We had the good fortune of connecting with Kathryn Rogers and we’ve shared our conversation below.

Hi Kathryn, what role has risk played in your life or career?
I’ve been on a spiritual path for over 15 years, and I’ve sat in a wide range of ceremonies and have had some pretty intense experiences along the way. Nothing comes close to the intensity of being an entrepreneur. The journey of creating something from a spark of inspiration, like any great adventure, has been full of twists and turns, triumph and defeat and reminders to keep going when I need to hear them most.

Also like any great adventure, entrepreneurship involves taking risks. Two risks stand out to me specifically that were paramount in my company Maya Moon Co’s creation and growth.

When Maya Moon was in its first year, following our Kickstarter campaign that launched our signature chakra chocolate truffles, I was still working my day job as a brand manager. There were opportunities for Maya Moon to grow, and I was at my time and energy capacity to help it scale. I had to make a decision: take the leap to leave my day job, or continue to watch Maya Moon putter along. I weighed the best and worst case scenarios (the best seeing Maya Moon soar, the worst having the business fail and winding up on my parents’ couch until I could find another job), and I decided to jump in. It was the best decision I’ve ever made, and my commitment opened doors that I wouldn’t have been able to walk through before.

The second great risk was opening Maya Moon Co’s first brick and mortar cacao cafe this August in San Diego. Yes… a cacao cafe. The first one in America’s Finest City. I invested a significant amount of my savings in my dream of having a place for community to gather and share connections and delicious healthy food and drinks. Many people told me it was bad timing since restaurants were just starting to re-open following Covid shutdowns. And I couldn’t help but ask myself, “Is San Diego the right place for this concept?” We had some traction with our drinking cacaos from tastings at community events, and my heart was telling me it would work. So when I found the ideal venue for rent last March, I submitted my proposal to the landlords the next day and signed the lease 48 hours later. Construction began the following month, and I haven’t looked back. I still feel like I’m on the craziest roller-coaster ride of constant joy and exhaustion. I can’t imagine doing anything else.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Maya Moon Co began as an idea that came through during a meditation. At the time 5 years ago, I was the brand manager for a wellness organization while simultaneously deep in spiritual study. I sat down one day in my North Park condo and pondered the inquiry, “What would be a delicious and meaningful experience to bring to Burning Man?” As an aside, Burning Man is an art and cultural co-creative experience that used to happen every year in the Northern Nevada desert.

The concept of chakra chocolates came through loud and clear. I took detailed notes for each flavor and its associated energetic imprint in my journal, and the rest is history. Nearly two years later, after much R&D and a $25k Kickstarter campaign, I shipped our first boxes of chakra chocolate truffles. From there, I grew the company’s product line to include a variety of seasonal chocolate truffle flavors, and I launched our first functional drinking cacao mixes last holiday season that we now serve in San Diego’s first cacao cafe: Maya Moon Collective.

When I look back now, I never could have imagined that this is what I would be doing. Simultaneously, it all makes sense. Maya Moon brings my greatest passions together: sustainability, healthy eating and community connections. And even with the uncertainty and inherent challenges, as long as I stay connected to these core values, it’s all worth it.

I get to wake up every day and do something that I believe makes peoples’ lives better. Yes, we offer delicious chocolate truffles and drinking cacaos that make people happy to enjoy. But even more, we get to support local and global farmers who are stewards of healthier environments and thriving ecosystems. We get to partner with incredible local artisans and small business owners to feature their handmade products on our retail shelves. I get to work with a passionate and dedicated team. And we get to gather with community to share something that not only offers amazing health benefits (cacao is known as a superfood for many good reasons!) but also that serves as a powerful heart opener for living and leading with more love.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
As a passionate eater and seeker of the best food in any city, I love this question!

First, we would start in Oceanside at Wrench and Rodent. Chef Davin knocks it out of the park with his sourcing of sustainable, locally caught seafood and creative preparations. We’d go with the nine course omakase menu and let him wow us with his artistry.

Next up would be a stop at the Rose wine bar in South Park. We’d order oysters and let them pick a bottle of natural wine with bubbles to pair with them. Their selection of natural and biodynamic wines is the best in town, and they know their stuff when it comes to helping pick a glass or bottle to pair with their delicious menu.

We’d spend Friday night at Garden Kitchen in La Mesa enjoying their tasting menu. Chef Coral takes farm-to-table to another level with creative and decadent dishes. If they have it, I highly recommend the Finca la Carrodilla biodynamic wine from the Valle de Guadalupe to pair with whatever you are having. It’s the best!

On Saturday morning we’d head to Tuna Harbor Dockside Market to catch up with the local fishermen and check out what’s fresh from our Pacific Ocean shores. We’d grab something to grill at home and enjoy an al fresco lunch at my Mt Helix home.

In the evening, we’d head to Maya Moon Collective for dessert and drinking cacao. I’d order us the vegan pumpkin cheesecake to share and two adaptogen cacaos with housemade honey marshmallows. Then we’ll melt into sweet and satisfying dessert dream land.

Who else deserves some credit and recognition?
Shoutout to our cacao farmers in Ecuador and Peru. Without them, none of this would be possible. They are the keepers of the ancient cacao seeds and the cultivators who give us access to this powerful heart-opening medicine today. I give thanks every day to the plants, the animals and these people for their offerings and gifts.

I also want to give a shoutout to every member of the Maya Moon Co team. You all are amazing and bring so much love and passion to everything we do. None of this would be happening without you showing up each day to give this vision your all. Thank you!

Lastly, shoutout to our community. I have made so many connections over the years and it’s these relationships that make Maya Moon Co great. I am proud to partner with local artists, farmers, musicians and teachers for our menu, retail gifts and experiences. Together we rise! Thank you for your talents and contributions.

Website: www.mayamooncollective.com

Instagram: https://www.instagram.com/mayamooncollective/

Image Credits
Photos by Chris Rov Costa

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