- Angie Bastian, the Co-founder of Angie’s BOOMCHICKAPOP
- Alexander Duong, the Chief Merchant at The Goods Mart, with past experience from both Whole Foods and Thrive Market.
- Bryan Freeman, the Chief Executive Officer of Real Good Foods and Managing Partner at Slingshot Consumer Partners.
- Pete Speranza, the Business Development Principal at 301 Inc., leads the scouting efforts for the General Mills venture arm, aiming to find the next breakout food brands.
NEW YORK CITY – May 21, 2021 – bumble & butter, known for their organic, award-winning granolas, today announced a rebrand to Jamie’s Farm, effective immediately. The transition to Jamie’s Farm represents a deeper alignment with the company’s core values and long-term goals with no change to current product lines. The new branding will be used across all locations, including a new website and social media presence.
There is a known magnetism to the Specialty Food Association’s (SFA) sofi™ Awards, standing strong like an Oscar with a chef’s hat as a physical representation of excellence in specialty food. This year, bumble & butter celebrates a Silver Award for its premium line of granolas in the Cereals & Granola Category, winning out among nearly 2,000 product entries.
bumble & butter Wins Silver in Cereals & Granola sofi™ Awards Specialty Food Association
bumble & butter has won the Silver Award in the Cereals & Granola Category as part of the Specialty Food Association’s (SFA) 2020 sofi™ Awards, a top honor in the $158 billion specialty food industry. This is the first year they have entered the awards since the brand’s launch in 2017.
bumble & butter’s Vanilla Bean Granola was one of 148 winners selected by a panel of specialty food experts from nearly 2,000 entries across 39 product categories.
2020 sofi Awards winners announced Snack and Bakery
Artisan Profile: Jamie Kim of bumble & butter Beekman 1802
Jamie Kim of bumble & butter has long loved feeding people. Starting in high school, Jamie began exploring in the kitchen, making everything from scratch sourdoughs to homemade yogurts. But it was granola, a personal favorite snack, that led her to her current passion, and the unique and delicious treat produced by her company, bumble and butter.
“I began by experimenting with unexpected flavors like rosemary, curry, or clementines,” says Jamie. “I loved the sort of doubt I’d receive initially from my friends, but then they’d try it, and be surprised and delighted.”
Jamie’s high school experience working in a three-star Michelin restaurant introduced her to a world of flavors and cooking techniques that she felt called to share with others, via the humble pantry staple and healthful snack of granola.
There is even one food product — Rose, Cardamom & Pistachio Granola — because what general store wouldn’t stock fresh, locally sourced granola? It sounds right up David’s alley too. “When granola is given extra love with organic honey and homemade ghee, everything comes up roses,” they explain. “This custom gluten-free blend made exclusively by bumble & butter for Beekman 1802 features cardamom, crunchy green pistachios, and the romantic twist of dried rose petals.”
Jamie is an entrepreneur who started a gourmet granola business while finishing her degree in Hotel Administration at Cornell University. Jamie’s company, called bumble & butter, makes unexpected granola combinations, like rosemary and aged cheddar and sweet potato and truffle, using sustainable and locally-sourced ingredients.
“It’s not too often when you sit in the corporate world to get to do this externally,” said Shelly. “And then to do it with someone who is a true entrepreneur, on that ground floor – I got a lot of inspiration. Her ideas are fresh and there are no obstacles or biases that come into her way of thinking.”
For both Shelly and Kelly, inspiring women like Jamie represent the future of Kellogg, and the wider industry. “We have our programs internally, but we have to walk the walk externally, as well,” said Kelly. “Who knows, maybe one day she’ll be an ingredient supplier to us, so we should be investing in her success.”
The Women's Business Enterprise National Council (WBENC) is proud to announce the 23 female founders selected for the prestigious 2019 WBENC Student Entrepreneur Program (SEP) at WBENC's National Conference & Business Fair in Baltimore, Maryland from June 23-26.
SEP is a robust startup program for collegiate female founders supported by title sponsors FedEx and Allstate Insurance Co. With nearly 200 alumnae across the country, SEP is advancing the next generation of women entrepreneurs and each year hosts its on-site program during the WBENC National Conference and Business Fair.
The Fellowship, now in its fifth year, is a prestigious year-long cohort that accelerates the development of the top 18 to 30-year-old entrepreneurs in the nation. The goal of the program is to develop both the founders and their businesses, giving them the greatest foundation for future success. Fellows benefit from mentoring, entrepreneurship retreats, a peer community, and volunteer opportunities through Future Founders programs.
“The 2019 Fellows are some of the highest potential young founders in the nation,” said Scott Issen, President & CEO, Future Founders. “We are optimistic that this year’s cohort will achieve milestones similar to our first three cohorts that generated $9.1 million in revenue, secured $3.3 million in capital and created 234 jobs.”
We were selected to compete in the NOSH Live Pitch Slam competition on November 30, 2018 in Santa Monica as part of a two-day business conference for the natural food industry.
Six companies were selected to pitch their products to a panel of expert judges from brands, retail, investment, consulting & design, and to an international livestream audience to compete for the title of Pitch Slam champion, an interview on the livestream, and an awareness package valued at $10,000. Founder Jamie Kim presented a pitch and Q&A to the following judges:
Supplier Spotlight: Making the grade–how bumble & butter graduated from college campus to Whole Foods Market
Jamie Kim has always been interested in the food industry, cutting her teeth at a three Michelin star restaurant during her high school days. But it wasn’t until studying hospitality management at Cornell University, that she put her passion for pushing the envelope on culinary creations to the test. Find out how this college senior went from coed to CEO by elevating simple granola to A+ status.
"My favorite flavors of the granola include the rosemary and zante currants and the sweet potato holiday flavor. I add the rosemary granola to my yogurt or snack on it and the sweet potato granola has been added to salmon and salads. I have the truffle granola but I am waiting for Thanksgiving mashed potatoes."
"Each flavor is more than just a typical granola flavor, it’s a carefully constructed story and distinctively unique. The sharp cheddar with cracked black pepper... It was unlike any snack I had ever had, with more crunch than popcorn and fuller flavor of cheddar."
Feature in Cornell Alumni Magazine, August 2018
As part of the 2017-18 eLab accelerator cohort at Cornell University, Founder Jamie Kim presents a pitch on Demo Day.
Accidental Locavore with bumble & butter
An interview with Jamie Kim on Pawling Public Radio, hosted by Anne Maxfield.
"Jamie Kim ‘19 has been baking since high school, but it tastes like she’s been doing it for several lives. At least, that’s what hordes of students, Manndibles cafe, successful chefs, and her friends and family might tell you. At first bite, you’re hit with the butter base and the bright, lightly sweetened honey. Keep chewing and your mind is pulled in different directions. The complexities and layers of flavor make you want to grab more, to experience the whole thing all over again."
"bumble & butter’s commitment to locally sourced ingredients has been integral to its operation since its inception; the company initially used olive oil in their products but later switched to butter from a farm just 30 minutes away from Ithaca in an effort to give business to local farmers. In addition, production occurs completely in-house, and the founders are always looking to innovate and introduce new products to their line."
"At Cornell, students are hungry for education, opportunities, and most importantly, food. From dining halls to independent cafes, Cornell’s campus is filled with food vendors. But for several students that’s not enough; they want to reinvent the way students eat.
Krakoski, Saran, and Kim are just several examples of food entrepreneurs going outside the classroom to launch their startups to provide a healthier food culture on Cornell’s campus and beyond. The moral of their stories: stay hungry for great ideas."
12/20/2017 Hello Subscription Review