How Michael Tierney is bringing innovation to the food aisle

While no one asked for an improved s’more in 2012, Michael Tierney decided to sell one anyway—it just took him seven years to get there. To eliminate the hassle of having to juggle the three parts of a s'more, Tierney, 32, first created Stuffed Puffs, which combine marshmallow and chocolate into one product, a decade ago. “I wanted to put two things that we’ve been using forever into a format that was more fun, tasted better, and was more convenient and less of a mess for mom,” Tierney said. Rather than using a third-party manufacturer, a standard strategy for food companies, Tierney wanted to design and operate his own Stuffed Puffs manufacturing facility. It took him until 2019 to implement this strategy and sell his first bag of Stuffed Puffs. See all 40 Under 40 honorees here Despite initial challenges, the facilities employ more than 200 people today and provide stock for more than 40,000 stores nationwide, including Walmart, Sam's Club, Target and Kroger. “There was a lot of resistance and perseverance through that time of everybody saying no—from co-manufacturers to equipment suppliers to potential investors," Tierney said. "So, there’s a lot of rejection before we got it where we needed to go." While Tierney worked to bring Stuffed Puffs to life, he spent the interlude launching Mikey’s, a line of frozen baked goods with healthier ingredients. Similar to Stuffed Puffs, Mikey’s is meant to challenge incumbent players such as Hot Pockets. If you could have dinner with one person, alive or dead, who would it be and why? My maternal grandfather. An orphaned immigrant who came to America as a child, he beat the odds and started a successful business in the printing space. With groundbreaking projects such as revolutionizing the capabilities of signage for New York City’s Avenue of the Americas with a rust-free alternative, he was a larger-than-life figure and the only entrepreneur in my family tree. He passed while I was in college, and I just wish I could show him everything I’ve built because I know he would be so proud. What are the top two social media sites you use on a regular basis? On a personal level, LinkedIn and Instagram, but I am historically more of a consumer than a contributor to social work. That said, from a business standpoint I have started to become our “lead talent” on TikTok and it’s working well and I’m having fun with it. What’s currently on your bedside reading list? Just started “The Hard Thing About Hard Things,” by Ben Horowitz, which has my attention. Recently finished “Radical Candor” by Kim Scott, which was great. What was the last show you binge-watched? Just started “The Bear.” The parallels are a little frightening. Like me, the main character is also an alumnus of The Culinary Institute of America, The French Laundry and Eleven Madison Park. I think someone took my life story. At what age do you hope to retire? No ambition to retire. I enjoy building great products that excite consumers and great internal teams and organizations. Doesn’t feel like work at all. See all 40 Under 40 honorees here

How Michael Tierney is bringing innovation to the food aisle

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