Nomaste Cakes: Go with your heart. If you think too much about it, It probably won't happen. Just jump in and go for it.
Craft Food Classroom
Craft Food Classroom

Episode · 7 months ago

Nomaste Cakes: Go with your heart. If you think too much about it, It probably won't happen. Just jump in and go for it.

ABOUT THIS EPISODE

Nomaste Cakes: "Go with your heart. If you think too much about it, It probably won't happen. Just jump in and go for it."

Eric and guest host Olivia Kinczel sit down with Lydia Dolsen from Nomaste Cakes. Lydia showed up in the Launchbox like a ray of sunshine to talk about her passion for health and wellness and her delicious plant-based 'cheese'cakes.NOMaste started in the kitchen of Lydia Dolsen and was born out of a desire to combat autoimmune disorders within her and her daughter. The only thing that helped was a whole food diet in combination with essential oils and supplements. She devoted herself to hours of study and research and eventually turned her education into delicious cakes that everyone could enjoy without feeling guilty.In fact, these tasty treats can even nurture their bodies!Our company specializes in making the cleanest and most creative desserts on the market today. They are available in a variety of unique flavors and are made from all-natural ingredients. As such, they have a lot of health benefits. For your convenience, we sell our products at different locations as well as online.NOMaste is for the modern grocery store that sees the public’s need—quality, raw, vegan, and gluten-free desserts to replace all their sugary vices. In other words, NOMaste is for everyone—because who doesn’t want to put good fuel into their bodies when it tastes delicious to boot?Beyond that, they want clean ingredients; quality is everything for them. It is for the individuals with autoimmune diseases who have tried every pill under the sun with no luck: and they are now ready to turn to food as medicine.

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This podcast is brought to you by Hydans, founded in one thousand nine hundred and twenty nine and Shaker Heights, Ohio, by local butcher Joe Hayden. Hindans is grown to twenty three total locations, with nineteen stores in the Cleveland area and four in the north shore suburbs of Chicago. After years of building connection with Midwest farmers, it became a part of Hyan's nature to do business with smaller regional companies. Today, Hydans is proud to carry nearly seven hundred Midwest made non produce items that are present in all departments. For more information, go to hyandscom. Welcome to the craft food classroom podcast, where we help make food business simple at every stage of growth. Brought to you by central kitchen media and now here's your host, Eric Diamond. This is Eric I'me in bringing you the next episode of the craft food classroom, the podcast. I have a very special guest host with me today, Olivia Kinsel. Welcome, hi, thanks for having me. How are you? I'm good. How are you doing today? I'm doing great. Olivia is our newest kitchen manager at the situal kitchen incubator. Why didn't you tell us a little bit about yourself. So my name's Olivia, as Eric said, and I was working at an urban farm in Detroit before I came back to Cleveland and from Cleveland and love local food, love what I do here. So awesome. We're excited to have you and we have a very special guest today, Lydia Dolson, with no mistake. So, Lydia, how long have you been making them to stay now? It's been about five years. I've been a while here since I started the company. That's awesome. So it was the idea. What's your background? So I have kind of always had a ...

...passion for health and wellness. My daughter and myself both have struggled with autoimmune issues and so it's, like I said, health them on. This has been a passion and I started making these four friends and family and everybody was just raving and like, oh my gosh, you could totally sell these, and so I started selling them by the slice to start out with. What is it exactly? What your total audience exactly? What there are? Cashoe based cheesecakes, very cool, raw, Vegan, gluten free, dairy free, refined sugar free. We only use Maple Syrup to sweeten with Oh very much, is pretty amazing these days. Yeah, it is pretty amazing. So, anyways, I had the idea to sell it by the slice and that's what I started doing, going to farmers markets and local coffee shops, and then it was kind of like I had this vision of well, why couldn't these be in the grocery store in like individual packages? You know, it's hard to find something that clean when you walk into the grocery store's right usually they have free fine sugars and hydrogenated oils and all the bad stuff. So that's where I kind of came up with that idea and then I started working on the packaging and hired somebody to create my logo and branding and for it was fun process. Yeah, so that's kind of where I'm a stay was born. That's cool it. So where's it today? So today we are in all nineteen of the Hind and stores, which I absolutely love Hind ends and they've been great to work with, and we're also in all of the Ohio whole foods. Wow, very cool thing to go nationwide with whole food soon, excellent. And then many other small retailers throughout northeast Ohio and down in de Youngstown. So came behind and sits on our board and I was asking her one time about some of her favorite products that have come out of the kitchen and she mentioned yours and she said I could eat these like every single day, twice a day. But you know, I bet and she could. She's she's like they're healthy, these are they are amazing. That is so cool. So what was your background before getting into food?...

