We are thrilled to introduce the Organic Voices community to Wendy Chan of Mojave Mallows. Made with love and fortified with dates, their organic marshmallows make for the ultimate ooey gooey s’mores and hot cocoa. Easy to bake, addicting to snack. Each month, a limited amount of organic marshmallows are made by hand, packaged, and shipped out around the US. We asked Wendy some questions pertaining to the organic brand in this exclusive q&a below.
Name: Wendy Chan, COO
Company Name: Mojave Mallows
Location: Los Angeles, CA
1) Tell us the story of your organic brand! What is the background history of the brand?
Growing up in Texas, Stephanie Chan’s love for s’mores as a Girl Scout inspired her entrepreneurial journey. After moving to California and working in branding, she noticed a lack of fancy marshmallows in a market overflowing with artisanal treats. Teaming up with her sister, Wendy, they began experimenting in their kitchen with organic ingredients and unique flavors, ultimately leading to the creation of Mojave Mallows in 2021.
Since then, Mojave Mallows has gained popularity for its small-batch, gourmet marshmallows, capturing the hearts of sweet lovers across North America. Their whimsical flavors and vibrant packaging bring a modern twist to a beloved childhood treat, turning nostalgia into a thriving business.
2) Why did you choose to create a certified organic product?
We are committed to being a certified organic product because we believe they are not only better for the environment but also healthier for the bodies of our loved ones. Choosing organic means supporting sustainable farming practices and reducing exposure to harmful chemicals. Plus, it sets us apart in the market; we’re proud to be the only organic marshmallow option available.
3) How long has your brand been certified organic?
2 years and counting!!
4) Is it difficult to source certified organic ingredients?
Yes, sourcing certified organic ingredients is definitely a challenge. Just like we’re the only brand offering organic marshmallows, many of our ingredients come from a limited number of suppliers that meet the 95% organic certification requirement. For some items, like graham cracker crumbles, there simply aren’t any available in organic form. Instead, we purchase organic graham crackers and grind them ourselves. This commitment makes sourcing more difficult, costly, and labor-intensive. But we believe it’s worth the extra effort, and the results speak for themselves.
5) What myth would you like to bust about being an organic food pioneer or the organic industry as a whole?
Many people envision the life of an organic food pioneer as glamorous, like something out of GOOP or the Honest Company. In reality, my day-to-day is far from that. I wake up early to tackle emails, spend hours in the kitchen getting my hands dirty, and often find myself nervously calculating margins to ensure we can keep growing. For small companies like ours, it’s not really about the money—there isn’t much of it. Instead, it’s about a deep love for what we do and a passion for creating something meaningful. The work is challenging, but that passion makes it all worthwhile.
6) What is the biggest challenge you face as an organic pioneer?
The biggest challenge is ensuring supply chain reliability within the organic space. If our sole supplier has an ingredient on back order, it can be difficult to find another organic source. We also face the typical financial worries of small businesses, balancing quality and sustainability while managing costs.
7) Where do you see organic food, farming, and products in the next 5 years?
We see a growing number of people wanting to make better choices for what they feed their children and stock in their pantries. We predict a steady increase in consumer demand for organic food and products as health and sustainability become even more important.
8) What advice would you give to a younger generation of entrepreneurs looking to get into the organic industry?
Seriously consider the significant time investment and years of hard work this requires. Ask yourself if you’re ready to make that kind of commitment for something you truly love. If the answer is yes, then the industry absolutely needs passionate individuals like you!
Additionally, I’d recommend focusing on building strong relationships within the community. Networking with other entrepreneurs, suppliers, and customers can provide invaluable support and help you grow in a grassroots way like Mojave Mallows has done. It’s not just about the product; it’s also about creating a community around your brand. Embrace the journey, stay resilient, and keep your passion at the forefront!
9) It happens to be spooky season right now! This is a big time of the year for sweet treats. What is your favorite sweet treat for Halloween that incorporates Mojave Mallows?
My favorite Halloween treat that incorporates Mojave Mallows has to be the scotchmallow! I’m a huge fan of dark chocolate, so this is perfect for me. You can make it extra spooky by adding little spider legs using licorice or chocolate pretzel sticks. It’s a fun and delicious way to celebrate the season while showcasing our marshmallows!
