We had the good fortune of connecting with Sarah Silverman and we’ve shared our conversation below.
Hi Sarah, how did you come up with the idea for your business?
My Mother raised us on organic foods way before it was the popular thing to do. Because of this, I was always passionate about food and healthy living, but I never imagined I would go into business – I was simply a musician who loved to cook! The idea for Canyon Kitchen began in my daughter’s kindergarten class. I was horrified by the junky dye-filled treats being brought into the classroom for birthday celebrations. I wanted to provide the kids with delicious treats that also happened to be made with real whole foods. I began experimenting with recipes and sharing my muffins and brownies with the class – everything was sweetened with bananas and dates and the brownies were made with chickpeas and kale. The kids could not get enough of them and it was not long before I was being asked for orders.
Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Nestled in the heart of Laurel Canyon, we source organic, seasonal produce from local farmers and simply sweeten all our baked goods with bananas and dates. We are passionate about ingredients and believe this is what sets us apart from any other bakery you have experienced! Yes, our products happen to be vegan, organic and sugar free, but what really elevates our food is seasonal ingredients. We celebrate the best that each season has to offer with over 20 unique flavors (baked into mini muffins, cupcakes and cakes) that rotate based on the season. We are also passionate about environmental sustainability – composting fruit and vegetable scraps, using compostable packaging and reusable jars. Canyon Kitchen began out of a desire to provide my children and the local school community with amazingly delicious and nutritious treats. Over the past few years we have tried a variety of ways to grow – delivering to TV sets, selling at farmers markets and local school events, partnering with school lunch programs, and selling through instagram and on our website. When COVID-19 hit we had just launched a weekly subscription service in Laurel Canyon, and we decided to post a weekly menu on instagram in an effort to help support our community. We put up a sandwich board at the end of the driveway and over the first few weeks in lockdown, we experienced the most growth we’d ever had…the old fashion way! We feel so rooted in this community and are so grateful for all the new neighbors we have met during our weekly deliveries.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
IF the corona virus didn’t exist, and it was safe to visit all my favourite places, here’s what we would do: SANTA MONICA/VENICE! – park somewhere around Shutters Hotel and walk south along the boardwalk – walk walk walk until we reached Gjusta Bakery @gjustabakery and enjoy a delicious outdoor lunch, and a baguette togo! – visit The Dig Rigg @thedigrigg – Vintage Van owned by Jason who sources the BEST vintage clothes. SILVERLAKE/ECHO PARK – stroll and shop, stroll and shop – eat lunch at Pine and Crane – get a massage at The Now – visit Silverback Coffee and enjoy a Canyon Kitchen muffin (!) HIGHLAND PARK – breakfast/lunch at Kitchen Mouse – stroll and shop, stroll and shop LAUREL CANYON – hike the hills, listen to the birds – dinner at Pace.
Who else deserves some credit and recognition?
My Mother. Everything I do at Canyon Kitchen is an extension of the values she instilled in me growing up – the food we eat is connected to the health we experience in ourselves and the world around us.