For 25 years, the Fresh Sourdough Express Bakery has adhered to two principles: great food and green values. Owners Donna and Kevin Maltz will celebrate the restaurant's 25th anniversary and host a Homer Chamber of Commerce Mixer from 5:30-7:30 p.m. Friday with the revival of an old Sourdough tradition Friday night pizza.
Photo by Carolyn Norton
Fresh Sourdough Express Bakery owners Donna and Kevin Maltz will celebrate the restaurant's 25th anniversary tomorrow from 5:30-7:30 p.m.
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"We're thanking all those people in the community who have loved and eaten at the Sourdough. All you old timers, step on out, get yourself a slice and some cake," Donna Maltz said.
Besides pizza, chamber members and loyal Sourdough customers can take in music, a birthday cake and some tips on "greening" a business. A former organic farmer with a degree in social ecology from Evergreen State College, Maltz is something of an expert when it comes to environmentally and socially friendly business practices. From the time she founded the restaurant, Maltz said she felt an obligation to make it a socially responsible one, from using organic, locally grown products whenever possible to recycling, composting and issuing a business-wide ban on styrofoam.
It hasn't always been easy.
When Maltz came to Alaska in 1982 in her "bread-wagon-on-wheels," she planned to travel the state selling bread and soup from the van.
"When we got to Homer and came over that hillside, I pretty much said, 'I'm home''" said Maltz. "It was a struggle to get established. Once we did, the town was ready for us. They embraced us for bringing such quality and integrity to a place people could come and talk politics and hang out."
When Kevin Maltz walked into the fledgling bakery in 1984, Donna hired him as head baker. The couple married in 1988. Their son, Jazz, was born in 1991.
In the beginning, Maltz said, customers used to ask her, "What's organic?" Now that the word has gotten out, more customers are demanding responsibly made products and more businesses are going green. But even though the Maltzes are old hands at the approach, they are always ready to take the next step.
"We're by no means perfect. We're always working to learn and grow and share," Maltz said.
The Maltzes took a big step in the right direction Monday, when the Fresh Sourdough Express Bakery became the first certified "green restaurant" in Alaska. Certification is awarded by the Green Restaurant Association, which gives the title to restaurant owners who make specified improvements in areas like energy and water efficiency and conservation, pollution prevention, sustainable food and non-toxic cleaning and chemical products.
GRA executive director and founder Michael Oshman said businesses get certified when they sign a contract with the organization and commit to its environmental guidelines, do away with styrofoam, recycle where possible, complete one of many possible "environmental steps" and commit to four more per year of membership.
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We applaud them (the Maltzes) as being a leader. They are the first ones in Alaska and we look forward to many other restaurants in that state to also take leadership and to work with us to help them green their restaurants.
--Michael oshman, executive director and founderof the green restaurant association
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The Maltzes have already completed five environmental steps, purchasing a programmable thermostat and a new latch and seals for their refrigerator to save energy, installing an accelerator hand dryer to cut down on paper waste, using "low-flow" spray valves and aerators and buying energy efficient compact fluorescent light bulbs which cut energy use by 75 percent. While gaining certification may sound like a lot of work, Oshman said there are lots of benefits to going green.
"They can save energy, which means money; they can save water, which means money; they get to be seen as a leader by their employees and customers, (they get) good PR and, obviously, doing the right thing," Oshman said. "We applaud them (the Maltzes) as being a leader. They are the first ones in Alaska and we look forward to many other restaurants in that state to also take leadership and to work with us to help them green their restaurants."
Another Sourdough project also has hit the big time: the Maltzes recently sold Donna's brainchild, the Ah!Laska line of organic chocolate products, to United Natural Foods. Maltz said she is working with the company to develop still more products in line with her ideals. In addition, she recently founded Sustainable Homer. The organization is working to unify Homer's environmentally conscious citizens and make it a "green star" community.
And on top of all these projects, Maltz said she plans to keep the restaurant open into the winter.
Homer Chamber of Commerce executive director Tina Day said the combination of chamber mixer and Sourdough party was fitting.
"(Donna and Kevin) have always been just such supporters of the community. Everything they do at the restaurant, they're environmentally conscious of it. I've always gotten a real good feeling from them. Not to mention they're just terrific people. The community is lucky to have them," Day said.
For Maltz, the 25-year milestone is just the beginning. Her ultimate goal, the goal she, Kevin and their employees have worked for, is for businesses and communities to find success using the environmentally and economically sustainable practices the Sourdough has honed since 1982. She emphasized that the power to make this happen lies in the hands of business owners and consumers.
"It's really important for businesses to know how much power they have in the community. ... Every dollar people spend is a vote," she said. "I want to encourage people to support (socially responsible business), whether it's me or any business doing that."
But for Friday evening, it's enough for the Maltzes just to thank the community for supporting them over the years."It's a testament to the caliber of people who live in Homer. We're honoring and thanking the people that put us on the map," Maltz said. "It's fantastic that we live in a community that supports that."
