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Getting To Know D'vash Organics

founders of D’vash

 We sat down with the founders of D’vash Organics and got inside their “fruitful” world of startups and superfoods. 

David Czinn and Brian Finkel are the Co-founders behind their 2nd successful superfood food company, which launched in 2017, called D’vash Organics. They have a unique story that brings together the love of food and culture with a bit of historical context. 

   Can you tell me how you two met and how you decided to start a business together? 

Brian: “I grew up just outside of Chicago and upon finishing high school I decided to spend a gap year living in Jerusalem prior to starting college. It was during that year that I met David. We quickly became close friends and bonded over our mutual passion for Middle Eastern cuisine. After our gap year, I earned a degree in economics and finance at the Wharton School at the University of Pennsylvania before moving to New York City to work in finance in consulting. After three years in NYC, I moved back to Jerusalem, where I discovered an entire country (and region) that was totally obsessed with date syrup, an ancient delicacy that dates back to Biblical times and a staple of the Middle Eastern diet for thousands of years. I called David, who by then had already established himself as a successful food mogul in the US, to pitch the idea of selling date syrup in America. He loved the idea and that's how D'vash was born.

After starting your first company and seeing the do’s and don’t of a start-up, what are some of the struggles in the startup industry? Can you share any lessons for any aspiring business owners?


David: You have to embrace problem solving knowing that every day something will go wrong and that mistakes will happen in this industry. My great-grandfather was an entrepreneur and always said, "Never leave the table until both sides are happy." That's the philosophy I go into every negotiation/issue with, regardless if it's the largest retailer in the world or our cardboard supplier. It's helped us build strong, long-lasting relationships with everyone we work with. It demonstrates we're in it for the long-term and have their best interests in mind just as much as our own. When you're in a collaborative industry like food, that's essential to not only success, but survival.“ 

Brian: Even if you have an excellent idea that you execute perfectly, your business can be seriously challenged or even derailed by external factors that are largely beyond your immediate control. These can include suppliers, manufacturers, distributors, customers, investors, employees and more. No business operates in a vacuum, so building strong teams internally and developing solid relationships externally is crucial for success.” 

Being the connoisseur of dates and nectars, we want to know more about how to use the D’vash products. Can you tell us some unconventional ways to use any of your nectars? 


David:My favorite way to use D'vash is in my morning protein smoothie. Gotta keep the bones strong. Not only is it incredibly simple but it also tastes amazing! I take 2 bananas, 1 scoop of almond butter, 8 oz of vanilla almond milk, 1 scoop of vanilla pea protein and 2 teaspoons of D'vash. It’s the best breakfast ever in under 5 minutes! I also like to use D'vash on my Chicken. I created an incredible marinade. I use fresh orange juice, rosemary, thyme, ginger along with 3 tablespoons of the Dvash Cayenne Date Nectar and marinade the chicken for 12 hours, bake it at 350 degrees for 40 minutes and it tastes incredible. One day I plan on opening a restaurant with Dave's D'vash chicken being one of the signature dishes.” 

Lastly, what are some fun facts about you both? Do you have any hobbies, fun facts, or places to travel to? 


 “I speak Hebrew and Mandarin Chinese. I used to sell beer and peanuts as a vendor in the seats at Wrigley Field. I recently lost 35 pounds by adding date syrup to my daily menu.”

David: “I was originally born and raised in Cleveland, Ohio (Go Browns!!!). I'm a twin that's oddly flexible and is capable of doing many more yoga poses than one would expect. I also love eggs and cheese but don't like quiche and have a knack for recognizing D list celebrities at the airport. “


We would love to hear from our customers if you have any recipes, suggestions and comments on our products! Contact us here:  


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