Field Store House

Fine-dining couple creating a farm & inn on the North Shore of Lake Superior

https://wefunder.com/field.store.house

Total raised on Wefunder: 62171

Total investors: 37

Quick facts

  • Acquired the 40-acre North Shore property and began development before raising a dollar
  • A market-garden farm stand already open to the public, selling produce two days a week
  • Seven years beta-testing the concept together as a couple, with a track record of execution
  • A sold-out 2025 Field Dinner series on the property, serving 144 guests
  • Unsolicited local and social-media coverage of the mission and the work
  • Founded by fine-dining veterans of The French Laundry and James Beard-awarded kitchens

Team profiles

Featured investor profiles

Invest in Field Store House

Fine-dining couple creating a farm & inn on the North Shore of Lake Superior

EARLY BIRD TERMS: $35,729 LEFT

$64,271

raised from 39 investors
INVESTMENT TERMS
Revenue Share Loan
10% of revenue  1.65X  1.81X payback multiple
Secured by assets of Field Store House.
$300, $1.8K, $5K, $12.5K, $25K

Highlights

1
Acquired the 40-acre North Shore property and began development before raising a dollar
2
A market-garden farm stand already open to the public, selling produce two days a week
3
Seven years beta-testing the concept together as a couple, with a track record of execution
4
A sold-out 2025 Field Dinner series on the property, serving 144 guests

Related company links

Featured Investor

Team


Field Store House: who we are, where we're going

The vision

Hospitality, rooted in place

Field Store House is an agriculturally-focused hospitality project on the North Shore of Lake Superior, in the Clover Valley farming region: a farm, a café, and an inn built by a fine-dining couple. We are re-imagining what it means to connect with the land through food and hospitality, creating a place where sustainability, community, and simplicity come together in a way so deeply rooted in place it can’t be replicated.

The model

One place, three spokes

A working farm, a community café, and a small three-room inn, each feeding the others. The garden supplies the kitchen; the kitchen anchors the inn; guests close the loop by experiencing where their food comes from.

Why this, why now

The hospitality industry needs a new model

Restaurants and hospitality sit among the top five contributors to the world’s landfills, and the regions with the richest land are too often overlooked by mainstream hospitality. The values exist across our industry, but the working models that prove regenerative, zero-waste, place-rooted hospitality can also be financially solvent largely don’t. We’re building one of them, and doing the untested work in the open so others can follow.

What we’ve already proven

We didn’t wait for a finished building

Before raising a dollar, we acquired the land, opened a market-garden farm stand, and hosted a sold-out dinner series on the property. Seven years of building this together, as a couple, is already on the ground.

How we work

Deep hospitality, in practice

We believe in a warmth that de-emphasizes a perfect, superficial show in favor of true connection. It rests on four pillars and three foundational practices we hold ourselves to.

Place in the market

Our industry family

We sit at the intersection of fine-dining restaurants, garden-enhanced hospitality, and rural destination hosting. These are the places whose values we share and whose company we aspire to, while building something culturally rooted in our own corner of the North Shore.

The build

From homestead to open doors

We’re in the pre-construction stretch now: master planning and design with our architects, zoning and permitting, and the community round you’re reading about. The goal is to break ground on the café, inn, and barn and open for our first full-concept season.

How the raise fits

Where Wefunder sits in the plan

Building the farm, café, and inn is roughly a $4.1M project, funded by operator equity, an SBA loan, and a partner. This Wefunder community round is the catalyst slice: it brings our community onto the cap table, funds the pre-construction work, and helps draw the attention needed to close the rest of the stack.

Construction is contingent on closing the full capital stack, including the SBA loan and a third equity partner. Timelines may shift accordingly.

Business model

Four revenue lines, compounding

The inn, the café, the agriculture, and on-property events each generate revenue and feed one another. The figures below are company projections for the project as it comes fully online.

The team

Who’s building it

The ask

Join the round

Field Store House is raising now, live on Wefunder, in a community round open to everyone at a $100 minimum, with early-bird terms still available. Your investment brings our community onto the cap table and funds the work that gets us into construction: design and permitting, hiring a full-time farmer, building a field kitchen to grow the Field Dinner series, and expanding the market garden. It’s the community slice of a roughly $4.1M build backed by operator equity and an SBA loan.

Risks

What to know before you invest

This is an early-stage hospitality and real-estate development, and it carries significant risk. Construction is contingent on closing the full financing, including the SBA loan and a third equity partner, and any slip there moves the timeline. The business is seasonal and exposed to weather, agricultural, construction, and execution risk. The financial figures shown are projections and may differ materially from actual results. Full terms and risk factors are disclosed in the offering materials on Wefunder.

FAQ

Questions

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