Homegrown Sustainable Sandwiches Launching in East Bay
The Seattle-based super-sustainable-sandwich group is opening two East Bay locations.
Image courtesy of Homegrown
Two East Bay locations are in the works for Seattle-based Homegrown Sustainable Sandwiches, whose eco-conscious sourcing is the talk of the Pacific Northwest.
Homegrown owns and operates its own farm just outside Seattle, which supplies all nearby locations with organic seasonal produce. The company is already scouting locations for a farm to support the Danville and Lafayette locations--Homegrown's twelfth and thirteenth locations--which are set to launch in January, as is a San Francisco location.
Childhood pals Ben Friedman and Brad Gillis founded Homegrown seven years ago, when both men were only 24. Their business plan included keeping each store as low-impact as possible by using reclaimed, recycled, FSC-certified building materials; clean-wind energy; and other features.
“We have been looking forward to our move to the San Francisco Bay and we’re stoked to start cooking with all the amazing local ingredients,” Friedman said.
"The Bay Area is known for its dynamic food scene and has always been a leader of the sustainable food movement and we can’t wait to be a part of it.”
Friedman and Gillis loaded up a vintage Volkswagen van with camping and hiking gear, including a canoe, to tour the West Coast and meet with local purveyors for the forthcoming Bay Area stores. In the process, they forged relationships with Pt. Reyes Creamery, Sightglass Coffee, St. Benoit Creamery, and other local faves.
“If we can curate every little thing about the sandwich--where the grains for our bread come from, how the animals behind the meat and cheese are raised, and what chemicals we’re keeping off our produce--each sandwich can be a little bit healthier for the planet and for the people who enjoy eating them,” Friedman said.