Amy Lacey (Cali’flour Foods) - How she created a cauliflower pizza dough that exploded online and the changes she had to make for retail
Our guest today is Amy Lacey, founder of Cali’flour Foods. Cali’flour makes craveable comfort food that’s always low carb. With simple fresh ingredients and no fillers. That includes pizzas, crusts, flatbreads, crackers and full on entrees. We discuss why Amy became an entrepreneur, how she created a cauliflower pizza recipe that wasn’t brittle and didn’t fall apart, even with incredible ecommerce sales, why she decided to partner with a retail-minded investor as opposed to an ecommerce minded one, their approach to packaging when they entered stores and much more.
What was your attraction to entrepreneurship?
- What led to the founding of Cali'flour Foods and better for you alternatives for pizza?
- How did you first make cauliflower pizza since cauliflower is so brittle?
- What was the first step to starting your company?
- How did you go about developing your supply chain?
- Where was your first point of distribution?
- What was the initial reaction?
- At what point were you looking for investment?
- What were some of the differences in the business when you raised capital?
- Did you packaging change to fit into retail?
- How did you approach scale?
- Was it tough scaling in retail and also trying to continue to scale online?
- Mike Anderson came in as CEO. What was that transition like?
- It seems like using cauliflower as a substitute ingredient in other products has become the standard. Do you feel like you've led the charge here?
- What's one thing you would change about fundraising?
- What's one book that inspired you personally and one book that inspired you professionally?
- Personally - Four Agreements
- The One Thing
- Storybrand by Donald Miller
- What's the best piece of advice that you've received?
- What's the best piece of advice for any entrepreneur?