Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I were a class was born in Arkansas.
Speaker 2 (00:03):
I think my parents were in college down there, and
then we moved to upstate New York and I lived
there until I was.
Speaker 1 (00:15):
A freshman in high school. Is when we moved to
Boston area.
Speaker 2 (00:19):
And from Boston, I was in Sharon, Massachusetts, and then
I went to University Massachusetts out in Amherst, and then
I moved out to California.
Speaker 1 (00:30):
So I've kind of bounced around a lot. California. I
went for my masters out there.
Speaker 3 (00:35):
And suspiciously, Stacey comes from two areas where you should
hear a Harry accent, but I don't hear an accent
from either city and state.
Speaker 1 (00:43):
I know. I think it's the blend.
Speaker 3 (00:46):
Well, listen, I can't tell you.
Speaker 1 (00:48):
It's almost like multi generations of Boston. You have to
have it.
Speaker 2 (00:52):
You're really pounded into your head even at home. That's
right to get that heavy Boston accent.
Speaker 3 (00:57):
Well, I'm so excited to talk to you because you
have formed two companies over the last couple of decades,
and there really is extraordinary. We talked to so many
women that start their own companies, are CEOs and founders,
and there are more and more out there that I
get the opportunity, and I'm so excited to talk about
I've got wife, I've got a daughter, and I love
them to have mentors, and I imagine you are for
(01:18):
many women out there that have successfully done it not
only once, but twice. So I think to give a
little context, if we could, to be Bold Bars, which
started just a little bit over three and a half
years ago, I think we have to talk about Stacy's
Peeda chips first. That's a company you started founded. I'd
love to just hear the origin story about that, and
I just want to preface this, but because we're talking
(01:39):
about things that people eat, and I imagine we'll talk
about this a little bit later too, about how you
differentiate yourself from all the competition. But just the idea
of getting into that business and the competition just blows
me away, Stacy. So I'm going to be so excited
to talk to you about both products. But tell me
the origin about Stacy's Beta chips.
Speaker 2 (01:59):
Yeah, it really kind of a funny thing you say
that because I used to always say, after being in
snack food, oh, the one area I would never go
into as a bar, you know, So what a flooded
category you.
Speaker 1 (02:11):
Know, yes, so here I am. Yeah.
Speaker 2 (02:15):
So Stacy's was founded back in nineteen ninety seven and
having wanted to open restaurants or kind of a takeout
place and not the money to do so, started on
a food cart with my partner Mark, and we bought
a food cart. We revamped it. We were selling sandwiches
(02:35):
rolled in Peeda bread and you'd never want to run
out of bread, so we always had this excess inventory,
so we would cut it up, bake it into different
flavor peda chip and give them away for free to
people standing in line.
Speaker 1 (02:48):
And long story.
Speaker 2 (02:49):
Short, that's kind of how Stacy's Peeda Chip Company was born.
Speaker 3 (02:53):
Well that's wonderful. Now you started that, it sounded pretty organic.
You had an idea, but then you started with sand
And this is the cool part that when I talk
to entrepreneurs, especially when it comes to this area, when
it comes to food, because there is a lot of
choices out there for everybody, tell us about after that
what happened.
Speaker 2 (03:14):
So fast forward to after selling the Peeda Chip company,
and you know, then you then you try, You're constantly
trying to It's like you're back in your twenties and
you graduated from college, right now, what am I going
to do? You know, and you're constantly it's it's just
as hard of a question that later in life.
Speaker 1 (03:31):
And so at that point.
Speaker 2 (03:34):
I went back, you know, you think about what was
it that I loved to do before and that end now?
Speaker 1 (03:39):
And so I opened up a juice bar.
Speaker 2 (03:42):
And in a way, it was almost an exacerbated or
a glorified version of the cart or the place that
I had always wanted or the place that I had
always wanted to, you know, to have but couldn't afford
to do.
Speaker 1 (03:55):
So. So from the juice bar, we used.
Speaker 2 (04:01):
To make these bars that were we kept them in
their refrigerator. We just made them by combining ingredients we
had in house, and we sold them at the juice bar.
So ironically, it's a little bit similar to the way
that the peda chips started, because the peda chips just
kind of organically came about from the start of the
(04:26):
food cart, and the bars did the same thing. From
the start of the juice bar. The bars came along.
Speaker 3 (04:31):
Well, that's a pretty extraordinary story, and all the organic
ideas that popped out of the original idea before we
get to be bold bars, I do want to ask
you about selling the company? And I'm just going to
assume this because anything that I've been a part of,
and I'm in radio and I'm a programmer, So if
I leave a station on my own accord and I
moved to a new city, I'm worried about what the
next person's going to do to it. It's like selling
(04:53):
your company, right, So in that situation, what was it
like selling the company? Was it an easy process to
do or you know that was your baby? You obviously
you know you made some money off of the sale,
But what's it like to sell something that you started
and you honed and it's all yours? Because I think
that's probably a fascinating part of this tale.
Speaker 2 (05:13):
Yeah, I mean the first couple of years were incredibly hard.
It was going from you go from working day and
night and bringing your kids to work, and you know, it's.
Speaker 1 (05:24):
All in and all out, all out, all out, and
then you know, the next day.
Speaker 2 (05:27):
It just like stops, and you know, that is a
that is a very traumatic process. At the same time,
you know, I was still contracted to come into work
like twenty days a year, but I ended up going
in every single day because.
Speaker 1 (05:46):
I just didn't know what else to do.
Speaker 2 (05:47):
I wanted to make the transition for all of the
employees easier. I wanted, you know, our acquire you know,
the person who required us to you know, to be
happy with it.
Speaker 3 (05:58):
You know.
Speaker 1 (05:58):
So I was really trying.
Speaker 2 (06:00):
And then ultimately, after like six months, I realized that,
you know what I'm this is things are going to
be done differently, and I'm just a little bit more
in the way. So that's when I kind of had
to re examine what am I. You know, that's when
it hit me the most, like what.
Speaker 1 (06:20):
Am I doing? And why am I here? And what
is my purpose?
Speaker 2 (06:23):
And you know, regardless of the fact that I have
money in my bank account and it just you know,
you still those feelings are the same.
Speaker 3 (06:31):
Sure, I understand that. And we also hear a similar
story that when it comes to entrepreneurs and coming up
with ideas, that the wheels are always churning, and they
obviously were with you. Then you did the juice bar.
Out of that idea came to be bull Bars. So
we're going to talk a lot about that, but if
we could, if you have a mission statement when it
comes to be Bullbars, what is that mission statement.
