# Farm to Coast Collective

A Community, Food and Retail Revolution

## Elevator pitch
Farm to Coast Collective provides management and a wide array of shared services to the small businesses within The Livery on Main - a food hall, lounge, cowork, flex space and intimate event venue.

- Canonical URL: https://wefunder.com/farm.to.coast
- Entity ID: wefunder:company:89494
- Last updated: 2026-06-12T05:00:34Z
- Generated at: 2026-06-13T03:37:09Z

## Quick facts
- 🎗 Support Local Community - Invest in Main Street, not Wall Street
- 💪🏽 100% of your investment will directly benefit multiple local mom and pops
- 📌 Funds raised will go to providing them with shared business services (not construction)
- 🥘 Our food hall will include local favorites Village Bakery, Charro Negro, Taverna Lithi and more
- 💸 Preferred stock offering - targeting a 6% ROI annually
- 🔑 Our CoWork space will complement the project with built in customers to support our chefs

## Active fundraises
- wefunder:fundraise:47145: 4(a)(6) successful (USD)
- wefunder:fundraise:47467: 4(a)(6) successful (USD)

## Story
Become part of a first-of its-kind, only-in-Sebastopol opportunity to invest in your community. The Livery on Main is a multi level, 22,000 square-foot, all-season, indoor/outdoor complex in downtown Sebastopol that will include a rooftop event venue, co-working spaces, a bar, and five food stalls anchoring the building. Inspired by the 19th century Livery that once stood on the site, the extensively remodeled building on the corner of South Main and Burnett streets will pay tribute to Sebastopol’s agrarian roots and enduring, community-minded sensibility.Our mission is to create a vibrant and sustainable community hub – a place where our neighbors will come to experience the best local food, drink and art Sonoma County has to offer - designed to support small businesses and create local jobs for a healthier local economy. We invite you to be a part of this downtown revitalization project by investing in the small-scale vendors who anchor the project: The Village Bakery, Charro Negro, Tavera Lithi, Cozy Plum Bistro, Lunch Box Sonoma County and Farriers Lounge. Funds raised will go directly to these businesses to provide them with shared business services. We are also offering a preferred stock offering with an estimated 6 percent annual return. The ProjectThe Livery on Main is a fresh concept from the Beale Group, a family of Sebastopol-based businesses that include the Builders’ Studio of Sebastopol (an architecture and engineering firm), Thrive Construction Group (a general contractor) and now Farm to Coast Collective (a public benefit corporation aimed at empowering small businesses). Opening is planned for fall 2022.The Livery on Main’s ground flood will be The Stables and feature a food hall made up of thoughtfully curated West County culinary artisans. On the second floor, The Loft will be home to a lively co-working space and Farriers, a lounge showcasing local beer, wine and spirits. Up top on the open-air third floor, The Rafters will be an intimate space for live performances and a rooftop garden deck complete with fire pits. All three levels will be thoughtfully designed for collaborating, gathering and celebrating the best of what the West County has to offer.Why a food hall?Real estate market data shows food halls is a sustainable and profitable business model in an industry under growing sweeping transformation that only accelerated with the COVID-19 pandemic. Start-up and marketing costs for a stand-alone brick and mortar can be prohibitive, and the increasing cost of labor can easily make business unsustainable. Although talented and passionate, chefs may not have the expertise needed to start and run a successful business. The costs associated with marketing can be exorbitant. In addition, generating new business can take an immense amount of effort.By utilizing a collective business model of shared resources and expertise embodied by The Beale Group, the entrepreneurs within The Livery on Main tenants can leverage design, marketing, HR and point-of-sale services as well as a shared stewarding and support staff to grow their operations and realize profits that might be out of reach for a standalone business.The project will offer emerging food businesses the opportunity to showcase their innovative and locally sourced cuisine with a low barrier to entry while sharing the costs of the common areas and back-of-house staffing and services.“Community is very important to us,” says CEO Gregory Beale. “We have seen our neighbors in the food and beverage industry struggle over the last year. We wanted to create an experience for locals and visitors - a much needed, vibrant hub for the community and a place that truly supports our young, talented, local chefs as they start or expand their businesses.”The ValueThis equity crowdfunding campaign was created to raise capital for start-up and operational expenses for our licensees including hiring shared staff, infrastructure implementation and marketing efforts. One hundred percent of your investment will go toward these small businesses—not construction costs.Together with the community we call home the Livery on Main strives to regenerate community while preserving local history, consistent with Sebastopol's distinctive character.Additional benefits when you invest in the Livery on Main:• $100+ Limited Edition Livery