Natasha Case is the CEO of Coolhaus, a Los Angeles based ice cream company specializing in unique, sweet-meet-savory flavors. The inspiration for Coolhaus started when Natasha was exploring the concept of “Farchitecture” – or, Food + Architecture – in her graduate architecture program. She began baking cookies, making ice cream, and combining them into “cool houses”. In 2009 she met co-founder Freya Estreller, and together they staged Coolhaus’ unforgettable launch in a refurbished postal van at the famous Coachella Valley Music Festival.
In less than ten years, Coolhaus has snowballed into a nationwide company. They now distribute to 6,000+ grocery stores ranging from Whole Foods to Safeway to Publix markets with 30 SKU’s including hand-crafted ice cream sandwiches, artisan pints, and chocolate-dipped bars.
Natasha has been named Forbes 30 Under 30 for food and beverage and Zagat’s 30 Under 30 in New York City. She is also the co-host of the Start to Sale podcast, where she invites the brightest entrepreneurial minds to discuss all that it takes to build a company from launch to exit.
We covered a lot of ground in this interview. So much so, that we’re going to break it up into two separate episodes. Episode 86 is Part 1.
On today’s episode, Natasha tells us how studying architecture led her to discover her entrepreneurial spirit and how she turned her side-hustle hobby into a national business. She shares why product development and innovation is not just about market research and data but also about trusting your intuition and how Coolhaus launched with a minimum viable product.
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