Danny

Sour Flour

San Francisco, CA

[Image]
Personal Story

I am a San Francisco native, and grew up in a world surrounded by technology. I went to a Spanish Immersion elementary school (Buena Vista), which continued into middle school (James Lick), studied Italian in high school (Lowell), and then went off to New York for college (New York University) to study economics and computer science.

After finishing school, I came back to San Francisco, and tried to find a job doing something useful. Because I had computer skills, along with prior work experience, I quickly found myself in the tech industry. I never quite knew what I wanted to do, but continued to find out that I did not want to continue what I was doing.

In 2009, I decided to quit my tech job, and start a bread baking company called Sour Flour. I have always had a love for food, and after exploring and tasting many aspects of the food industry, settled into a focus on bread. The first goal was to give away 1000 loaves of bread, which took 6 months, and I have been baking ever since.

Business Description

Sour Flour bakes naturally fermented, organic bread. We sell our bread to markets and restaurants within San Francisco and the Bay Area. We bake every day, and focus on a single dough using just flour, water, and salt.

Every week we produce bagels for Bagel Monday, and give them away for free to whoever wants them. Bagels are another form of bread, which we also make using natural fermentation, but use a much stiffer dough, and are boiled before we bake them. We have recently started selling bagels on other days of the week, and see lots of demand for a tasty bagel.

We also teach people how to bake bread through workshops. By understanding how a starter works, which is flour that is fermenting and cultivating yeast and bacteria, anyone can learn how to make a huge variety of delicious breads. Our workshops include the Starter Workshop, Dough Development Workshop, Bagel Workshop, and Pizza Workshop. We also have a Sour Flour Hotline [ (415) 509 - 1210 ] anyone can call if they have questions about bread.

The biggest challenge is creating consistency within the bread. By its very nature, no two batches are the same, yet we try to control the variables so that we produce quality bread each time. In addition to the adjustments that happen on a daily basis whether dealing with a heatwave or a flour shipment that is drier than usual, we are continually in a process of trying to improve the bread and increase our skills.

Eventually, we would like to produce a sustainable volume of bread to feed people within our community, as well as create our own wood fired oven and space to enjoy it.

What is the purpose of this loan?

This loan will help us buy bread bags ($1,500), which we will use to package our next 70,000 loaves of bread. We will be able to purchase a pallet of flour ($1,650), which is our only ingredient other than water and salt to bake our bread. We will purchase the equipment we need to produce a larger volume of daily bread including dough tubs ($300), wooden boards ($250), linen ($250), delivery trays ($200), and improve our signage ($300).

By stocking up on the basic materials we know we need, we will be able to more easily produce and obtain the revenue that drives this business. By having the funds up front, I will also be able to remove some of the stress and anxiety of the daily financing that is needed to operate.

San Francisco Bay Guardian video about Bread Education

Take a look inside our bakery

New York Times Photo Shoot

Our Website

Danny's loan is endorsed by La Victoria Bakery Corporation. The information below explains why his trustee thinks Danny is a great candidate for a Kiva Zip loan.
How long have you known this person?

1 year - 3 years

Tell us about your relationship with this borrower.

Daniel was introduced to me by a prominent chef who off handedly commented that this young fellow made great bread! The next thing i heard was that he was giving away 10,000 loaves to needy people as a vehicle for learning how to produce a better product! I thought it was an ingenious method to create a buzz and a small market base. Why not give away minimal product while learning to kneed better bread! It created good will in the community and I decided to rent space to him at a subsidized cost because I believed in the product.

Tell us about this borrower's personality and character, and why you are endorsing him or her for a Kiva Zip loan.

Though I believe that this young man with a big idea was naive about what he was venturing into, along the path he has grown to the point where I believe he has finally shed this naivety and learned the cold reality of "the bottom line". He has a deep need to achieve. We know you can't change a community with out resources and I feel that Daniel understands this now and can now focus on growing his business through the network he has created. Formerly, their were really 2 tracks to this venture. His business succeeding was one track and the community he surrounded himself with was a second track. They didn't seem to connect. He is now reaching into the goodwill he created and bringing the business to it!
Though he has had ups and downs , he has always managed to pay his debts and come to agreements with vendors. It shows great character that he does not walk away from difficult choices and arrangements.

Tell us about this borrower's business, and why you believe a Kiva Zip loan will contribute to his or her success.

Sour flour is unique in many ways, not least, because it makes organic, artisanal bread from specialty flour. More than the actual product though, Sour flour wants to reach people organically. It believes in farmers markets, small vendors and in peoples' desire to eat well. It is about people doing better things to enrich community. This being said, as mentioned before, Daniel now knows that there is a balance to strike here. He is selling to brick and mortar shops that have the same ideals and goals in the community and reaching out to those who just want good bread.

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ENDED

A loan of $5,000 helps me to keep Sour Flour running smoothly and thriving as a bread business.

Disbursed Oct 9, 2013
Repayment Term:
24 monthly payments
Grace Period:
N/A
Listed:
Sep 30, 2013
Disbursed:
Oct 9, 2013
Paying Back:
Oct 9, 2013
Ended:
Oct 29, 2014

About Sour Flour

Industry:
Food production
Years in Operation:
3 years - 5 years
Website:
sourflour.org
Follow:
Facebook Twitter Yelp
Badges:
Badge repayment gold smallBadge connectedness silver small

What are Borrower Badges?

Borrower Badges are a system designed to recognize and reward borrowers’ engagement with the Kiva Zip website.

There are two types of badges that are tiered like medals: Gold, Silver and Bronze.

  1. 'Repayment badges' are awarded for the on-time repayment of loans.
  2. 'Connectedness badges' are awarded for engagement with the Kiva Zip website.

This loan is endorsed by

Trustee Type:
Bakery
Tier:
Second Tier trustee
Location:
San Francisco, CA
On Zip Since:
Sep 30, 2013
(24 months)
Loans Endorsed:
4
Total Value:
$20,000
Fundraising/Raised:
1
Paying on Time:
Not enough data
Paying Back Late:
Not enough data
Repaid in Full:
Not enough data
Defaulted:
Not enough data
Repayment Rate:
100%
Why are you endorsing Danny?

Though I believe that this young man with a big idea was naive about what he was venturing into, along the path he has grown to the point where I believe he has finally shed this naivety and learned the cold reality of "the bottom line". He has a deep need to achieve. We know you can't change a ...

What are Trustee Badges?

Trustee Badges are a system designed to recognize and reward trustees’ engagement with the Kiva Zip website.

There are two types of badges that are tiered like medals: Gold, Silver and Bronze.

  1. 'Repayment badges' are awarded for the on-time repayment of loans.
  2. 'Connectedness badges' are awarded for engagement with the Kiva Zip website.