As the Founder and CEO of Spring Branch Kombucha, I transformed a basement project into a thriving regional brand. Our journey began with a passion for brewing and a commitment to quality, leading us to create a kombucha that captures the essence of the Ozarks. Today, we are ready to expand beyond our home footprint.My finance background has been a guiding light in navigating the intricacies of running a manufacturing company. I spearhead product development, oversee operations, and foster strategic partnerships. Under my leadership, we have introduced a range of unique flavors: Elderberry Ginger, Lavender, Lemon Hops, and Strawberry Rose, which have captivated a loyal following and generated excitement and interest in the market.Our kombucha is crafted with organic tea and cane sugar, utilizing a distinctive dry hopping process to extract rich, complex flavors. This commitment to quality and innovation sets us apart in the market, offering customers a unique beverage experience.I also serve on the Board of Directors for Kombucha Brewers International, where I have built strong relationships within the industry and with suppliers. This role allows me to stay at the forefront of industry trends and continuously improve our product offerings.My commitment to community service extends beyond my professional endeavors. I have had the privilege of serving as the Past President of the Board of Directors for Christ Episcopal Church Foundation, Chairperson of the Board of Directors for Harmony House Family Violence Prevention Center, and Vice President for Springfield Little Theatre. These experiences have not only enriched my leadership skills but also deepened my commitment to making a positive impact in our community.At Spring Branch Kombucha, our mission is to provide high-quality, traditionally fermented kombucha that supports a healthy lifestyle. We are excited to introduce our brand to new markets and bring the unique flavors of the Ozarks to a broader audience.