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)
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IG + TikTok citrusdiaries.studio
citrusdiaries.com | hello@citrusdiaries.com
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