Sergio Malarin: Building a Kombucha Brand with Mobtown Fermentation
Dingman Bootstrapped
English - November 19, 2019 05:00 - 36 minutes - 50.5 MB - ★★★★★ - 50 ratingsEducation Business innovation management startups stories technology business capital investing learning local Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Ori Zohar: Serial Entrepreneur Turns Struggle to Scalable Spices
Kombucha may be sour, but to our guest entrepreneur it's a sweet business opportunity. On this episode we interviewed Sergio Malarin ’13, Co-Founder of Mobtown Fermentation, the brewery behind Wild Kombucha. A University of Maryland alumnus with a major in history, Malarin worked for a time as a manager at Thompson Creek Window Company but found his calling as an entrepreneur after his brother perfected a home recipe for kombucha. Malarin reveals how he used supply chain and community engagement to build his brand, and discusses where he hopes to take Mobtown Fermentation in the future.