Before there was a product to sell, people were already gathering around the idea. The Salty Club began not with shelves of inventory, but with Vidhie Mukerjea and Natalia Compres sharing an obsession with conservas, culture, and the stories hidden inside simple food. A global online community started to form. Demand, in an unusual reversal, arrived before the product.
At the same time, another idea was becoming physical. The Broth Bar moved from pots made by the founders themselves to shelves in more than 20 locations across Marbella. In under a year, two passions had become two distinct businesses, each growing through a different kind of momentum.
Two Independent Paths, One Entrepreneur Mindset
The speed of that growth was not accidental. Both Vidhie Mukerjea and Natalia Compres learned independence early, though through different circumstances. Their experiences required them to adapt, become resourceful, and grow up quickly. Those lessons now surface whenever a supplier problem appears, a new opportunity demands action, or an idea has no obvious blueprint.
Both women hold Master’s degrees in hospitality, giving them a shared professional foundation. Yet their connection to food is more personal than academic. Mukerjea loves cooking, studying ingredients, and exploring the way cultures and flavors meet. Compres grew up connected to food through her Dominican heritage, sharpening her instinct for taste through travel and encounters with food cultures around the world.
What united them was a belief that the most powerful foods are often the simplest and most traditional. Modern consumers did not necessarily need another passing wellness trend. They needed a new invitation to rediscover what generations already understood.
The Friendship Behind the Brands
Their skills complement each other, but friendship is the less visible operating system. Building one startup can test a relationship. Mukerjea and Compres chose to build two, handling product development, sourcing, packaging, branding, media, sales, partnerships, and community from the ground up.
There was no inherited playbook. Decisions were made through curiosity, instinct, and constant adjustment. They learned while moving, dividing responsibilities without losing a shared sense of purpose. The achievement they value most is not one retail listing or audience milestone. It is building real business growth while remaining best friends and still enjoying the work.
How The Broth Bar Made Tradition Commercial
The Broth Bar takes bone broth, a food with deep traditional roots, and positions it within modern routines. Its rise from founder-made batches to distribution across more than 20 Marbella locations required more than a compelling wellness story. It demanded consistent production, commercial relationships, packaging decisions, and the operational discipline to turn nourishment into a scalable brand.
The company’s appeal sits at the intersection of simplicity and innovation. Rather than reinvent the food itself, the founders are reinventing its relevance. Bone broth becomes accessible to consumers seeking nutrient-dense choices without the language of restriction.
Why The Salty Club Built Community First
The Salty Club followed another route. Born from a shared love of conservas, it grew into an international digital community before the founders had their own product to offer. That sequence revealed something vital about modern branding: people connect with authentic taste, knowledge, and purpose before they connect with a transaction.
For Mukerjea and Compres, authenticity consistently outperforms perfection. They move quickly, listen closely, and allow the community to influence how the brand evolves. The result is more than content about preserved seafood. It is a cultural conversation around provenance, pleasure, and a slower relationship with what people eat.
A Global Vision for Food, Wellness, and Culture
Vidhie Mukerjea and Natalia Compres are now focused on scaling both brands while protecting what made them resonate. Their long-term vision is to build globally recognized food companies at the meeting point of wellness, culture, and community. International partnerships and thoughtful expansion could give traditional foods a powerful new presence without stripping away their history.
Their desired social impact is refreshingly free of perfectionism. They want people to rethink everyday nourishment through curiosity rather than rules, celebrating where food comes from while making better eating feel inviting.
The legacy they imagine begins with an unconventional choice: taking genuine passions seriously before every answer was available. Their success story suggests that entrepreneurship does not always start with a perfect plan. Sometimes it starts with two friends, a pot of broth, a tin of conservas, and enough conviction to let tradition speak in a new voice.
To follow their work and see both brands evolve, follow Vidhie Mukerjea and Natalia Compres on Instagram
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