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How a Family Bakery Scaled Past 15 Million with a Secret Flour Blend
In this episode of Scaling Up, Lucas and Luna dig into the story of a regional bakery that grew from a single storefront to a $15 million business by solving a problem most food companies ignore: consistency. When the founder realized she could only scale if her signature sourdough tasted identical in every new location, she didn't just hire more bakers—she developed a proprietary flour blend that locked in the flavor. Lucas breaks down the economics of the move, including the up-front costs, the supply-chain contracts, and why it paid off in repeat customers. Luna presses him on whether…
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