Oh goodness, well, I was a stayathome mom. Okay, see, my daughter seventeen now. Wow, yeah, I did that and prior to that I did hair and, you know, worked odd and end jobs. But, like I said, health and wellness was kind of my passion, passion, and I was home schooling prior to starting the business. Very cool. That was something else that I kind of had this vision of incorporating my daughter's schooling into starting the business. And did you is that how? Ye, Oh, the fun was that. It was fun. Now she doesn't want much interest. She's got her own interests now. Seven enough. Yes, seventeen, but I'm hoping she'll circle back around. We have a lot of fun ideas in the works of some new products and very cool. So how many products you have right now? We currently have five products by flavors. Yeah, I've flavor. Are The flavors? So pumpkin spice, Taramisu, peanut butter, cacao, raspberry, lemon and my personal favorite, lavender. Love. I love that lavender one too, and the raspberry o the resbers my favorite. Yeah, yeah, that was actually my first creation to was the lavender. Really, was that your first? So the idea you did? You have a see a recipe somewhere? Just brainstorm and just a lot of research and playing around with recipes really, you know, and then trial and error. That's it. So how did you find the kitchen? So I gonna it was through a mutual friend who also was starting up a business and I think that they were they were using the space and I was in need of I had just gotten in with Hinans. He would just got an ahinded, okay, I can't, can't do this welf new and then kind of all fell into place like perfect timing. That's we so for a while you made the product. To know, we copeck it for you correct. That's cool. That's cool. You're looking at any other retailers right now? Yeah, we are. Definitely very cool. Yeah, that's cool.

So, besides, you know the love of cheesecake and health and fitness. You know what else about you kind of just it's hard to start a business. It's hard to start a food based business. Like what gave you the inspiration just to go all in on that? I think I'm just kind of like, all right, I have this idea, I'm just going to run with it. I don't think I put too much thought in really, which is probably a good thing, if because had I known all of the trials and tribulations that would have come along with this, it I may not have started. But it's been great. I mean it's been such an amazing learning experience for myself and my daughter. Yeah, so did you figure it all out? Just online, research, research, you know, the community itself, yes, in Cleveland is just amazing and being able to kind of founce ideas off of other entrepreneurs that are kind of going through the same things that I'm going through. And the kitchen, of course. Yeah, and a huge support. Yeah, that's awesome to hear. It's yeah, it's been pretty great. What was it like pitching Hinnans? It was a little nerve racking. Wasn't. Yeah, was quite nervewracking, actually is. How did you think make the contact? Because a lot of time, but we do is will put products in front of into like Hinden's whole foods market district. But you were before we started doing that. Right. So I was actually in their competition, the shark the shark tank, Shark Bank Bank. Yeah, Nice. I think I was one of the last ones to do that. I don't know if they have plans to do it again, but I think they were just waiting for Covid to get through, right. And so you were in that competition. That's a competition, and I was one in the final for awesome, and so it was kind of like they wanted all of us. I think good. Obviously we can only have one winner, right. Right, that was kind of like my foot in the door with Hindman. How long have you been in Hydens? Oh, goodness, it's been about two and a half years now, I think. Yours. Yeah, to wish. That's cool. So it's a frozen product, correct. Yeah, so if I under freezer section, right, yeah, frozen gluten...

...free dessert section, and we freeze it because of the shelf life. Sure, no preservatives or anything like that in there. So so how's it been with maple? I know right now I was reading that there's like a maple shortach. Is it like affect it you at all? It has not so far. Its CRIBS. Yeah, we've been pretty lucky in the way of ingredients and packacking and everything. Like, like I said, fingers crossed. Everything has been pretty smooth. Good. You've got a beautiful packaging, beautiful labeling. Yeah, you do. And you know it's not glass, which right now anybody that's having has a product that's in glass. It's hard to find glass right now. And if a honey is like up three hundred percent, I mean it's just crazy, crazy, crazy. So do you source your honey? Are Your Maple locally? Just? Yeah, it actually comes from Middlefield. Very cool. That's awesome. Good job. So when you're not running the business, what are you doing? Well, I love to be out in nature and I practice yoga daily and spend time with my daughter and this is her senior year, so we're helping her get through that. The leats is a more normalized of a year. Not Back to normal completely, but rain right. And Yeah, I still do a lot of the deliveries myself. You really and marketing and you know all the behind the scene stuff. Do you like doing the deliveries? I do, actually. I love seeing all the little places and yeah, I said, I have a few places down in Youngstown that I did lover too, so it's pretty great. That's cool. I could imagine that being rewarding. Yeah, it is. You know, plant based is very I wouldn't even say forward making anymore. It's just becoming part of our culture that it's we can't consume food the way we have in the past and in the future it's just it will be impossible. So there's more and more products coming online. I'm actually be attending the all plant based Exbo next week in New York. Oh, that's so...

