Scratch baking and environmental sustainability are the hallmarks this business, which just this summer became the first certified “green restaurant” in the state. The certification was awarded by the Green Restaurant Association, a nonprofit organization that bestows the title on restaurant owners who adopt sustainable practices, such as conserving water and energy, composting, recycling, and using non-toxic cleaning products and chemicals.

In an effort to encourage other area businesses to adopt environmentally friendly practices, the Maltzs started Sustainable Homer, an organization that works to unify Homer's environmentally conscious citizens and make it a “green star” community. Donna said she hopes Sustainable Homer will persuade other Alaskan communities to take steps toward sustainability.

“We started Sustainable Homer to encourage business owners to ask questions like, how can I make my business more responsible? How can I be contributing to the economy by doing things that aren't taking advantage of the resources?” Donna said. “Anything we do today can protect the future for our children - that's sustainability.”

Originally from Washington, Donna had earned a degree in social ecology from Evergreen State College.

“I was an organic farmer and a hippy,” Donna said. “I was a true child of the '70s. I was passionate about the environment and doing anything I could to walk lightly on the earth.”

Donna came to Alaska when she was 24 years old. She planned to travel the state, selling baked goods and soup from her van. So in 1982, she loaded her van with bags of split peas and organic grain, and set out along the Alcan Highway. It took her nearly a month to get to Alaska as she baked and drove through blizzards.

“I arrived on fumes and with only $43 in my pocket,” Donna said. “When I got to Homer I said, 'I ain't leaving.'”

Donna Maltz's bakery van sits outside the Sourdough Express Bakery. Maltz drove the van up the Alcan Highway to Alaska from Washington in 1982. Photo/Carly Horton/AJOC

“I want people, and especially young people to know, you don't need a huge amount of startup capital to start a business,” Donna said. “You need integrity and passion. Stand up for what you believe in, put yourself out there, and the rest will take care of itself.”

Donna's husband, Kevin, was hired as head baker in 1984. They married in 1988, and their son was born three years later.

The bakery has evolved over the years, expanding from a fledgling 375-square-foot bakery to a fully remodeled full-service bakery and restaurant.

In 1991, Donna went national with AH!LASKA organic cocoa and chocolate syrup. The Maltzs still own a percentage of AH!LASKA, and Donna also works in brand management and consulting for new product development and concepts. Donna said she created the products as a way to heighten people's awareness of food choices.

“Your food choices don't just affect your body and environment, but the body and environment of the people who are growing, processing, packaging and marketing your food,” she said. “It's a whole global picture.”

Eventually, the Maltzs would like to move their bakery from its current location to a larger lot with a view of Kachemak Bay and the Homer Spit. They would also like to focus more on weddings and catering, and Donna plans to do more brand management and consulting. But their main focus is, has and will always be sustainability.

When she arrived in Alaska 25 years ago, Donna estimates that 25 percent to 30 percent of her food was grown and harvested locally.

“Now it's about 2 percent,” Donna said. “People are abandoning their gardens. Alaska used to be a much more sustainable state, but we've become complacent. We need to support local businesses to protect the wealth of resources that we have.”

In order to keep their green certification, the Maltzs will incorporate four new environmental measures a year. Their focus for next year will be energy and water efficiency.

In the meantime, they've changed all their incandescent bulbs to fluorescents, replaced paper towels with hand-dryers, replaced old seals and gaskets, and incorporated low-flow hoses.

For the Maltzs, sustainable practices are almost second nature. Donna said she was grinding her own organic grain, drinking organic coffee and driving fuel-efficient cars before it was fashionable.

“I was into sustainability before I knew what it was,” Donna said. “Now it's about helping the community.”

On the Web: www.dinegreen.com