How do you turn a simple healthy snack idea into a new category on the shelves of Walmart and Sam’s Club?
In this episode of Ingleside Reviews: Innovators Unveiled, A.D. Edwards talks with Llance Kezner, co-founder of Millie’s Sipping Broth, about how he and his wife, Lori, transformed a homemade wellness idea into an award-winning, nationally distributed food brand. What started as a healthier alternative to bouillon cubes for Lori’s school-day snack became a plant-based sipping broth in a tea bag, built for people who want a savory, satisfying, low-calorie option between meals. Llance shares lessons on product testing, customer feedback, retail growth, food innovation, and what it really takes to create a new category in the health-conscious food and beverage market.
What You’ll Learn
How Millie’s Sipping Broth began as a simple solution for a healthier snack during the workday
Why customer feedback at Pike Place Market helped shape the product, pitch, and name
How Llance and Lori moved from kitchen experiments to professional food manufacturing
Why finding the people who truly need your product is more important than trying to sell to everyone
How Weight Watchers, Walmart, and Sam’s Club helped expand Millie’s national reach
Why innovation requires flexibility, fast learning, and a willingness to adjust in motion
How plant-based ingredients, shelf-stable packaging, and dry broth formats support health and sustainabilityEpisode Highlights
01:36 – Llance shares his background growing up in Bellevue, Washington
02:22 – How growing up in a family of entrepreneurs shaped his early view of business
03:06 – Selling Christmas trees as a six-year-old and learning how to sell through conversation
04:38 – How creativity showed up early for both Llance and his wife, Lori
06:02 – Why health and wellness became part of the product story through Lori’s everyday needs
07:05 – How Lori’s teacher schedule and desire for a healthy snack led to the first broth idea
08:08 – Why Llance created a healthier alternative to bouillon cubes
09:11 – The first kitchen experiment using Lipton tea bags and a tomato basil broth blend
10:24 – The problem Millie’s was designed to solve: a savory, satisfying snack without sugar, caffeine, or junk food
12:15 – Moving from homemade samples to a co-packer and professional production
13:40 – Why they needed both manufacturing support and proof that customers would pay for the product
14:52 – Testing the minimum viable product at Pike Place Market in Seattle
15:35 – How selling hot broth in summer helped them perfect a five-to-ten-second pitch
16:48 – Why creating a new category brought both opportunity and ongoing challenges
18:10 – How weight-conscious consumers helped Millie’s find its first strong market fit
20:22 – How Weight Watchers discovered Millie’s during COVID and introduced the product to millions of subscribers
22:18 – How Millie’s expanded into Walmart, Sam’s Club, Amazon, and thousands of retail locations
24:11 – Winning the Specialty Food Association’s Sofi Gold Award for Outstanding Hot Beverage
26:02 – Why awards build credibility, but the product still has to win on taste and usefulness
27:14 – How Walmart’s Open Call led to a golden ticket and a major retail opportunity
29:18 – Scaling from small production runs to making more product in a week than they previously made in a year
31:02 – Why customer feedback led them to change the name from Millie’s Savory Teas to Millie’s Sipping Broth
33:05 – Why innovation means solving real problems instead of reinventing products that already exist
35:14 – How plant-based ingredients became a natural part of the brand because Lori is vegetarian
37:08 – Why Millie’s focuses on flavor first, with health as a strong added benefit
39:12 – How dry broth reduces the need to ship water and supports a more sustainable format
40:48 – The most rewarding customer feedback, including people using Millie’s during chemotherapy or in hospitals
42:22 – Lessons from early manufacturing challenges and why mistakes help entrepreneurs learn where the trap doors are
43:48 – How Llance and Lori balance working together, family life, and entrepreneurship from home
45:10 – New international-inspired flavors and potential food service opportunities
46:21 – Llance’s vision for broth as an airline beverage option alongside coffee and tea
47:33 – Why health-conscious food and beverage products will keep growing with younger consumers
49:38 – The legacy Llance hopes to build through Millie’s and the entrepreneurial lessons he wants to pass to his children
Meet the Guest
Llance Kezner is the co-founder of Millie’s Sipping Broth, a plant-based savory broth in a tea bag created with his wife, Lori. The brand has won a Sofi Gold Award, reached national retailers including Walmart and Sam’s Club, and created a new way for consumers to enjoy healthy, satisfying broth as a snack, beverage, or wellness ritual.
Tools, Frameworks, or Strategies Mentioned
Millie’s Sipping Broth
Plant-based sipping broth
Savory snack alternative
Tomato basil broth
Minimum viable product
Pike Place Market testing
Five-to-ten-second sales pitch
Co-packer manufacturing
Weight Watchers discovery
Walmart Open Call
Walmart golden ticket
Sam’s Club retail launch
Specialty Food Association
Sofi Gold Award
Direct-to-consumer sales
Customer feedback loops
Health-conscious snacking
Intermittent fasting support
Vegan food innovation
Shelf-stable dry broth
Sustainable packaging
Food service opportunities
Airline beverage conceptClosing Insight and CTA
Llance’s story shows that innovation often starts with a small, personal problem. Millie’s Sipping Broth began as a better snack for one busy teacher, then grew because other people recognized the same need in their own lives. The lesson for entrepreneurs is clear: get the idea in front of real customers, listen closely, stay flexible, and build for the people who truly need what you offer.
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