10/29/2025
Hey. knock knock. Anyone there?
I donāt really post here as often as I should, but I figured itās about time I introduce myself ā and more importantly, what Iāve been building and cultivating over the past eight years, and where things are headed.
Iām Elliot ā the talented mastermind of a genius behind Obour Foods. (Just kidding. Kind of.)
What started as a single table at one SF farmers market in 2018 has grown into something far bigger than I ever imagined.
Weāre now at more than 20 farmers markets every weekend across the Bay Area and now Los Angeles. Youāve probably seen one of our hummus fridges inside a bar or taproom too.
Our retail shop at the San Francisco Ferry Building is open seven days a week. A team of 35 incredible people keeps this whole operation running week after week.
Revenueās in the seven figures. Our production facility is our own. Weāre vertically integrated from chickpea to jar. All of it built without investors ā still fully bootstrapped, still independent, and still figuring it out as we go.
After eight years in CPG, one thingās clear: gimmicks and hype donāt last. Focus on the product. Focus on the customer. People notice ā and they keep coming back.
The truth is, our social media hasnāt kept up with what Obourās become. Weāve been too busy actually building it. But itās time this page starts reflecting the scale of what weāve grown.
Iām way too busy running the company to give social media the time it deserves, so yeah ā itās probably time to bring someone on to handle it. Someone whoāll share more of what happens behind the scenes ā the real work, the chaos, the craft, and the people who make this whole thing move. Itās super interesting. You guys will love it.
Iāve built the foundation. Now itās time to show it.
What kind of things would you want to see here? The people? The process? The business? Farmers markets? Tell me in the comments ā Iāll read every one.
ā Elliot Sharifi
Chief Hummus Officer
Obour Foods