Only made in KC: Sandlot Goods revives iconic ‘KC hat’ with 25-step, felt-to-field production

November 17, 2020  |  Austin Barnes

KC hat by Sandlot Goods and Made in KC; photo courtesy of Sandlot Goods

The classic, Baldwin-style KC hat is back in the game — boasting a newly drafted team of makers and a modern twist on its otherwise traditional look, Sandlot Goods announced. 

Chad Hickman, Sandlot Goods

Chad Hickman, Sandlot Goods

“With most major hat manufacturers moving their production overseas, there is a space and a need for a classic, American-made ball cap,” said Chad Hickman, founder of Sandlot Goods, describing the cap’s return to production.

Part of a sizable hat-making operation launched over the past few months within the Sandlot Goods product lineup, it’s believed to be the only truly Kansas City-made hat currently in production. 

“I’m a hat wearer, always have been, so the dream of making hats came naturally to me,” Hickman said. “We’ll start with a casual wool leather strap back with the hope of someday making an on-field hat worthy of the MLB.”

The all-wool, 1950s-era hats — previously designed by Kansas City-based Baldwin Denim — were manufactured through Ebbets Field Flannels in the early 2010s, added Adam Pfeifer, a leader on the Sandlot project and former Baldwin employee. 

“At one point, the KC hats were so popular that Baldwin was one of Ebbets’ Field Flannels biggest wholesale accounts — up there with J.Crew, if that tells you anything,” Pfeifer said, adding Baldwin was committed to American-made manufacturing and worked with Ebbets until Baldwin folded operations in March at the onset of the COVID-19 pandemic. 

Click here to learn more about the origins and focus of Sandlot Goods.

KC hat by Sandlot Goods and Made in KC; photo courtesy of Sandlot Goods

The hats debuted on shelves inside Made in KC stores this week, Hickman added, noting the company and Sandlot have become almost synonymous in recent years.

Click here to shop other new arrivals from Sandlot Goods.

“We share a lot of resources like human capital and strategic resources, so to be able to work alongside those guys to help make sure this is a successful endeavor is a really important part of the process,” he said. 

“[The Baldwin-style hat] is definitely an iconic Kansas City mark and design,” Hickman continued. “To add another layer to that, where it’s actually made by people in Kansas City, is a really cool thing and that definitely gives us a reason to revisit it.”

Rebooting the design involved a bit of homework and a show of creative respect, he continued, detailing Sandlot and Made in KC’s close work with Baldwin’s legal team — which had no grounds to dismiss the effort, the companies said in a release. 

“Sandlot is excited to build upon the legacy of an iconic KC branded product, and will add multiple unique design elements that are only possible through owning the entire manufacturing process,” the release said.

Sandlot’s team of 25 makers embarked on a rigorous regimen of tutorials as they acquired necessary equipment to make the hats, a 25-step process that transforms rolls of wool felt into the stylish, highly-desired caps, Hickman said, noting the effort could be just the beginning of a larger push for 100 percent, Kansas City-crafted goods. 

“It’s no secret that we have a big entrepreneurial community here. People want to support local business and I think [this is] going to be really nice for the city,” he said. 

Click here to read more about Made in KC’s commitment to small businesses and what its doing to raise the profile of their economic impact. 

“Our hope is that we can work with a lot of those different companies and make all of the staple pieces that people look to and think of in [hard to produce categories] and actually make them here in town,” Hickman said. “I think that would be a really special thing.”

startland-tip-jar

TIP JAR

Did you enjoy this post? Show your support by becoming a member or buying us a coffee.

Tagged , , , , , ,
Featured Business
    Featured Founder

      2020 Startups to Watch

        stats here

        Related Posts on Startland News

        This sandwich shop’s top menu item: Make Gallatin beautiful again (and don’t skip the sweet rolls)

        By Tommy Felts | February 18, 2025

        Editor’s note: The following story was produced through a paid partnership with MOSourceLink, which boasts a mission to help entrepreneurs and small businesses across the state of Missouri grow and succeed by providing free, easy access to the help they need — when they need it. Feeding a busy family doesn’t necessarily mean leaning on…

        Chris Boyle wants you to reach for kombucha on instinct; his plan: make it as accessible (and tasty) as your favorite beer 

        By Tommy Felts | February 18, 2025

        Daily Culture Kombucha’s expansion is not quite as effortlessly self-replicating as the scoby that powers the Kansas City brand’s bold, full-bodied flavors — but a commitment to consistency and authenticity has fermented a strategy founder Chris Boyle said keeps his company on the tip of consumers’ tongues. “We’ve just been growing,” Boyle said, noting Daily…

        Olathe restaurateur brings comfort food home from the Mediterranean (starting with falafel bowls)

        By Tommy Felts | February 17, 2025

        Summer Salem looked around her city for an authentic Mediterranean restaurant and found a gap in the Olathe marketplace. So a year ago she began planning one of her own. She teamed with her husband, Abraham, who also is a partner in a downtown Kansas City Mediterranean restaurant. But the recipes would be Summer’s own.…

        Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’

        By Tommy Felts | February 15, 2025

        Chad Offerdahl’s journey with The Big Biscuit didn’t start in an office — it began in the kitchen, explained the CEO of the fast-growing, locally owned breakfast brand. That’s where he first learned the classics that define the company, its mission and the menu. “I started as a cook,” said Offerdahl. “I trained in the…