Tea Mamut
Episode · #684
POSLOVNI ĐIR Tea Mamut
Guest Tea MamutHosted by Bojana KoharevićMay 3, 2026
Tea Mamut
About this episode
What you'll hear in this conversation
Many entrepreneurs chase a childhood dream, but Tea Mamut’s path to becoming a successful pastry chef and owner of "O'š kolač" was less direct. She initially pursued family business, studied various fields, and even trained as a dental technician, all while unconsciously nurturing a deep fascination with food. It took a father's suggestion, a rigorous education at "culinary Harvard," and years of working abroad for her to fully embrace the calling that was there all along. Her story offers a different view on entrepreneurship: how recognizing a true, often hidden, passion can lead to building a thriving business, even when it means challenging conventional expectations for what a "sweet" venture can be.
Insights from the conversation
What to take from this episode
01
At sixteen, Tea Mamut sent an email to a Muffin Break franchise in New Zealand, asking what it would take to bring the concept to Croatia. That early, seemingly naive curiosity about a business model, even if it didn't lead to an immediate venture, was the true start of her entrepreneurial mindset. The first step in building a business isn't a business plan; it's an unprompted inquiry into how something works.
02
While she initially denied a childhood passion for pastry, Tea later reflected that she was 'always surrounded by good food' and 'always played cooking games' as a child. The businesses that truly resonate often spring from interests that were present in play long before they became formal aspirations. Your deepest passions often reveal themselves as childhood habits, not grand plans.
03
Her father's offhand suggestion led Tea to enroll at the Culinary Institute of America, a school she calls 'culinary Harvard,' where she became the only Croatian pastry student in her field. Sometimes the most impactful career decisions come from an unexpected external push, rather than a predetermined plan, especially when it aligns with an unacknowledged interest.
04
After graduating, Tea spent years working in New York, Germany, and England, stating she 'wouldn't have dared open something so early' without that experience. The readiness to launch your own venture isn't just about skill or ambition; it's about the practical confidence gained from navigating diverse, established professional kitchens first. Don't rush the apprenticeship.
05
The name 'O'š kolač' — a colloquial Split phrase for 'Do you want cake?' — was suggested by an American friend enchanted by Croatian dialect, despite initial skepticism from others. Embracing a local, authentic, and even slightly unconventional name can create a stronger, more memorable brand identity than striving for universal appeal. Your local accent can be your best asset.
06
During the first two months of opening, Tea’s workday lasted 18 hours, and everything was 'a blur' as she navigated bureaucracy and technical requirements without clear guidance. The initial phase of starting a business is less about expertise and more about sheer endurance and self-reliance, requiring a willingness to figure things out on the fly. You'll learn the most when you have no other choice.
07
On opening day, customers expected mass-produced quantities, not understanding that 'O'š kolač' makes everything by hand and cannot 'produce five thousand of something.' Building a premium, artisanal brand requires constantly educating the market on the value of limited, handcrafted production, as customers often default to expectations of scale.