Her CEO Journey™: The Business Finance Podcast for Mission-Driven Women Entrepreneurs

The Power of Upcycling: Kimberle Lau on Sustainable Food Production

• Christina Sjahli • Episode 219

Share episode

The Power of Upcycling: Kimberle Lau on Sustainable Food Production

In this episode of Her CEO Journey, we sit down with Kimberle Lau, the inspiring founder of Bake Me Healthy. Kimberle shares her journey from management consulting to the beauty industry and ultimately, her passion project of creating a sustainable, plant-based baking company.

Key Takeaways

  • Sustainable Entrepreneurship: Kimberle's journey demonstrates how personal experiences can fuel entrepreneurial ventures with a sustainable mission.
  • Social Impact through Food: Bake Me Healthy's commitment to using upcycled ingredients and fighting food waste highlights the positive impact businesses can have on society.
  • Navigating the Food Industry: Kimberle's insights into the challenges and rewards of starting a food business offer valuable lessons for aspiring entrepreneurs.
  • Financial Strategies for Startups: Learn from Kimberle's experiences with pricing, distribution, and fundraising as she navigates the complexities of scaling a food business.
  • The Power of Personal Passion: Discover how Kimberle's love for baking and her commitment to sustainability have driven her entrepreneurial success.


Episode Highlights

Kimberle Lau's Entrepreneurial Journey:

  • [04:00] From management consulting to the beauty industry and ultimately, founding Bake Me Healthy.
  • [05:52] Motivated by personal health challenges and a desire to create healthier baking options.
  • [08:55] Committed to sustainability and using upcycled ingredients.


Creating a Plant-Based Baking Company:

  • [11:00] Developed a range of allergy-friendly baking mixes, including brownie, pancake, and waffle mixes.
  • [11:38] Used coffee cherries as a unique and sustainable ingredient in her brownie mix.
  • [15:23]  Used ugly produce that farmers and stores were going to throw away as a way to fight food waste.
  • [17:35] Faced challenges with pricing, distribution, and payment terms, especially when working with larger retailers.
  • [19:50] Clarifies the misunderstanding around upcycling food, it is not necessarily cheaper. 
  • [22:10]  CPG margin in the food industry.


Lessons Learned:

  • [27:30] The importance of carefully selecting retail partners and negotiating favorable terms.
  • [27:50] The challenges of scaling a food business, including cash flow management and distribution logistics.
  • [34:53] The value of building relationships with investors and industry professionals.
  • [40:00] The importance of staying true to your brand's values and mission.


Resources


Enjoyed This Podcast?

If you enjoyed this episode and found it inspiring, we'd love for you to share it with your community and leave a review. Your support helps us keep bringing you the stories and insights that matter to women in business. 


Connect with Profit Reimagined