What It Really Takes to Scale Your Food Brand — A Conversation with Mark Floerke

Scaling a food business takes more than a great recipe—it takes strategy, systems, and the right support.

In this episode of Baked in Science, I sit down with fellow food industry consultant Mark Floerke for a real, behind-the-scenes conversation on what it actually takes to go from kitchen success to commercial scale. From ingredient sourcing to co-manufacturing, we talk through the decisions that make or break a growing food brand.

Whether you're thinking about co-packing, refining your operations, or just wondering when to make your next big move—this episode will give you clarity, confidence, and a few “I wish I’d known this sooner” moments.

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