Bea Saludo Francisco of Opus Hours breaks down the brand development process she uses with Food Business Bootcamp® founders, from creative briefs and mood boards to packaging design, and why research always comes before design.

Lan Luong of Chicka Chew shares how a Vietnamese childhood staple became a family snack business, what the Food Business Bootcamp® taught her about turning a recipe into a real product, and why her son Liam deserves some of the credit.

Karen Merz of Next Level Grains shares how a COVID-era rabbit hole into home flour milling became a food brand, what she learned about operations and margins in the Food Business Bootcamp®, and why she developed a children's book and DIY kit to bring customers into the grain-to-cookie experience.

Maria Javier of Toasty Polvo shares how she pivoted from 15 years in government and nonprofit to launching a Filipino shortbread brand, why she chose food service over retail as her go-to-market strategy, and why the best way to reach your customer is to let them experience your product first.

Sarah Hwang of Gamsa Foods shares how she turned a childhood staple into a Korean-inspired breakfast brand, what she learned about building a category that barely exists, and why knowing your why matters more than having the perfect plan.

Alejandro Quintero of Mucha Macha shares how he turned a beloved Mexican chili crisp into a CPG brand, what he learned about operations from building inside the Food Business Bootcamp®, and why taking the first step matters more than having all the answers.

Juliette Clark of Daramel shares how she turned a family staple into a CPG brand, what she learned building under pressure in the Food Business Bootcamp®, and why food founders should never do a stealth startup.

Coby Farrow of Avsome Brand shares how he navigated the challenges of formulation, and why partnerships have made all the difference for his CPG business.

JW Wiseman of Curious Elixirs shares how he’s redefining social drinking with booze-free cocktails, building his brand without investors, and balancing life and hustle.

Mike Currie is breaking down how to get started with influencer marketing and why it’s so powerful for building brand awareness.

Jana Goodbaum of Happy Wolf is sharing the lessons she’s learned from building a new kid’s snack product, including some of their unique challenges and successes.

Josh Joshson of Poppa’s Custard joins me to share how he planned out his transition from corporate to a custard company and how he’s created a business with the people he loves most.