432 N. Lake Street Madison, WI 53706  608-890-0780

Tagged: “Best Podcasts of 2017”

Growing Madison Sourdough Intentionally Through Vertical Integration

Growing Madison Sourdough Intentionally Through Vertical Integration

Dave Lohrentz is co-owner of Madison Sourdough, a bakery, café, patisserie and mill in Madison, WI specializing in sourdough breads. They have grown using a vertically integrated business model by adding a restaurant that highlights their baked goods and bakery. They have also added an artisanal grain mill to their production processes, sourcing much of the flour themselves from local producers. Dave has found it is difficult to get the local and unconventional grain supply chain to a robust enough point to have options for multiple actors in the chain. He advocates for entrepreneurs to use the lean startup model of trying things, talking to customers, learning from mistakes and pivoting quickly, rather than writing up elaborate business plans built on assumptions that may not be true and may change over time.

Listen to Audio
Jonny Hunter Of Underground Food Collective On Thinking Bigger in the Food System

Jonny Hunter Of Underground Food Collective On Thinking Bigger in the Food System

Jonny Hunter, one of the founders of the Underground Food Collective, talks about the Collective’s growing as a series of horizontally integrated businesses. Their business model works because of infrastructure like a centralized production facility behind them to support their interrelated retail and manufacturing/processing businesses in an efficient manner across multiple product lines (meat, baking, pasta, fermented products) and multiple retail outlets (restaurants, events, butcher shops). He wishes that values around local and sustainable food could be used to create systems that have scalable efficiencies that are affordable to consumers and advocates for working together to build and sustain the infrastructure that would support processing and other means to scale up the local food system.

Listen to Audio
A Steady, Slow Growth Path For Quince and Apple’s Niche Domination

A Steady, Slow Growth Path For Quince and Apple’s Niche Domination

Matt and Clare Stoner Fehsenfeld are the married duo behind Quince and Apple, a national brand of small-batch, well-balanced preserves that are often paired with cheese and charcuterie. When they started their business, they realized that because they have a labor-intensive, artisanal product, their best strategy was not to compete on quantity or price. Instead, they chose to compete by dominating an emerging niche (pairing their products with specialty cheeses) while telling the defensibly unique story of their brand’s artisanal processes.

Listen to Audio
How Love The Wild Built A National Brand For Frozen Farmed Fish

How Love The Wild Built A National Brand For Frozen Farmed Fish

Love The Wild CEO Jacqueline Claudia managed a fish farm before launching Love the Wild with co-founder Christy Brouker in 2014 to fill the gap in the market for convenient, delicious and environmentally friendly, freshly frozen seafood. The knowledgeable food entrepreneur community in Boulder helped Jacqueline understand the realistic path to building a national food brand, including meeting investor expectations and how much money it would take to grow the company’s top-line sales. Love the Wild is in the current cohort of companies in the Chobani incubator and counts Leonardo DiCaprio as an investor.

Listen to Audio