Speaker 1 (06:53):
So it's really simple.
Speaker 2 (06:54):
It's to inspire the bold in ourselves and others. And
you know, we started this company during a time when
so much was happening, and you know, it almost felt
like the country was moving backward. And you know, here
I am. You know, I'm trying to inspire women. I'm
trying to you know, this whole forward movement and it's like, oh,
(07:16):
what's happening. So I almost felt like was starting. You know,
first of all, be Bold had so much in common
with the PEDA chips. And second it's like I feel
like I had an obligation. You know, I have done
this before and I know how to do it and
I can be a leader, and you know it's time.
Speaker 1 (07:36):
For me to do that.
Speaker 2 (07:38):
Like I was, I felt an obligation, like I would
be remiss. I certainly, you know, have trouble sitting on
the sidelines and that kind of a situation.
Speaker 3 (07:47):
Well, there's a lot to unpack when it comes to
what you did over three and a half years ago.
And if I'm doing my math correctly, all this was
happening during COVID, which must have been extraordinary strain on you,
the employee, in just coming up with the product. Can
you tell us a little bit about that.
Speaker 1 (08:04):
Yeah, it will.
Speaker 2 (08:06):
All this was done actually, you know, the creation of
the bar, how are we going to commercialize it? All
this was done prior to COVID, And then when we
were ready.
Speaker 1 (08:17):
To go, we went.
Speaker 2 (08:20):
We got you know, twelve hundred publics and Stoff and
Shop and all. We got into all these stores and
it was after that that COVID hit.
Speaker 3 (08:30):
Wow.
Speaker 2 (08:30):
So now we had a huge investment in the company
and we're on the shelves of stores that don't have customers.
We can't sample, which is what we know with the
pita chips worked, Like all this stuff that we know
how to do, we all of a sudden, I like,
just I mean, I've Rid's in the same boat. Now
(08:51):
what the hell am I going to do? So yeah,
we definitely took a hard hit during COVID and it's
still you know, it's still hitting hard.
Speaker 3 (09:02):
No, understood completely. I also want you to address, if
you could, about lessons that you learn the first time around.
Once again, we talked about entrepreneurs the ideas are always
churning around, You're always trying to be better. You talked
about pivoting a little bit, so well, that said, what
lessons did you take from the first time around to
the second company?
Speaker 1 (09:22):
So I think the like with the Peeda Chip company.
Speaker 2 (09:30):
You know, when you're running a company, right, you have
to know your strengths, your weaknesses. You know, where are
people like, what is it that you can do and
where do you need to fill in? And I think
with the Peeda Chip company that we waited too long,
waited too long. You need to surround yourself with people
(09:51):
who know what they're doing. And just as important is
are people that.
Speaker 1 (09:57):
You get along with? Yeah, so the people who know what.
Speaker 2 (10:00):
They're doing there really has to be because that is
your that's your atmosphere, that's where you know you're going
to be, and that's what creates such a great work
environment and so much like productivity.
Speaker 3 (10:15):
Sure, sure, well, Stacey, you're talking about a common theme
we hear from a lot of our leaders and CEO's
and that's culture. And I imagine that's very important to you.
Speaker 1 (10:23):
Yeah, it's super important.
Speaker 2 (10:25):
And you know, my partner was a psychologist and my
brother who came on board also a psychologist. I was
a clinical social worker, and it's kind of like, you know,
all of these skill sets I feel like everybody's like, well,
how do all those degreees help you?
Speaker 1 (10:40):
And I'm kind of like, well, I'm not. At first
I was like, well, they don't, and then I was like,
you know.
Speaker 2 (10:45):
What, Actually I think they do, because because we just
naturally recognize the importance of getting along with the people
that you work with and how much easier life is
when that's when that happens.
Speaker 3 (10:57):
Right, And also another common theme about surrounding yourself with
great smart people too, because you can't do it all
your own when you're running a business, no matter how
small or big it is. So I appreciate you sharing
all of that. All right, let's do this for somebody,
And how dare they if they have not been introduced
to a b Bold bar before? I want you to
tell them all about it. So tell us about what
the actual bar is and how many different kinds of
variations you are so we can get kind of educated
(11:18):
about that.
Speaker 1 (11:20):
Yeah, well, we're keeping it very simple.
Speaker 2 (11:22):
The first thing is to know that we are only
now sold online at bbaldbars dot com. You can go
to our website, you can go to my Instagram at
Underscore Stacy Madison, just google my name whatever.
Speaker 1 (11:35):
But it's really, you know, all of those stores that
we got.
Speaker 2 (11:39):
Into and the difficulty predicting consumer behavior, all of that,
you know, has led us to, you know, we just
want to deal with directly with the consumer. We so
let me go back. I'm sorry if I'm long winded here,
but we go back to the basics. We take nuts,
(12:00):
nut butters that we use either almond butter or peanut butter.
There's two types of bars, two cuts, almond butter or
peanut butter, nut butters, nuts, oats, chia, wildflour, honey, and
a little bit of dark maple. And we're talking high
quality nuts. Like we use brazil nuts in there, which
is kind of unheard of because they're very expensive. But
you know what, it adds so much to the bar
(12:22):
and our nut butters, and I mean, it's just all
delicious stuff that we had in house at the Juice Bar.
The other difference is that we is our process. Basically,
there is no process. If you were to make them
at home, you would take your ingredients, you would mix,
you would press, pack and chill.
Speaker 1 (12:43):
That is all we do. And that's all we did
in the Juice Bar, and it's all we do now.
Speaker 2 (12:47):
And it's one of the reasons why it was so
difficult to bring it to market was because you know,
now you have to figure out how am I going
to do this on a larger.
Speaker 3 (12:54):
Scale, right right? I imagine there are a lot of different
stresses besides being in the store, where you're going to place,
who's going to see it, pricing, all the things that
go with it when you have a product that what
people like to enjoy. But with all that said, when
you made the decision to get out of the stores
and go online, I imagine you put a lot of thought,
a lot of research into it, a lot of discussion
(13:15):
after that. What kind of stresses came out of going
online only because that's a different animal in itself.
Speaker 1 (13:22):
Yeah, it sure is.
Speaker 2 (13:23):
And when we started the pe to chip company, it
was just the Internet was really just the fact that
we had a website. We were still buy our facts.
Speaker 1 (13:35):
So yeah, it's very different and not you know and
everything with the.
