1. Team Info
What We Are About
Truly Raw Gourmet is an innovative raw organic food company
that is committed to the health of our body and planet in a fun and
inspiring way.
Kippy Miller & Max Wolf
Owners & Creators
Truly Raw Gourmet
326 Lincoln Blvd.
Venice, CA 90291
310-399-4871
www.trulyrawgourmet.com
www.facebook.com/TrulyRawGourmetSorbet
www.twitter.com/WeAllSorbet
Contact: Kippy Miller

2. Targeting the Problem
Living our Values
What we make is truly unique; it is the first frozen dessert to
combine all raw and organic coconut cream and fresh fruit,
sweetened with Raw Honey, in eco glass packaging.
We have defined two major problems in the use of petrochemicals
in the food manufacturing industry:
Packaging
We saw when we started that frozen dessert is all packaged in
petroleum wax covered cardboard that leaches petrochemicals
into the body and into the soil. These containers are not fully
recyclable, being rejected by recyclers as treated cardboard.
Millions end up in landfills each year.
Frozen Manufacturing in particular does not offer any packaging
that is free of petroleum based materials. This is due largely to
the fact that frozen has large fluctuations in moisture and
temperature that manufacturers believe require wax lined/plastic
substances. One substance however is the exception to that
observation...Glass.
Production
We also knew that the food manufacturing industry uses a
tremendous amount of plastic/petroleum based products in their
food production. Food is shipped, stored, and processed in
plastic. This is largely due to the fact that manufactured food is
not locally produced and thus relies on large volume to be cost
effective. This manufacturing volume creates millions of
petroleum based products a year that end up in landfills and the
environment.
We realized that solving this problem was a natural extension of
our already held values and our desire to create something
beneficial to us and our planet, thus…
Truly Raw Gourmet was born.

3. Solving the Problem
One Jar at a Time
With the curent industry problems in mind we embarked on a mission to
create a company that embodied the philosphy of:
Health for the Body ~ Health for the planet
Having Fun ~Inspiring others
We solve the problem by demonstrating that glass can be used in food
manufacturing both during the processing and in the final packaging.
Packaging and Education
Truly Raw is setting the example that frozen products can be packaged in
an eco material, such as glass, while still being affordable to the
consumer. We are proving that these products can be manufactured in an
affordable and profitable manner that has a high ROI and creates a
demand for healthful eco products. We are educating consumers about the
benefits of glass and re-using in addition to recycling. Thru product demos
we are able to speak to the public one-on-one and promote the use of
glass while educating people on the toxicity of plastics in food. On our
website it says, “Look for the Sorbet in the Glass Jars”. We reuse 10% of
our jars by encouraging people to “return 12 jars for a free sorbet”. This
return/rewards program is printed on our labels, promoting the idea of re-
using. Many of our customers, never realizing it was possible, are
delighted to see ice cream in glass. By choosing to use glass, thousands
of petroleum based containers have been kept out of landfills. We have
created and developed a process that allows this to be accomplished in a
safe, affordable, and effective way
Manufacturing and Production
We also are tackling and solving the problem of the extensive use of
plastics in the manufacturing production process. We use Glass in many
stages of our production. Raw materials are stored in glass, such as
coconut cream, lemon & orange juice, ramon nut powder, etc… The sorbet
mixture is marinated in glass gallon containers for 24 hours. This is
healthier in that there is no plastic leaching into the sorbet, and no plastic
is being used or wasted. Our Glass jars are delivered in cardboard boxes
we re-use and recycle, and we deliver our sorbet in reusable coolers for
deliveries rather than wrapped plastic. We are constantly looking for new
ways to decrease the use of plastic at all stages of our manufacturing.
In many ways when we started we did not know any of this. We just
thought...Who do we want to be? How do we want to contribute to our
world? And what do we believe in? and the answer came to us.
Glass

