It was the worst of times turned best of times when Linda McAdams lost her job in 2013. Her husband, James, who’d worked in banking for 20 years, had recently seen his job moved out of state, too. Linda thought she’d quickly find something else, but interview after interview she came up empty-handed. James suggested maybe it was a blessing in disguise. Maybe, the couple began to think, this adversity was a pathway to a sweet spot in midlife, a chance for a new start?

Both recalled a hobby Linda had enjoyed with her sister, Karen Daigle, in which the two made cakes, candies and treats together for friends and family in New Orleans. They’d shelved Truly Scrumptious Candies and Confections when full-time jobs proved too time-consuming to “play” in the kitchen. But what if now were the perfect time to revive their candy-making company, James and Linda thought? They approached Karen, and she was all in. Fortunately, LSU AgCenter had recently opened a Food Incubator for foodie entrepreneurs.

Today, Pretzel Crunch comes in four flavors and has lined the shelves of more than 80 different stores across Louisiana, Texas, and Mississippi. Tiger Pretzel Crunch, with its purple and gold icing drizzled over white chocolate, is particularly popular during tailgating season. “Anything is possible with a leap of faith,” the owners say. As for anyone else with a job layoff or long dormant business dream? “Go for it. It’s never too late!” 

Truly Scrumptious Pretzel Crunch is truly a family effort. Since Karen still works an outside job four days a week, Linda and James tend to back office duties, supply ordering, and scheduling demos. But when it comes to making their deliciously addictive snack? “We are all side by side in the kitchen cranking out the crunch!” Linda says with a laugh. They are also looking to the next generation, welcoming the involvement of nieces and nephews.

We caught up with Karen, Linda and James for bite-sized bits of insight into their lives and business:

Miles your product travels to our store: 13

How your product got its name: We asked Facebook followers for ideas, and we liked Pretzel Crunch best!

Your favorite foods: softshell crabs (Karen); any seafood (Linda); too many to name (James)

Favorite chef/foodie mentor: Gaye Sandoz, our LSU AgCenter Food Incubator program directoro – and our hero!

Favorite day of the week: Saturdays when we are out meeting people at demos

Favorite music group or genre: 60s and 70s

Favorite holiday: Christmas

Favorite season of the year: Spring

First food/dish you ever made: brownies

Favorite Louisiana food: shrimp étouffée

Favorite kitchen tool: raspier (a Cajun term for a grater or zester)

Favorite seasoning: Swamp Dust (Karen); Lots of green onions & a mix of spices (Linda); “Come on Man” (James)

Biggest obstacle to starting a small business: Funding and sourcing ingredients

Biggest surprise about small business: for us, being “discovered” by Associated Grocers (of which Alexander’s is a member)

Best part of your job: Meeting and talking to customers – it’s amazing!

Toughest part of your job: Finding volunteers and help to produce in the kitchen

Long-term career goal: Taking Pretzel Crunch national and becoming moguls!

Future products/ideas: We have new flavors in R&D as we speak

Why local is better: It supports the cycle of our community’s economy, and it’s good to know where your food comes from!