T-shirt• $250+ All of the above, plus Livery Mug - First cup of the day is FREE, with qualifying purchase through one month after date of opening• $500+ All of the above, plus two complimentary tickets to our soft opening• $1,000+ All of the above, plus one complimentary month-long membership to the cowork space• $5,000+ All of the above, plus personalized brick paver or metal plaque at The LiveryOn the ground floor will be our food hall, comprised of our incredible licensees. Featuring thoughtfully curated chef-forward micro-kitchens, common space, scullery, and storage. Here, folks can grab a meal for everyone and partake in the shared seating or pickup takeout.Village Bakery is a beloved, family-owned and operated bakery that was a Sebastopol staple until they were flooded out of The Barlow in 2019. Owners Patrick Lum and Teresa Gentile re-opened their café in Santa Rosa, but they have wanted to re-open in Sebastopol since they were forced to move away, and our community will welcome them back with open arms. Patrick and Teresa take great pride in their staff and the quality of their product; they believe in bringing fresh, preservative-free ingredients to the table. Their legendary hearth breads are made with flour from a reputable, local purveyor in Petaluma, and they support local farmers for other fresh, organic ingredients for their recipes and menus. Village Bakery is the home of the award-winning Seeded Sourdough Bread, and they have been voted “Best Bakery” by the Press Democrat and the North Bay Bohemian for several years. Apart from their beautiful breads, patrons flock to their bakery for their unique selection of fine pastry. Village Chocolate Framboise Torte and Princess Cake have earned well-deserved gold medals at the Sonoma County Harvest Fair. Chef Rodrigo Mendoza (Charro Negro) is a Bolivian transplant who landed here in 2000. After attending L’Academie de Cuisine culinary school in Maryland, Rodrigo cut his teeth at Café Boulud with chef Daniel Boulud (Daniel, DBGB) in New York. His next stint was back in Maryland at Addie’s with chef Jeff Black (Black Salt, Black Market Bistro). From there, Rodrigo joined chefs from all over the world at Design Cuisine Catering where he catered enormous events including President George W. Bush’s inauguration and the US Open. Rodrigo decided to make the move west while visiting friends in Northern California who took him to Dry Creek Kitchen in Healdsburg. After working there with Charlie Palmer (Aureole, Charlie Palmer Steak), he chose a more relaxed environment at Bistro Ralph with Ralph Tingle (Felix & Louie’s). After that, Rodrigo accepted a position at Willi’s Seafood & Raw Bar. Over the next ten years, he worked with Mark Stark (Willi’s Wine Bar, Stark’s Steakhouse, Bird and the Bottle) to make Willi’s one of the most successful restaurants in Sonoma County. 2020 brought opportunities born of necessity. A small break from Willi’s allowed Rodrigo to acquire a food truck and he never looked back. Charro Negro is an amalgamation of Rodrigo’s experience and time spent in the culinary field. Each dish that comes out of the kitchen is dedicated to the desire to eat and enjoy life. Rodrigo brings Beach & Barrio together through his concept giving everyday people the opportunity to celebrate on a budget without sacrificing quality or flavor. Dino Moniodis (Taverna Lithi) grew up between the Greek islands and Sonoma County, and it is his mission to share his culture and experience through his food. His concept at Taverna Lithi is to bring a taste of the Greek Isles to Sonoma County, and more so, the experience that comes with the food. Dino is driven by the idea of Philoxenia-(φιλοξενια), which is the art of making a stranger a friend. This idea drives his efforts to make food fit for the Gods with the loving embrace and hospitality of a traditional Greek home. All of the recipes that will be at Taverna Lithi have been passed down generations in Dino’s family. His approach is very much aligned with Farm to Coast Collective’s - community driven, fostering a true human connection whether that be through leading his staff to be better people by actively helping our community or to strive to go the extra mile to make a customer feel a part of this great culture and truly appreciated. Charles White and Lisa Le Donne (Cozy Plum) are both Sebastopol natives and went to school together in Sebastopol. They both became Vegans in 2017, only a few months apart. They quickly learned that although Vegan restaurants had tried in this area they failed to thrive. Sonoma County was a culinary desert for plant-based cuisine. They began “veganizing” their favorite foods and soon their friends and family were thrilled by Charles’ recipes. They began to kick around the idea of a food truck, but when local vegetarian restaurant, Gaia’s Garden came up for sale, they decided to jump in. No backers, no loans, just two friends with a big idea. Cozy Plum’s pledge is to make plant-based eating so delicious that you simply won’t miss the animal protein or dairy products you grew up with. No sacrifice needed to make a healthier choice. They have amassed a large and loyal following, and Sebastopolians are very vocal about their excitement that Cozy Plum will be expanding into The Livery on Main. TESTIMONIALS⭐️ We are residential neighbors who support your exciting plans. Thank you! ~Max⭐️ Can you open now? I’m so hungry! ~Melody

