This story was produced under The LA Local’s Youth Journalism Program. To learn more or to get involved, click here.
Kobbler King is a popular dessert business known for its tart fruit cobblers, traditional pudding flavors and one-of-a-kind matcha waffles.
The business gained attention throughout South LA for bringing people together through comforting desserts and creative flavors that keep customers coming back.
Founded by Brian McMillan in 1993, the Black-owned business started by selling pies outside West Angeles Church of God in Christ on Crenshaw Boulevard and later expanded into grocery stores including Albertsons and Vons, as well as a food truck operation across LA County. McMillan’s business also offers catering and has been featured at festivals. McMillan has operated out of Kobbler King’s current Jefferson Boulevard location since 1996.
LA Local youth reporter Hawaii Utterbach spoke with McMillan about building the business, staying successful for decades and the lessons he’s learned as an entrepreneur.
Read the Q&A below. The interview has been edited for space and clarity.
LAL: What inspired you to start Kobbler King?
BM: I’ve always had businesses since I was about 6 years old. One day, I found myself out of work. I was into baking before this, and I had been cooking since an early age, probably around 7. I had a friend who would always request cobblers from me here and there. I was also making pies for holidays when I was around 10 years old. So I started selling him pies, then I went to West Angeles and started selling pies there. From there, I started getting restaurant accounts. One restaurant turned into 30 restaurants, then products in Smart & Final and different places like that. It just kept growing.
LAL: Tell us about how your business first launched and what your setup was like.
BM: I started baking from home, and I went from home to grocery stores, which is extremely rare. Everybody bakes from home, but I don’t know anyone who has gone from home to grocery stores like that. So it was just a home-based business in the beginning. My first [store] location was in West Hollywood on Los Angeles Street and Holloway, one block north of Santa Monica Boulevard. That was my first location, but it failed because it was on the second floor.
LAL: What is your connection to South LA? And, how has being rooted in South LA shaped Kobbler King?
BM: I used to live in South LA, and a lot of the restaurants we sell to are in South LA, too. I went from Adams and Arlington to 92nd and Normandie. I’ve been in LA for about 50 years. It helped me develop and acquire different restaurant accounts. I was one of the first people selling desserts to a lot of Louisiana Fried Chicken locations in South LA, along with places like Jim Dandy and other restaurants. Living there helped me know what restaurants to target.
LAL: What role did the community play in helping the business grow?
BM: The community always plays a role. I try to hire within the area whenever I can, so a lot of the employee base comes from the community. One thing I hear a lot is that my business has become generational. I talk to people whose mothers and fathers used to come here before they passed away, and now their children come here because they grew up with our desserts in their homes.
LAL: How did the business survive during the COVID-19 pandemic?
BM: COVID was definitely devastating, but our business actually did well because people stayed home and continued eating. Since our products were already in stores, it made it convenient for people to buy them. That really benefited us.
LAL: Where can people find Kobbler King products?
BM: We’re in Albertsons and Vons throughout LA County and parts of the San Fernando Valley. Right now, I’m also working on frozen products because they’re less perishable. I have a biscuit line coming out with blueberry sweet potato and honey butter biscuits that are ready to heat and eat.
LAL: What are you most proud of when you look back?
BM: Being an entrepreneur and teaching other people how to become successful and stay successful. I also consult in business development and product development for grocery stores, so I enjoy inventing products and helping people get their products into stores.
LAL: What message would you give young people in South LA who want to start a business?
BM: Do your research. Food is extremely difficult and it’s a lot of work. You have to understand profit margins and really know what you can make from what you’re doing. Listening is also extremely important. God sends people into your life with information, and if you don’t listen, you’ll miss the message.
LAL: If people only remembered one thing about your story, what would you want it to be?
BM: Keep going. You can’t give up. Even my mother told me I should stop at one point because she was doing my books, but now she borrows money from me.
Here’s how you can learn more about Kobbler King:
Website: https://www.thekobblerking.com/
Instagram: @the_kobblerking
TikTok: Thekobblerking