4. The Money
How We Make it Thrive
Truly Raw sells a full line of ten flavors of amazing raw coconut based,
raw honey sweetened, organic non-dairy ice creams. We are the only frozen dessert
manufacturers to use pure raw coconut cream and raw honey. This coupled with the
fact that we are the only one to package in glass gives us a decided advantage.
Customers
We have a strong specific marketing angle for those seeking something truly great
tasting and unique. People looking for a dairy free alternative, as well as people looking
for a healthy sweetened dessert that is sugar free. The sorbet appeals to the consumer
seeking something that tastes great and is a low calorie. We have a strong niche
market of loyal followers. Our primary customer profile is single women and men 22-42.
We are planning additonally to come out with more products geared towards mothers
and families, as kids love our sorbet.
We market our sorbet on our website and marketing materials as “Look for the Sorbet
in Glass” to make it easily distinguishable and immediately recognizable, as it is
currently the only product in glass in the frozen section.
Current Stores
We sell our sorbet in glass, by the case, to the following stores:
Whole Foods Market-Los Angels– 20 stores,
Jimbos-San Diego-4 stores,
Lassens Markets in Los Angles-4 stores,
Mothers Markets Orange County-4 stores,
Co-opportunity- Santa Monica CA,
and
PC Greens-Malibu CA.
We are currently in 34 stores and soon expanding into Northern California.
We also sell Raw Honey Lemonade and Raw Honey Mustard to local independent
stores and restaurants, all manufactured/packaged in Eco glass as well.

5. Our Technology
The Systems We Innovate
We have a very simple operation. We still do much by hand. Our technology is an
“old school one” of supporting the local economy, making small batches by hand,
using only fresh ingredients. This contrasts with the majority of the food
manufacturing industry, which is based on the concept of large mechanization to
keep costs super low, in which human hands hardly touch the food we eat, and
source products are dehydrated, powdered, or frozen in order to maximize low cost
of goods on a large scale. Our Technology can be broken down into 4 areas.
1) Freshness-As a locally based company we start with fresh & organic ingredients;
ripe strawberries, locally grown lemons and oranges form Topanga Canyon, and
coconuts from Mexico. We cut and blend our fruit and mix our batches, which are
poured into glass gallon jars and stored until ready to freeze in a Gelato machine.
All our sorbet is packed by hand individually in glass jars.
2) Coconut Cream Production-The major part of our Technology lies in the process we
have developed to produce rich healthful delicious coconut cream. Over 4 years we
have developed a process of taking organic mature fresh coconuts and processing
them on specialized “shredding and creaming” equipment that produces a rich,
creamy deliciously flavorful coconut cream. These coconuts are processed on
stainless steel equipment. This is the cornerstone of our operation and what truly
sets us apart. It is a technology that still has many manmade steps along the way.
Each coconut is tested for quality and purity before using and a very specific
temperature and process flow is required to produce the most fresh and stable
cream product.
3) Honey- Honey is natures only unadulterated sugar. Its creation and harvesting is a
complex process with many variables. As a company that uses raw honey we are
now in R&D to raise our own beehives in an eco friendly, treatment-free, pristine
environment. This process will yield excellent honey at an affordable price for
manufacturing. We are researching modern and ancient technologies for tending
bees that interfere as little as possible in their lives, while allowing them to be
healthy and productive.
4) Glass- Packaging in glass is a major part of our technology. We have practices in
place for the handling, storing, and using of glass jars. We recycle and re-use the
cardboard boxes they are shipped in. We have a label machine designed to label
glass jars.

6. Marketing and Sales
Taste the Difference~Feel the Difference
In-Store Demonstrations
We currently employ a basic marketing strategy of in-store tasting demos,to get us face
to face with customers. We have found that dollar for dollar our efforts are maximized
by a direct personal approach explaining the specialness of what we do. We plan to
expand this strategy and assemble an educated enthusiastic demo team that would be
a strong force. These demo teams will educate and inspire consumers on the benefits
of the sorbet and its glass jar. Each demo team would be assigned a group of stores
which they would focus on exclusively, and have a small share of those store sales.
This will encourage them to promote the sorbet and keep on top of sales. These demo
teams would require the proper marketing materials: demo table banners, T-Shirts that
say”Look for the Sorbet in Glass”-, coupons, etc…. This strategy of ground level
demos, person to person, we have found to be the most effective and powerful way of
marketing. It expands our sales and educates our customer base.
Billboards
Our facility on Lincoln Blvd. in Venice, CA has a huge storefront glass window, 19 feet
long by 10 feet high, that we would use as a giant billboard advertising our Sorbet and
and emphasizing the “Look for the Sorbet in Glass”. This motto is a simple strong one
that makes us immediately identifiable and at the same time educates the consumer to
the alternative possibilities for frozen foods.
Website
A full interactive website will be developed that focuses on the health and eco aspects
of what we do. One very cool idea we have had is that each UPC code could be entered
on our site and immediately take the viewer to an interactive demo or video of the entire
process of how that flavor was made. Our website would also have a section with links
to other sites that inspire us by their conscious manufacturing practices, as well as
restaurants and small local vendors that also support the value of wholesome farm-to-
table (or farm-to-jar in this case) food served in an eco-conscious manner.
Jar Return Program
We have already begun implementation of a program by which loyal customers can
drop off 12 jars of sorbet at our kitchen in Venice and get one free. This offer is printed
on our labels. This program allows us to have a more direct interation/communication
with our customers, and to deepen our eco-commitment by re-using glass jars.
Here's an example of our labels

