In this episode of Her CEO Journey, we sit down with Kimberle Lau, the inspiring founder of Bake Me Healthy. Kimberle shares her journey from management consulting to the beauty industry and ultimately, her passion project of creating a sustainable, plant-based baking company.
Kimberle’s entrepreneurial journey began with a personal health challenge, which inspired her to create healthier baking options. Her dedication to sustainability and combating food waste shines through in her use of upcycled ingredients. Bake Me Healthy offers a range of delicious and nutritious baking mixes, including brownie, pancake, and waffle mixes.
Join us as we delve into Kimberle’s entrepreneurial journey, learn about the challenges and rewards of starting a food business, and discover the power of sustainability in the food industry.
Key Takeaways
- Sustainable Entrepreneurship: Kimberle’s journey demonstrates how personal experiences can fuel entrepreneurial ventures with a sustainable mission.
- Social Impact through Food: Bake Me Healthy’s commitment to using upcycled ingredients and fighting food waste highlights the positive impact businesses can have on society.
- Navigating the Food Industry: Kimberle’s insights into the challenges and rewards of starting a food business offer valuable lessons for aspiring entrepreneurs.
- Financial Strategies for Startups: Learn from Kimberle’s experiences with pricing, distribution, and fundraising as she navigates the complexities of scaling a food business.
- The Power of Personal Passion: Discover how Kimberle’s love for baking and her commitment to sustainability have driven her entrepreneurial success.
Episode Highlights
Kimberle Lau’s Entrepreneurial Journey:
- [04:00] From management consulting to the beauty industry and ultimately, founding Bake Me Healthy.
- [05:52] Motivated by personal health challenges and a desire to create healthier baking options.
- [08:55] Committed to sustainability and using upcycled ingredients.
Creating a Plant-Based Baking Company:
- [11:00] Developed a range of allergy-friendly baking mixes, including brownie, pancake, and waffle mixes.
- [11:38] Used coffee cherries as a unique and sustainable ingredient in her brownie mix.
- [15:23] Used ugly produce that farmers and stores were going to throw away as a way to fight food waste.
- [17:35] Faced challenges with pricing, distribution, and payment terms, especially when working with larger retailers.
- [19:50] Clarifies the misunderstanding around upcycling food, it is not necessarily cheaper.
- [22:10] CPG margin in the food industry.
Lessons Learned:
- [27:30] The importance of carefully selecting retail partners and negotiating favorable terms.
- [27:50] The challenges of scaling a food business, including cash flow management and distribution logistics.
- [34:53] The value of building relationships with investors and industry professionals.
- [40:00] The importance of staying true to your brand’s values and mission.
Resources
- Craving a delicious and healthy treat? Discover Bake Me Healthy.
- Tired of food waste? Download Too Good To Go App
- Interested in food science and sustainability? Learn more about the Drexel University Food Lab Program
- Connect with Christina Sjahli on LinkedIn
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