When Doron Petersan launched vegan sweets business Sticky Fingers Bakery in 1999, the phrases “dairy-free,” “egg-free” and “plant-based” were hardly part of the food world’s lexicon. Fast forward nearly two decades: Plant-based diets abound, and big food companies are rapidly gobbling up packaged food brands that fit into “the new healthy.”
Petersan, who has kept her wholesale operation small and local to D.C. the past few years, recently realized she needs to catch up. She’s revamping her operations at Sticky Fingers in Columbia Heights with an eye toward scaling up her wholesale operations quickly by the end of the year.
She is finalizing a deal to sell her cookies and other baked goods in five to 10 Whole Foods Market stores by the end of 2018. And she plans to up her distribution from five MOM’s Organic Market stores to the entire 18-store chain in the coming months.
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