Taos Bakes
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Taos Bakes" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Kyle Hawari and Brooks Thostenson, Questa, NM" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Taos Bakes started because our co-founders, Brooks and Kyle, were sick of holding their noses and swallowing cardboard-like energy bars while ski bumming in New Mexico after college. They believed even something as simple as a bar could fuel you up, and bring you a moment of joy. With nothing to lose, they went all in. They dreamt up their first flavor at a community kitchen in the small town of Taos in 2010, and based it on an old family dessert Brooks used to eat: “The Scotcharoo.” It took months to create a recipe that maintained the same great taste, yet was built with healthier ingredients. When they finally landed on that balance, Chocolate Butterscotch, and Taos Bakes were born. From there, it took Kyle and Brooks years to perfect the recipes for the rest of our five unique flavor profiles. They both agreed to never use a base formula (unlike other companies), but instead took the time to ensure each bar had its own personality and knock-your-socks off taste. And while ski bumming was part of the origin story, they quickly realized that our bars are for people like you. Folks that need healthy snacks for their kids or just to get through the Thursday slump. In those early days, Kyle and Brooks made all the bars themselves and sold them to local shops out of beat up red Coleman coolers. But as word caught on, the duo was able to slowly hire employees and move into their own kitchen. Around this time, they decided to make New Mexico the permanent home of Taos Bakes. A state like no other, they felt like the independent spirit of New Mexico gave them freedom to create snacks that refused to play by the rules. Today, Taos Bakes are sold in all 50 states, and we’ve moved into a 100% solar-powered kitchen in Questa, New Mexico—an old mining town nestled between the Rio Grande and Carson National Forest. We have over 20 employees, and we’re proudly committed to smart economic development by creating jobs that provide long-term stability and the chance to move up.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15680" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
Bruce Julian Heritage Foods
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Bruce Julian Heritage Foods" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Bruce Julian, Charlotte, NC" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Bruce Julian is a native son of Chapel Hill and a second-generation haberdasher—that’s his dad, menswear legend Milton Julian (as seen in 1938), on our label. Today, Bruce owns and operates Bruce Julian Clothier in Charlotte, NC, where friends and customers have been stopping by for years to chew the fat, admire his renowned antique toy collection, and savor his signature cocktails and southern classics. At Bruce Julian Heritage Foods we embrace our love and passion for food, family, and friends through all natural southern favorites. All of our items, from our Award Winning Bloody Mary Mix, Sassy Veggies, and Stone Ground Grits to our highly acclaimed Couch Mix® and Craft Beer Brittle, are great stand alone products. They are most successful as they cross sell each other within the Bruce Julian brand. With our gracious southern classics we celebrate all the things we love in life – good friends, good food, good times. Enjoy![/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15604" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
South 40 Snacks
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="South 40 Snacks" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Josh Schroeter, Seattle, WA" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]I created South 40 Snacks because I’m passionate about our particular varietal of Israeli-grown, giant-sized sunflower seeds. I first had them as a kid living in Israel and became hopelessly addicted. But back in the US, for decades and decades, I just couldn’t find another sunflower seed that compared in size, quality, snap, ease of crack, and delicious nutty flavor. In 2018, with a background in entrepreneurship in the snack food business, I decided to go for it and launched the company. It’s an amazing journey that’s just beginning, and I’m thrilled so many people are now becoming obsessed with the world’s best sunflower seeds. At South 40 Snacks, we reject the status quo. Our seeds are a different eating experience and people are discovering just how much better a sunflower seed can be. Most important, is the South 40 robust, nutty flavor. Then there’s the size thing. While we don’t like to brag about our size too much, we know it’s a big deal to some people. South 40 Snacks has the largest seeds. End of story. (FYI: sunflower seeds are an agricultural product and inconsistencies in size and appearance will occur. We encourage you to compare for yourself).[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15611" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
The Good Crisp
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="The Good Crisp" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Matthew Perry, Louisville, CO" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]The inspiration for creating the perfect stacked chip emerged in 2014 when Matt was following a food elimination diet so he could feel better. He found that although this new way of eating was treating him well, his favorite snacks didn’t fit into the menu of options. So being an entrepreneur, he was inspired to recreate the classic canister chip, but without the gluten fillers, top allergens and artificial junk. Turned out his 3 daughters loved them as well, and it quickly became a family business. In 2021, the brand went from a chip company to a snack company when they launched Cheese Balls. The two non-negotiables Matt had were: Great Taste and Good Ingredients. We now present to you, The Good Crisp Company. Giving Back The Leukemia & Lymphoma Society® (LLS) is a global leader in the fight against cancer and holds a special place in our founder’s family. His youngest daughter, Trixie, was diagnosed with Leukemia upon birth. With good fortune, Trixie has been cancer free for a few years. The LLS mission: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. LLS funds lifesaving blood cancer research around the world, provides free information and support services, and is the voice for all blood cancer patients seeking access to quality, affordable, coordinated care. Let’s help bring awareness and support to families that are undergoing a similar journey. The Good Crisp Company donates 5% of online sales to The Leukemia & Lymphoma Society with a minimum guarantee donations of $10K.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15610" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
Atlas Bars
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Atlas Bars" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="James Oliver, Duxbury, MA" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Over the years, we’ve eaten more nutrition bars than we can count. Bars that taste like dirt, bars that taste like cheesecake and everything in between - you name the bar, and we’ve eaten it. But every bar we tried compromised somewhere. Some were loaded with sugar, others were ultra-processed, and many just didn’t taste good. So we set out to create an alternative: a bar that’s high in protein, low in sugar, minimally processed, and unquestionably delicious. We didn’t stop there though. Our obsession with human performance made us dive into the research to find ingredients that scientifically have been proven to make us better. We’re proud to say that Atlas Bars are crafted with the highest quality ingredients, absolutely nothing artificial, and have everything you need to keep going.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15647" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
