Sid Sharma: Saving The Bay One Kombucha At A Time
Kombucha is becoming increasingly popular due to its numerous health benefits. This popularity attracts a lot of people to this emerging niche. So, as an aspiring functional beverage entrepreneur, what can you learn from a successful leader in the industry?
Sid Sharma says that as the owner of a beverage brand, incorporating kombucha into your product lineup can be a smart business move. It is a trendy drink that appeals to health-conscious consumers, and its unique taste sets it apart from other beverages on the market. He shares his journey focusing on quality ingredients, flavors, and marketing to build a successful kombucha brand that appeals to health-conscious consumers and stands out in a crowded beverage market.
On this episode of the Firebelly Social Show, Duncan Alney and Arnelle Mitchell sit with Sid Sharma, Founder of Wild Bay Kombucha, and discuss ways to thrive as a kombucha brand owner. Sid talks about the factors that contributed to Wild Bay Kombucha’s exponential growth, how it differentiates itself from competitors, the health benefits of kombucha, and the benefit of having a food science background as an entrepreneur in the food and beverage space.
Here’s a glimpse of what you’ll learn:
Sid Sharma talks about Wild Bay Kombucha
Factors that contributed to Wild Bay Kombucha’s exponential growth
How Wild Bay Kombucha differentiates itself from competitors
Sid shares his insights about kombucha and its health benefits
Kombucha flavors and ways of enjoying them
The value of a food science background for an entrepreneur in the food and beverage space
Sid’s transition to entrepreneurship and advice for aspiring functional beverage entrepreneurs
Tips for work-life balance
About Sid Sharma
Sid Sharma is the Founder of Wild Bay Kombucha, a vertically integrated beverage company making kombucha based out of Baltimore, Maryland. Before Wild Bay, he was an Energy Analyst at Resource Energy Systems and an Independent Consultant at The Entrepreneurs EDGE. Sid earned his BA in biochemistry and environmental studies from Case Western Reserve University and a master's in environmental management from Duke University.