Speaker 2 (13:41):
Influencers and you know, social media, and it's really a
very very foreign world for me. So yeah, coming out.
Speaker 1 (13:54):
Of the stores, you know, it's it's just it's just
all new.
Speaker 2 (13:57):
You know, you're you it's a different learning curve and
you have to manage it differently. It's very easy to
spend money in the wrong place, like is this going
to be a good.
Speaker 1 (14:11):
Spend or not a good spend?
Speaker 2 (14:13):
And you know, luckily we do have this cult like
following like we did when we started the peta chip company,
and that certainly that certainly helps, you know, when you
have customers that are that you know, enjoy them, or
have subscriptions or have them every month, and you know,
so that really, you know, that's the kind of thing
that has helped us along.
Speaker 1 (14:35):
Yeah, as well as just trying to get the word
out there.
Speaker 2 (14:39):
If it wasn't a pandemic, we would be using a
lot of different ways to get the word out there, right,
you know, now we're Yeah, everybody's had to pivot.
Speaker 3 (14:49):
Yeah, and you've done that too. And I know a
lot of entrepreneurs have talked about this in this series
about when you pivot, how you become smarter and better.
And there might be some bumps in the road, but
it sounds like you're gitting there. With all that said,
I don't want to assume that there's any direct competition.
Even though everybody knows about different bars that you can
have out there. It sounds like all the products are
(15:10):
really super healthy and cool, and I recognized almost anything
that you talked about. But if there is any kind
of differentiating yourself as you market yourself to everybody, beside
word of mouse saying this tastes fantastic, how are you
differentiating yourself from the competition.
Speaker 2 (15:25):
Yeah, it's hard to do that because, like you said,
the word, if I'm to sum it up, the word
taste is bastardized.
Speaker 1 (15:32):
Yeah right, it's totally everybody says they taste good. And
you know, I've been to more trade shows and spit
out more.
Speaker 2 (15:38):
Bars than I can count, right, But you know, and
that is why when we created our bar, we did
create it with ingredients that people like to eat.
Speaker 1 (15:50):
And we lead and just like when we created the
Peeda chips we created it.
Speaker 2 (15:55):
We like to say we lead with taste and off
and this concept is lost at the expense.
Speaker 1 (16:03):
Of healthy or a health benefit.
Speaker 3 (16:07):
Right.
Speaker 1 (16:07):
So you're like, Okay, I'm.
Speaker 2 (16:08):
Going to make a protein bar, and now you're adding
powders and syrups and all these other things because you're
going to market it as a protein bar and people
are putting so much protein in it, and so we
kind of like to say, well, our bar isn't like
just isn't one of those Oh it's protein bar. Oh
it's a you know, it's that we like, you know,
people eat our bar and yes, you get some protein
(16:30):
in there, but your protein is from the nuts and
the nut butters and you know, no, there's not any sugar.
It's wildflour, honey and maple. You know, it's those kinds
of ingredients. So, you know, we liked That's what we
did with the Pea Chip company, and that's what we're
doing with b Bulb bars. Is we create products that
start with well does it taste good?
Speaker 1 (16:51):
And people sitting around the table because like you you'd
give them to your wife or your mother, how do
you like these? Oh they're gone and they start going
they can't stop eating them right right.
Speaker 3 (17:00):
And I'm glad to explain that because I think that's
you know, a little inside baseball that people even know.
When you're running a company, especially when it comes to
something that you eat, there's a lot of specificity, but
sometimes it comes down to the simplest things too. Does
the product taste good? And do they enjoy it? And
can they eat it over and over? And they feel
good about that. So with all that said, I do
want to talk to there.
Speaker 1 (17:18):
They are gluten, they are gluten and dairy free.
Speaker 3 (17:20):
Okay, yeah.
Speaker 2 (17:22):
A lot of things that make it difficult too is
when is the I mean the buyers. I mean I
can say this now because I'm not in the store anymore.
Speaker 1 (17:29):
But the but the buyers often say, oh, but is
it this?
Speaker 2 (17:34):
Oh?
Speaker 3 (17:34):
But is it that?
Speaker 2 (17:35):
Just based on what is a trend? Right, Something that
tastes good isn't a trend that doesn't go away? Agree,
But those other things. You know, we've launched the Peeda
Chip company during the low carb phase.
Speaker 1 (17:49):
It's bread, it's toast, yeah.
Speaker 2 (17:51):
Right, so you know, and now it's you know, every
they come, but that comes and ghosts. But if you
have a product that that does taste good, that's a
different story.
Speaker 3 (18:02):
Well I think that's well set. So I did want
to ask you about success stories, and let's put a
pin in that just for a second, because I imagine
there's a real good one that you're very proud of
with you and your team. But you did mention a few,
But are there any current challenges as you continue to
grow the company. It sounds like you've got sustainability right now.
I'd love to hear about growth, but also maybe some
challenges in the industry that maybe once again other entrepreneurs
(18:24):
and CEO say, well, I'm experiencing this and this is
how you have to kind of write it out. Can
you talk a little bit about challenges.
Speaker 1 (18:31):
Yeah, especially with the food business.
Speaker 2 (18:35):
I mean not just the change in predicting consumer behavior,
Like we have a different shopper nowadays. People shop differently,
and you know, there's like Instacart and there's like sometimes
you go through the store and you're like, okay, is
this even a customer or is it somebody that's going
to deliver something or you.
Speaker 3 (18:54):
Know all that.
Speaker 2 (18:55):
So there is that, so you have to change with
the times. And there's also the changing land So there's
this changing landscape, but the channels those are either not
changing or are very slow and behind. So when I
say channels, I mean like the grocery stores, the club accounts.
(19:17):
So it might be that you know, the customer is changing,
and but you know, changing the programs and the distributors
and that changing along with the changing landscape is like
running in mud.
Speaker 3 (19:33):
Okay, well you know what financially, Yeah.
Speaker 2 (19:35):
Back seeing Yeah, we now you have to pay for
all these programs.
Speaker 3 (19:38):
Yeah, we've heard that from a lot of people that
start out of a small business that there's a lot
of challenges out there. But sounds like you have an
excellent team. Even working hard, you're starting to ascend. And
I do want to talk about a success story, and
I imagine there's a handful, but is there one that
you're really proud of, something special that happened that you
said to yourself and the team, you know what, today
we knock that one out of the park. That's the
(20:00):
very special thing and we have to celebrate that.
Speaker 1 (20:04):
Yeah.
Speaker 2 (20:05):
So obviously, yeah, my kids, you know, having my kids,
the work life balance, the pe to chip company, those
are all kind of everybody knows those.