Backporch Coffee Roasters
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Backporch Coffee Roasters" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Dave Beach, Bend, OR" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Backporch Coffee Roasters started on a skateboard, in an alley, in Eugene Oregon. It was there that skate contests were held while coffee roasted on Dave’s backporch. You could smell coffee roasting down the block. Backporch Coffee Roasters is born and raised Bend. Owner and operator, Dave Beach has been buying and roasting coffee for 18 years. Dave is passionate about bringing the best out in coffees (and people) and making sure that those who grow the coffee, are compensated fairly for their work. From seed to cup, coffee is a crop that requires many hands to make complete. Backporch is very committed to excellence in each step of that process. We have direct trade connections in Central America, South America and Africa that we work closely with to accomplish that. Roasted on Bend’s westside in a beautiful Loring Falcon, we cut no corners to bring you what we feel is the very best. And we are proud of that.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15648" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
Early Bird Foods & Co
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Early Bird Foods & Co." title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Nekisisa Davis, Brooklyn, NY" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]In 2008 Nekisia Davis was managing at franny’s—the late, great, and famous pizzeria in Brooklyn, NY—when she started baking, bagging, and selling her own granola at local markets like the Brooklyn Flea and Early Bird Foods & Co. was hatched. Tale as old as time. It didn't take long for both Davis’ products and method to garner fans in high places. Martha Stewart was among the first. Then the New York Times' Melissa Clark. Then New York Magazine. Then all of everyone everywhere. Baked-enough-to-taste-like-something granola that is made with olive oil and salt is now the norm on smart breakfast tables because of Early Bird. A decade in and Davis continues to operate a positive, inclusive business wherein compassion is prioritized over greed every day. When she's not at her kitchen in the Red Hook neighborhood of Brooklyn, Nekisia will almost surely be found cooking dinner and pouring wine for friends or swimming at Jacob Riis Beach. Early Bird dishes out wholesome old-fashioned goodness by baking our granola in tiny batches and using the three most integral ingredients at a cook’s disposal: olive oil, salt and love. Each crunchy-salty-sweet mouthful is slow roasted until it sings in perfect snacking harmony. By the handful, spoonful, or bagful, Early Bird granola serves up a tasty and toothsome treat.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15649" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
Dardimans California
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Dardimans California" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Annie Babayan, Los Angeles, CA" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Founder Annie Babayan and her father dehydrated their first batch of fruit at home, recreating their family’s Armenian recipes and using oranges from a tree in their backyard. One year later, Annie left law school to work full time on Dardimans, and since then has grown the brand into an international leader in the space. Crisping began around our own kitchen table. With the unmatched quality and flavor of California citrus readily available in our backyard, we were inspired to create a specialty item with one purpose in mind – to turn Californian fruits into crunchy, nutritious and delightful slices. California’s seasonal market drives our trade. With the exception of Hawaiian pineapple, we personally select each batch of fresh fruit from local growers. We then thinly slice, dry and hand pack only the finest selection of crisps. Our process of dehydration is quite different from those of freeze-drying and sun-drying, as we are able to retain the fruit’s vitamins, earthly colors and natural flavors without the use of any added sugars or preservatives. Several seasons of fine-tuning and barrels of fruit later, Dardimans California has perfected the craft of fine snacking.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15678" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
Alchemy Spice Company
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="Alchemy Spice Company" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Henry Oehmig and John Oehmig, Chattanooga, TN" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Since 2003, we’ve been handcrafting artisan spice blends in Chattanooga, Tennessee. Our company’s mission is to inspire happiness and deeper connections around our customers’ tables by providing the best-tasting seasonings that transform everyday cooking into delightful food experiences. For this reason, we source and use the highest quality spices and constantly grind and blend them in small batches to produce the freshest, most delicious blends possible. Alchemy Spice Co. is owned and operated by Henry and John Oehmig. The brothers have been longtime fans of Alchemy, Chattanooga’s local artisan spice producer. In 2019, Henry purchased the business, wanting to shift from a career working at healthcare and technology companies to becoming a business owner and entrepreneur. A year later, John joined Henry as a business partner in Alchemy, sharing a passion for great food and the company’s fresh spice blends. Together, with our wonderful team at Alchemy, we’re focused on sharing across the country what Chattanoogans have enjoyed for almost 20 years -- the freshest, most irresistible handcrafted spice blends.[/vc_column_text][eltd_separator position="center" width="o" thickness="0" top_margin="20" bottom_margin="20"][/vc_column][vc_column width="1/2"][mpc_grid_images preset="mpc_preset_3" images="15679" cols="1" gap="20" image_size="full" image_opacity="100" effect="none" image_hover_opacity="92"][/vc_column][/vc_row]...
The Matzo Project
[vc_row row_scroll_icon="no"][vc_column][/vc_column][/vc_row][vc_row row_scroll_icon="no" content_width="grid"][vc_column width="1/2"][eltd_section_title title="The Matzo Project" title_color="" title_text_transform="" title_text_align="left" margin_bottom="" title_size=""][eltd_section_subtitle color="" text_align="left" text="Ashley Albert and Kevin Rodriguez, Brooklyn, NY" width=""][eltd_separator position="left" color="#ff7348" border_style="dashed" width="75" thickness="1" top_margin="20" bottom_margin="20"][vc_column_text]Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Instead, they got a super-snappy, extra-sturdy, crazy-versatile cracker that goes with every single thing they've tried to put on it. Ashley had been tinkering with the idea of updating matzo for nearly 20 years and casually mentioned it to Kevin when they were chatting about him making a change. Kevin went out and bought a bag of flour that afternoon and began experimenting in his kitchen...