We had the good fortune of connecting with Patter Gersuk and we’ve shared our conversation below.
Hi Patter, we’d love to hear more about how you thought about starting your own business?
I felt there was an opportunity: –there was nothing like my bars on the market ( whole food, no added sugar, no flavor enhancers, additives, or highly processed ingredients) –a growing demand for nutritious, clean and convenient food –a willingness by consumers to spend money on specialty products. I have always loved to educate and provide delicious and pure food– it has been a life long passion. Starting Patterbar allows me to do what I love, which is sharing whole food with everyone.
Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Patterbars are whole food, no added sugar, gluten free and plant-based energy bars made in Denver. What sets Patterbars apart are our ingredients: whole, pure food ingredients and nothing else. No additives, powders, “natural flavors”, isolates, emulsifiers, sweeteners, preservatives. Just pure, whole food for clean energy and delicious convenience– without compromise. Most food in the US is heavily processed to try and control nature and assure consistent, cost-effective mass production and extend shelf life. It is much harder to use ingredients in their natural state. At Patterbar our cherries are from a cooperative farm in Michigan because I want cherries without sugar, juice or oil. Our blueberries are from a family-owned and operated farm in Oregon with no sugar, juice or oil and are dried to my specifications. We only use Medjool dates from California because they taste the best. When I started, I was told Medjool dates are not used for commercial food production because they are finicky and inconsistent with different moisture levels. I spent almost a year trying to identify the best process so I could use Medjools. I was lucky enough to find a date farm that was willing to work with me. It would have been a lot easier to just give up, but I wanted that flavor only Medjool dates can provide. Every one of our ingredients is sourced this way to provide the best flavor and the purest ingredient. I am very proud that Patterbar is completely transparent and that we don’t compromise. I believe I overcame challenges by staying focused on my mission and the unwavering belief that pure food is better for you, for our communities and for our world. I have also been incredibly lucky to have many people help and encourage me from the beginning– and I asked anyone I could for help, knowing I had so much to learn. I want the world to know that Patterbar provides convenient, pure food without compromising taste or quality.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
This is challenging as there are so many things to do in Denver– inside and out! Here are some of my favorites to choose from: Arrive from airport via Denver’s Light Rail to downtown Union Station (a beautifully renovated, operating rail station; the hub of downtown). Lunch at Mercantile, a stroll over to The Tattered Cover, an institution and the largest independent bookstore in the US. Dinner with the family at home. Grab an amazing sandwich at Leven Deli, and head to Rocky Mountain National Park (drive by the historic Stanley Estes Park Hotel) for a fabulous hike. On the way home, stop at a local brewery in Boulder. Dinner at Fruition, fabulous food supplied by their own farm, including award winning sheep’s milk cheeses. RiNo (River District North) Street Art walk, best burger at Meadowlark (they use a custom grind of beef from Western Daughters) and a visit to a few of the Jazz Clubs in RiNo. Picnic in Wash Park and evening First Friday Art Walk in the Santa Fe Art District, dinner in the neighborhood at El Noa Noa on the patio. Shopping in the Broadway Antiques District, happy Hour at Los Chingones, concert at Red Rocks. A visit to the Botanic Gardens — one of best ever– and dinner at Potager, the first farm to table restaurant in Denver since 1997. Bike ride to Golden with a stop at a local Brewery. Pearl St. Farmers Market in Denver and dinner at Domo, a Denver institution.
Who else deserves some credit and recognition?
I owe so much to so many people! My family, Vince Armada and the amazing students from Johnson and Wales University, Colorado Kitchen Share’s David Salzman and Otho Spencer, Steve Eason, Naturally Boulder Founders Forum, the Pearl Street Farmer’s Market, Denver Small Business Development Corporation, the Denver Library….so many more!