How A Food Scientist Invented A New Type Of Bread With Tristaun LeClaire of Simple Kneads

When you're inventing something completely new you don't have the benefit of following someone else's blueprint. So how do you know if you're on the right track? Patience, and good old fashioned trial and error. Within a few short years of coming up with his innovation for gluten free freshly baked bread, Tristaun LeClaire and his brother grew their business to half a million dollars in revenue and distribution in major stores like Whole Foods, but the business almost failed before they got their first major distributor. In our second interview recorded live at the FounderMade Discovery Show we chat with the founder of Simple Kneads about how he came up with the idea for his company, and the immediate demand he saw from the gluten intolerant community. We also talk about what happened when the company moved to North Carolina and hit a major obstacle when trying to scale production.  Tristaun details how he got through that difficult moment, where they found their initial capital, and what the brothers did to get on the shelves of large distributors that quickly started generating cash flow for the business.

Скачать видео