For the last two years Greenhouse Factory has provided opportunities and created memories for not only us, but for our customers. We opened its doors just over two years ago, and we are so overly humbled and appreciative of the support and constant admiration we have from our local foodies, loyal customers and online followers.
After a year of nourishing bellies, as a team we wanted to do more. Greenhouse Factory and its devoted employees went on to host numerous events raising money for animal charities close to our hearts. We partnered with leading vegan businesses to help raise awareness on the affects meat and dairy have on our planet, bodies and the cruelty that accompanies it.
Looking to expand our brand, the gang started playing with concepts for a new eatery. Somewhere we could continue to push boundaries and squash the stereotypes that are associated with veganism. Greenhouse Canteen + Bar was the perfect space to serve innovative plant based street food, share plates, a medicinal cocktail menu, while still holding true to our philosophies.
After signing a lease to open our second project we received some terrible news about our first. Our beachfront home for the last two years was being turned into a set of beachfront apartments in the coming year. Ideally we wanted to run the two simultaneously, with two different concepts both supporting the vegan movement. However with the development in Kirra being approved Greenhouse Canteen + Bar in Miami became our main priority. Our kind crew held off on fit out for Canteen and worked out the best way to end our lease, close our doors in Kirra and migrate north.
We crawled. We stood up. We stumbled. We got knocked down. And we are about to run. Greenhouse Factory turned into a toddler this year and it is with the heaviest of hearts that we have had say goodbye to the home where we learnt to walk. We strive to grow, be better and dream bigger. Greenhouse has made a strong foundation through the year of terrible twos becoming a fluid resistant business.
We look forward to changing the way the food industry is perceived meal by meal.
With our sass on standby. Stay tuned.