The Halos edged out the Chicago Cubs this afternoon but the Game ran long so our anticipated 3:00 p.m. PDT start was considerably delayed. Our first two guests, Corinne Lander of Rockenwagner Bakery and Chef/Proprietor Matt Molina of Hippo and Triple Beam Pizza in Highland Park will be rescheduled for a future Saturday morning.
Park City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door.
Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. The line includes Flapjack & Waffle Mix, Kodiak Cups, Toaster Waffles and Flapjacks, Baking Mixes and Fruit Syrups. They attracted a lot of buyers’ attention at the recent Natural Products Expo West in Anaheim.
“Apart from being the essential ingredient of the original frontier flapjacks, we use whole grains because they just taste better. They’re also packed with fiber, protein, vitamins, and minerals essential to fueling an active life. So, instead of processing our wheat and “enriching” it with some of its original nutritional value, we left it as it is – free of GMOs, preservatives or artificial additives.”
We’ll meet Cameron Smith, the President of Kodiak Cakes.
Because of the delayed start of the show our interview with Cameron was truncated. We’ll have him back in the near future to explain how Kodiak Cakes has grown considerably in the last two to three years and the influence being on Shark Tank has contributed to their new-found success.
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