Pascal Rigo set out to make his La Boulange the Starbucks of pastries. Then Starbucks acquired his company for $100 million. Here’s how he plans to reinvent America’s pastry cases.
Take a little mudcake, almond buttercake, vanilla madeira sponge, and ivory marshmallow fondant and—voila—an edible Jupiter that would make an astronaut proud.
If you eat processed food and you’re not a vegan, a decent portion of your diet probably comes from factory-farmed eggs. Sure, you may stick to cage-free eggs when you’re cooking omelets, but 95% of eggs in the U.S. come from battery-caged facilities where birds are packed body to body in impossibly small spaces.
A San Francisco startup wants to change that. It makes a plant-based egg substitute so believable that it’s about to sign two deals with Fortune 500 food companies that want to use the stuff in sauces and dressings.