What happens when the foods you grew up with, chapati, mandazi, bread and cake, suddenly aren't an option?

Anna Wanjiru, founder of Home Chef, joins Alma to talk about building a gluten-free food business in Kenya after her daughter had to go gluten-free.

What started as a mother's search for better food options became three years of experimentation, a bakery, a gluten-free flour business and a much bigger question: how do you build a scalable food company in a category that people are still learning about?

Anna shares how Home Chef went from producing chapati, mandazi, samosas and other baked goods to shutting down the bakery and focusing on flour because the original model wasn't scalable.

They also talk about getting rejected by retailers who thought gluten-free was too niche, educating customers, building trust, gettin ...