Meet Brittany Braunling | Owner, Britt&Butter Co.

We had the good fortune of connecting with Brittany Braunling and we’ve shared our conversation below.

Hi Brittany, we’d love to hear more about how you thought about starting your own business?
Starting my sourdough business was a fairly easy decision for me. I went to culinary school and graduated in 2014, after working in various restaurants for the past decade, I decided to explore opportunities that better supported my lifestyle. The restaurant industry is not ideal for single parents, and I was struggling working nights, weekends and holidays and missing out on opportunities to spend with my son. I started working from home and enjoyed my improved work/life balance, but found that I missed being in the kitchen. In September of 2023 I decided to challenge myself and make a sourdough starter from scratch. After experimenting with many loaves of bread, I started to give bread to friends and family. After sampling many loaves, my friends and family convinced me I had a potential business on my hands. Truthfully it didn’t take much convincing once I realized my bread had the potential to make me some extra income while also satisfying my urge to get back into the kitchen.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Britt&Butter Co. is the result of a lot of hard work and dedication. After leaving the restaurant industry I found a way to continue pursuing my passion for cooking and baking, and I am really proud of that. I am excited to explore other opportunities to grow my business like farmers markets and collaborations with other local food creators. As a result of Britt&Butter Co., I have learned to trust in myself and my abilities, and that certain challenges are worth taking on even when they seem overwhelming at first.

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?
The food scene in Columbus is spectacular. When friends visit me, its all about the food. At some point we would go for breakfast at either The Guild House or DK Diner. We would stop for drinks and tapas at Understory or The Pearl. If we were feeling sophisticated we would head to Easton for dinner at Mitchells Ocean Club. For a quick but unforgettable bite, we would pay a visit to Dirty Frank’s Hot Dog Palace.

For some fun, we would book a Pedal Wagon Tour of the Short North or head to Trapper John’s Canoe Livery for some kayaking adventures.

Who else deserves some credit and recognition?
My friends and family have been so important to the success of Britt&Butter Co. They have been instrumental in everything from recipe testing and packaging to marketing and overall brand development. I also wouldn’t be where I am today without the many chef mentors that I have in my life. Chef John Iacobucci, who was my first chef mentor out of culinary school, and also Chef Patrick Hofer and Chef John Basch who have been extremely supportive mentors and helped develop me into the chef I am today.

Instagram: @Britt_Butter_Co

Other: [email protected]

Image Credits
Edina Reo