Gingerbug

Bren Silk and Megan Silk, from an off-grid farm near Meaford, Ontario, pitched Gingerbug, a wild fermented ginger beer, asking for $200,000 for 10% of their company. The product comes in original, spicy and dry varieties, retails for a suggested $3.99, costs 95 cents to produce with a gross profit of 92 cents per can, and is made using a raw ginger and cane sugar starter culture at a facility that can produce about 1,500 cans a month per barrel across 40 barrels. In an eight-week soft launch they did $30,000 in sales, and the company was about to launch provincially with a 12,000-can purchase order from Sobeys and nationally with Whole Foods across 14 stores, at a valuation of $2 million.

Wes Hall went out, saying the $2 million valuation was too high relative to $30,000 in revenue. Arlene Dickinson offered $200,000 for 10%, and Manjit Minhas separately offered $200,000 for 10% as well. The founders accepted Arlene Dickinson's offer.

Gingerbug is still operating and sells through its website.