Beyond the Pitch: Lessons from an Entrepreneur

What happens after you close a round of funding? Erika Boll, CEO of The Toasted Oat, tells how she was growing her business, hiring a sales team, undergoing a rebrand, all while making sure she met the demands of her investors. She discusses what she learned about when to trust your gut, how to keep your eye on the ball, and keeping your business on track. People don’t like to take about overcoming their fears and the challenges of entrepreneurship, but Erika tackles these issues candidly during this session.

What You’ll Learn:

• How to maintain good rapport with your investors.
• How to keep lines of communication open with company stakeholders.
• How to keep the focus on your business goals.

About Erika Boll, Founder and CEO, The Toasted Oat, Inc.

Erika Boll is the Founder and CEO of the Toasted Oat, a growing, national brand of gluten-free granola. Born and raised in Columbus, Ohio, Erika’s mid-western roots continue to fuel her work ethic, her determination and values.

Like many young adults, Erika ventured beyond the Buckeye State for college, and graduated from Southern Methodist University in Dallas, TX where she held various student leadership positions and graduated with a BA in Accountancy. Upon returning to central Ohio, Erika to joined the Columbus office of KMPG.

However, Erika quickly realized that a more creative work environment played to her strengths; leveraging her problem-solving skills with a passion for design, she spent the next decade at Limited Brands.

At the age of 33, Erika was diagnosed with Celiac disease and began experimenting with gluten-free baking. After sharing numerous recipes with family and friends, she set out on her own retail venture and founded The Toasted Oat soft baked, gluten-free granola.

Erika says, “The ability to create a business centered around family is unbelievably rewarding. Not only did I build The Toasted Oat brand with my own family, but I get to share our yummy products with families everywhere—especially those challenged with a gluten-free diet.”

When she’s not baking up scrumptious, chewy granola, Erika can be spotted at home in Powell, Ohio spending time with her husband, two kids and her labradoodle Maggie.