Speaker 1 (20:15):
But I would have to say.
Speaker 2 (20:18):
The juice bar like coming to the realization of well,
what is it that you love to do?
Speaker 1 (20:24):
It's it was a passion project.
Speaker 2 (20:27):
They were we didn't make any money, right, Okay, we
have a business that makes no money, but you know what, it.
Speaker 1 (20:34):
Was incredibly meaningful. It was important. The community loved it.
Speaker 2 (20:40):
If somebody decided they wanted to be healthy, they could
they could make a healthy choice there and be happy
with it, and it was a place for.
Speaker 1 (20:48):
The community and for the family and for gathering. So,
you know what, I think that's a success.
Speaker 3 (20:54):
I like that story, and I'll tell you why. Because
I work in the media business, and I've been in
radio television for a very long time. Some of my happiest,
most rewarding years are when I was in college radio,
when I first started out with all my friends, when
we were just starting in the business. We were anxious
to get to the next level. We were laughing our
heads off, we were working hard, we didn't know what
(21:16):
we were doing and having a great time. So I
can relate on that one. That's good. I'm glad you
shared that. Well. I did want to put a bow
in our conversation, but before we do that, I do
want to talk about philanthropic and charity work. And I
imagine with a family and the business, there's little time
to do things. But when you are involved in those
kind of things, what do you like to be a
part of.
Speaker 2 (21:38):
So you know, I am involved in a lot one both,
you know, and I think it's important for myself anyway,
not just to do the US, but other areas of
the world. So I do have a sponsored child in
Cambodia and she's the same age as my daughters. It
goes through the Cambodia Children's Fund and I went there
(21:59):
and was just like it was a life changing experience
for me.
Speaker 1 (22:04):
You know.
Speaker 2 (22:05):
Locally, Family Reach is an amazing organization I'm involved with.
They help provide, like you know, when somebody in the
family's diagnosed with cancer, they you know, they help pay
for your gas, or they pay a month of rent?
Do they pay you know, it's that direct line that
you know, nobody should have to make those choices. And
as a as a cancer, as some cancer in my history, uh,
(22:29):
you know, you shouldn't have to make those choices between
am I going to pay my mortgage or am my rent?
Speaker 1 (22:36):
Or am I going to go and see my child
in the hospital. You know, those are just terrible, terrible things.
Speaker 2 (22:41):
So Family Reach does help people with facing those types
of things.
Speaker 1 (22:46):
And then you know, I do things personally.
Speaker 2 (22:50):
You know, I have a smoothie bar up in New
Hampshire and because I go there for the summers, it's
only a seasonal thing.
Speaker 1 (22:56):
And so it's in the you know, in the harbor.
And son if he's called Stacy Smoothies.
Speaker 2 (23:03):
But unfortunately one of our managers was driving home and
a terrible storm, a tree fell on her car and
killed her. And so this it's it's just I mean,
twenty two years old. And so this summer we're doing.
(23:24):
You know, I spoke to the owner of my Spin
class Repped Spin Studios here in Boston, and they are
coming up. They're loading up two trucks full of spin bikes.
They're coming up out in front of Stacy Smoothies. We're
going to set up sixty bikes and you know, I
charged people fifty bucks a bike, and you we're going
to raise money for her scholarship fund. And you know,
(23:45):
we're just going to make some noise and make sure
that you know our Mary's not forgotten.
Speaker 3 (23:49):
That's a wonderful thing that you're doing inside a tragedy.
So thank you for sharing all of that. I really
appreciate that. I did want to kind of wrap up
our conversation by giving some advice from you. It's very
clear with the companies that you have started and worked
on so hard with passion and tenacity and all that
(24:10):
probably knows, and the doors that were slammed and coming
up with some really great success stories, especially for women
out there now that are listing that look like you, Stacey,
and that want to be an entrepreneur, they want to
start their own small business. Please impart some advice for
everybody out there, just so they can take it all in.
I realize that what your experiences are are yours, respective
(24:31):
to your own story. But with that said, just in general,
maybe some advice for everybody.
Speaker 2 (24:39):
I would have to say not to forget as an
adult to step outside of your comfort zone.
Speaker 1 (24:47):
Because when you're.
Speaker 2 (24:48):
Growing, when you're growing your company, I mean, those are
the risks.
Speaker 1 (24:53):
That you have to take.
Speaker 2 (24:54):
And one of the things with the bold bars, you know,
when we first started to ask my staff.
Speaker 1 (24:59):
What to old mean to you?
Speaker 2 (25:02):
And so for myself, it's bold right, be yourself outside
of your comfort zone, little by little and do it
again because we expect that from our children. We expect
kids to go into a room and join a team
full of people they don't know.
Speaker 1 (25:20):
But as a grown up, it's like we forget to
do that.
Speaker 2 (25:23):
And I think that when you're growing your business, you
have to just constantly be aware that you have to
bring yourself into that boardroom. You have to bring yourself
into the room of other entrepreneurs and network and speak
with people, and you know, and you have to be
able to listen to somebody saying no to you and
(25:45):
to understand and just to be able to move on
and not get stuck on it.
Speaker 1 (25:49):
So so you know.
Speaker 2 (25:50):
By constantly putting yourself out there, that's going to be
that's a piece of it about the business that people
don't often talk about.
Speaker 3 (25:57):
That is outstanding advice. And thank you for sharing all
that my daughter who's a writing senior in college and
the cinema television arts field. If you're getting no from somebody,
you're talking to the wrong person. Just keep on moving along.
So that's really great advice, Stacey, I really appreciate that.
Let's give the website to b bold Bar so everybody
can check them out and see what you're all about.
You've got a beautiful website, by the way, whoever designed it.
(26:19):
And you got some doggos on there, which I thought
was really cool. So there's a great culture. You've got
some good people there. What's the website.
Speaker 2 (26:26):
It's bboldbars dot com. And you can choose from your
almond butter or your peanut butter, and you know, you
can buy them for yourself or somebody else, or a subscription.
Speaker 1 (26:35):
You know, I mean, you're you know, if you like
the Pina chips, you're gonna like the bars.
Speaker 3 (26:38):
That's standing. Stacy. You're an incredible story, you really are.
I mean a lot of tenacity, a lot of passion
and starting all these different businesses and you're quite the
success story. So I wish you nothing but the best
and continue success. And we really appreciate you joining us
on CEOs.
Speaker 1 (26:52):
You should know, thank you so much. I'm flattered
I were a class was born in Arkansas.
