Whole Foods Market, Planet Organic, Ocado UK, Marks and Spencer, Tesco, Costco… these are some of the big names that Kathryn Bricken has won listings in for her incredible cookie dough products.

Pretty impressive, don’t you think?

Kathryn chatted to me about how she’s scaled her dough product from her London based factory in just a few short years and right now is about to expand her reach further by launching into BENELUX and France, and then in 2023, into her country of origin, the USA.

In this episode, you’ll be spoilt for choice for a real insider’s knowledge on what it takes to scale a chilled product, especially as Kathryn has now moved into ready-to-eat product lines which means even more production compliance requirements.

Here’s some of what you’ll learn:

🍪 Co-manufacturer versus in-house production.

🍪 How to manage the fun but complex NPD process.

🍪 Raising money and sharing your company with investors.

🍪 Winning retailer after retailer and what the secret is.

Don’t miss this one! For further help refining YOUR wholesale offer, join me for ‘Money For Jam’, my FREE masterclass, and learn my 6-pillar pitching framework to help you stand out from the crowd and land more wholesale accounts. The last class is today!

Links & Resources

• Doughlicious.
• “Money For Jam” FREE Masterclass to help you stand out from the crowd and land more wholesale accounts.

If you haven’t listened to episode 35  (35.56 mins), Digitising your wholesale strategy, listen here.

And, I invite you to come and join my community of female foodpreneurs, and catch up on the conversations, in Kiosk. For Women in Food and Drink, my free Facebook group.

This episode is brought to you by “Money For Jam”, my FREE masterclass helping you stand out from the crowd and land more wholesale accounts.