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On today's episode, I sit down with Jamie Kim, founder of Jamie’s Farm, a premium granola company based in New York.

Jamie started the business while she was at Cornell, first baking every batch herself and sourcing ingredients like butter and honey from nearby farms. Since then, Jamie’s Farm has grown into about 250 doors, including Whole Foods, Central Market, FreshDirect, Farm to People, Amazon, and independent retailers.

In this conversation, we talk about the operational realities of scaling a product that many consumers might assume is simple: sourcing oats, almonds, coconut, ghee, vanilla, cherries, and honey; finding a manufacturer that could handle dairy; dealing with ingredient shortages and tariffs; financing inventory for retail growth; and deciding where to preserve quality versus where to make practical compromises.

We also get into Jamie’s views on bootstrapping, regional growth, seasonal flavors, brand collaborations, and building a business around her own definition of success.

I learned a lot from my conversation with Jamie, and I hope you enjoy it as much as I did!