ABOUT US

CarneBar started with a simple idea: protein bars didn’t have to taste like dessert, and protein didn’t have to come from a powder.

Based in Salmon Arm, British Columbia, CarneBar was founded by longtime chefs and entrepreneurs Dave Allard and William Milk. Together, they set out to build something different: a savoury protein bar made with real beef jerky, fruit, nuts and seeds. Real ingredients, real flavour, and protein that comes from food.

Dave Allard is a Métis entrepreneur, Red Seal Chef and longtime member of the Salmon Arm community. His background spans professional kitchens, business ownership and more than a decade of entrepreneurship. Dave is also deeply involved in the Métis community and brings that connection, experience and sense of responsibility into the way CarneBar is being built.

William Milk is a chef, entrepreneur and food product developer with nearly two decades of experience in the food industry. His work has included professional kitchens, food manufacturing, consulting and helping food businesses take products from an idea to market. He brings that experience to everything from CarneBar's recipes and production systems to food safety and growth.

CarneBar began as an idea between two chefs who believed there was room for something genuinely different in the protein bar aisle. In 2025, that idea took CarneBar to the Indigenous Venture Challenge, where the company was selected as a finalist while the product was still in development.

In 2026, CarneBar made its public debut at the From the Ground Up Trade Show. That same event, CarneBar received the Outstanding Product Award, voted on by buyers and retailers.

Not a bad start for a bar built around beef jerky.

Today, CarneBar is made in the Shuswap and is growing into stores across British Columbia. We are still guided by the same idea we started with: make food we actually want to eat, use ingredients people recognize, and create something that earns its place in your pack, lunch bag or glove box.