary for growth.
One writing habit I have that doesn’t always serve me, is using majestic plural. I use “we” when I could say “I”. Even though historically that form of speech was used by someone of a certain distinction, I think I use it because it feels more common to me. It helps me feel like I’m deflecting the spotlight off myself. It can also let my tone sound as if I am speaking from the perspective that my opinion is right for everyone, which is not how I feel. I don’t think it would be a bad thing if everyone stopped sifting, but more important than anything, is that I demonstrate in myself the change I want to see in the world. Here’s Arlo Guthrie speaking between verses of Amazing Grace:
“We can’t ever let nothing make us afraid to do what’s right. You know, that’s because there is a lot of stuff in this world that needs to be turned around. But the funny thing is, if you can’t do it for yourself, you can’t do it for the world either. Lee Hays is one of the few men I have known in this world who, was not only inspiration for me, but showed me it was possible to do for yourself what you intend to do for the rest of the world. I wish everybody could learn as much”
It was 2017 or ‘18 I chose to go full-program in pursuing a career as a whole grain baker. It took me years to achieve this, and still won’t be completely realized until we (see, “we”) open the doors to Tommy’s Whole Grain bakery at 338 Powell Street in Vancouver. Throughout the years, at work, in bakeries, restaurants, at grain and soil conferences, I have collaborated with, and been enriched by, bakers who don’t work in whole grain. You don’t have to be 100% whole grain to be in this community. That’s a personal choice, and if it’s one that sounds appealing to you, I want to help you make progress in that journey. If not, we can still relate and share so much love and passion for this craft. And at the end of the day, if anyone feels defensive about not using enough whole grains, that’s for them to explore. My baking and writing won’t be right for everyone’s taste. Thanks for giving it a try.
Another bit of feedback I got was to make it more clear what the GoFundMe donations are going to be used for. At first it felt hard to describe. Now that the lease is signed, and once the plans are approved by the city, we will start the required renovations. This makes up almost half of the total start-up costs, which currently the business can afford. What comes next is purchasing the major equipment, and having enough working capital left over all other startup costs; like setting up utilities, insurance, payroll and benefits. That’s where I don’t have the capital yet. Most of it will be covered by a future loan. Being at this stage without a secured loan was never the plan, and a misstep of mine.
So now I have started to shop around for a loan. The most likely lenders will be partnered with a government guaranteed program, which will take my personal net worth out of the risk assessment.
Now that I am speaking with other lenders, I am getting the impression that I might not be able to borrow as much as I need to cover all start up costs. That’s where the GoFundMe campaign comes in. Even if I am able to get a loan from BDC or FCC, I will still be short $20,000 for having the capital to insure a smooth start. For all intents and purposes, that’s my deck oven. Delta 3 deck oven with proofer is actually $26,000, but still works as an example. I am going to be able to do it all, with the capital I have now and the financing I am still in the process of securing, except one big piece I need your help with. The bakery is going to open later this year, and I need your help to make sure we have the deck oven so we can make the impact we need to make in our first months. We have the venue, the stage, the team. We have vision, skills, passion and talent. But we need our communities help making sure we can afford the oven we need to start. Again, thanks very much for your consideration and support of my campaign.
Lastly, I had a ton of fun the last few days helping out for a dinner series. It was really nice to be back in the kitchen connecting with other people in the industry. Did a few desserts that were new to me, and also got to make some crackers, which I love doing. Was thinking of getting some crackers and cookies out into the world this summer. Stay tuned for our next pop up: Bake Sale.
Thanks again for being here. Thank you for supporting my newsletter and GoFundMe, and giving me the strength and resources so I can pursue my dreams. Thank you for the feedback, the likes, comments and shares. Your engagement means so much to me. Thanks everyone! Happy baking. I’ll leave you with a photo taken of 338 Powell Street, the future home of Tommy’s Whole Grain bakery. I really believe in this bakery, and the positive impacts I hope it will have in the community. Can you picture it?
Hey Tommy! Sending you a big hug! Also sending you some moral support. The status quo really loves to push back on 100% whole grain advocates. I've completely hit my limit on the condescending "extremism" and "elitist" comments. Don't ever apologize for having a different passion and vision. Those who follow you and support you know your intentions are honest and positive. Conventional mills and bakers have no problem at all sticking up for their product and beliefs. Ironic, is it not? Everything, literally EVERYTHING, in agriculture and production is in support of white refined flour and bread production. The status quo holds absolutely every advantage. That is the true seat of elitism. I don't feel sorry for white flour. It is virtually all that is available, It isn't going anywhere and if bakers want it and prefer it, well then the world is your oyster. You do you: it's totally cool. However, It's shamefully easy to try and diminish the change makers, because the work is difficult to say the least, which means few will even attempt. There is power in numbers and we - yes, "we" - who are trying to offer a different choice and build an alternative model are tiny in number and very, very vulnerable. What we need is to connect with and build allies. If you are, you are. If you aren't, you aren't. But, please. I just can't anymore with the white flour victimization. To call what I do as a 100% whole grain flour mill "elitist" or "extremist" (and it happens all.the.time.) is an attempt to deflect and diminish, and to justify withholding support. However, I call BS. I'm proud of you Tommy. I support you. Don't ever apologize for shouting from the rooftops your hopes, dreams and passions. That's what leaders do. They lead by example. Like-minded people will be drawn to you and will find inspiration in the challenge instead of whining about it. And that's who you need. It will always be a smaller network, but "we're" tough!