## FAQ
1. **is the real estate portion of the Livery separate from the business portion >**
   - Hi, Bryan. Yes - the real estate portion is separate from the business portion. Thank you for your support! We are looking forward to seeing you at The Livery once we're open.
2. **How did you come up with the $6M valuation? Can you provide any analysis/documents to back this up?**
   - We worked with Jenny Kassan & Associates on this offering and they set the $6M valuation. I will ask them for back-up documentation and get back to you.
3. **What is the exit for investors? Will there be a gray market for stock? What liquidity will there be and when?**
   - Hi, again, Lewis! I will email you a copy of our term sheet which includes answers to these questions.
4. **Are there proforma P&L and Balance Sheet docs we can see? What are your revenue projects based on? Thank you.**
   - Hi, Lewis! I will email you a copy of our pro forma. Our revenue projections are based on 30% of gross revenue from non-alcohol sales and 10% of gross revenue from alcohol sales from each food hall concept with a minimum set. In addition, we will be selling cowork memberships. Live musical performances and private event rentals will also generate revenue for the project.
5. **Can you tell me what you mean by "collective" and if it means that you are sharing ownership with farmers and chefs?**
   - Hi, Nithin! We chose to use the word "collective" very intentionally. We are not simply developing a food hall, we are building a collaborative community in which all members work symbiotically and supportively together. And yes, sharing ownership with our chef-licensees is an important part of our concept.

## Team
- Gregory Beale (CEO)
- Rebecca Lipski (Chief Operating Officer)
- Nick Izzarelli (Food & Beverage Director)
- Jennifer Klein (Marketing and Creative Director)
- Thor Holm (General Manager)
- Katie Modell (Controller)

## Q&A
- Q: Can you tell me what you mean by "collective" and if it means that you are sharing ownership with farmers and chefs?
  - A: Hi, Nithin! We chose to use the word "collective" very intentionally. We are not simply developing a food hall, we are building a collaborative community in which all members work symbiotically and supportively together. And yes, sharing ownership with our chef-licensees is an important part of our concept.
- Q: Are there proforma P&L and Balance Sheet docs we can see? What are your revenue projects based on? Thank you.
  - A: Hi, Lewis! I will email you a copy of our pro forma. Our revenue projections are based on 30% of gross revenue from non-alcohol sales and 10% of gross revenue from alcohol sales from each food hall concept with a minimum set. In addition, we will be selling cowork memberships. Live musical performances and private event rentals will also generate revenue for the project.
- Q: Would this investment pay dividends, or do investors get a return solely from a (possible) exit event
  - A: Hello, Amit! We are targeting an annual ROI after stabilization. More information can be found on our term sheet which I would be happy to send you. Please email me directly at info@thebeale.group. Thanks so much!
- Q: Hi there how would investors make money many thanks
  - A: Hello, Scott! We are targeting an annual ROI after stabilization. More information can be found on our term sheet which I would be happy to send you. Please email me directly at info@thebeale.group. Thanks so much!
- Q: Like your concept. I saw on your investor panel you said you have demand and since you are maxed out at 7 businesses you are looking for other space and potentially something will come out of it..just to play devil's advocate what will happen if things don't work. Your population is 8k and you said that local cities will probably show support population.not much there too.. population and the couple cities you mentioned aren't that much which scares me. Getting I think you said 30 percent from each company. You will need each business to do alot..then you said you have events too. Do you have any financials showing both sides of business? I have never invested in a company in just one city with no future expansions anywhere else. Thanks
  - A: Hi, John! Thanks for asking. Although Sebastopol has a relatively small population, it has become a destination location for wine country tourists due to its laid back vibe, excellent food and drink and convenient location (Highway 12 leads right to the coast and its beautiful beaches). We are also seeing a major influx of people relocating to Sebastopol from the San Francisco Bay Area - tech workers and others who are now able to work remotely. You wouldn't believe how bustling it is nowadays. We have intentionally designed the business to diversify the revenue streams - food hall revenue is just one. We'll also generate revenue from CoWork memberships, live performances, and corporate/private event rentals. We are also planning to host yoga classes, movie nights for kids and other activities to bring more of the community to the project. We've run the numbers and even with each food stall bringing in a conservative amount of revenue, we believe our business model is successful, sustainable, and replicable in other communities. I hope that helps!
- Q: What is the exit for investors? Will there be a gray market for stock? What liquidity will there be and when?
  - A: Hi, again, Lewis! I will email you a copy of our term sheet which includes answers to these questions.
- Q: How did you come up with the $6M valuation? Can you provide any analysis/documents to back this up?
  - A: We worked with Jenny Kassan & Associates on this offering and they set the $6M valuation. I will ask them for back-up documentation and get back to you.
- Q: is the real estate portion of the Livery separate from the business portion >
  - A: Hi, Bryan. Yes - the real estate portion is separate from the business portion. Thank you for your support! We are looking forward to seeing you at The Livery once we're open.