Speaker 2 (00:03):
I think my parents were in college down there, and
then we moved to upstate New York and I lived
there until I was.
Speaker 1 (00:15):
A freshman in high school. Is when we moved to
Boston area.
Speaker 2 (00:19):
And from Boston, I was in Sharon, Massachusetts, and then
I went to University Massachusetts out in Amherst, and then
I moved out to California.
Speaker 1 (00:30):
So I've kind of bounced around a lot. California. I
went for my masters out there.
Speaker 3 (00:35):
And suspiciously, Stacey comes from two areas where you should
hear a Harry accent, but I don't hear an accent
from either city and state.
Speaker 1 (00:43):
I know. I think it's the blend.
Speaker 3 (00:46):
Well, listen, I can't tell you.
Speaker 1 (00:48):
It's almost like multi generations of Boston. You have to
have it.
Speaker 2 (00:52):
You're really pounded into your head even at home. That's
right to get that heavy Boston accent.
Speaker 3 (00:57):
Well, I'm so excited to talk to you because you
have formed two companies over the last couple of decades,
and there really is extraordinary. We talked to so many
women that start their own companies, are CEOs and founders,
and there are more and more out there that I
get the opportunity, and I'm so excited to talk about
I've got wife, I've got a daughter, and I love
them to have mentors, and I imagine you are for
(01:18):
many women out there that have successfully done it not
only once, but twice. So I think to give a
little context, if we could, to be Bold Bars, which
started just a little bit over three and a half
years ago, I think we have to talk about Stacy's
Peeda chips first. That's a company you started founded. I'd
love to just hear the origin story about that, and
I just want to preface this, but because we're talking
(01:39):
about things that people eat, and I imagine we'll talk
about this a little bit later too, about how you
differentiate yourself from all the competition. But just the idea
of getting into that business and the competition just blows
me away, Stacy. So I'm going to be so excited
to talk to you about both products. But tell me
the origin about Stacy's Beta chips.
Speaker 2 (01:59):
Yeah, it really kind of a funny thing you say
that because I used to always say, after being in
snack food, oh, the one area I would never go
into as a bar, you know, So what a flooded
category you.
Speaker 1 (02:11):
Know, yes, so here I am. Yeah.
Speaker 2 (02:15):
So Stacy's was founded back in nineteen ninety seven and
having wanted to open restaurants or kind of a takeout
place and not the money to do so, started on
a food cart with my partner Mark, and we bought
a food cart. We revamped it. We were selling sandwiches
(02:35):
rolled in Peeda bread and you'd never want to run
out of bread, so we always had this excess inventory,
so we would cut it up, bake it into different
flavor peda chip and give them away for free to
people standing in line.
Speaker 1 (02:48):
And long story.
Speaker 2 (02:49):
Short, that's kind of how Stacy's Peeda Chip Company was born.
Speaker 3 (02:53):
Well that's wonderful. Now you started that, it sounded pretty organic.
You had an idea, but then you started with sand
And this is the cool part that when I talk
to entrepreneurs, especially when it comes to this area, when
it comes to food, because there is a lot of
choices out there for everybody, tell us about after that
what happened.
Speaker 2 (03:14):
So fast forward to after selling the Peeda Chip company,
and you know, then you then you try, You're constantly
trying to It's like you're back in your twenties and
you graduated from college, right now, what am I going
to do? You know, and you're constantly it's it's just
as hard of a question that later in life.
Speaker 1 (03:31):
And so at that point.
Speaker 2 (03:34):
I went back, you know, you think about what was
it that I loved to do before and that end now?
Speaker 1 (03:39):
And so I opened up a juice bar.
Speaker 2 (03:42):
And in a way, it was almost an exacerbated or
a glorified version of the cart or the place that
I had always wanted or the place that I had
always wanted to, you know, to have but couldn't afford
to do.
Speaker 1 (03:55):
So. So from the juice bar, we used.
Speaker 2 (04:01):
To make these bars that were we kept them in
their refrigerator. We just made them by combining ingredients we
had in house, and we sold them at the juice bar.
So ironically, it's a little bit similar to the way
that the peda chips started, because the peda chips just
kind of organically came about from the start of the
(04:26):
food cart, and the bars did the same thing. From
the start of the juice bar. The bars came along.
Speaker 3 (04:31):
Well, that's a pretty extraordinary story, and all the organic
ideas that popped out of the original idea before we
get to be bold bars, I do want to ask
you about selling the company? And I'm just going to
assume this because anything that I've been a part of,
and I'm in radio and I'm a programmer, So if
I leave a station on my own accord and I
moved to a new city, I'm worried about what the
next person's going to do to it. It's like selling
(04:53):
your company, right, So in that situation, what was it
like selling the company? Was it an easy process to
do or you know that was your baby? You obviously
you know you made some money off of the sale,
But what's it like to sell something that you started
and you honed and it's all yours? Because I think
that's probably a fascinating part of this tale.
Speaker 2 (05:13):
Yeah, I mean the first couple of years were incredibly hard.
It was going from you go from working day and
night and bringing your kids to work, and you know, it's.
Speaker 1 (05:24):
All in and all out, all out, all out, and
then you know, the next day.
Speaker 2 (05:27):
It just like stops, and you know, that is a
that is a very traumatic process. At the same time,
you know, I was still contracted to come into work
like twenty days a year, but I ended up going
in every single day because.
Speaker 1 (05:46):
I just didn't know what else to do.
Speaker 2 (05:47):
I wanted to make the transition for all of the
employees easier. I wanted, you know, our acquire you know,
the person who required us to you know, to be
happy with it.
Speaker 3 (05:58):
You know.
Speaker 1 (05:58):
So I was really trying.
Speaker 2 (06:00):
And then ultimately, after like six months, I realized that,
you know what I'm this is things are going to
be done differently, and I'm just a little bit more
in the way. So that's when I kind of had
to re examine what am I. You know, that's when
it hit me the most, like what.
Speaker 1 (06:20):
Am I doing? And why am I here? And what
is my purpose?
Speaker 2 (06:23):
And you know, regardless of the fact that I have
money in my bank account and it just you know,
you still those feelings are the same.
Speaker 3 (06:31):
Sure, I understand that. And we also hear a similar
story that when it comes to entrepreneurs and coming up
with ideas, that the wheels are always churning, and they
obviously were with you. Then you did the juice bar.
Out of that idea came to be bull Bars. So
we're going to talk a lot about that, but if
we could, if you have a mission statement when it
comes to be Bullbars, what is that mission statement.
