Today we’d like to introduce you to Jordan Talbot.
Hi Jordan, so excited to have you with us today. What can you tell us about your story?
I was working as an amazon delivery driver after high school. I used to deliver in wealthy areas seeing beautiful mansions and it made me want to achieve that myself. I was looking into businesses I felt uniquely equipped to do and food felt natural as I grew up watching the cooking channel and the food network as a kid. I started my instagram selling platters from my house and wasn’t seeing much traction. After several months I was only at 133 followers. I decided one day after feeling especially ambitious to start a popup on my block. I put all my money into the generator and the tables the tent etc. not having even enough for my rent that month. I saw decent success my first couple days making a couple hundred dollars but that wasn’t the life changing experience. A few days into the popup I had a euraka moment. What if I combine my two side dishes, my honey butter biscuits and my cheesesteak eggrolls into one dish. That day I created the first recipe and unveiled it on my instagram. The reaction was instant. Overnight I was flooded with people messaging when I was available so they could try the food. The even bigger break was when Poundside Pop, one of the most popular rappers in Philly told me to come to his block so he could try the biscuits. I filmed his reaction video and he got another popular rapper OT7 quanny to do a reaction video. That month I went from 133 followers to over 15k and by the end of the next month I was at over 40k. I had a number of hilarious reaction videos that went viral and alot of important people in the city got reaction videos. Justin Edwards and Jabari Walker of the 76ers, Beanie Siegel, Philadelphia Freeway, Raud Geez, Saudia Shuler, Kur etc. I now have 80k followers and am working towards a national c store program with warmers filled with my biscuits in every town in America. I landed my first warmer in October 2026 at Eu’s Catering Co in Somerset NJ with many more on the horizon.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
No it has not been a smooth road. The biggest struggle the whole way through has been fulfilling the demand, because the demand was never really the problem.
In the beginning I was making the biscuits by myself out of my apartment in North Philly. I was on the third floor and I was doing curbside, so I was running up and down like four flights of stairs with pans and boxes while people were waiting on me. I did not have my operations together yet. I am also naturally introverted, so having to suddenly be on camera and be the face of the brand was uncomfortable for me too.
I tried to scale before I was really ready. I paid thousands of dollars up front for a ghost kitchen I never even got to use. After that I moved through a few kitchens in West Philly. At one I had to pause and get my paperwork in order, and then I was at a commissary kitchen and found out after a couple months that they were not legally allowed to do retail, so I could not operate out of there anymore.
After that I started going to gas stations. I made it a series, posting myself trying to get my biscuits into gas stations in Philly, and on the third day I got a yes. The video of me getting that yes did really well, it got over half a million views and like 50,000 likes. So now my whole audience is hyped up thinking it is about to happen, and then I find out I cannot actually operate out of there because I did not have the right certification.
I went back to pop ups after that. I bought a van, I went through a few generators that did not have enough power for what I was trying to run, and I got so caught up in the day to day of the pop up that I kind of lost sight of the bigger goal. Later I spent months trying to get set up in a shared kitchen so I could get certified the right way. When somebody from the Department of Agriculture finally came out he told me a shared space was not going to work, I would need my own space and my own equipment.
So that has really been the story. People want the biscuits, I just have had to keep learning the hard way what it takes to actually get them to people consistently and set up the right way.
Thanks – so what else should our readers know about TastyJawn?
TastyJawn is my Philly food brand. I am the creator of the honey butter cheesesteak biscuit, also called the honey butter jawn. I make it with real ingredients, real ribeye and real cheese. But the brand was never just about the biscuit. The biscuit is just one way the energy shows up in real life.
What sets us apart is the energy. Philly is known for being gritty and hard, and my focus is spreading positivity, real laughter and real happiness in the middle of that. The too tasty energy makes you feel happy and in your own world for a minute, no matter what is going on around you. Even me yelling it is too tasty was me stepping outside my comfort zone.
That is what I am most proud of brand wise, along with the audience I have built. People come up to me and tell me that is what they love about the brand, and the way they have poured into me has fueled me to keep going. To me it is more like a community, almost a family.
Honestly it started as something I was doing on the side, not some billion dollar plan. Now I am very serious about building it into a billion dollar brand and a household name. I want people to see a young Black entrepreneur building this out of Philly and know they can be successful no matter their circumstances. Part of the plan is teaching young kids entrepreneurship too. I see myself as the curator of this energy and the impact it can have, first on Philly, then on the world.
Can you tell us more about what you were like growing up?
Growing up I was a very creative kid. I loved food too. When I was a kid I actually wanted to be a chef. I used to watch Gordon Ramsay, Bobby Flay and Rachael Ray, and my favorite was Alton Brown. Good Eats was my favorite show. I was also really into drawing and art and anime. My art teachers used to recognize me for it, and I got put in the gifted program in two different school systems, once in third grade and again in fourth grade. I never really lost that creative side.
I was always ambitious too, even back then. In like kindergarten or first grade I was already talking about making my own video game and making my own movies, and I remember feeling like nobody around me really took that seriously. In third grade I watched something about being an entrepreneur and after that I wanted to start a lemonade stand. I have always been a strong visionary and a dreamer, and I always wanted to do things on my own.
When I got older that just started getting applied to different things. In high school I wanted to be a music artist, like R&B and rap. Then during the pandemic I was getting hit with all this content about not going to college and taking an alternative route, making money online and starting a business, and that really stuck with me. So in high school I tried a bunch of businesses. Pressure washing, Amazon FBA, retail arbitrage, flipping sneakers, Instagram niche pages, affiliate marketing, drop shipping. With most of them I would get a little bit of success, like a sale or two, and then it would get harder from there. It took me becoming an adult to get more practical and pragmatic with it and not just be in dreamland all the time.
Pricing:
- biscuits are $5 each
Contact Info:
- Website: https://tastyjawn.co
- Instagram: https://www.instagram.com/thetastyjawn?psln=MTh1eDZrcXF0ODcyYQ%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/share/1BHF8WVr46/?mibextid=wwXIfr
- LinkedIn: https://www.linkedin.com/in/jordan-talbot-488392228
- Youtube: https://youtube.com/@tastyjawn?si=KNHRkpzMpdLMihQG
- Other: https://www.tiktok.com/@tastyjawnphilly?_r=1&_t=ZT-9AkrI6vNOZR
