Help keep production of Sauce & Bread’s SBK Bars local to the Hood!
We are lucky to have Sauce and Bread Kitchen as a neighbor helping improve the quality of life and vitality on a tricky stretch of Clark. Check the link to their Kickstarter campaign below if you would like to help them be able to keep up with demand, avoid the factory and keep production of their fantastically popular SBK Bars local to the area.
Feel free to share with the neighbors!
Thanks for the heads up Elyse 🙂 – Elmdale Avenue Neighbor
“Help us grow without compromise.
Your contribution will help to streamline the packaging, design, and sustainability of the beloved SBK Bar.
SBK Bars: A Love Story
The SBK Bar has taken off! We are thrilled, honored, not to mention excited for what the future may hold. But damn we’re sweaty and wow do our wrists feel sore. We’re currently spending waaay too much time on packaging these bad boys– the bag making, filling, sealing, stickering, and boxing, to be specific– and not enough time dreaming up delicious new concoctions at SBK. Doing the whole process by hand is crazytown when you sell over 15,000 bars in just under nine months!
Fantastic problem to have, but nevertheless one that needs some solving if we’re going to keep up.
Factory Driven (Away).
We’ve looked into having them co-packed (sending the recipes and packaging off to a factory that will do the process for us, assembly-line style), but ultimately, it takes too much control away. You tell them the ingredients, but lose say over where they’re sourced. This is huge for us, because we pride ourselves not only on maintaining quality control over our ingredients, but on sourcing them as close to home as possible.
Also, the co-packers we identified that could help us with the SBK Bar are really far away! We’re talking West Coast and B.C. Canada far away, thousands and thousands of miles from sweet home Chicago. Not exactly eco-friendly in terms of a carbon footprint– we estimated that one-way, a truckload of bars coming from B.C. would produce around 1,000 kg of carbon into the atmosphere. That’s only one trip, one-way. Unacceptable.
Last but definitely not least, keeping the process in-house will keep and create jobs at SBK. The money we save from having the equipment at home will allow us to hire more people, both in the kitchen and on the sales side, so we can expand into more markets and retailers, as well as do more demos. In the end, it will help better get Us to You.
Bottom line, we want to avoid the factory.
All we need is some relatively simple, small-sized machinery of our own to make this happen (and you, of course).
The Wonderful World of Pneumatic Cutting.
Step one is getting a pneumatic cutter. This is not a medieval torture device, so get that out of your head. No way– this machine will slice and dice a tray of baked SBK bars perfectly, leaving them ready to be packaged. What normally takes us a minimum of 15 minutes per tray will now take less than a minute, saving us the strain and allowing us to get back to the part we love, the baking.
The next step is getting what’s known as a DoBoy. This piece of equipment will bag, seal, and box those perfectly cut bars in no time flat. Our new best friend.
Can’t Knock The Flow.
A tangential but essential goal for us is designing new packaging for the SBK Bar. But not just any old wrapper will do. The one we’ve got our eye on and the one that works with the Dough Boy is called a flowrapper. It’s pretty much what you’d imagine a granola bar wrapper to be, but we want to design it ourselves and make sure it’s eco-friendly. We’re currently researching and pricing this part out, but know that a portion of your Kickstarter contribution will go towards helping make the SBK Bar as sustainable as can be.
Risks and challenges
We’ve challenged ourself to find eco-friendly, sustainable packaging for the SBK Bar and we’re still on the hunt. We’re currently researching and price-shopping to find the best wrapper alive.
Another challenge is finding the space to put our shiny new equipment– we currently have three entities (SBK, Co-op Sauce, and Crumb Chicago) all operating under one roof in Roger Waters. There’s a lot going on (the way we like it), but do not fear Kickstarters, we are masters of Tetris.”
Due to overwhelming neighborhood demand Sauce and Bread Kitchen will be opening later on weekdays 12-7 for all of the neighborhoods Sauce and Bread needs.