Specialty Food Magazine

Spring 2016

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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F rom an early age, Tressa Cooper, 52, was into natural foods. In high school, the California native actually began dreaming of launching her own brand. When she was 19, she tried out her first product—baking sugar-free, fat-free cookies packed with oats, fruit, and nuts in her home kitchen. From high-quality jams to premium mixers, this California company focuses on creating memorable food. And it all started with a teenager's entrepreneurial dream. BY JULIE BESONEN PHOTOS: EARTH & VINE Tressa Cooper, Earth & Vine Provisions It's All About the Flavor producer profle SPRING 2016 67

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