7. Our Competitors
What we Do to Stand Out
We try not to look at it as a competition. We all bring something special and unique to the table. We prefer
instead to focus on what we do, and do it well. There are companies that make coconut based frozen
desserts, such as Coconut Bliss, So Delicious, and Julies. There are companies that make raw frozen
desserts, such as Organic Oasis and Cashew Nectar. Organic Oasis and Cashew Nectar are raw, but not
coconut based. Coconut Bliss, So Delicious, and Julies are coconut based, but not raw.
We are the only company that makes a Raw Coconut Frozen Dessert.
There are 5 major distinctions that separate us from our competitors:
We Use Raw Coconut Cream
We use 100% Coconut Cream. It is pressed from the rich meat of Organic Mature Coconuts. Our
competitors use a mixture of meat and water. After pressing, the Raw Coconut Cream is so thick and rich
and creamy it tastes like ice cream. In its raw unheated form, it is full of healthy living enzymes that help
digestion, and raw saturated coconut fats essential for brain health and body function. Many parts of the
world have long known the amazing benefits of coconut meat.
We Use Raw Coconut Water Instead of Water
All the coconut ice creams and sorbets on the market have water added to them, sometimes good filtered
water yes, still water. This lowers costs and adds volume. In fact traditional sorbet is made with a
water/sugar base. We make our sorbets with Coconut Water. Every single coconut is taste tested for
purity and then drained and used in the sorbet. Our sorbets have No Water Added at all, so you are
getting 100% food. Coconut water additionally is high in electrolytes and incredibly hydrating…try our
Strawberry Lemonade if you want a hydrating treat.
We Use Raw Honey as our only Sweetener
We are the only company on the market to exclusively use Raw Unheated Honey as a sweetener. The
sorbet base is a coconut water/honey mixture rather than water/sugar. Raw honey is a sweetner that is
unprocessed, unheated, and untreated. It has many beneficial properties that support body heath and
functioning. Raw Honey has been used for centuries as a sweetener, and to heal the body. It is full of
beneficial enzymes and nutrients. We absolutely love it. In fact one of our long term goals is to raise our
own hives that are treatment free and ethically treated to create a more tasty and healthful honey.
We Start with Fresh Fruit, Never Frozen
While it may seem strange to use fresh fruit in a frozen dessert, we believe it is healthier and more
flavorful. As far as we know all frozen dessert manufacturers use frozen fruit as a base, as it is less
expensive, easier to get, and more consistent in its flavor. However, it never felt good to us to rip open a
platic bag of frozen fruit that was picked and shipped months ago. Instead, we use fresh local
strawberries, local oranges and lemons we juice ourselves, and of course fresh organic coconuts.
As all great chefs say, taste comes from the quality of the ingredients you start with.
We are the Only Frozen Dessert in Glass
We are the only frozen dessert company to package in Glass. We use 9oz Glass Jars with metal lids.
This is better for health. This is better for our ecosystem. Plastic lids on containers additionally
contribute to the plastics in our bodies and environment. Using metal lids means less petroleum in the
environment.
Using glass ensures that there are no petroleum by products in food, as Glass is inert, and is fully
recyclable-re-usable. Not too long ago much of what we bought was in glass containers. As an innovator
our intention is to inspire more manufacturers to start using Glass again as their primary packaging.

