<p>Pablo Eggsgobao started as a small pop-up serving loaded breakfast buns and big ambition. What began as a market stall has since grown into one of the North East's most recognisable independent food brands.</p><p>In this episode of Staying Open, Natalia Ribbe sits down with founder Emma Dent to discuss moving cities for love, taking risks, building a business from scratch, and growing a brand that has captured the attention of a new generation of customers.</p><p>Emma shares the realities of scaling a hospitality business, the power of social media, and the lessons learned along the way.</p><p><br /></p><p>Powered by @squareuk<br />Hosted by @nataliaribbe<br />Produced by @georgia_isla_graham<br />Camera, Sound & Edit by @fishislandstudios</p>