Speaker 1 (06:53):
So it's really simple.
Speaker 2 (06:54):
It's to inspire the bold in ourselves and others. And
you know, we started this company during a time when
so much was happening, and you know, it almost felt
like the country was moving backward. And you know, here
I am. You know, I'm trying to inspire women. I'm
trying to you know, this whole forward movement and it's like, oh,
(07:16):
what's happening. So I almost felt like was starting. You know,
first of all, be Bold had so much in common
with the PEDA chips. And second it's like I feel
like I had an obligation. You know, I have done
this before and I know how to do it and
I can be a leader, and you know it's time.
Speaker 1 (07:36):
For me to do that.
Speaker 2 (07:38):
Like I was, I felt an obligation, like I would
be remiss. I certainly, you know, have trouble sitting on
the sidelines and that kind of a situation.
Speaker 3 (07:47):
Well, there's a lot to unpack when it comes to
what you did over three and a half years ago.
And if I'm doing my math correctly, all this was
happening during COVID, which must have been extraordinary strain on you,
the employee, in just coming up with the product. Can
you tell us a little bit about that.
Speaker 1 (08:04):
Yeah, it will.
Speaker 2 (08:06):
All this was done actually, you know, the creation of
the bar, how are we going to commercialize it? All
this was done prior to COVID, And then when we
were ready.
Speaker 1 (08:17):
To go, we went.
Speaker 2 (08:20):
We got you know, twelve hundred publics and Stoff and
Shop and all. We got into all these stores and
it was after that that COVID hit.
Speaker 3 (08:30):
Wow.
Speaker 2 (08:30):
So now we had a huge investment in the company
and we're on the shelves of stores that don't have customers.
We can't sample, which is what we know with the
pita chips worked, Like all this stuff that we know
how to do, we all of a sudden, I like,
just I mean, I've Rid's in the same boat. Now
(08:51):
what the hell am I going to do? So yeah,
we definitely took a hard hit during COVID and it's
still you know, it's still hitting hard.
Speaker 3 (09:02):
No, understood completely. I also want you to address, if
you could, about lessons that you learn the first time around.
Once again, we talked about entrepreneurs the ideas are always
churning around, You're always trying to be better. You talked
about pivoting a little bit, so well, that said, what
lessons did you take from the first time around to
the second company?
Speaker 1 (09:22):
So I think the like with the Peeda Chip company.
Speaker 2 (09:30):
You know, when you're running a company, right, you have
to know your strengths, your weaknesses. You know, where are
people like, what is it that you can do and
where do you need to fill in? And I think
with the Peeda Chip company that we waited too long,
waited too long. You need to surround yourself with people
(09:51):
who know what they're doing. And just as important is
are people that.
Speaker 1 (09:57):
You get along with? Yeah, so the people who know what.
Speaker 2 (10:00):
They're doing there really has to be because that is
your that's your atmosphere, that's where you know you're going
to be, and that's what creates such a great work
environment and so much like productivity.
Speaker 3 (10:15):
Sure, sure, well, Stacey, you're talking about a common theme
we hear from a lot of our leaders and CEO's
and that's culture. And I imagine that's very important to you.
Speaker 1 (10:23):
Yeah, it's super important.
Speaker 2 (10:25):
And you know, my partner was a psychologist and my
brother who came on board also a psychologist. I was
a clinical social worker, and it's kind of like, you know,
all of these skill sets I feel like everybody's like, well,
how do all those degreees help you?
Speaker 1 (10:40):
And I'm kind of like, well, I'm not. At first
I was like, well, they don't, and then I was like,
you know.
Speaker 2 (10:45):
What, Actually I think they do, because because we just
naturally recognize the importance of getting along with the people
that you work with and how much easier life is
when that's when that happens.
Speaker 3 (10:57):
Right, And also another common theme about surrounding yourself with
great smart people too, because you can't do it all
your own when you're running a business, no matter how
small or big it is. So I appreciate you sharing
all of that. All right, let's do this for somebody,
And how dare they if they have not been introduced
to a b Bold bar before? I want you to
tell them all about it. So tell us about what
the actual bar is and how many different kinds of
variations you are so we can get kind of educated
(11:18):
about that.
Speaker 1 (11:20):
Yeah, well, we're keeping it very simple.
Speaker 2 (11:22):
The first thing is to know that we are only
now sold online at bbaldbars dot com. You can go
to our website, you can go to my Instagram at
Underscore Stacy Madison, just google my name whatever.
Speaker 1 (11:35):
But it's really, you know, all of those stores that
we got.
Speaker 2 (11:39):
Into and the difficulty predicting consumer behavior, all of that,
you know, has led us to, you know, we just
want to deal with directly with the consumer. We so
let me go back. I'm sorry if I'm long winded here,
but we go back to the basics. We take nuts,
(12:00):
nut butters that we use either almond butter or peanut butter.
There's two types of bars, two cuts, almond butter or
peanut butter, nut butters, nuts, oats, chia, wildflour, honey, and
a little bit of dark maple. And we're talking high
quality nuts. Like we use brazil nuts in there, which
is kind of unheard of because they're very expensive. But
you know what, it adds so much to the bar
(12:22):
and our nut butters, and I mean, it's just all
delicious stuff that we had in house at the Juice Bar.
The other difference is that we is our process. Basically,
there is no process. If you were to make them
at home, you would take your ingredients, you would mix,
you would press, pack and chill.
Speaker 1 (12:43):
That is all we do. And that's all we did
in the Juice Bar, and it's all we do now.
Speaker 2 (12:47):
And it's one of the reasons why it was so
difficult to bring it to market was because you know,
now you have to figure out how am I going
to do this on a larger.
Speaker 3 (12:54):
Scale, right right? I imagine there are a lot of different
stresses besides being in the store, where you're going to place,
who's going to see it, pricing, all the things that
go with it when you have a product that what
people like to enjoy. But with all that said, when
you made the decision to get out of the stores
and go online, I imagine you put a lot of thought,
a lot of research into it, a lot of discussion
(13:15):
after that. What kind of stresses came out of going
online only because that's a different animal in itself.
Speaker 1 (13:22):
Yeah, it sure is.
Speaker 2 (13:23):
And when we started the pe to chip company, it
was just the Internet was really just the fact that
we had a website. We were still buy our facts.
Speaker 1 (13:35):
So yeah, it's very different and not you know and
everything with the.
Speaker 2 (13:41):
Influencers and you know, social media, and it's really a
very very foreign world for me. So yeah, coming out.
