Scaling Clean: Tania Sweis on Building a clean Cookie Brand and Embracing Unplanned Opportunities

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In this episode of Shelf Talks, Roberta interviews Tania Sweis, co-founder of Brune Kitchen, the world's first tahini-based cookie brand. Tanya shares her journey from being a corporate attorney to launching a clean, gluten-free, vegan cookie brand. The conversation delves into the challenges and triumphs of starting a business, navigating the retail landscape, and the importance of maintaining quality while scaling production. Tania also discusses her experience on the show Side Hustlers on Roku, the dynamics of co-founding a business with a friend, and the future goals for Brune Kitchen.

Key Takeaways:

• Tanya's journey from law to entrepreneurship was fueled by personal health challenges.
• Brune Kitchen was born out of a need for clean, tasty snacks.
• The importance of networking and seeking advice from industry experts.
• Maintaining product quality is crucial when scaling production.
• Understanding margins is essential for retail viability.
• Future growth includes expanding product lines and reaching new markets.

Breakdowns:

00:00 From Law to Cookies: The Journey Begins
09:01 Launching Brune Kitchen: The Early Days
17:58 Navigating Retail: The Arowan Experience
27:02 Lessons from Side Hustlers: Validation and Growth
36:00 Scaling Up: The Transition to Co-Packing
44:56 The Co-Founder Dynamic: Balancing Friendship and Business
53:55 Future Goals: Expansion and New Flavors


Links mentioned in this episode:

Connect with Brune:
Brune Kitchen Website: Link
Brune Kitchen Instagram: Link
Brune Kitchen Tiktok: Link

Communities:
Startup CPG: Link
Naturally: Link


Check out Brune Kitchen Website for locations to purchase.

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