The Ripple Effect: Bobo’s

From Rainy Day Recipe to Coffee Shop Staple

Bobo’s began as a humble homemade treat baked by a mother and daughter. Beryl Stafford, a single mother with no experience in food or business, watched her daughter (nicknamed “Bobo”) bake oat treats from a cookbook. They were a hit for her daughter and her friends at school, with her friends even asking for more in the following days. Stafford saw potential in the homemade snack and adjusted the recipe to make it healthier, using vegan and non-GMO ingredients. The result was a deliciously wholesome and simple, homemade-style oat bar that reflected the comfort and authenticity of its humble beginnings [2]. 

Over the last two decades, Bobo’s has navigated every stage of business development. From hand delivering the bars to coffee shops in the early stages to a recent scaling of operations into 125,000 square feet of bakery and production space. What makes this journey exceptional is not just the company’s growth, but the way Beryl stayed true to her mission of delivering simple, nourishing products made with love. Initially wrapping bars by hand and printing labels at a local shop, Stafford began selling to nearby coffee shops and local markets without a business plan or sales presentation: just a gut instinct and a lot of grit. “My heart was pounding,” she recalled, after speaking to Whole Foods, one of her first customers, “I didn’t have any sales training or a presentation,” yet the bars sold out quickly and Bobo’s loyal customer base began [2].

Doing It All: Slow Growth and Lessons Learned

Stafford bootstrapped the business for over a decade, maxing out credit cards, taking out a second mortgage on her house, and managing every aspect of the company herself [1, 2]. From loading boxes for FedEx to navigating packaging and food safety regulations, she learned by doing. The bars sold out of the initial coffee shops within the first few days and Beryl was told “We need more!” Beryl then leveraged the success of the sales in her first coffee shop to get into more as she saw an increased customer demand.  

She refused to compromise on the product’s size or homemade look despite advisors suggestions, sticking to her values and her gut. She called it “perfectly imperfect,” as Bobo’s 3 oz. Oat bars remained larger than most and were wrapped in clear packaging that showcased their handmade charm [2]. This commitment helped the brand stand out and build a strong, loyal following in Boulder that loved the comforting nature that their positioning reflected.

Naturally Colorado’s Role in Community and Mentorship

Though Stafford often worked alone during Bobo’s early years, she deeply valued the role of mentorship and community. She leaned into Boulder’s vibrant and established natural foods scene and found significant guidance through Naturally Colorado (formerly Naturally Boulder). There, she connected with other founders, including Justin Gold of Justin’s Nut Butter. They even created their own LLC to share employees and a kitchen space early in both of their companies’ development [1].

Stafford credits Naturally Colorado for helping her stay the course and make smarter decisions, particularly as the challenges of scaling and navigating retail emerged. Naturally Colorado offered the perfect community to help her break into the retail space without trying to learn everything by herself. “Don’t do it alone,” she often advises, encouraging emerging entrepreneurs to seek mentors and be part of a supportive ecosystem [1]. 

Scaling Up: Leadership, Capital, and Strategy

In 2016, after 13 years of managing the business herself, Stafford hired seasoned natural products executive T.J. McIntyre as CEO. At that time, Bobo’s was generating just under $10 million in annual revenue and had attracted interest from potential acquirers [3]. But McIntyre had a different vision: not a quick exit, but a long-term, legacy brand built around oats.

Following a major rebrand in 2016, the company expanded its product line to include protein bars, bites, Dipp’d bars, and most recently, a self-manufactured line of oat-based PB&Js, all while staying true to its original mission. “We’re an old-fashioned oatmeal bar,” says Stafford. Bobo’s avoided jumping on trends like keto or paleo and stayed committed to delicious, small-batch, homemade style oat-based snacks that remain gluten-free, vegan, and non-GMO [3]. 

Expansion and a Path to $200 Million 

In 2022, Bobo’s significantly ramped up its operations. The company moved into a new production facility and partnered with a bakery based in Loveland, Colorado, bringing total production space to 125,000 square feet. This investment supports an ambitious goal: reaching $200 million in revenue in the coming years, after eclipsing $100M in 2024 [3]. Since September 2023, Bobo’s has grown to over 500 employees. McIntyre’s vision is focused on steady, sustainable growth and internal manufacturing as a hallmark of high quality. “The best food wins in the long term,” he explains, underscoring the importance of maintaining control over production as the company continues to scale [3].

Conclusion: Built on Grit, Guided by Community

From baking bars in a home kitchen to becoming a category-defining snack brand, Bobo’s story is one of perseverance, community, and values-driven growth. Beryl Stafford’s early work, paired with Naturally Colorado’s mentorship and a later infusion of seasoned leadership, created a foundation for the consistent success the brand is seeing.

As revenue surpassed well over $100M in 2024, Bobo’s is already becoming a multigenerational brand, serving as proof that slow, intentional growth paired with community support and guidance can yield remarkable results. As Stafford reflects: “I had no idea I could figure this all out. But with a lot of focus and time, you can learn anything.”