Speaker 1 (13:54):
Of the stores, you know, it's it's just it's just
all new.
Speaker 2 (13:57):
You know, you're you it's a different learning curve and
you have to manage it differently. It's very easy to
spend money in the wrong place, like is this going
to be a good.
Speaker 1 (14:11):
Spend or not a good spend?
Speaker 2 (14:13):
And you know, luckily we do have this cult like
following like we did when we started the peta chip company,
and that certainly that certainly helps, you know, when you
have customers that are that you know, enjoy them, or
have subscriptions or have them every month, and you know,
so that really, you know, that's the kind of thing
that has helped us along.
Speaker 1 (14:35):
Yeah, as well as just trying to get the word
out there.
Speaker 2 (14:39):
If it wasn't a pandemic, we would be using a
lot of different ways to get the word out there, right,
you know, now we're Yeah, everybody's had to pivot.
Speaker 3 (14:49):
Yeah, and you've done that too. And I know a
lot of entrepreneurs have talked about this in this series
about when you pivot, how you become smarter and better.
And there might be some bumps in the road, but
it sounds like you're gitting there. With all that said,
I don't want to assume that there's any direct competition.
Even though everybody knows about different bars that you can
have out there. It sounds like all the products are
(15:10):
really super healthy and cool, and I recognized almost anything
that you talked about. But if there is any kind
of differentiating yourself as you market yourself to everybody, beside
word of mouse saying this tastes fantastic, how are you
differentiating yourself from the competition.
Speaker 2 (15:25):
Yeah, it's hard to do that because, like you said,
the word, if I'm to sum it up, the word
taste is bastardized.
Speaker 1 (15:32):
Yeah right, it's totally everybody says they taste good. And
you know, I've been to more trade shows and spit
out more.
Speaker 2 (15:38):
Bars than I can count, right, But you know, and
that is why when we created our bar, we did
create it with ingredients that people like to eat.
Speaker 1 (15:50):
And we lead and just like when we created the
Peeda chips we created it.
Speaker 2 (15:55):
We like to say we lead with taste and off
and this concept is lost at the expense.
Speaker 1 (16:03):
Of healthy or a health benefit.
Speaker 3 (16:07):
Right.
Speaker 1 (16:07):
So you're like, Okay, I'm.
Speaker 2 (16:08):
Going to make a protein bar, and now you're adding
powders and syrups and all these other things because you're
going to market it as a protein bar and people
are putting so much protein in it, and so we
kind of like to say, well, our bar isn't like
just isn't one of those Oh it's protein bar. Oh
it's a you know, it's that we like, you know,
people eat our bar and yes, you get some protein
(16:30):
in there, but your protein is from the nuts and
the nut butters and you know, no, there's not any sugar.
It's wildflour, honey and maple. You know, it's those kinds
of ingredients. So, you know, we liked That's what we
did with the Pea Chip company, and that's what we're
doing with b Bulb bars. Is we create products that
start with well does it taste good?
Speaker 1 (16:51):
And people sitting around the table because like you you'd
give them to your wife or your mother, how do
you like these? Oh they're gone and they start going
they can't stop eating them right right.
Speaker 3 (17:00):
And I'm glad to explain that because I think that's
you know, a little inside baseball that people even know.
When you're running a company, especially when it comes to
something that you eat, there's a lot of specificity, but
sometimes it comes down to the simplest things too. Does
the product taste good? And do they enjoy it? And
can they eat it over and over? And they feel
good about that. So with all that said, I do
want to talk to there.
Speaker 1 (17:18):
They are gluten, they are gluten and dairy free.
Speaker 3 (17:20):
Okay, yeah.
Speaker 2 (17:22):
A lot of things that make it difficult too is
when is the I mean the buyers. I mean I
can say this now because I'm not in the store anymore.
Speaker 1 (17:29):
But the but the buyers often say, oh, but is
it this?
Speaker 2 (17:34):
Oh?
Speaker 3 (17:34):
But is it that?
Speaker 2 (17:35):
Just based on what is a trend? Right, Something that
tastes good isn't a trend that doesn't go away? Agree,
But those other things. You know, we've launched the Peeda
Chip company during the low carb phase.
Speaker 1 (17:49):
It's bread, it's toast, yeah.
Speaker 2 (17:51):
Right, so you know, and now it's you know, every
they come, but that comes and ghosts. But if you
have a product that that does taste good, that's a
different story.
Speaker 3 (18:02):
Well I think that's well set. So I did want
to ask you about success stories, and let's put a
pin in that just for a second, because I imagine
there's a real good one that you're very proud of
with you and your team. But you did mention a few,
But are there any current challenges as you continue to
grow the company. It sounds like you've got sustainability right now.
I'd love to hear about growth, but also maybe some
challenges in the industry that maybe once again other entrepreneurs
(18:24):
and CEO say, well, I'm experiencing this and this is
how you have to kind of write it out. Can
you talk a little bit about challenges.
Speaker 1 (18:31):
Yeah, especially with the food business.
Speaker 2 (18:35):
I mean not just the change in predicting consumer behavior,
Like we have a different shopper nowadays. People shop differently,
and you know, there's like Instacart and there's like sometimes
you go through the store and you're like, okay, is
this even a customer or is it somebody that's going
to deliver something or you.
Speaker 3 (18:54):
Know all that.
Speaker 2 (18:55):
So there is that, so you have to change with
the times. And there's also the changing land So there's
this changing landscape, but the channels those are either not
changing or are very slow and behind. So when I
say channels, I mean like the grocery stores, the club accounts.
(19:17):
So it might be that you know, the customer is changing,
and but you know, changing the programs and the distributors
and that changing along with the changing landscape is like
running in mud.
Speaker 3 (19:33):
Okay, well you know what financially, Yeah.
Speaker 2 (19:35):
Back seeing Yeah, we now you have to pay for
all these programs.
Speaker 3 (19:38):
Yeah, we've heard that from a lot of people that
start out of a small business that there's a lot
of challenges out there. But sounds like you have an
excellent team. Even working hard, you're starting to ascend. And
I do want to talk about a success story, and
I imagine there's a handful, but is there one that
you're really proud of, something special that happened that you
said to yourself and the team, you know what, today
we knock that one out of the park. That's the
(20:00):
very special thing and we have to celebrate that.
Speaker 1 (20:04):
Yeah.
Speaker 2 (20:05):
So obviously, yeah, my kids, you know, having my kids,
the work life balance, the pe to chip company, those
are all kind of everybody knows those.
