What do you get when you bring together two sisters who are passionate about food, an epic kitchen renovation, a talented web designer and a mile-high to-do list? The launch of Sea Salt Food Company.

Hilary and I have always dreamed a running a food-based business together, and it was after the publication of our cookbook, Sea Salt: Recipes from the West Coast Galley—with our mom, Lorna—that we decided to turn our vision into a reality.

For the past several weeks, a dedicated construction crew has been transforming an outdated space into a bright, airy commercial kitchen, office and retail space—headquarters for our boutique catering and recipe development business. We’re excited to cook, bake and create in this inspiring space, bringing our clients delicious, beautifully styled West Coast fare that showcases stellar ingredients from farmers, growers, bakers and cheese makers from Vancouver Island and the Gulf Islands.

Along with our new physical space comes this brand new virtual space. When we first came across the work of Laura Prpich of Caribou Creative, we couldn’t have been more excited. Her sleek design style and expertise in web development are right in line with our vision, and we look forward to working with her on food packaging, too. On our new blog, we’ll share recipes, food photography and interviews with local food artisans, as well as info on farmers’ markets and regional travel.

Last but not least, we’re working on a new book! We’re collaborating with Dan Jason of Salt Spring Seeds on The Power of Pulses, a garden-to-kitchen book from Douglas & McIntyre that is slated for release in spring 2016. Through 40+ plant-based recipes, we will showcase our fresh, West Coast-inspired approach to cooking with beans, peas, chickpeas, lentils and favas—a highly sustainable and nutrient-dense food source. The 2016 release of the book coincides with United Nations’ International Year of Pulses.

To our friends who have cooked from our book, followed our blog, invited us into your kitchens, visited us at events and reached out over email, thank you for your support. We look forward to sharing the next chapter of our journey with you.

Happy Cooking!

Alison