About Us


Hollis Fay & Anne Thatcher created Farm Kitchen to be a place where events are celebrated in a gracious country setting with friends and great food.Hollis

Hollis brought her Alaska-bred resourcefulness to the proposition of turning a cow palace (read "run-down barn") into a clean and spacious commercial quality kitchen.
Anne added her Southern sense of hospitality spiced by her Northwest life and design eye instructed by her European and Vietnamese travels and work.

Together, their entrepreneurial spirits have expanded Farm Kitchen from the commercial kitchen core to a unique event facility and Guest House showcasing the 18-acre organic farm that is its backdrop. Today people gather not only for special events and business retreats, but also to learn new cooking and baking techniques, build food businesses, or to enjoy the signature creations of Farm Kitchen such as its Rosemary Apple Sausage, Hollis's original 8-grain Pullaparts and Yummy Orange Rolls.

Hollis learned to bake in a cabin she built as a 17 year old while working on the Alaska Pipeline. With cooking genes honed by a creative mom who designed gourmet meals in the dark of Alaska winters, Hollis expanded her culinary horizons on research trips with her marine biologist father. The food production career that Hollis began in Boston and Seattle led to her creation of Bainbridge Bakers, a community focal point in Winslow, a short ferry ride away from Seattle - for the next eleven years.

The people who create food and local businesses in Farm Kitchen, and those who visit at the First Saturday Breakfasts, for weddings, parties, cooking classes, business retreats and other events are the people who make Farm Kitchen a unique story of community. As new and old friends gather to share their lives at milestone events and around the pleasures of simple, fresh food, they make roots which go deep in the Farm Kitchen garden.

Ceres and Miles
Born on the farm 2 weeks apart in 1998, Ceres & Miles, Percheron-Morgan draft horses are very large pets weighing in at about 2000 pounds each. Apples and carrots from the hands of visitors are always gently and happily received!