Incredible journeys that shape the present & future of food & beverage industry

Written by Hema Reddy / October 16th, 2014



Along with 2 co-founders, Mike Schwartz created BAO Fermented Food and Drink company. Along the way, they decided to share their kitchen space and ended up with Organic Food Incubator. Tons of actionable tips. We talk about:

  • Mike’s background and how it helped him get started
  • How the food incubator helps startups with coaching, documentation, and production
  • How to deal with large certification bodies like USDA and state health inspectors
  • Estimated time and money needed for USDA Organic certification
  • Why to charge retail prices at farmer’s markets
  • The pros and cons of staying in NYC as opposed to the suburbs
  • About BAO and their 7,000 year old fermentation process
  • Keys to success for a small, startup food brand