The ReddyYeti Podcast EP: 17 Bearded Bros Bars - Organic, non-gmo energy bars co-Founder Caleb Simpson Sharing His Story

Bearded Brothers:

Hunger pains got you in a hairy situation?

Ditch the mystery bar for Bearded Brothers

To find out more behind how Bearded Brothers got its start and what’s in store for the future, Josh interviews Bearded Brothers founder, Caleb Simpson.

More about the episode...

Josh sits down with Caleb Simpson co-founder of Bearded Brothers Bars. The idea behind Bearded Brothers, based out of Austin, Texas, was sparked when Chris, Calebs brother-in-law, introduced him to the idea of raw food diets. After getting immersed in a completely new and healthy way of life, Caleb soon started to make his own protein bars and soon found himself sharing his creation with friends and family. Bearded Brother Bars use natural, simple ingredients and uses only about seven different ingredients. Not extra bullshit, just straight forward ingredients. Now Bearded Brothers is producing roughly 500 thousand bars a year delivering energy and nutrition to athletes and health-nuts alike.

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Show Notes: 
 

  • What sets Bearded Brothers bars apart from other bars?

    • “The main difference is the number of ingredients per bar and the quality of the ingredients per bar...we have an average of seven ingredients per bar, it’s simple ingredients like dates, and nuts, and figs...We take the approach of simple ingredients and simple food”

  • How did you jump into starting Bearded Brothers?

    • Before we ever started this company I was pretty much a meat and potatoes guy...when I met Chris he introduced me into a raw food diet that he was into at the time and that kind of got me into it...so through that process I was really unsatisfied with what’s on the market...I wanted something with organic simple ingredients and I started making bars on my own

  • Did you ever imagine you would be in this kind of business when you first jumped into the professional world?

    • “Not really, I thought at one point I might own my own business...I’ve always been entrepreneurial even when I had my full time job doing marketing and graphic design...During that time I’ve always had side businesses…”

  • What went into the development of Bearded Brothers bars?

    • “We originally launched with four bars and there's now six bars in the lineup...we thought ok, if we’re gonna launch this company we need to really think of something awesome...Chris being in the supplement industry and myself getting interested in raw foods, we had a lot of knowledge about super foods…we wanted something to be unique about the bars and so each bar has a unique super food in it...”

  • What is something unique about you, your product, or your business?

    • “When we were first coming up with our branding our original branding was so generic...we sought to do something totally different so that’s why all of our packages are just a natural craft color it's plain and simple. So we went the opposite direction of this flashy packaging, we having something unique…”

  • What mentors have you had throughout the process of building Bearded Brothers?

    • “Josh Williams was one of the biggest ones early on but, I haven’t had one constant mentor throughout this process, I’ve had several mentors. A lot of those are mentors from afar…”

  • How did you gain traction for Bearded Brothers?

    • “Really, it’s just getting out there and grinding. Picking up the phone, calling stores, driving to the stores, visiting them, dropping off samples. Early on, nobody was coming to us. It took like a good year into the business before people started hearing about us…”

  • What is a typical day like in the Bearded Brothers office?

    • “Not everyday is a production day, we have alternating production days. Pretty much everyone who works for us is also filling additional roles. Josh who’s the kitchen manager is also our operations manager, Zack, he makes the bars and he’s also helping to ship out bars to brand ambassadors and coordinate events that we’re managing. Josh’s wife handles a lot of our social media as well...”

  • What would you say is the culture behind Bearded Brothers?

    • “I really feel like we have a ‘get it done’ attitude. In a start up you’re constantly facing challenges and there’s nothing we’ll say no to...we’re all a team here so we’re all willing to help each other…”

  • What is Bearded Brothers commitment to sustainable manufacturing?

    • “That’s actually one of the main reasons our ingredients are organic...we’re firm believers in organic farming and sustainability and I think it has to go beyond non GMO…”

  • What has been one of the hardest parts in starting Bearded Brothers?

    • “Definitely having to wear multiple hats. As I was talking early about how huge sales is for growing a company and that’s been one of the most difficult things to focus on, even today, even with a team of seven people.”

  • What have been some of the biggest mistakes in starting Bearded Brothers?

    • “Just not knowing how some of the ingredients were going to interact long term. Being a small start up you don’t have thousands of dollars to have a food scientist develop a product for you...this is just us putting everything together…”

  • What advice would you give to someone who wanted to start a business?

    • “My best advice would be to just go out there and do it and, talk to other people in the industry. Talk to a company that’s in the early stages...even in the early stages I would just call someone I didn’t even know, just because they have a food company…People are more generous with their time than you think…”

  • Where do you see Bearded Brothers headed in the future?

    • “Our growth plan is to mainly try to grow through whole foods nationally. What that helps us do is, once we’re in with whole foods nationally that pretty much opens all the distribution channels for us to trickle down into small little mom and pop grocery stores…”

  • How do you keep up consistency with your product as your demand and company grow?

    • Our process scales really well. Early on we’d be making about 25 bars per batch, then we’ve moved on to 100… Just because the way we produce our bars and just with the way their made they’ll always be produced in these smaller sized batches

  • How have you grown Bearded Brothers to the point you’re at today?

    • “Our first year we probably sold about 25 thousand bars, we’re closer to probably 500 thousand this year. It just goes back to getting out there and selling your product, getting it into as many hands as possible…”

  • What would you say is the best part about running Bearded Brothers?

    • “I would say that everyday is different. There’s pretty much a new challenge everyday it never gets old, it never gets boring…”

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