Indy’s Baker’s Edge company to be on ‘Shark Tank’

May 16th, 2014 | by Eat Drink Indy | Cook, Jolene’s Blog, News

About a year ago, entrepreneur Matt Griffin and his wife, Emily, decided their company needed a boost. The two own Baker’s Edge — the company that makes the brownie pans designed so that every piece has chewy edges — so Matt emailed the producers of ABC’s “Shark Tank” about appearing on the show to pitch their company to the show’s panel of investors. And he heard back.

“I said I think we’re going to go on this show, and we’re going to do this,” Griffin said. “I wrote the show blindly — there were no open auditions at the time — and they wrote me back in a couple of months.”


Then came the rest of the process.

“They had us shoot a video and we sent that in,” Griffin said. “A couple weeks later they wrote back and said, ‘We love the video. Let’s take this to the next level.’”

That meant an invitation to go to Los Angeles and meet with producers and pitch their product to them.

“We were there with a whole slew of other entrepreneurs,” Griffin said. “We went through some more of the interview process there. Eventually, that led us to that golden moment when you walk down that weird hallway and the doors open.”

Of course, Griffin can’t talk about what happened next. You’ll have to tune in tonight at 8 p.m. on ABC to find out whether he and his wife got a deal. But I can tell you that he certainly sounded pleased to be appearing on the show’s season finale.

“Just to get to the point where we could talk to the sharks is a huge achievement,” Griffin said.


But I wondered: is going into the “Shark Tank” really as tough as it looks?

“It’s everything you think it is and more,” said Griffin. “It’s as intense as it looks on TV, and it’s not a fake. This is not a put on.”

To find out what happens and whether one of the sharks offered a deal to help Baker’s Edge grow beyond their niche brownie and lasagna pans, check out tonight’s season finale at 8 p.m.



Jolene’s Blog

Thanksgiving Q & A with Mario Batali

Last Saturday I got the chance to interview celebrity chef and restaurateur Mario Batali, who was signing his new cookbook at Market District in Carmel. The only catch? All the local food writers in line to talk to the famous chef would only get five minutes. So I figured I’d get the most info with … more »


Sangrita Saloon
834 E. 64th St.
Get a table on the outdoor deck – or go for the banquette in the sexy bar area – and order up some of chef Joshua Huffman’s tacos and elote (Mexican corn on the cob) and a killer drink (preferably something with tequila or mescal).

St. Joseph Brewery & Public House
540 N. College Ave.
Take a look at the gorgeous renovation that turned this former parish church into a brewery and restaurant, but you’ll also want to check out the beer, wine and food menu as well. And while the beer might get all the attention, you’ll find good deals on wine too: 30 wines for $30 a bottle.