8. The Team
Passion and Talent
KIPPY MILLER- FOUNDER & CEO
Sweet southern hospitality is what Kippy Miller is dishing up as the founder
and owner of Truly Raw Gourmet. Born and raised in a small
town in Texas, Kippy grew up hand-making treats on her grandmother’s
farm. No meal was complete without something sweet, so they always found
farm fresh goods to whip up into dessert. Depending on the season, this
could be fresh peache ice cream churned in an old barrel with
rock salt, or a fresh blackberry pie. Thus Kippy’s love for desert was born.
Four years ago she discovered raw organic foods, which totally
transformed her vision of food and wellness. What particularly inspired her
was the possibility of being able to enjoy sweet treats that would actually be
good for the body, while having the opportunity to talk to people about food
and health. She was inspired by the idea of desserts as a great way to get
people on the path to healthy organic food.
MAX WOLF- FOUNDER & VP of OPERATIONS
Max Wolf has been in the raw organic food business for over 7 years. In
2004 he started Mama Raw, a family business that made fresh fish ceviches,
organic vegetable juices, and raw desserts that were sold to local stores.
Now, eight years later, he is highly knowledgeable about food and still
passionate about the ways that food and health are inseparably linked. A
strong advocate of the use of unheated honey as a healthful alternative to
sugar, in 2008 he and Kippy expanded Mama Raw to include honey
sweetened organic ice cream, which ultimately led them to the creation of
Truly Raw Gourmet Sorbet. In their quest for a dessert that could be
completely delicious & nutritious, they abandoned standard methods of
using cheap sugars, fillers (such as guar gum), and water as the "bulk" of
sorbet. Max is passionate about creating foods that are made with integrity
and contain only nature’s essential ingredients.
NATHEN FOX- CFO
Nathen Fox is a brilliant financial manager. His company outsouces CFO, Controller, and Accounting
Services. He is our financial advisor. His company, Sovance, provides a fully functional finance
department (CFO, Controller Bookkeeper), remotely, virtually, and efficiently. Sovance brings sophisticated
Finance and Accounting support to small and mid-size businesses. They provide the capabilities and scale
that Fortune 500 companies have and require. They know that in order to succeed, a strong business
partner is required to help them navigate all the complexities of their business and to do so with
intelligence.
MICHELLE MASTER- OPERATIONS MANAGER
Though Michelle grew up on a typical American fast food diet, extensive travels throughout France ignited
her passion for creating beautiful, nourishing cuisine. Whether consulting with high profile chefs or
preparing to launch her own gourmet cookie company in New York City, food was always a central part of
her life. So were her health challenges, though, which led her to discover the raw food lifestyle in 2007.
Meeting and learning from some of the foremost figures in the raw food movement, she enthusiastically
adopted the lifestyle, but was left longing for gourmet cuisine. This fueled her desire to create raw
desserts with the same “eyes rolling back in your head” appeal as the gourmet desserts she knew and
loved. This quickly led to an apprenticeship at Wallse, a 5-star Austrian restaurant in NYC. Working
alongside the classically trained pastry chef at Wallse and receiving accolades from the likes of Lou Reed
and Natalie Portman encouraged her to continue to pursue her passion for creating beautiful decadent raw
gourmet desserts. Her elegant, over the top creations established her reputation among those in the know
as a sought after gem in her field.

9. The Financials
By the Numbers
Projected Revenue
Truly Raw Gourmet has been in existence for 4 years. We have enough experience and
revenue history to accurately predict our future course.
Based on our average growth we predict the following projected revenue over the next 5
years. These are extremely conservative numbers, and could easily double or triple
by 2017.
Projected 5 Yr. Revenue
Year 1 (2013) Year 2 (2014) Year 3 (2015) Year 4 (2016) Year 5 (2017)
180,000 250,000 500,000 900,000 1,500,0000
Based on these projections we estimate that we will have expanded nationally by 2017
with an expanded product line still based on coconut cream and raw honey, and be in
over 250 stores.
Customer Base
Our customer base in 2013 is expected to be approximately 2,000 Customers.
By 2017 we estimate we will have a customer base of 15,000-25,000 Customers.
We expect that the average customer will go from buying 1 sorbet a week to 3-4 over the
course of 5 years. It will become a constant staple and brand in their household.
Capital Needed
We started with $15,000 of private loan capital, and have raised an additional $35,000 in
micro-loans from friends and family over the last 4 years. This includes a $15,000
grant from family, and one low-interest investor loan of $20,000.
We project that to really expand to the next level we will need to raise an additional
amount of $40,000 in Angel capital this year, with a second round of fundraising once
we go regional/national in 2015 of $140,000.
We feel extremely confident that we can raise these funds for the following reasons:
1) We have 4 years of being in business, while expanding and generating a profit.
2) We have an in-demand product that is part of a rapidly growing non-dairy/raw market
3) We have new product lines coming ou that will change the dairy free dessert industry
4) We have developed a proprietary process for coconut cream

