The Blueprint of a Dream

“Right here, right now.” That’s how Angelika Feldman and Christopher Lee responded when asked where their pop-up business, Flora & Fauna Provisions, was located. Sometimes, “right here” was a brewery. Other times, a winery. Sometimes, a farmers’ market. “Right now” speaks to the nature of a pop-up — intermittent and short-lived. 

Launched in 2022, they found success operating their mobile eatery and catering business, but like many in the food world, they wanted something more permanent to call their own. “Individually and together, Christopher and I have always dreamed of having a restaurant,” Feldman says. “I have had a vision since I was around 10 or 11 years old that I would open a little café with my sister. As an adult that hasn’t changed much, only who I was opening it with.”

Partners in business and in life, the pair eventually realized their shared dream and laid plans to open a permanent location in downtown Sacramento this fall. Flora & Fauna Provisions focuses on farm-to-table cuisine highlighting local produce — the “Flora” — and meats — the “Fauna.” The result is food — the “Provisions” — that reflect the region’s agricultural heritage. “We are dedicated to the true farm-to-fork movement and learned from our local farmers what is truly in season and creating dishes based on that.

“We are dedicated to the true farm-to-fork movement and learned from our local farmers what is truly in sea-son and creating dishes based on that,” Feldman says of their menu. “[Our business] is a tribute to all the amazing local ingredients we have to work with and the cultural melting pot that is Sacramento and California.” 

Feldman’s passion for food was evident at a young age. She watched more cooking shows than cartoons, played restaurant with her siblings, and read cookbooks for fun. She worked in the specialty cheese department at Nugget Market, left the industry for a short time, then returned after she met Lee. “His passion for food and his career as a chef re-inspired me to get back into cooking and the culinary industry,” she says. 

Lee also knew he was destined to be in a kitchen. He attended Le Cordon Bleu and explored the culinary arts in Spain. Upon his return to the U.S., he spent time at some of the most renowned fine-dining establishments in Sacramento, including Localis, Canon, Hawks, and Mulvaney’s. “Christopher has dreamed what most creative chefs have, which is to have his own restaurant to have full creative freedom in,” Feldman says.

Lee does most of the cooking, while Feldman does the baking. They work collaboratively to come up with menus that reflect the flavors and bounty of the season. Think French toast made from house-baked challah bread and maple cream, and vegan winter squash soup with spices and coconut milk.

Feldman says the transition to a brick-and-mortar business wasn’t easy, but they were highly motivated to make it work. The pair had difficulty securing the funding they needed for start-up costs. They were denied multiple times by various banks for numerous reasons: they weren’t in business long enough, they were too young, they didn’t have traditional, full-time jobs. “Despite hearing ‘no’ so many times in this process, it has never been in our nature to give up,” 

Feldman says proudly. “We are big do-it-yourselfers and have done a large majority of the work ourselves.”

Another challenge in making the switch to a brick-and-mortar restaurant was simply learning the ropes. Although Lee has experience working in a restaurant, there’s a huge learning curve in opening a business. They had to teach themselves everything they needed to know. “There is no one clear place that walks you step by step how to open a restaurant,” Feldman says of the experience. The café is scheduled to be open mornings and afternoons, serving all-day Breakfast, grab-and-go lunches, sandwiches, soups, and salads. 

But they did get a little help from supporters. Family members assisted with construction and design, Feldman’s sister painted murals, and local artists contributed pieces that are dis-played on the walls. A bit of crowdfunding helped with additional expenses, as did their own grassroots fundraising in the form of bake sales. 

The couple has partnered with another local vendor, Anchor & Tree, to provide eco-friendly coffee. In fact, they pride themselves on their eco-friendly business practices, using compostable and sustainable takeout containers and utensils, reducing food waste, and working with a company that turns cooking oil into biodiesel. 

Feldman and Lee’s intention is to make Flora & Fauna Provisions a cozy meeting place for the community, including a “book nook” complete with comfy chairs and a bookshelf stocked with cookbooks and guides on native plants and edible flowers. They also hope to offer event space and host trivia brunches and farm dinners, where guests can interact with local farmers and learn about where their food comes from.