Build in Public: What if you could follow a startup’s evolution? – With Andres Jara, Co-Founder of Favamole

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Tomorrow's Bites with Andrés and Sjacco

Andrés and Sjacco

190 episodes

21 hours ago

Food is a problem, and this podcast is full of solutions. Every two weeks, Andrés and Sjacco sit down with the founders, farmers, investors, chefs, and other rebels who are reshaping the way food is grown, made, financed, and shared. From farmers building resilient, regenerative food systems to founders creating sustainable, healthy food products, and from impact investing to scaling agrifood companies, these are the stories, lessons, and strategies. If you’re building in agrifood, dreaming of something better, or hungry to understand the future of food, this podcast is for you.

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Build in Public: What if you could follow a startup’s evolution? – With Andres Jara, Co-Founder of Favamole

Tomorrow's Bites with Andrés and Sjacco

25 minutes 15 seconds

3 weeks ago

Build in Public: What if you could follow a startup’s evolution? – With Andres Jara, Co-Founder of Favamole

What if you could follow a startup’s evolution, not through press releases, but in real time, as it happens?

Welcome to Build in Public, a new series from Tomorrow’s Bites where we sit down every month with Andres Jara, co-founder of Favamole, to document what it really takes to grow a food startup from the inside out.

In this first episode, Andres joins Sjacco and Andres to reflect on Favamole’s latest wins and setbacks: getting listed with major wholesalers, refining their messaging, and navigating the long road of scaling a regenerative food business.

We unpack:

The highs and lows of Favamole’s last month
Why being present, and telling your story, is key to growth
The messy reality of B2B food sales and product positioning
How a strong mission attracts the right partners (and patience tests your limits)
The founder mindset needed to ride the wave instead of chasing it

Listen now to follow Favamole’s journey as it unfolds, month by month, challenge by challenge, and discover what it really means to build a meaningful food startup in public.