February 2024

In November 2020, amidst a period of deep reflection, the journey of Full Stop. Bakery began. The founder Sadie Stutzman, then a graduate student in Mechanical Engineering at CU, realized a need For change in her life trajectory. The desire to prioritize people and connections led to the pivot into the food industry. This shift was further fueled by the creation of The OG: Parm & Herb Sourdough Cracker, a collaborative effort with the founder’s mother and sister.

Full Stop. Bakery specializes in artisanal sourdough crackers, offering a range of five savory and one sweet seasonal variety. These crackers are unique for their versatility, pairing well with wine or serving as a snack on hiking trails. The sourdough aspect not only adds a distinct taste but also benefits easier digestion and promotes a healthier gut biome. The heart of Full Stop. lies in its people-centric approach. The founder cherishes the connections made with customers, colleagues, and mentors, viewing these relationships as the core motivation behind the business. This focus on people has been a guiding force, inspiring the founder to envision their crackers bringing joy to various life moments. The journey of Full Stop. has seen significant progress. Starting as a home bakery, it evolved into a commissary kitchen, with a growing team dedicated to the founder’s vision. The business has marked its growth through increased revenue, capacity expansion, and a widening customer base. Comfort zones are continuously challenged, paving the way for new phases of growth.

Sadie Stutzman’s participation in the Boulder SBDC’s Leading Edge course in 2023 was a pivotal moment. With an engineering background, the course provided foundational business
knowledge, networking opportunities, and a platform to develop an investor pitch. The guidance and mentorship from seasoned professionals at the SBDC have been invaluable,
offering insights and support in navigating the business landscape.

Full Stop. Bakery’s future is ambitious and bright. The founder envisions the brand achieving global recognition and establishing a Full Stop. Crackery in the United States. This space aims to educate visitors about sourdough, create lasting memories, and offer a variety of sourdough products. As Full Stop. Bakery continues to grow, its commitment to bringing
people together through food remains steadfast.

After three years of infertility and miscarriages, Dr. Amy Beckley used her own science expertise to uncover her own luteal phase defect – a problem with ovulation quality. With help from her doctor and a simple supplement, Amy was able to get pregnant with her daughter.

After her experience, Amy started Proov, a series of at home fertility tests, supplements, and guides. She wanted to create a better way to conceive that was faster and less costly. Proov is dedicated to helping couples conceive and empower women at every stage of life to track their own hormones quickly and easily at home. Amy says her favorite part of her company is, “seeing all the success stories and cute little babies Proov helped create.”

With the help of the Colorado TechSource program, Amy was able to apply for and be awarded multiple federal SBIR grants totaling over $2 million. According to Amy, ”The grant writing resource was amazing. It helped [Proov] apply for grants [they] wouldn’t have been able to. Grant income was the first money into the company and really helped [them] grow and be successful.” She also notes that, “Colorado is an amazing place to own a business,” with great resources and people.

In 2021, Proov was awarded FDA clearance and has since rolled out their own mobile app, raised millions of dollars in venture capital, and launched in Walgreens stores across the US. They are now working to get into hormone health for menopause to help women in their 40’s navigate the “tricky perimenopause transition so they can thrive”.