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Success Stories

Full Stop. Bakery

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.

Boulder’s Best Organics

Sure, visitors to Boulder enjoy the Flatirons, the creek path, and the Pearl Street Mall. But they also enjoy Chocolove dark chocolate, Justin’s peanut butter, and Pangea lotion. Locally made products define the unique character of Boulder just as much as the town’s natural setting. This inspired Arron Mansika to form the company Boulder’s Best Organics. Boulder’s Best Organics creates gift collections of the finest organic items exclusively from Boulder based companies. Mansika chose to

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Plains To Peaks Chocolate

Plains to Peak Chocolate Company is run by Sunni Sylvester and her husband Jeff. The two did not always have aspirations to make their own chocolate, but like many businesses today, a simple passion and idea can be all it takes to start something great. The direction of your business career can be random, and that is exactly what happened with Sunni and Jeff. “We started randomly. I would buy chocolate, look at the ingredients,

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Boulder Acupuncture and Herbs

Boulder Acupuncture and Herbs is a small business that is founded, run and owned by Norah Charles, an acupuncturist and Chinese herbalist. What makes Boulder Acupuncture and Herbs unique is that Norah works primarily with patients over 70 years old. Norah treats senior clients with a host of difficulties, including chronic pain, depression, and isolation. In addition to her acupuncture, Norah uses over 300 Chinese herbs for distinct wellness purposes. Starting a business is not

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Bookcliff Vinyards

“We like drinking wine!” was the simple and honest reason that Ulla Merz and her husband John Garlich decided to open a winery and vineyard. “We started collecting wine in the 1970’s and grew grapes in our backyard. In 1994 we took grape growing and wine making classes and bought a vineyard in an area of Palisade called the Vinelands. That’s where we planted our first grapes in 1996. Bookcliff Vineyards was launched in 1999

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