10. Sustainability
Changing the World One Jar at a Time
Our commitment to sustainability is in our extensive use of Glass in all levels of
manufacturing. From production practices to the packaging of our final product in
Glass. The food manufacturing industry is a heavy plastic industry. Bulk food is
delivered, stored, and packaged in plastics. We look for all areas of our business in
which we can reduce plastic use or consumption.
In Products
From the start we knew we were not interested in creating a company that contributed to
the world’s waste and pollution problems. We wanted to create something great that
would also help heal and sustain the planet. The larger it grew the better for ourselves
and our planet it would become. So we committed from the start to package our sorbet
in Glass. We had been using glass jars at home for years, so it was a natural extension
of how we already live our lives. Packaging in glass just felt right. It was the only
solution for frozen that was ecologically sound. As we mentioned earlier, traditional
cardboard frozen containers are lined with petroleum wax to prevent moisture build up.
So we ventured into new territory. And have reaped the rewards of it. So many of our
customers appreciate that we package in Glass jars. And we are setting the trend for
other frozen and food manufacturers..
Production Line
In addition to our end product we also reduce waste and increase sustainability in our
production line. We deliver our sorbet boxes in reusable coolers for deliveries, rather
than wrapped plastic. Most importantly our Raw Products are stored in glass as well.
We store our finished coconut cream, lemon & orange juice, and our sorbet mixes in
Gallon Glass containers. Re-using these jars cuts down on the plastic leaching into
foods, and reduce the overall consumption of plastic. The food retains its flavor better
and lasts longer in glass. Is it sometimes difficult...sure, is it a little more time
consuming...sure… is it worth it...Absolutely!
The Future of our Sustainability
Our Goal in the future is to create a Zero Waste kitchen.
This would involve: Composting all food scraps- we are currently researching methods
of Bokashi Composting, which is highly efficient and easy to manage; Utilizing spent
coconut shells in an eco manner, whether it be turning them into mulch for gardens,
high energy charcoal, or coconut coir; and installing/utilizing sun energy systems to run
our heating and power needs and sun heated hot water systems.
All very exciting stuff to look forward to.

11. Our Current Status
Poised to Explode
Truly Raw Gourmet is currently in a great place. We have begun to carve out our solid
niche in the marketplace, and are building a brand and name that people have come to
associate with quality, taste, and health. As a result of our growth we have started 2013
with the ability to lower our retail price by 30%. This brings us from what was a luxury
priced item at $9.99, to a much more readily available $6.99 a jar. We anticipate this will
cause an explosion in sales this year, as the biggest feedback we have had from
customers is their desire for more affordablity. We also have new professionally printed
labels coming on line that are going to more accurately reflect our ethos, values, and
point of view. Even the new black metal lids are creating a buzz. We expect to easily
triple production. As such we have also been spending some considerable time
systemizing our production line to create a consistent quality product in less time. The
$50,000 grant is coming at the best time possible. This grant will help catapult us to the
next level. It will allow us to invest in the following categories:
(percentage of loan allocation indicated)
Infrastructure- 10%
Invest in repairs and upgrades to current equipment
Purchase new equipment needed for larger production
Purchase additional freezers to hold the volume of sorbet we anticipate
Sustainabiltiy- 10%
Implement our Sustainability Zero-Waste program
Invest in small equipment to process coconut shells
Marketing– 70%
The majority of our grant will go to this category. Ultimately it will give us the boost to
maximize growth. We would allocate the funds for this in the following ways:
Train a Demo Team to educate/promote awareness of product & impact on sustainability
Create the marketing materials needed for Demo Teams
Billboard in our location viewed by over 10,000 cars a day that pass on Lincoln Blvd.
Create an in-depth Website that is interactive and educational
Hire a PR firm to promote us to magazines and online publications
Future Development-10%
We have some amazing new products that are in development and a portion of the grant
would also be allocated to their further R&D
We are so excited by the all the possibilities this grant will create. We are also proud and
exhilarated that our choice to remain sustainable and healthy will be rewarded and
honored in such a meaningful way.
We thank you and look forward to furthering the conversation.
With Fun and Health
Kippy and Max