Meet Natasha, a gap year student with a granola brand on the rise.

When Natasha couldn’t find a protein based granola that actually tasted good, she didn’t just settle. She got to work. At just 18, fresh out of high school and taking a gap year, she joined the 20th cohort of The Kitchen Project and set out to create the granola she wished existed. Fast forward a few weeks and she’s already making waves with a product that’s turning heads and selling out.

In week five of our programme, Natasha took part in The Kitchen Project’s signature tasting session. It’s a chance for students to test their product with the public, collect structured feedback through a questionnaire, and refine their offer before hitting the market. That tasting turned out to be a turning point.

Among the attendees was the commercial team from the University of Auckland. Impressed not only by Natasha’s granola but also by her clarity of vision and natural entrepreneurial spark, they invited her to take part in their upcoming Market Day on April 30.

Hosted in the Quad, the event is a bustling showcase of student and staff side hustles, packed with live music, giveaways and rows of creative stalls.

Natasha’s granola bags sold out quickly.

The buzz from the market has given her the momentum to finalise her branding and prepare for her first official launch, packaging, presence and all. It’s a standout example of what can happen when a good idea meets the right platform and community.

And that’s what The Kitchen Project is all about, helping emerging food entrepreneurs build the confidence, business know how and support to take their ideas to the next level. Whether it’s through testing, mentorship or connections that open unexpected doors, the programme exists to help students like Natasha move from spark to scale.

We’ll be watching closely as her brand launches in the months ahead and cheering her on every step of the way.

Thinking of turning your own idea into a business?

👉 Apply now and join our next cohort.