POPHAMS: How Ollie Gold built London’s Best Bakery and Scaled Whilst Keeping Magic

Show Notes

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My draw dropped through the earths crust

A filthy concoction from the Heavens of Gluttony

I remember it vividly and voluptuously

It valiantly violated my taste buds into sweet-sweet Bliss

The first time I chowed down POPHAMS Bacon and Maple Swirl

Brain flirting-swirling-whirling

A state of delicious delirium.

Thick, lip-smackingly salty bacon swirls around a buttery pillows of pastry.

Soaked and smothered in conglomerate amounts of oh!so-sweet Canadian Maple Syrup.

Nirvana.

Ollie Gold is a G. Super humble.

But has solved a problem most can’t solve.

Keeping the Magic as you Scale.

POPHAM’S

I LOVE this interview, Ollie’s seemingly solved the headache all businesses face.

Grab a coffee and a pastry.
Tuck in.

ON THE MENU

1. Why the best MBA is Kitchen Porter, every 16 year - we need jobs that help us zoom out Vs zoom in + take a job that forces you to speak to anyone anywhere

1. Your role as a founder is to be the link and thread the needle - Vision + trust = link = thread the needle

2. How to grow without killing magic and diluting your brand + Popham’s Horizontal Vs. Vertical

3. Why the founders vision must evolve and be fluid, if the brand grows so must the vision

4. Why starting a brand is the greatest journey of self discovery for a human being

5. Why hospitality are everyday super heroes

6. How to build a creative culture that constantly push boundaries = Set boundaries that allow for wild, flamboyant creativity

Fully eppy Monday 8am.

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