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What if the side dish is actually the business? We sit across from Josh, the force behind Sunshine Pickle Co, and trace the bold leap from Cleveland’s late-night hustle to Florida’s bright, briny mornings. He started as a chef, ran a nightclub, opened a gourmet sandwich shop, and then watched customers fall in love with the thing meant to ride shotgun: the pickles. That spark turned into farmers market sellouts, a 100-case retail order, and a decision that changed everything: close the restaurant and build a brand with crunch.
The road wasn’t smooth. Josh talks candidly about renting a kitchen, selling by day and producing by night, and the emotional toll of leaving home each evening with a newborn on the way to make product until sunrise. He opens up about taking investor money, the promise of scale without the playbook, and why a shift to the refrigerated set became a strategic unlock. Fewer competitors, fresher flavor, real ingredients, and a snap you can hear—these are the choices that set Sunshine Pickle Co apart on crowded shelves.
We explore the entrepreneur’s mindset that propelled him from Cleveland to Vero Beach, including how to gauge product-market fit, when to abandon a model that no longer serves you, and why perspective trumps panic when the grind intensifies. Josh’s biggest takeaway lands with clarity—believe in the thing you’re building, cut noise, and go all in. If you’re navigating a pivot, wrestling with a partnership, or deciding whether to bet on the product that people can’t stop talking about, this story gives you both a map and a nudge.
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Presented by Killer Bee Marketing
Helping local businesses in Vero Beach connect with their neighbors.

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