...awesome. Yeah, I've been looking into going to that. I think I I'll let you know how it goes, you know for sure. You know, one of the things that we're looking at is, you know, we've kind of created this ecosystem around food and Cleveland and what is our next vision? And I think our next vision is is really to create an all plant based accelerator where we'd have companies from around the country come in and produce products like yourself. You know our copacking right now we only do plant based products, so everything down there is plant based, and so our thought is we could bring it in. Organizations like you have resource for it without what didn't exist when you start it right, you know, coming in, working with food scientists, you know, figuring out recipes, helping them come up with ideas around shelf stated stability and then being able to copack it for them and introduce them to retailer. So I think that's kind of the next phase. You know, you look at incredible. Yeah, yeah, when you look at just products that we have a child who has severe food allergies, so he eats mainly Vegan, a little, he'll do a little chicken down again, but pretty six to Vegan. And look at this kitty like never get sick. It's like he's just it. He's like but that I also look like I'm the only twelve year old that like pulls out a salad at lunch and, you know, Ribot samic dressing. He's like a like a forty year old man forever, but it's right, real like he's gonna like he's gonna live forever. So what I mean? So you probably follow that kind of whole plant based what are some other interesting products out there that you're in for sure? I mean there have been so many great products that have come out just, I would say, like in the last year to two year. Really Plant Bass is just blown up and it definitely is the way of the future. But I just love all of the cashew cheese has. I know the Dairy Free Company, which right here as well. Yeah, they're one of my favorites. The amazing pop goes cheese. She does an amazing job. I've been, you know, using her stuff for years and she's really expanded her line. Very cool. Yeah, I know we have another...

...company in that in the kitchen, doozy pots. You know they do this. Yeah, I have to stay. I think friend of mine, she CIOSEN, is amazing. Yeah, I absolutely love that. They're doing an incredible job as well. Good, good, good, what we are going to take a break. We will be back. This is Eric and Olivia bringing you the craft food classroom, the PODCAST. We will be back. Do you have an amazing food product? It's retail ready? If so, should check out our class on delivering the perfect pitch. It's taught by Kim Hinden from Hinden's and she heads up category management team. She's going to take you through the key differentiators that I'll set you and your product part as well as to give you the four peas of a perfect pitch. It really is a great road map to get you on retail shelves, so check that out at thus central dot kitchen classroom. Thanks for listening. Are you still using spreadsheets to manage your inventory, suppliers, copackers and production? Unless you're an expert with those cells and formulas. You can only grow so much with spreadsheets. When you're selling on your website and retail stores and online market places and more, it gets hard to track your inventory levels. As a CPG brand, your inventory is literally cash. If you don't track it at every level and order it at the right time, stockouts become a regular occurrence and fulfilling orders keeps you awake at night. Use Fiddle instead. Our software is built to help CPG businesses like yours scale more easily with constant insight into your inventory and production at all levels. Go to fiddle that. I owe to learn more and schedule a personalized demo. This is Eric and Olivia. We are...

...backcraft food classroom, the PODCAST Olivia. Know we were talking offline about, you know, challenges of starting a business. So I know we get some questions for Lydia, Olivia and Lydia. Yeah, so I guess one of my main questions for you is just along the way, what have been some of your trials and tribulations as a female entrepreneur and just trying to grow your business? Great question question. So I would say the biggest was finding the copacking really yeah, that was definitely one of my biggest hurdles. You know, I did start out with a different kitchen, which I'm not going to mention. It turned to be a complete nightmare and so, yeah, there wasn't a whole lot of in the way of CO packing. So that definitely was pretty stressful for me. Of like, okay, I'm in, you know, nineteen Highman's stores and now I can make product. Yeah, you know, there's only so many hours in a day. So that is definitely been a huge trial that. Luckily I found the kitchen and M no longer an issue, but yeah, that was probably one of my biggest hurdles. Yeah, I could imagine any big mistakes you made along the way that you could warn others about or things that you've learned that if, looking back now, you're like, Gosh, I wish I would have known that back then. There's probably too many to men. I mean my biggest piece of advice, I would say, is just like go with your heart. Yes, go with your gut and if you think too much about it, probably won't happy. Yeah, for paralysis by analysis, have to I don't know. I would say just jump in and go for right. You know, that's interesting because that's been a very common theme in this podcast of people always saying,...

