Married Couple Started a Business Making $5 Million a Year | Entrepreneur

"Adam Hiner and Maddie Hamann, the married co-founders of Pacha, didn't set out to start a gluten-free bread business. But in June 2018, when Hiner wasn't eating gluten and a friend shared a recipe for bread omitting the ingredient, he was "blown away by the simplicity" and how good he felt after eating it. Before long, the San Diego, California-based entrepreneur was making the recipe for his friends and family, who couldn't get enough. Then he began supplying a local restaurant with the bread."

"Hamann, who'd just finished her PhD in oceanography, wanted to join the venture and put her "math and science skills to good use." She'd already seen Hiner make a real difference in regenerative agriculture while building his other business, the hard kombucha brand Boochcraft, and she saw an opportunity to do the same with the bread business. "When we met, he was doing impact work for Boochcraft," Hamann recalls, "going to farms, doing work that was actually drawing carbon down, helping with water retention and growing biodiversity.""

Adam Hiner discovered a gluten-free bread recipe in June 2018 and began baking it for friends and family after feeling markedly better. Demand grew, and Hiner started supplying a local restaurant, revealing a market gap. Maddie Hamann joined the venture after completing a PhD in oceanography to apply her math and science skills. Hiner brought prior impact work from his kombucha company Boochcraft, including regenerative-agriculture projects that drew down carbon, improved water retention and increased biodiversity. The founders rented a 350-square-foot kitchen, baked on a small scale, sold at farmers' markets, offered online pickup, and bootstrapped the operation through the pandemic.

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