We had the good fortune of connecting with Brayan Ticse and we’ve shared our conversation below.
Hi Brayan, every day, we about how much execution matters, but we think ideas matter as well. How did you come up with the idea for your business?
It all started with my parents selling Alfajores in the Peruvian festivals we had each year. Both my parents love to bake and cook, that was a successful way of showcasing our culture. Over time our family shifted our way of eating. Primarily because my parents started to develop health problems. We focus on going back to the ancient and healthier food that was lost while living in America. Going back to ancient grains and cooking styles that my dad grew up with. After having a lifestyle change we focus on incorporating these new ingredients into the food we had been selling. The idea was born! All the products we made for our consumption help us and we wanted other people to enjoy the benefits. Start selling to family and friend that got intrigued by the new flavors we created. Some of the products are unique like purple corn Chicha (a fermented drink) or quinoa Alfajore (sandwich cookies filled with dulce de leche). That caught the attention of potential customers whenever we showcased our products. Soon after Moray Inca Products was born!
Let’s talk shop? Tell us more about your career, what can you share with our community?
We live an average life until a couple of years ago. My dad Manuel was a factory worker that use to work in a dairy plant when he lived in Peru. I was finishing school trying to find my path in life. We did not care much about the quality of food we consumed until mom was diagnosed as a pre-diabetic. The unexpected news made us rethink our eating habits. Dad started to read and research about alternative food and cooking styles. I began to exercise and build a routine that would help my family get healthier. Manuel found that fermented food’s had good benefits to our bodies along with organic ingredients. We began with the most common item in every home, bread. Manuel created his wild yeast that would be the foundation of our bread that we are making now. We tested with beer-making out of purple corn and quinoa. As we continue to remake recipes we incorporated ancient grains and techniques. We began to search within our own culture to find forgotten foods. We want people to help people transition to different eating habits that will have positive benefits in the future. Everything we make was consumed by us for many years and seen the positive change it has made in our life that we want to share with everyone else.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Longmont to me looks like a small city that has a lot of good food and breweries. We would start the day with a hike in Estes Park which is not far from town and nothing beats fresh air in the morning. Next, get lunch at the best spot for pizza in town Rosalee’s along with some local beer. Then walk around downtown visiting the many small stores that offer great local goods. Finish the day with some amazing Peruvian food at my parent’s home!
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
The biggest support we received was from EforAll Longmont. The ideas to create healthy Peruvian were there but need that extra push to complete our project. From the moment we met Harris and Karen from EforAll they showed support for our idea and family. We enter the pitch contest, which got us to be known in our community. Next, enter the accelerator program where we met inspiring entrepreneurs. Together we started this journey at the beginning of 2020. Twice a week got together to learn so much along with mentors that guided us along the way. Although my dad’s English not the best they made him feel welcome. Throughout the months we kept learning, even when during quarantine the program pivoted to online. Until we got to the end where we finish as one of the winners. Moray Inca Products is grateful that we found this program and all the support we receive from the mentors to directors like Harris, Karen, and Kelly.