Sugar, Salt & Malt

Sugar, Salt & Malt

From Cheri Phillips

We had some huge unexpected expenses. We now know that our bathrooms are not to code and many other thing that need to be fixed. You money will be helping us with some equipment. Dishwasher, walk-in, Hood.

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My twin sister and I have a small business in Baker, NV.  We are located right outside of Great Basin National Park. Our family moved to Snake Valley in 1994 when my sister and I were 10. Once we finished high school we attended culinary school at the California Culinary Academy where my sister, Cheri Phillips, went into the baking and pastry program and I, Tabitha Phillips, went into culinary arts. San Francisco was a good jumping off point into the culinary world for us.

After receiving our degrees, we both traveled the country and were able to work in high end resorts and private clubs.  Five years ago, we decided to move home to Snake Valley and start our own business.

Initially, this started with a catering company and wholesale bakery called Salt & Sucre.  Two years of hard work later, we added a coffee cart to the mix, the Baker's Bean.  Looking into 2020, the natural next step was to acquire our own building. One week after we made the decision, the country shut down.  We could no longer cater which cost us the larger portion of our business. Despite our many ups and downs in 2020, we managed to fulfill a longstanding dream of ours and we bought a restaurant. 

Owning our own restaurant has been a dream of ours for 20 years. I know most 16 year olds don't think of owning their own restaurant but we did. We have always wanted to create a space where people could gather and feel comfortable and in which we could serve good food.  This is all extra special for us because we get to add to our local community and cook for the people who influenced our lives. We also get to be apart of peoples moments, their weddings, birthdays, work events and farewells. 

The next step is transforming the restaurant into the space we've lovingly imagined for decades. It needs many improvements. The fixtures in the restaurant are old and not energy efficient.  We are committed to reducing our carbon footprint by using environmentally friendly appliances, packaging and lighting. We will need a walk in refrigerator, a garbage disposal, a dishwasher that is the right size for the amount of business we will be doing, and a 40 qt mixer for making multiple batches of brioche. Next we will actually need to install a hood and fire suppression system. Finally, we will need all of the equipment that goes in a kitchen, such as ovens, stove, fryer, and grill. 

We want this business to grow with us. We have many projects that can wait for year 2 and 3. For now we are trying to get this 1928 Garage/1994 pizza restaurant into a space we would love to share. Your support is greatly appreciated. We can’t wait to serve you!

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