Momentum. It’s the strategy that continually comes up in the conversations we have here on the podcast and nobody illustrates its power quite like Olivia Wollenberg.

She started the business back in 2014 after being diagnosed with a whole host of food intolerances. She wanted to create products that feel indulgent but are made from wholesome ingredients and without some of the common intolerance triggers like gluten and dairy.

Shortly after launching, she was dubbed by British Vogue as a brand to watch and she used that endorsement to secure her first retail partnership with British department store, Selfridges.

In our conversation, Olivia shares how she’s been able to leverage her wins to secure bigger and more profitable opportunities. If you’re thinking about going the wholesale route, she also walks us through the key things you need to include in your pitch too.

Cash flow is one of the biggest challenge for any business, but even more so in the food industry so we talk about how she’s making the numbers work.

She also shares why she’s decided against taking private equity or venture capital and the reason she’s hiring senior team members to keep expertise in-house.

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