Business Journal SC
S OL A NO C OU N T Y
DAILY REPUBLIC • JULY 2026
THE
ARCHER’S DEN TAKES AIM AT DOWNTOWN ENTERTAINMENT PLUS
Palmer Bread Co. a Farmers Market favorite Pleasants Valley counting on new zoning overlay to lift agtourism profile Lightscape is icing on cake doughnut company expansion Restoring Fairfield arch just 1 of many local works from YESCO
CONTENTS
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The Archer’s Den offers a variety of activities including archery tag – PAGE 3
RESTORING FAIRFIELD ARCH JUST 1 OF MANY LOCAL WORKS FROM YESCO AMY MAGINNIS-HONEY
transitioning from neon to LED. That was the case igns, signs, everywhere. And with the Fairfield arch. “We didn’t build the sign but many are the work of YESCO, we were in business,” Young who gave the Fairfield arch said. “At that time we were a new life and whose work probably closest in Reno.” also graces the Valley Strong The arch was probaCredit Union on Nelson Road. bly the oldest arch the Among the 106-year-old comcompany has worked on. pany’s 2,000 employees is Brian Young calls the Valley Strong Schneider, a Fairfield resident who work a “beautiful project works for the company. About (that was) well designed.” 40 designers work for YESCO. YESCO owns the famous The business was launched “Welcome to Fabulous Las Vegas” by Thomas Young. He was 15 when his family emigrated from sign. Western Neon was the England to Ogden, Utah. The third prior owner. There is a steady stream of tourists who line up generation runs YESCO today. to take photos in front of it. Early on, the acronym The sign was placed on “YESCO” was adopted and the National Register of Hisover time it became synonytoric Places in 2009. mous with the full name, Young Maverik gas station signs Electric Sign Company. also come from YESCO. Jeff Young, executive vice pres“If we can have a crack at it, ident, quickly recalls the signs we will go for it,” Young said. he worked on as a teen and Learn more at www.yesco. the ones he sold in his 20s. “A lot of things haven’t changed com. The website contains photos of signs the company much and a lot that has,” he said. The main change was has worked on or created. AMAGINNIS@DAILYREPUBLIC.NET
S 8 Pleasants Valley counting on new zoning overlay to lift agtourism profile
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Lightscape is icing on cake doughnut company expansion
Palmer Bread Co. a Farmers Market favorite
Business Journal SC
S OL A NO C OU N T Y
1250 Texas St., Fairfield, CA 94533 | 707.425.4646 | Fax 707.426.5924 Publishers: Foy S. McNaughton and T. Burt McNaughton Editor: Todd Hansen Advertising Manager: T. Burt McNaughton
Special Project Manager: Nancy Meadows Contributing Writers: Todd R. Hansen, Amy Maginnis-Honey Photographer: Aaron Rosenblatt
Solano County Business Journal is a publication produced by the Daily Republic. All rights reserved, July 26, 2026. Reproduction in any form, in whole or part without written permission is prohibited. All content included in the magazine was deemed accurate at the time of printing and is subject to change.
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You can see YESCO’s work on the Valley Strong Credit Union building on Nelson Road in Faifield.
» COVER STORY
THE ARCHER’S DEN TAKES AIM AT DOWNTOWN ENTERTAINMENT E
J Valentine didn’t shoot an arrow in the air. He got the idea for the newly-opened The Archer’s Den about three years ago in Arizona at an archery exhibit, and decided to pair it with the ultimate archery league where teams compete on ESPN. Valentine had other ideas for his own business, a dream he’s had since age 19. A mobile coffee shop, paintball, arcade and pizza boat were some of the others. “Archery took the top spot due to good timing and the opportunity to own a business in downtown Fairfield,” he said. At The Archer’s Den, the sport is safe using recurve bows made especially for archery tag. They’re rated at a specified draw weight to prevent injuries. Face masks and forearm guards are also provided for all players. All equipment is cleaned using 100% plant-based ingredients and no artificial fragrances. Prior to starting this business, Valentine was a deputy sheriff for 10 years, from 2015 to 2025. “I absolutely loved the job, but it took a huge toll on me,” he shared. “Being a single dad of two kids, I wanted to be more present for them,” he said. “I have always been an active parent, but I had to sacrifice sleep to attend sports and other activities. Sacrificing sleep along with long and arduous shifts made me lose passion for the job. I knew I needed to do something else. After a lot of thought and consideration, I chose archery.” CONTINUED ON PAGE 4
STORY BY AMY MAGINNIS HONEY PHOTOS BY AARON ROSENBLATT EJ Valentine aims his bow and arrow at The Archer’s Den in Fairfield.
