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In this episode of the Startup CPG Podcast, Caitlin Bricker interviews Sarah Hartmann, founder of Vêsucré, a zero-waste, plant-based dessert company based in Oneonta, New York. Sarah shares how Vêsucré—short for “vegan sweets”—evolved from a home kitchen experiment into a fast-scaling brand now featured in over 450 stores across nine states.
She discusses the innovation behind Vêsucré’s clean-label, dairy-free frozen desserts, the importance of inclusive hiring through a neurodiverse workforce, and the brand’s commitment to sustainability through zero-waste production practices. Sarah also highlights key partnerships with Cornell’s Food Spark program and Wakefern Food Corp., which helped accelerate Vêsucré’s retail expansion.
Plus, Sarah reveals how Vêsucré practices zero waste by repurposing oat milk byproducts into delicious treats like brownies and protein truffles—and how her latest initiative, The Makery, is helping other small food brands scale responsibly.
Listen now!
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Episode Links:
Website: https://vesucre.com/
Website: https://themakeryoneonta.com/
LinkedIn: https://www.linkedin.com/in/skhartmann/
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