Raw. Vegan. Not Gross.

When San Francisco Department of Public Health shut down the city’s popular Underground Market in June, some artisan food sellers might have been forgiven for throwing in the towel. Not so Laura Miller.

Instead, she decided to get serious about Sidesaddle Kitchen), the vegan dessert company she’d been showcasing at the monthly event for over a year.

Usually unwilling to ask for help, Miller reluctantly bit the bullet and launched a campaign on Kickstarter.com to raise the $10,000 needed for the necessary licensing. Friends, family, total strangers all pledged — and all will be rewarded with a gift, from a handmade note to a catered party for up to 20 people. Just desserts, you might call them.

Add Up Your Food Miles

What followed was a month-long rollercoaster ride. As Miller explains, “I didn’t think I was going to do it. I was at 30 percent [of the funding] for three weeks. I got really depressed – I’d put all my money and energy into it. I knew that if I wasn’t able to get legal I wouldn’t have been able to continue.”

But fans of Sidesaddle who were following Miller’s enthusiastic – and often emotional – updates on Twitter, Facebook, and her fabulous blog will know by now that as of Sunday, Sidesaddle reached its goal.

So now what? A storefront, surely?

“Not necessarily,” says Miller. “First I have to wait two weeks until I get the money. Then I’m taking it one step at a time. I need insurance to get into a commercial kitchen. I need a commercial kitchen to get a health permit. I need a health permit for whatever comes next.

 Photo courtesy Laura Miller

I would definitely do markets again – they’re an easy way to reach people. Catering is also a good way to go, and I’d also be interested in start doing pop-up dinners, pop-up dessert events and maybe classes. I’m putting the feelers out, and trying different things right now.”

And what about Sidesaddle’s pies, tarts, cookies and truffles themselves? The truffles are always popular, as are the seasonal fruit tarts. I use local and organic ingredients wherever possible.”

Do you have to be a hardcore raw foodie to appreciate them?

“Not at all,” she says. “Some people don’t even realize they’re vegan.”

Just as the tagline says: Raw. Vegan. Not Gross.