DAILY REPUBLIC — Sunday, July 26, 2026 | Solano County Business Journal | 3
» COVER STORY Born and raised in a small Virginia town, Valentine is not an avid hunter, but he enjoys target shooting, skeet shooting and archery. He grew up doing all those things outdoors and still calls himself “a big kid at heart.” One of the most common misconceptions with archery is being strong enough to pull the bow string, Valentine said. There are different types of bows in the world of archery. The recurve bows at The Archer’s Den are a low draw weight bow suitable for children 10 and up. Compound bows, commonly used for hunting, require greater strength because archers are shooting at further distances. Another misconception is the cost of getting into archery. Bows can range in price from under $100 to $2,000. At The Archer’s Den, you get all the equipment you need to play for a very low and fair price, Valentine shared. As many as 17 million people play the sport and 5 million compete. “Archery is a growing sport throughout North America. Since being hosted on ESPN as an ultimate sport, more people and businesses have started participating, especially in the U.S. and Canada. It’s a great skill to have at any age,” he said. Valentine joined the Air Force in 2006. He was just 17 when he graduated basic training. “I was just a kid who went out into the world with very little knowledge,” Valentine shared. “Fortunately, I had great mentors along the way to guide me in the right direction.” Valentine was working on a degree in business when he as deployed to the Middle East. College was put on the back burner. He never gave up his
COURTESY PHOTO
Visitors prepare for archery tag at The Archer’s Den in Fairfield.
dream of going into business. He spent most of his military career in South Carolina. He was moved to Travis Air Force Base and decided to stay and leave the Air Force. He completed his business degree from Golden Gate University during his time in law enforcement. Valentine strives to make a difference in the life of youth. He’s been a high school track coach, youth recreation league basketball coach and Little League baseball coach. He was also a school resource officer. “Kids don’t always have the correct guidance, and sometimes they just need someone to believe in them, to push them in the right direction, to be a listening ear, or to give them wisdom,” he said. “Kids are our future and how their minds are shaped makes a huge difference. Two of the main things kids can learn are teamwork and communication. At the Archer’s Den we provide a space just for that.”
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Valentine feels fortunate to lease a building in downtown Fairfield. The owner believed in his vision, which started nearly nine months ago. After obtaining all required permits and renovations, The Archer’s Den opened at the end of May. “The downtown business owners community has been very welcoming, and I am inspired by everyone around me. Amazing things are happening downtown and I’m so grateful to be a part of it,” he said. The Archer’s Den offers a variety of activities including archery tag – imagine dodgeball but with bows and foam tip arrows. For younger children, there are Nerf wars. Valentine has hosted groups with age ranges from 10 to 60. There is space for birthday parties, team events, etc. The Archer’s Den is at 735 Texas St. Hours are 10 a.m. to 8 p.m. daily. Learn more at https://thearchersden.com.
AARON ROSENBLATT/DAILY REPUBLIC
Bows are arranged at The Archer’s Den in Fairfield.
