What if accepting failure could actually free you to build a stronger food business? 

Sarah talks with Alyssa Fernandez, founder of Ollin, who is revolutionizing premium baking by filling the gap between conventional and gluten-free cake mixes with Texas-based ancient grain blends.

Alyssa shares how she spent 18 months perfecting her heritage grain strategy before launch, why she's deliberately learning every aspect of her business before hiring, and her "bullets before cannonballs" approach to regional expansion. 

From identifying an underserved market to embracing the discomfort of cold-calling buyers, Alyssa shares raw insights about building a mission-driven CPG brand while staying market-smart. This episode provides essential wisdom for founders navigating the realities of food entrepreneurship.

Connect with Ollin:Website: Ollinyall.com

Instagram: @ollinyall

LinkedIn: Alyssa Fernandez

Join The Good Food CFO Community: 

Follow us on Instagram: @thegoodfoodcfo 

Connect on LinkedIn: @sarahdelevan 

Watch on YouTube: @thegoodfoodcfo 

Become a Member: BABOYOT

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit thegoodfoodcfo.substack.com/subscribe