AccelFoods has a new cohort of food-focused startups
We’re pleased to be featured in TechCrunch by Jonathan Shieber. Enjoy! https://techcrunch.com/2016/10/05/accelfoods-has-a-new-cohort-of-food-focused-startups/
We’re pleased to be featured in TechCrunch by Jonathan Shieber. Enjoy! https://techcrunch.com/2016/10/05/accelfoods-has-a-new-cohort-of-food-focused-startups/
We’re pleased to be featured in Columbus CEO. Enjoy! http://www.columbusceo.com/content/stories/2016/10/columbus-region-the-toasted-oat.html
We’re pleased to be featured in the Columbus Monthly by Erin Edwards. Enjoy! http://www.columbusmonthly.com/entertainment/20161104/product-toasted-oat
We are pleased to announce the Hilliard Chamber announcement of The Toasted oat winning the 2014 Excellence in Entrepreneurship Award Read the full article here
Erika Boll, founder and president of The Toasted Oat and winner of the 2014 Ohio Chamber of Commerce Excellence in Entrepreneurship Award, was in disbelief when she was told in April that she had won the honor. “I was like, …
The Toasted Oat of Columbus was named the 2014 Ohio Chamber of Commerce Excellence in Entrepreneurship award winner, April 8 at the Capitol Theatre in downtown Columbus. The award was presented during the Ohio Chamber of Commerce Annual Meeting & …
The Toasted Oat named in the Top 10 gluten free finds at the National Products Expo! Gluten-free foods maintained their phenomenal growth curve at Natural Products Expo East 2014. These days, it almost feels de rigueur for a natural-foods item …
The Toasted Oat was spotted in Columbus Crave Magazine! “If oatmeal cookies are your thing, you will love this chewy, sweet granola that will be just as good for dessert as it is on yogurt for breakfast. Erika Boll launched …
Eric Albrecht | Dispatch Photos Columbus Dispatch Article by Liz Young A Columbus gluten-free granola company is about to make the jump from a small, local brand to a regional name on store shelves far beyond its home turf. The …
We were featured on pg.16 by Leah Wolf! Read the article here: Edible Columbus – Fall 2013 Read the original article here