After two incredible years at Smorgasburg LA, the largest open-air market in Los Angeles, my journey there has come to a close. From the start, my goal wasn’t to settle in long-term, but to use this vibrant space to showcase my product through live demonstrations and direct sales. Every Sunday, regardless of the weather, I had the privilege of engaging with a broad spectrum of people—chefs, food lovers, and curious shoppers hailing from Central and South America, the Middle East, Europe, and beyond. The invaluable feedback I received has been instrumental in shaping the next steps for my product.
My time at Smorgasburg was always intended as a temporary but crucial stage in my business journey. Though not traditionally a retail hub, it provided the perfect platform for my lean startup approach, serving as a dynamic, low-cost "focus group" that also generated revenue.
With the insights gained, I’ve made key adjustments—refining the product name, recipe, updating packaging, and tweaking messaging. These changes are laying the groundwork for the next exciting phase: bringing my product to local retail shelves and restaurant menus.