This campaign is to enable us to upgrade our equipment and purchase new items so that our commissary can continue it's support of Vancouver's local and small food business movement. Supporting local is important to us and the food that you put in your body is more so. The more support good & local food companies get the healthier we will all be. Help us ensure these small companies get their chance and achieve their goals. The cafe is here to intro you to their, our, world of food.
The Idea & Creation
The Uncommonssary Kitchen was created by husband and wife team "The Leimanis's". They were on the search for kitchen space for themselves and realized the choices were very limited, the demand high and options pricey. If this is something that is such a demand in the city why not build one?
So that's what we set out to do. We found a location that would be financially viable for us, as we had/have no real financial backing, and set to work redecorating and negotiating with the city on licensing. It took some time and a lot of hard work but we had some fun along the way.
Luc & Lisa Leimanis redecorating their space.
The Uncommon Cafe was born.
The movement called "Say Hi to A Stanger" recently said this about us:
"The two Vancouverites are nothing but common: Lisa and Luc Leimanis have taken a spot on the rough East Side of town with an idea to bring local chefs to their commissary kitchen. Their kitchen and premises will welcome all types of chefs, home cooks and aspiring caterers that will include a Dinner series to match the flair of each chef they showcase.
Their philosophy is to share their space with other chefs and it helps that Lisa and Luc would love to showcase the creations of those chefs; spreads, pastries and anything locally produced find a welcoming spot on their shelves and in-house creations. The café has a delightful and friendly atmosphere that allows them to share the success of others in their own space. A mix-and-match collection of furniture with special touches by local artists makes it a place for people of all ages. Opening doors on July 1st 2015 it is well on its way to being a communal gathering place.
Located at 477 Powell Street, it’s a stone’s throw away from Railway Street and easily accessible by public transit. Being across from Oppenheimer Park, getting to the café is an eye opening experience. The lack of food security is front and centre of the East Side; the philosophy of this café is a welcome addition to a place of scarcity. This café started out with the idea of mending a disconnected relationship with food. Supporting local artisans, bakers and their products by using them in their food is the ultimate form of collaboration. It’s not surprising this café and commissary kitchen idea comes naturally to this very connected couple. Lisa has been a small batch producer of spices and baking packs and Luc is a chef and their idea of this café is filled with hope and optimism about reconnecting people with food."
Luc relaxing in front of the cafe and commissary.
We're doing what we can to support other local food companies in the city and started by hiring Valentine, founder and owner of Tartine & Maple, as our in house Uncommon Baker. Her company is one such local business. She had been working in markets, doing cooking classes (when she could find space to hold them) and working a full-time job while also trying to balance home life with two kids. With her Father trained French culinary skills it was a no brainer for us to bring her on. This allowed her to quit her full-time job and concentrate on her passion - food. She's now able to sell her Tartine & Maple products from the cafe (try her Eclairs!) and also teach her cooking classes from the kitchen while baking for us and marketing herself to all our customers!
Tartine & Maple advertising her Choux Baking Class.
It's pretty simple. Make good homemade food to serve to our cafe customers while being able offer kitchen space to other local food companies so they can accomplish their foodie dreams.
Some of the local products we support and sell.
To be able to do this (kitchens are expensive) we need to provide good equipment and create an atmosphere that is welcoming and safe. Being able to sell the products of our kitchen members is a super bonus. To ensure customers continue coming into the cafe we also have to provide them with great food, coffee, local goodies and a comforting environment. This means our cafe equipment needs to be top notch as well.
The success of the cafe goes hand in hand with the success of the commissary. We need to upgrade our coffee equipment and back bar area which would enable us to serve some local beverages on tap. We need to repair one of our ovens and buy extra parts for our mixer. We'd love to be able to provide other useful pieces of equipment for everyone as well - better induction burners, commercial size blender, robo-coup, heat sealer.... the list could go on! But some examples below....
Fire-rated Engineer (to argue with the city on commissary license - $4,000
Back-bar Upgrade and Retrofit, including purchase of coolers - $1,500
Mixing heads for our 30 qt mixer - $600
Oven repair - $500
Commercial grade coffee grinder - $450
Smoker extension for oven - $350
Maintenance to coffee machines - $250
Three new indusction burners - $240
We hope you support our vision and that of other local food companies. This is a growing industry and more attention is being given to where your food comes from. Always remember to pay attention to what goes in your mouth! Support local, eat well and stay uncommon!
Luc, Lisa, Valentine & our Commissary members!