» BizCOMMUNITY
FOLSOM FIRM ACQUIRES 2 FAIRFIELD HOTELS DAILY REPUBLIC STAFF DRNEWS@DAILYREPUBLIC.NET
J
SR Hospitality recently announced the acquisition of two extendedstay Cordelia hotels. JSR Hospitality, headquartered in Folsom, has acquired Homewood Suites by Hilton Fairfield–Napa Valley Area, 4755 Business Center Drive, and neighboring Staybridge Suites Fairfield Napa Valley Area by IHG, 4750 Business Center Drive. “We’re pleased to complete this acquisition and begin the next chapter for these hotels. Our team
is committed to building on their strong foundation while elevating performance, enhancing the guest experience, and creating lasting value,” Kumar Sharma, president and chief executive officer of JSR Hospitality, said in a statement. The additions add 170 suites to the JSR Hospitality portfolio. JSR Hospitality emphasized the locations of the two properties, and noted the acquisitions are part of its growth in Northern California. “The addition of these two outstanding hotels represents another exciting milestone for JSR Hospitality as we continue to expand our presence in Northern
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California,” Francis Penalba, vice president of operations at JSR Hospitality, added in the statement. “We’re excited to support the talented teams already in place, build strong relationships within the Fairfield community, and enhance the guest experience through operational excellence and exceptional service.” The hotels are conveniently located near major employers and attractions, including Travis Air Force Base, Jelly Belly Candy Company, NorthBay Health, Solano Town Center, Napa Valley wineries, Six Flags Discovery Kingdom, the Suisun
DOT’S DRYER
Waterfront District, and numerous outdoor recreation opportunities throughout Solano County. “Designed for extended stays, both properties feature spacious suite-style accommodations with fully equipped kitchens, complimentary hot breakfast, highspeed Wi-Fi, fitness centers, outdoor gathering spaces, guest laundry facilities, business services, and pet-friendly accommodations, providing guests with the comfort and convenience of home,” the statement said. For more information about JSR Hospitality, go to www. jsrhospitality.com.
DAILY REPUBLIC — Sunday, July 26, 2026 | Solano County Business Journal | 5
» BizCOMMUNITY
PALMER BREAD CO.
A FARMERS MARKET FAVORITE STORY BY AMY MAGINNISHONEY PHOTOS BY AARON ROSENBLATT
I
t’s 2 a.m. Thursday and Katie Palmer is ready to bake goods that will find new homes later in the afternoon at the Fairfield Farmers Market. Within an hour the first loaves of bread are going into the oven. The process continues to about noon. Then, it’s time to prepare for the market, in just a few short hours. Palmer Bread Co., which launched in March, has always been about more
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than bread, Palmer said. It’s about creating food that brings people together, supporting the local agricultural community, and contributing to the place her family is proud to call home. Palmer grew up in New England, where she developed an appreciation for smalltown communities, local businesses and food that brings people together. That was followed by a decade in Washington, where she met her husband. His
Katie Palmer holds loaves of bread inside the Palmer Bread Co. tent at a recent Fairfield Farmers Market in Fairfield.
work brought them to Solano County. “My family and I chose to make Fairfield our home because we were drawn to the community and the quality of life here,” she shared. “One of the things I love most about living and doing business here is the incredible network of local farmers, producers and small businesses. Being able to source ingredients locally and build relationships with other entrepreneurs has become a defining
» BizCOMMUNITY part of who we are as a bakery.” Palmer worked in accounting prior to launching the business. When her youngest child was born in June 2025, she stepped away from the field and began giving serious thought to a longtime dream – opening a bakery. She has been baking for the majority of her life. Palmer attended classes through the King Arthur Baking School, in conjunction with the Washington State University Bread Lab. “That experience gave me the technical knowledge and confidence to take baking from a lifelong passion project and turn it into a profession,” Palmer said. Palmer Bread Co. is a professionally licensed home-based cottage food operation. All baking takes place in the family’s licensed home kitchen. Some people are surprised by the scale of what comes from the kitchen, Palmer said. Making sourdough bread is a multi-day process that begins with feeding and maintaining the sourdough starter. The dough is mixed and strengthened through a series of stretch-and-folds before undergoing a long bulk fermentation. After
shaping, each loaf is cold-proofed for 12 to 18 hours to develop the flavor and texture that sourdough is known for. Most of the dough is prepared the day before it is baked. “It’s definitely a labor of love,” Palmer said. “The days are long, but there’s nothing quite like walking into a kitchen filled with the aroma of freshly baked bread. People are often amazed by the volume we’re able to produce from a home bakery. It rivals many commercial operations while still allowing me to personally oversee every loaf that leaves the oven.” Palmer’s creations are inspired by European bread and pastry traditions. Her husband spent every summer growing up in Europe, and the two have traveled there together. “I love the way bread is treated as an everyday staple, made with simple, high-quality ingredients, traditional techniques, and an emphasis on flavor rather than convenience,” she added. That philosophy has had a big influence on the way she develops recipes for Palmer Bread Co. There’s also influence at home as Palmer bakes with her oldest daughter, who is 10. She’s always
Blueberry streusel is for sale inside the Palmer Bread Co. tent at the Fairfield Farmers Market in Fairfield.
