Bread is one of humanity’s oldest foods, yet the way we bake it has remained largely unchanged for centuries. Despite a global surge in consumer demand for artisanal, clean-label, and health-forward foods, most commercial bread today is still produced with commodity baker’s yeast—fast, cheap, and scalable , but lacking in flavor, nutritional benefits, and sustainability. Meanwhile, the global sourdough market alone is projected to grow from $8 billion in 2025 to over $12 billion by 2035, driven by shifting consumer tastes and the rise of functional foods that promote gut health and sustainability.
Leaven Foods is redefining the baking industry by combining centuries-old fermentation practices with modern microbial science. Its Instant Sourdough platform replaces the complexity of traditional sourdough starters with a shelf-stable, easy-to-use blend of natural microbes. Bakers gain the flavor, health benefits, and shelf-life of authentic sourdough with the convenience and scalability associated with commercial baker’s yeast. At Branch Venture Group, we’re proud to support Leaven Foods as they expand their production, grow their team, and scale partnerships with both artisan bakers and large food manufacturers. Here are three reasons why we believe Leaven Foods is poised to transform the baking industry.
A Proven Painkiller in a Rapidly Growing Category
The global fermented food market is worth over $575 billion, growing at 8% annually, and provides ⅓ of all food globally. However, the commercial cultures available for fermented food makers have seen little to no innovation in the last 200 years. Sourdough is a fast-growing segment within that, projected to reach $12.6 billion by 2035. But today, bakeries face real pain points in producing authentic sourdough: maintaining live starters is labor-intensive, quality can be inconsistent, and spoilage rates are high.
Leaven’s Instant Sourdough solves these problems with a drop-in replacement for sourdough starters, eliminating the need for complex workflows while extending product natural shelf life by up to two weeks without the need for additional chemicals or enzymes. Early customers—including artisan bakeries, pizzerias, and industrial pilots—report not only labor and cost savings but also better, more complex flavors that consumers recognize.
With over 100 paying customers and pilots underway with industry leaders, Leaven is proving product-market fit in both artisan and industrial markets.
Capital-Efficient Growth with High Margins and a Clear Path to Profitability
Unlike many food tech startups that require capital-heavy infrastructure, Leaven employs an asset-light, scalable manufacturing model. By partnering with toll manufacturers on a revenue-share basis rather than upfront tolling fees, the company minimizes working capital needs and de-risks production scale-up while maintaining strong gross margins.
This approach enables Leaven to flexibly scale production volumes as demand grows, avoiding the costly capital outlays and inventory risks typically associated with food manufacturing. By aligning supplier incentives directly with revenue growth, the model also ensures manufacturing partners are invested in the company’s success.
Combined with a subscription-based pricing model that drives recurring revenue and volume discounts that expand margins with scale, Leaven is positioned to achieve sustainable profitability while delivering a strong return on investment for both customers and shareholders.
Exceptional Team with Deep Science and Commercial Expertise
Leaven’s leadership team blends world-class scientific expertise and proven startup execution. CEO Cameron Martino, a PhD in Bioengineering, where he focused on building computational tools to study microbial communities and their impact on health and nutrition. Previously he helped build, scale, and market microbial innovations in the animal health industry at Native Microbials. Co-founder James Gaffney brings 11+ years of hands-on molecular biology experience with emphasis on characterizing microbial communities and novel species. While at Native Microbials he managed the development of microbial products from conception to commercialization. Active board member Mike Seely, is an experienced entrepreneur who has launched a range of microbiology companies in agriculture and life sciences. He is currently the CEO of Native Microbials, and provides seasoned leadership with a deep understanding of scaling microbe as a product companies.
This is a founding team that knows how to navigate both the technical complexity of microbial blends and the commercial realities of scaling a food tech startup.
We’re thrilled to support Leaven Foods’ next phase of growth as they use this funding to scale their sales efforts, expand their team, and increase production capacity, bringing their Instant Sourdough to more food producers and helping build a better, healthier, and more sustainable food system. For more information about the company, visit their website, Leaven Foods, and learn more about their vision.
If you’re interested in learning more about Branch Venture Group, please visit our Investor page or reach out to info@branchventuregroup.com.
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