210. Scaling Your CPG Brand with Queen St Bakery

From a homemade gluten-free loaf for mom to Whole Foods shelves nationwide, Queen Street Bakery’s journey is anything but bland. Founders Giovanni and Tony share how they built a better-for-you, gluten-free bakery brand without cutting corners or flavor. They dig into ingredient sourcing, packaging pivots, building a brand, and what it takes to win customer trust in the crowded CPG space.

 

Giovanni Angelucci (founder) got tired of settling for terrible tasting gluten-free breads with bad ingredients, so he created a healthy bread made from foods you should be eating, and brought it all across the continent. Gio comes from an entrepreneurial family that believes that if a good idea exists, everyone should benefit from it. So, when Gio's mom had been struggling to find a good gluten-free bread that was tasty and made from wholesome, nutritious ingredients, he set out to make it happen by starting Queen Street Bakery, even though he had never been involved in the food business before. Outside of work and business, Gio spends his time with his family and friends, traveling, cooking and eating. He enjoys keeping active with soccer and basketball, and has an appreciation for design and architecture.

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In today's episode, we cover the following:

• How Queen St. Bakery was found
• Inside ingredient formulation and integrity
• Packaging evolution
• Avoiding brand overwhelm
• Building a brand
• Feedback-driven growth
• Finding strong creative partnerships
• Marketing flops
• Scaling sustainably

 

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RESOURCES:

• Episode 188: BINGOALS & Cultural Branding with Palu Malerba

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GUEST INFO:

To check out Queen St. Bakery, follow them on Instagram, Facebook, @QueenStreetBakery and TikTok @QueenStBakery, and visit their website QueenStreetBakery.com

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