Garlic bread focaccia is for sale inside the Palmer Bread Co. tent at the Fairfield Farmers Market.
eager to help test new recipes. The Palmer family happily serves as the official taste-testing panel. Palmer Bread Co. is actively looking to partner with local businesses that would like to carry their breads and pastries. You can also find the goods every Thursday at the Fairfield Farmers Market. The community has stood strong behind her. One week the Farmers Market was canceled at the last minute because of the weather. Palmer had already spent nearly two full days preparing inventory. “Rather than letting all of that work – and the food – go to waste, I reached out to Amber, Lacy and Wendy at Mankas Corner. They immediately welcomed us to host a pop-up that same evening, and the city of Fairfield helped spread the word on social media. “The response was incredible. The community showed up, we sold out, and not a single loaf or pastry went to waste. It was one of those moments that reminded me that small businesses don’t succeed alone: they thrive because of relationships.” Palmer Bread Co.’s top sellers are sourdough English muffins and the jalapeño cheddar sourdough loaf.
On the sweet side, the cinnamon rolls and cherry almond scones are consistently among the top sellers.. Those looking for a good dose of chocolate can tackle a fudge brownie. Introduced at the Farmers Market, the creations sold out within 40 minutes. Gluten-free bread will be added to the menu. Developing it has been one of Palmer’s biggest priorities. “Before launching Palmer Bread Co., gluten-free baking wasn’t an area I had explored extensively,” she said. “As we’ve grown, though, it’s become clear just how many people in our community are looking for high-quality gluten-free options. We receive requests almost every day.” One of the things Palmer enjoys most is creating a menu that changes with the seasons. Flavors are rotated, new recipes are always being tested. “I think that’s part of what keeps people coming back. They know they can always count on their favorite breads, but there’s also the excitement of seeing what’s new each week. It keeps baking fun for me, and it keeps the experience fresh for our customers.” Learn more at www.face book.com/palmerbreadco.
DAILY REPUBLIC — Sunday, July 26, 2026 | Solano County Business Journal | 7
» BizCOMMUNITY
PLEASANTS VALLEY COUNTING ON NEW ZONING OVERLAY TO LIFT AGTOURISM PROFILE TODD R. HANSEN THANSEN@DAILYREPUBLIC.NET
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t is quite possible that more people outside Solano County know about the Pleasants Valley and Lower Lagoon farming region than do the local residents. At least when it comes to the kind of diverse products that the region offers. Wolfe Ranch, for example, supplies some of the best known restaurants in the Bay Area with quail. It is a “vertically integrated operation from raising the eggs and running the hatchery, to growing the quail, to processing the birds at his (state-licensed) plant in Sonoma.” Morningsun Herb Farms showcases a wonderous nursery and garden and has become an anchor in the area since 1995. It produces and sells more than 1,100 species and 800 varieties of herbs and plants. And if honey is desired, then Clay’s Bees is the place to go. The region’s small farmers and producers hope the proposed Pleasants Valley Agtourism Overlay will help change that, and will help germinate and grow the kind of flexible ag economy that was once more common. “I think (Solano residents)
DAILY REPUBLIC FILE (2020)
Hillary Duverney tends to young plants growing in the Morningsun Herb Farm greenhouse, June 3, 2020.
would be surprised that there are a lot of farmers out here and there are businesses out here that have employees from in town,” Alexis Koefoed, of Soul Food Farm, said in a phone interview. And unlike Suisun Valley, which has enjoyed a zoning overlay to brand itself as a wine region, the Pleasants Valley region has a broader menu. In fact, Koefoed said it is the diversity of the region that is its single biggest asset.
