Today, I’m sitting down with Giovanni Angelucci, Founder of Queen St. Bakery.

From their website:

Queen Street Bakery was built on the belief that food companies should be as transparent about what they put into their food as what they remove. Because we know all to well that just because something is gluten-free, doesn’t mean it’s good for you.

That’s why we’re proud to make our breads, buns and doughs from simple functional ingredients that feel good to eat. Ingredients that are naturally full of fiber and protein and naturally free from gluten, nuts and dairy.

Their breads, buns, pizza dough and baking flours can be found across Canada and they are leading the gluten-free, allergen-free and taste-FULL bread category.

Just one taste of their White Bean & Millet Seed bread or their Cinnamon Raisin Loaf will be enough to convert you. These products are insanely delicious and more than that, they’re packed with nutrients.

In this conversation, we’re rewinding back to just a few years ago when Giovanni first had the idea to start a bakery and how that led them to finding placement in 100’s and 100’s of stores across Canada.

Giovanni and I chat about:

• The startup story of Queen Street Bakery
• Where the idea for the business originated
• How they got into Canada’s largest grocery store chain (Loblaw’s)
• The #1 ingredient you need before pitching to investors for money
• Business and marketing skills that he’s trying to upgrade as a Founder
• The true definition of an entrepreneur
• Why everything is cyclical 
• Marketing strategies that have been working REALLY well for Queen Street Bakery, even throughout the pandemic when sampling is not possible
• & more

Also, you can find Queen St. Bakery products in the frozen aisle at Healthy Planet (our show sponsor!), so don’t forget to check the frozen aisle when you’re shopping at one of their MANY stores across Ontario!

p.s. Whenever you’re ready, there are a few ways that we can get to know each other better…

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