Speaker 1 (20:15):
But I would have to say.
Speaker 2 (20:18):
The juice bar like coming to the realization of well,
what is it that you love to do?
Speaker 1 (20:24):
It's it was a passion project.
Speaker 2 (20:27):
They were we didn't make any money, right, Okay, we
have a business that makes no money, but you know what, it.
Speaker 1 (20:34):
Was incredibly meaningful. It was important. The community loved it.
Speaker 2 (20:40):
If somebody decided they wanted to be healthy, they could
they could make a healthy choice there and be happy
with it, and it was a place for.
Speaker 1 (20:48):
The community and for the family and for gathering. So,
you know what, I think that's a success.
Speaker 3 (20:54):
I like that story, and I'll tell you why. Because
I work in the media business, and I've been in
radio television for a very long time. Some of my happiest,
most rewarding years are when I was in college radio,
when I first started out with all my friends, when
we were just starting in the business. We were anxious
to get to the next level. We were laughing our
heads off, we were working hard, we didn't know what
(21:16):
we were doing and having a great time. So I
can relate on that one. That's good. I'm glad you
shared that. Well. I did want to put a bow
in our conversation, but before we do that, I do
want to talk about philanthropic and charity work. And I
imagine with a family and the business, there's little time
to do things. But when you are involved in those
kind of things, what do you like to be a
part of.
Speaker 2 (21:38):
So you know, I am involved in a lot one both,
you know, and I think it's important for myself anyway,
not just to do the US, but other areas of
the world. So I do have a sponsored child in
Cambodia and she's the same age as my daughters. It
goes through the Cambodia Children's Fund and I went there
(21:59):
and was just like it was a life changing experience
for me.
Speaker 1 (22:04):
You know.
Speaker 2 (22:05):
Locally, Family Reach is an amazing organization I'm involved with.
They help provide, like you know, when somebody in the
family's diagnosed with cancer, they you know, they help pay
for your gas, or they pay a month of rent?
Do they pay you know, it's that direct line that
you know, nobody should have to make those choices. And
as a as a cancer, as some cancer in my history, uh,
(22:29):
you know, you shouldn't have to make those choices between
am I going to pay my mortgage or am my rent?
Speaker 1 (22:36):
Or am I going to go and see my child
in the hospital. You know, those are just terrible, terrible things.
Speaker 2 (22:41):
So Family Reach does help people with facing those types
of things.
Speaker 1 (22:46):
And then you know, I do things personally.
Speaker 2 (22:50):
You know, I have a smoothie bar up in New
Hampshire and because I go there for the summers, it's
only a seasonal thing.
Speaker 1 (22:56):
And so it's in the you know, in the harbor.
And son if he's called Stacy Smoothies.
Speaker 2 (23:03):
But unfortunately one of our managers was driving home and
a terrible storm, a tree fell on her car and
killed her. And so this it's it's just I mean,
twenty two years old. And so this summer we're doing.
(23:24):
You know, I spoke to the owner of my Spin
class Repped Spin Studios here in Boston, and they are
coming up. They're loading up two trucks full of spin bikes.
They're coming up out in front of Stacy Smoothies. We're
going to set up sixty bikes and you know, I
charged people fifty bucks a bike, and you we're going
to raise money for her scholarship fund. And you know,
(23:45):
we're just going to make some noise and make sure
that you know our Mary's not forgotten.
Speaker 3 (23:49):
That's a wonderful thing that you're doing inside a tragedy.
So thank you for sharing all of that. I really
appreciate that. I did want to kind of wrap up
our conversation by giving some advice from you. It's very
clear with the companies that you have started and worked
on so hard with passion and tenacity and all that
(24:10):
probably knows, and the doors that were slammed and coming
up with some really great success stories, especially for women
out there now that are listing that look like you, Stacey,
and that want to be an entrepreneur, they want to
start their own small business. Please impart some advice for
everybody out there, just so they can take it all in.
I realize that what your experiences are are yours, respective
(24:31):
to your own story. But with that said, just in general,
maybe some advice for everybody.
Speaker 2 (24:39):
I would have to say not to forget as an
adult to step outside of your comfort zone.
Speaker 1 (24:47):
Because when you're.
Speaker 2 (24:48):
Growing, when you're growing your company, I mean, those are
the risks.
Speaker 1 (24:53):
That you have to take.
Speaker 2 (24:54):
And one of the things with the bold bars, you know,
when we first started to ask my staff.
Speaker 1 (24:59):
What to old mean to you?
Speaker 2 (25:02):
And so for myself, it's bold right, be yourself outside
of your comfort zone, little by little and do it
again because we expect that from our children. We expect
kids to go into a room and join a team
full of people they don't know.
Speaker 1 (25:20):
But as a grown up, it's like we forget to
do that.
Speaker 2 (25:23):
And I think that when you're growing your business, you
have to just constantly be aware that you have to
bring yourself into that boardroom. You have to bring yourself
into the room of other entrepreneurs and network and speak
with people, and you know, and you have to be
able to listen to somebody saying no to you and
(25:45):
to understand and just to be able to move on
and not get stuck on it.
Speaker 1 (25:49):
So so you know.
Speaker 2 (25:50):
By constantly putting yourself out there, that's going to be
that's a piece of it about the business that people
don't often talk about.
Speaker 3 (25:57):
That is outstanding advice. And thank you for sharing all
that my daughter who's a writing senior in college and
the cinema television arts field. If you're getting no from somebody,
you're talking to the wrong person. Just keep on moving along.
So that's really great advice, Stacey, I really appreciate that.
Let's give the website to b bold Bar so everybody
can check them out and see what you're all about.
You've got a beautiful website, by the way, whoever designed it.
(26:19):
And you got some doggos on there, which I thought
was really cool. So there's a great culture. You've got
some good people there. What's the website.
Speaker 2 (26:26):
It's bboldbars dot com. And you can choose from your
almond butter or your peanut butter, and you know, you
can buy them for yourself or somebody else, or a subscription.
Speaker 1 (26:35):
You know, I mean, you're you know, if you like
the Pina chips, you're gonna like the bars.
Speaker 3 (26:38):
That's standing. Stacy. You're an incredible story, you really are.
I mean a lot of tenacity, a lot of passion
and starting all these different businesses and you're quite the
success story. So I wish you nothing but the best
and continue success. And we really appreciate you joining us
on CEOs.
Speaker 1 (26:52):
You should know, thank you so much. I'm flattered
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