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That said, the region is also home to the Pleasants Valley Estate Vineyards & Winery. The overlay has already received a recommendation from the county Planning Commission. It has not yet been scheduled for a Board of Supervisors meeting. The boundaries would take in the Vaca, Lagoon and Pleasants valleys, and update land-use regulations to help support lowimpact agritourism in those areas. All properties must
have access from Pleasants Valley Road, though there are a few exceptions. County documents state that the main goals are to give farmers new ways to supplement their income and maintain longterm agricultural viability. It also is designed to protect farmland, preserve the area’s rural character and to prevent commercial over-development. Additionally, a goal is to connect the area with the surrounding communities
by allowing “visitors to experience local agriculture directly through farm visits, education and recreation.” That could range from on-farm sales, such as farm stands and you-pick operations, to educational experiences such as farm tours, agricultural workshops and crop harvesting. It could also include farm stays and small-scale lodging, and a variety of small community events, the county document states. Soul Foods Farm has become a kind of microcosm of that landscape. It has a farm stand, featuring among other products, its estate-grown olive oil. It also offers specialty vegetables, farm-fresh eggs, cut flowers, lavender products and provisions from other small farmers and makers in the region. It recently held its U-Pick Lavender event. Koefoed offers workshops and other educational opportunities, and if relaxation is desired, visitors can simply “enjoy the peaceful property, sit in the gardens, walk through the olive orchard, or bring a picnic.” She said the regional farmers are not trying to get rich on the kind of lowimpact agritourism activities defined by the overlay uses. “We are not looking at
thousands of people, we are just looking at a number that helps us pay our bills, pay our mortgages and pay for our healthcare,” Koefoed said. She said she does not have any specific plans to add a feature to her farming operation if the overlay is adopted, but she believes it will give many of the area growers more confidence to try agritourism options. As for the hope it could lead some farmers to expand into processing ventures, she said that is a different issue. However, if the two concepts can somehow be married, then the possibility rises. An underlying issue to all of this, she added, is the cost to the growers. While the overlay would be a general benefit, there are producers who have expressed concerns about the cost of event and other use permits under
AARON ROSENBLATT FILE (2023)
Alexis Koefoed stands in front of Soul Food Farm’s farm stand in Vacaville.
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the new zoning regulations. That is a topic that will certainly be raised with the Board of Supervisors, which has the authority to set those fees. Koefoed wrote an article recently, noting she has spent many hours thinking about agritourism. “(Agritourism) isn’t simply a quaint farming dream or a small business idea. These are well documented market trends, and Solano County stands on the threshold of participating in this growing economy. Yet we risk squandering this moment in our rush to attract large corporations by sacrificing the irreplaceable agricultural landscapes that make this county unique. “In doing so, we trade away our ability to capitalize on our own resources, accepting a smaller return in exchange
for corporate buyouts and the lure of instant gratification,” Koefoed wrote. She noted how Visit California has made agritourism part of its statewide strategy by promoting farm stays, wineries, olive oil producers, flower farms, farm tours, local food and agricultural experiences. Similarly, she wrote, the University of California Agriculture and Natural Resources identifies “agritourism as a strategic economic opportunity.” She noted that it is no longer an issue of whether the market exists, because clearly it does. “The real question is whether Solano County intends to participate in it,” she wrote. The Pleasants Valley Agtourism Overlay is part of that answer.
