Let me tell you a bit about me
My name is Clarisse Flon.
I'm a French pastry chef from training and have worked in many luxury establishments all over the world.
I have been diagnosed with a digestive chronic illness in my teenage years and had to adapt my diet to heal myself. From my strong interest in nutrition I slowly started looking at where my food came from and how it was made, that's when I became vegan and realised there was little to no option in terms of French patisserie.
I craved the strawberry tart from my childhood, the memory of licking the spoon when my mum was making vanilla creme patissiere, the millefeuille treats from the village bakery, the profiteroles and eclairs, things I had grown up with and spent years training myself on and working in French patisserie to master the traditional recipes.
Creation of The Sunny Spoon
That's when The Sunny Spoon started. In the past few years I've done markets selling my products, launched a vegan French restaurant, helped other businesses develop their options and made special orders for all my loyal customers. I have the loveliest supporters and have received a lot of requests to supply shops and establishments with my products.
Having now taken The Sunny Spoon full time I started supplying afternoon teas and pastries all around me, I do believe every food business should have a good vegan option for vegans, plant based, allergy sufferers and foodies.
I also believe my products are one of the best options out there because of my experience and hard work. I try very hard to make my business as sustainable and eco friendly as possible by minimising single use plastic, recycling and using recycled packaging and transport boxes. I work with local, seasonal goods and consider the carbon footprint and impact of each ingredient and action.
Few businesses can meet the demand for vegan goods and even fewer can meet it with good quality product. I want to make it easier for all those businesses by just supplying them.
To achieve this, I need a helping hand. The business is growing at such rate that I need more staff, a bigger kitchen and a delivery service.
I would be so grateful for your help and hope I can repay with lots of treats!
Why funding?
Proper and efficient delivery requires some investment. With the funds I plan to:
-Find and rent a commercial kitchen
-Buy a refrigerated van
-Hire pastry hands and drivers
-Buy the equipment, packaging, utensils and machines necessary for the production
If we take the example of the vegan croissants and pain au chocolate, items I'd like to see in every coffeeshop in London, they need to be frozen properly, packaged and then sent via frozen couriers to the business, this is currently very tricky to do with the lack of proper space, freezers, machines and drivers.