🎙️ Jimmy, Daniel, and Megan kick off this episode with the launch of Behind the Food University—a new platform to help founders start their food businesses. 🍪 Megan shares her journey from leaving a $24k corporate job to building No Baked Cookie Dough from pop-ups to storefronts and CPG, with all the messy lessons in between. 💡 The team also dives into distribution headaches, decision fatigue, bootstrapping realities, and balancing entrepreneurship with parenthood.
What You’ll Learn
How Megan turned No Baked Cookie Dough from an idea into a national brand
Why bias toward action beats over-planning in entrepreneurship
The realities of bootstrapping: cash flow, decision fatigue, and persistence
The challenges (and pain) of working with distributors like UNFI & KeHE
How the team is building Behind the Food University with webinars, ebooks & courses
Connect with Megan & NoBaked
💼 Megan Feeman (LinkedIn): https://www.linkedin.com/in/meganfeeman
📸 NoBaked Instagram: https://www.instagram.com/nobaked/
📘 NoBaked Facebook: https://www.facebook.com/nobaked/
🐦 NoBaked X (Twitter): https://x.com/nobaked
🌐 NoBaked Website: https://nobakedcookiedough.co/
Connect with the Hosts
👤 Jimmy Feeman –https://linktr.ee/Jamesfeeman
👤 Daniel Yarzagaray – https://www.linkedin.com/in/daniel-yarzagaray