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» BizCOMMUNITY
LIGHTSCAPE IS ICING ON CAKE DOUGHNUT COMPANY EXPANSION TODD R. HANSEN THANSEN@DAILYREPUBLIC.NET
U
nder the grandstands at Sonoma Raceway, a doughnut business that got its start on wheels, turns out its buttermilk cake delights by the dozens. Baby O’s, born in Fairfield in 2020, is an expanding enterprise that will be featured at 120 concerts – from around the Bay Area to the Toyota Amphitheater in Wheatland – through the middle of November, when it will return to the holiday lights and chaos of Lightscape at the San Francisco Botanical Garden. Other venues include Shoreline Ampitheatre in Mountain View, Off the Grid in San Francisco, Toyota Pavillion in Concord, and they are known to hang around the Google headquarters in Mountain View as well. “It’s a food truck that makes mini doughnuts and (specialty) drinks like coffees and lattes,” said Jesus “Jess” Orfin, the patriarch of the family business, which is headed by his son, Alex Orfin. “We go to events all over the Bay Area.” There are four basic toppings – cinnamon sugar, powder sugar, glaze and churro glaze – though it makes a host of specialty toppings, many tied to the event or the season and even to the colors of holidays. “We make them to order,” Orfin said. They also make a mochistyled doughnut that is particularly popular with their Asian customers. To that end, Alex
COURTESY PHOTOS
Baby O’s donuts are sprinkled with cinnamon sugar.
Orfin and a friend are looking to expand the business to Japan. “I’m hopefully starting next year,” Orfin said. The company operates three trucks, the latest of which – a custom-made truck – is expected to be delivered this coming week. Ten people work for the company. Patricia and Jess Orfin’s daughters, Jennifer and Carina, also are involved in the business. In fact, Jennifer Orfin is a graphic artist who designs all the
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company’s marketing materials. “I’m very proud to say it’s a family business,” Orfin said. The doughnuts come in orders of six, 12 or 24, but Orfin said it is not unheard of for the customers get a couple of extras just as a thank you for doing business with them. “We put them in buckets because it is an attraction to the customers,” Orfin said, adding it is easy to put them on a work desk. Baby O’s operates its base commissary at Vaca Valley Bingo on Bella Vista Road in Vacaville, and the stand at Sonoma Raceway. It also has a catering element. Early customers might remember the Baby O’s truck parked between the courthouses and the county buildings on Union Avenue in Fairfield. CreekWalk patrons will know them for sure, as well as residents in Dixon, where the company does a number of events. Jess and Patricia Orfin actually ran a traditional doughnut shop – Yum Yum Donuts in Vacaville from 1993 to 1995 – but it turned out that early venture into doughnuts was not to be the kind of business that worked for them. Doughnut shops demand a lot of time, and the couple already had a janitorial business, which is still in operation, and he worked for Fairfield at one time. “But that’s where we picked up all the knowledge and the experience to make doughnuts,” Orfin said. Orfin’s first job was actually in the mail room at the Daily Republic nearly four decades ago. He
Jesus “Jess” and Patricia Orfin stand in front of a Baby O’s shop.
was in charge of insert machines. His future wife also worked at the paper, though they rarely saw each other. It was destiny that they did. The Daily Republic is still one of their cleaning business customers. Years later, when Orfin was visiting his hometown of Mexico City, he caught a scent that captured his attention. He followed it to its source, a machine that was kicking out little doughnuts. He brought the idea back to his family, and Baby O’s was born. The surge in gas prices and the cost of other products has made recent years more challenging, but the company philosophy has been to expand and work through those challenges. The icing, as it turns out, was layered on at Golden Gate Park. This will be the second year at Lightscape for the Orfin family. Lightscape is an after-dark illuminated trail that changes the San Francisco Botanical Garden into an immersive winter wonderland of light, color and sound. It features a 1-mile walking trail line with sculptures and more than 1 million lights that blink and twinkle in rhythm to the music. And it features Baby O’s doughnuts. “That was probably the hardest event we have ever done,” said Alex Orfin. It was non-stop from Nov. 19 through Jan. 4. “We even worked on Christmas. It was crazy.” For more information, go to https://baby-os.com.
» BizCOMMUNITY
LIVE SOLANO, GIVE SOLANO OPENER SET
Choosing the Right REALTOR® Does Make A Difference
DAILY REPUBLIC STAFF DRNEWS@DAILYREPUBLIC.NET
T
he Solano Community Foundation has set its 2026 Live Solano, Give Solano opener for July 29 at the Vacaville Museum. “Before the campaigns launch, before the prizes are awarded, and before our community comes together on Oct. 7, we invite you to join nonprofit leaders, staff, volunteers, board members and community partners from across Solano County
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