#170 Original Sunshine: The Best Bagel You've Never Heard Of
This episode dives into Original Sunshine's breakthrough in gluten-free bagels, where founder Brad has somehow cracked the code on recreating gluten's essential properties using wheat flour minus the gluten itself. The discussion reveals how a determined entrepreneur turned personal necessity into a distribution strategy that caught the attention of New York's most prestigious bagel institutions, transforming both the product category and the business model.
Key takeaways
- •Gluten-free doesn't have to mean grain-free — removing gluten from wheat flour while preserving its other properties can create superior texture and taste.
- •Target the toughest critics first — convincing traditional New York bagel shops that don't even serve gluten-free options validates your product better than any focus group.
- •Consolidate distribution early to reduce operational complexity — one invoice beats twenty, and letting distributors handle logistics frees you to focus on product.
- •Physical presence in your target market beats remote sales — three months on a Citibike visiting every bagel shop created relationships that remote outreach never could.
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