Laoban Dumplings started as a humble dumpling shop in Washington, DC in 2017.

While living and teaching in China, co-founder Patrick Coyne frequently found himself in the dumpling shop near his school. He loved spending time in the shop—developing a special appreciation for the care and craftsmanship shown by the shop's boss or "laoban."

Once back stateside, Patrick sought to honor that tradition, and Laoban Dumplings was born.

what we chat about:

• How Patrick took the concept from just an idea to a DC restaurant to a CPG line

• The importance of bringing Chef Tim Ma onto the team

• Expanding from dumplings to bao to the new crispy line

• How to hold steady to the ethos of high quality ingredients when expanding

IG laobandumplings | laobandumplings.com

The Goods Report Vol 3:

• Design: Bachan’s refresh

• Strategy: the trend cycle of pistachios & “Dudeslop” (ManCereal & Dogfood)

• Food: Carnation’s jalapeño milk ft. Tini (130M+ views) & cinnamon rolls having a moment (Spiral & Losers)

Find Me:

IG + TikTok citrusdiaries.studio

citrusdiaries.com | [email protected]

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