Alright – so today we’ve got the honor of introducing you to Dwayne Allen. We think you’ll enjoy our conversation, we’ve shared it below.
Hi Dwayne, so happy to have you with us today and there is so much we want to ask you about. So many of us go through similar pain points throughout our journeys and so hearing about how others developed certain skills or qualities that we are struggling with can be helpful. Along those lines, we’d love to hear from you about how you developed your ability to take risk?
I’ve always been wired for curiosity, a trait that often veered into mischievous territory. From a young age, exploration and discovery were my personal Popeye’s spinach, the source of my childish power. This wasn’t just ordinary inquisitiveness; it was the kind that once led me to dismantle our family TV with a screwdriver, purely to ‘see how it worked.’ That same relentless curiosity defined my teenage years, fueling countless unsupervised adventures with friends. We scoured every inch of our hometown, our escapades culminating in a daring (and admittedly risky) exploration of the restricted airfield at the local Army helicopter base. Our escape, more foot-powered than Grand Theft Auto hot-rod, was no less thrilling.
This spirit of adventure has been a recurring theme throughout my life, in both business and personal pursuits. I recall a friend expressing surprise at my ‘tolerance for risk’ upon learning of a significant personal investment in a start-up. Her comment genuinely puzzled me. I hadn’t perceived the venture as risky at all; it was an exciting opportunity to feed my curiosity and build something meaningful and enduring. I don’t think this ‘risk tolerance’ is an acquired skill, but rather an inherent part of my makeup – maybe genetic, maybe environmental. Ultimately, I believe we’re either built to view the world as a landscape of dangers to be feared or as a vast playground of adventures. Yes, sometimes you fall off the monkey bars and scrape your knees. But the fact that knees are ‘scrape-able,’ and it might sting, has never deterred me from grabbing the screwdriver to dismantle life’s mysteries, even if reassembly proves tricky.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
I’m the founder of Big Marble Organics, right here in Phoenix. We craft premium, USDA-certified organic and Fair Trade certified beverages and mixers. You might also know me from co-owning The Breadfruit & Rum Bar, which was a real labor of love for many years. Big Marble Organics was born from that same spirit – a desire for authentic, high-quality beverages made with integrity. In fact, the name ‘Big Marble’ is a little nod to my childhood nickname.
What truly gets me excited, and what I believe is genuinely special about Big Marble Organics, is our unwavering commitment to a few core things. First and foremost, it’s about flavor and uncompromising quality. We create Jamaican-inspired beverages – our award-winning, ‘nice and spicy’ Ginger Beer is probably our best-known, but we also have our Proper Lemon, Proper Hibiscus, and a fantastic Extra Dry Tonic Water. I’m a bit of a tinkerer at heart, and the process of perfecting these recipes, getting those vibrant, real flavors and those tiny, Champagne-like bubbles that really make the first sip pop, is incredibly rewarding. We don’t cut corners; we use organic ingredients and real fruit essences because you can taste the difference.
Secondly, sustainability and ethical sourcing are non-negotiable for us. We’re passionate about creating products that are not only good for you but also good for the planet and the people who grow our ingredients. That’s why being USDA Organic and Fair Trade certified is so important.
What I’d really like folks to know is that Big Marble Organics is more than just drinks. It’s about creating shared moments that matter and offering a taste of authentic joy. Whether you’re enjoying Big Marble on its own on a hot Phoenix day, or using our mixers to craft the perfect cocktail, we want to elevate that experience. It all started from wanting a better, more authentic ginger beer for The Breadfruit, one made the right way, and that dedication has infused everything we do.
As for what’s new, we’re always looking forward! We’ve been focused on expanding our reach so more people can enjoy Big Marble. We’re working on growing our presence in retail locations not just across Arizona, but we’re also exploring opportunities to bring our flavors to neighboring states. We’ve also been listening to our customers and are in the early stages of exploring some potential new flavor profiles, still rooted in that authentic, natural goodness, of course!
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
Looking back on my journey, from the early days with The Breadfruit & Rum Bar to building Big Marble Organics, there are definitely a few things that stand out as being crucial. If I had to narrow it down to three, I’d say:
1. Be Unyielding in Authenticity: This has been my north star. Whether it was sourcing ingredients for the restaurant or developing the recipes for Big Marble, I’ve never been willing to compromise on the realness and the standard of what we produce. It’s about respecting the ingredients, the process, and ultimately, the person who’s going to enjoy it. This wasn’t just a business strategy, it was and is, a core belief. If it isn’t something I’m incredibly proud to put my name on, I won’t do it.
2. Be Curious Always: I’ve always had this itch to understand how things work and how to make them better. When the ginger beer we relied on changed its formula for the worse, my response wasn’t just to find another supplier, but to figure out, ‘How can we make this, but make it right? That meant diving deep, experimenting, learning the chemistry and the craft. This hands-on, problem-solving approach, that willingness to get into the nuts and bolts, has been invaluable, especially when you’re starting something new and don’t have all the answers handed to you.
3. Be Rooted in Principle: The journey, especially in food and beverage, and particularly as a small business owner, is never a straight line. There are incredible highs and really challenging lows. What gets you through is a deep-seated belief in why you’re doing what you’re doing. For me, it’s about more than just profit. It’s about ethical sourcing, sustainability, community, and integrity. When your work is tied to principles you genuinely care about, it gives you the strength to weather the storms and keep pushing forward, even when it’s tough.
For folks who are early in their journey, here’s my advice on developing these areas:
1. Define your standards early and stick to them. Don’t wait until you’re established to decide what quality work means to you.
2. Become a true student of your craft and immerse yourself in whatever field you’re in.
3. Listen, but don’t dilute your principles. Seek feedback, but always filter it through your core principles.
As the saying goes, it’s a marathon, not a sprint. So stay true to what you believe in, keep learning, and don’t be afraid to get it wrong the first time. That’s what’s worked for me.
As we end our chat, is there a book you can leave people with that’s been meaningful to you and your development?
A book that has certainly played an important role in shaping my perspective, especially concerning my work in food and beverage is Michael Pollan’s In Defense of Food. The most impactful nugget from that book is summed up in his incredibly simple yet genius advice: ‘Eat food. Not too much. Mostly plants.’ For me, this highlighted the profound wisdom in sticking to real, unprocessed ingredients which is the heart of what we do. The importance of being mindful about what we consume and, by extension, what we create for others. It reinforced my commitment to quality and authenticity when I saw how far the industrial food system had strayed.
Another profound influence on my thinking has been Alan Watts’ The Book: On the Taboo Against Knowing Who You Are. It really challenges you to look at the world and your place in it differently. A few impactful nuggets of wisdom I’ve carried from it include the idea of interconnectedness and the illusion of the isolated ego. Watts explains how we are not separate from the universe but a part of a larger whole. This perspective can be incredibly grounding and can influence how you approach business, seeing it as part of a larger ecosystem, emphasizing community, and understanding that your actions have wider ripples. It encourages a more holistic and less self-centered approach to what you do.
Both of these books encourage a deeper, more authentic engagement with the world. They have definitely informed my approach to creating products with real integrity and purpose.
Contact Info:
- Website: https://www.bigmarble.com
- Instagram: https://instagram.com/D.O.Allen
- Linkedin: https://www.linkedin.com/in/dwayne-allen-3562b2229/
Image Credits
Image with all 4 Big Marble Flavors: Becky Ankeny
All others: Big Marble Organics
so if you or someone you know deserves recognition please let us know here.
