The Quality Makers: Camilla Marcus of west~bourne

Tell me a bit about your path to founding west~bourne. In an industry crowded by new “must-have” pantry essentials, what was the impetus for the brand?‍

west~bourne was born out of my belief that we can make a positive impact on people's lives and the planet through the way we eat and consume. I founded the company specifically to address the challenges I saw firsthand in the food industry through my roles as both a chef and restaurant owner. And because of my background, our food philosophy is chef-driven. I believe in collaborating with farms that share my passion to preserve our natural resources and grow without compromise using regenerative methods which yield more nutrient rich and delicious foods. I created the company to utilize foods that taste good, feel good to eat, and are good for the planet.

You put it so clearly and calmly, but this is a big endeavor! Can you speak to the challenges you’ve faced in building a DTC brand versus the distinct and unique challenges that come with building and sustaining a restaurant?

We have been blown away by the response to our products. Our demand by grocery stores has been unusually high for such a new company. Buyers are recognizing that we’ve built something that reflects the values of Gen Z. That said, we are currently fundraising because we know that growth can lead to us making an even greater impact. The bigger we are, the bigger of an impact we can make. And building a DTC brand requires a lot of things a restaurant doesn’t…there’s no foot traffic stumbling by on accident. Fundraising for a regeneratively-sourced, zero-waste, carbon-neutral, and female-founded brand in this economic climate has been challenging, but we remain confident we’ll find the right investors who are values-aligned in bringing these products to the masses. ‍

Since the beginning of west~bourne’s first iteration as a restaurant, you’ve been mission-driven — and I think that’s even an understatement. From a zero-waste initiative to offering fully subsidized childcare for staffers, it seems that your core philosophies have always been the first priority. This is no small feat! How has this ethos continued on in west~bourne as it exists today?

The core philosophies of west~bourne have always been centered around sustainability and community – that includes employee well-being. These values continue to guide us in everything we do. We have maintained our zero-waste initiative by sourcing responsibly, using zero-waste packaging, and implementing recycling and composting programs. Additionally, we prioritize the well-being of our team members by fostering an inclusive and supportive work environment that encourages open communication, collaboration, and work-life balance. Despite being a small team and a start up, we believe in honoring mental and physical health with mental health days, flexible PTO, and stipends to support professional and personal growth. Sustainability in all things. Our ethos is deeply rooted in the fabric of west~bourne, and we continuously strive to do better so we can expand our positive impact.

What’s your personal philosophy on sustainability today, particularly as it relates to food? Both with respect to stewarding west~bourne as a CPG brand in an industry that’s often crowded by mindless consumption, and in your personal life?

Sustainability is at the heart of my philosophy, both professionally and personally. At west~bourne, we are mindful of our environmental footprint and strive to minimize waste and promote conscious consumption. We prioritize using organic and locally sourced ingredients, reduce waste by offering fully backyard compostable packaging, are certified carbon neutral, and support regenerative farming practices.

In my personal life, I aim to reduce food waste, cook with seasonal ingredients, and support local farmers and artisans. I believe that small actions can collectively make a significant impact on our planet's well-being. I know it’s hard to find the time to do all of your own research, so it’s important to look for companies who have third-party validators, such as being certified organic or carbon neutral.

Something I love about Gen Z is that they’re obsessed with transparency – they flip over the package and look at the ingredients and the story. Our innovation in material science and packaging indicates to these consumers how much we care about what’s inside the package as well.

‍I’d love to know what your favorite west~bourne products are — and your favorite way to enjoy them. (The Togarashi Crunch is essentially a mandatory component of every party I throw.)‍

I'm delighted to hear that you enjoy our Togarashi Crunch. My personal favorite is west~bourne's Refined Avocado Oil. It’s essentially a delicious traditional cooking oil alternative that supports a diverse pantry. We source from an organic orchard in Mexico to harvest the ripest and cleanest ingredients. The Avocado Oil is ideal for high-heat cooking, sautéing, roasting, searing, baking, and pretty much anything else you can think of – while also being zero-waste and carbon neutral. It’s the perfect plant-based substitute for butter.‍

What are your non-negotiable, must-have cooking tools (and those worth splurging on)?‍

When it comes to cooking tools, some non-negotiable essentials for me include a good chef's knife, a sturdy cutting board, and a high-quality skillet. These are the workhorses in any kitchen. It's worth splurging on high-quality knives and cookware that will last a long time and make your cooking experience more enjoyable and efficient. Another item I often turn to is a mandoline for perfectly sliced vegetables for those crispy, crunchy salads.