Gluten Bootin’ Bakery“Because It Feels So Good To Be � Gluten Free”

Why gluten-free?

The Problem

Gluten-free consumers are underserved

Gluten-free food is expensive

Dense, dry, bland

Our Solution

Superior products

Competitive pricing

Availability

Market

1 in 133 people has celiac disease

Market

5-15 out of 100 have a gluten sensitivity

1 in 133 people has celiac disease

Market

Total U.S. market: 46,738,788

5-15 out of 100 have a gluten sensitivity

1 in 133 people has celiac disease

Market

Retail Gluten-Free Market: $2.6 billion

Market

By 2015: $6 billion

Business Model

VALUE PROPOSITION

CLIENTS•Celiacs•Gluten sensitivities

•Lifestyle

•Loyal•Grass Roots•Authentic

•Taste•Choices•Availability

•Website sales•Specialty grocers•Coffee shops/cafes

•Universities•Commercial Kitchens

CHANNELS

RELATIONSHIPS

Product Validation

• 14 retail clients (baked goods)

• 2 commercial account (baking mix)

• 2 local stores (interested in baking mix)

Where we are

Product Validation

Weekly Profit

$700

Competition

Milestones

Year 1: Launch ecommerce websiteBegin production of baking mix

Year 2:Begin sales to universities and commercial kitchensLaunch mix in local specialty grocer

Milestones

Year 3:Get mix into national grocery chainIncrease staff

Year 4:Continue nationwide expansionRe-evaluate co-packer option

Year 5:Increase product lineExpand to Canada

Projections

2012 2013 2014 2015 2016 $(100,000.00)

$100,000.00

$300,000.00

$500,000.00

$700,000.00

$900,000.00

$1,100,000.00

Revenue and Cost Model

RevenueCOGSExpensesNet Income

Year$

$ SBA loan

Our Team

Christine BuiInventory/supply chain managementMarketing

Stephen KennedyCost accounting, profitability analysesCreative design, product development

Stephen DortchProject and workforce managementCost control

Our Team

Paul Matthews Public relations Internal/external communications

Michelle Tate Strategy developmentPayroll/compensation

Rebecca Triche PurchasingProject research

Our Team

Tam Wahl Founder/Owner Adriane Gless Founder/Advisor/Food Scientist

Support Gluten Bootin’ Bakery!“Because It Feels So Good To Be � Gluten Free”