Campaign ends on: 2017-10-27 12:31:33
What's the story?
Hi, I'm Matt Saunders, founder and head baker of Tusk Bakery. Tusk had its first incarnation as a tiny bakery and cafe in Badawi Street, Beirut, where we won hearts and stomachs with healthy, organic, sourdough bread, good pizza, innovative breakfasts and nourishing lunches.
Tusk is now reinventing itself, opening a new bakery in Mar Mikhael to raise our bread, patisserie and pizzas to a new level. But as our fans know, we are more than just a bakery. Our hugely popular breadmaking workshops and our pizza nights have seen people getting together to learn about and enjoy great baking. We now want to develop not only the bakery operation but the community side of what we do. So, recognising the importance of you, our customers, friends and fans, we are inviting you to contribute to making this next stage happen.
Your support will help us establish and maintain a section of our bakery for regular sourdough baking workshops and for our pizza nights - we promise to take these to a new level and provide nourishment for your stomachs, souls and ears in future pizza nights.
Basically, we could have just set up a production bakery, but we are passionate about sharing our love of sourdough baking and inviting you into our bakery. The $10,800 we will raise with your support will go towards making the space multifunctional, with the right furniture, lighting and access. The rewards we are offering in return are all about building that community: check them out!
Tusk Bakery is unique
I have a personal passion for truly organic agriculture, by which I mean sustainable methods of growing food that put the health of the environment and of consumers as the top priority. I think farming that builds on the traditional ways and uses old varieties of plants keeps the soil in balance and produces better tasting food. As much as possible, we source ingredients from farmers practicing this kind of agriculture in Lebanon. This is part of what makes our food taste so great.
Our wheat mission
Unfortunately, the current situation of wheat growing and milling in Lebanon means we have to import most of our flour from abroad. However we are closely involved in attempts to grow traditional varieties of grain in sustainable ways and have ambitions to establish the facilities to mill this grain to a high standard. A key part of our community-building activity is to spread the word about sustainable grain growing and I believe this should be closely linked to our work teaching real sourdough bread making. With your support, this dream is closer to becoming reality.
Right now we are focused on establishing the Mar Mikhael bakery space and building up our bread production. We are aiming to be a significant player in the bread and baked goods market and to be in a position to use entire wheat harvests from farmers willing to commit to growing the exciting 'heirloom' varieties that taste so good in proper sourdough bread.
There are no updates for this project yet.