...you know, just go with your heart, you know, and when we interviewed Mike from Bourbon's mustard, his point was like you have to love what you do and you're going to be putting your heart into this, and so if you're not willing or passionate about your product, nobody else is going to be. You know, people can definitely see love. We had it. We were talking before off online about sourcing. How were you sourcing your ingredients? But we first started so I was actually sourcing my ingredients through Costco. Yep, that's how everybody starts, through Costco. They they offer pretty, pretty great products and at a decent price. It's accessible. Accessible. Yeah, sure, there were probably better options, but for me starting out and it's like Oh, here, I can hop in the car, go get it what I need exactly and you don't get caught in the weeds of like comparing a million prices on my it's just go to Costco. I know probably a lot of people starting out have done the same thing. Everybody starts up by, you know, going to Costco and and or, you know, some of farmers going to farmers directly. We try as much as possible to purchase local ingredients when we're doing the copacking. We were pretty proud that we purchase about fortyzero pounds a month during the season of local produce. That's awesome. Yeah, around this area is and so we always like to say we could trace from, you know, seed all the way to being on a store shelf in Hindan's it. Co Packing is interesting. I know you had some bad experiences in the past, but co packing is one of those things that I don't think people realize. When you go to a Copacker, you give them your recipe and that ends up not being what they produce right. So they're going to look at what they can get, where they can get the cheapest ingredients, what they're already ordering, and so it becomes close enough, but it's never going to be as good as if you made it yourself. And so for us, when we started copacking, our point was like we never want to be a copacker that's doing fiftyzero cases at a time for somebody where they like that. Thousand and under is our sweet spot, so that we could nail the recipe, like we didn't want your flavor to...

...change when we made your product. So how's that experience been? Incredible, good. Sure, there were hiccups in the beginning, but you're going to have that. And I'm so pleased with how the product is now and I think the flavor and the texture and everything is so spot on. Good, good, glad to hear that. It's been really incredible. And I just tells other people go out and they look at copackers. Know that right. You know, when when Clark was was copacking with another individual, he said it's guys, it's tastes similar to mine, but it doesn't taste exactly like mine. And so when we got our CO packing up, Clark but it over here because he's like I want to go back to my original recipe, right, that that that I used to make in the kitchen myself. Yeah, you work to master this recipe right, to be the recipe what you were resisted to do and you look at like, you know, Liddy's a great example of someone who said I'm going to go the copacking route. Makes Sense for me. There's others like Cleveland Kitchen, formally Cleveland crowd. They'll always make the product themselves, partially because they don't want anybody else to know how they make it right. They've got some proprietary information in there that that they'd like to keep. They like to keep secret. When you go out to eat, what are some of your favorite places to eat around town? Oh, I love town hall. Do you they got great food, local ingredients? Yeah, they've been a huge support of mine as well. Oh, goods with them over the past few years and they are always just a great support system and I've made some really amazing connections with them and I just love, you know, what they're offering and what they're all about. Yeah, how does it pop up work for you if you're if you're doing that with town hall, so I usually go like on their vegan night, which is Monday nights. Cool, and I'll set up at a table and pass out samples and do sell right there. Sir, Yep, it's the dessert right. Usually like announcer for the speaker that I'm there and it's yeah, if I had to pick one place that I love to eat, it's now.

Do you like to cook? I do. Are you mainly plant based? A hundred percent. Yeah. Yeah, oh, that's very cool. That's really cool. What about you? I'll lead anything. I've been really interested in kind of plant based in finding new products and really interested in all this tyche technology that's going around, plant based fish and eggs right now. I just saw something about that and the yeah, yeah, and so I'm excited. There's going to be a couple of companies out in New York at the expo that are dealing with fish and eggs right now and apparently these eggs tastes exactly like a normal legg and look like look like a normal leg. What they like? They come in the shell. It's not so be like an unshelled egg, like a hard boiled egg. Oh yeah, and but it's all plant based material. I've seen the just egg isn't that a thing? Is? Yeah, I've that. It isn't a tube. Yeah, so it comes in a bottle, while there's two different options. They have little like patties that would look like, for like a sand well, okay, a breakfast church, that are frozen and you just heat it up and the texture is so spot on. But it also comes in a liquid form and you can make like scrambled eggs with it. Really and yeah, my daughter's got egg allergies. So yeah, my boy does to. She loves the justice. But the fish, I've never heard of. Yeah, Plant Bass Fish. And now I was actually recently talking to I can remember was Neslus or smuckers, and they were talking about technology that they've been seeing in Japan where they there are d printing food right now. No, so they d printed a wagoose steak and threw it on the grill and fried it right up right. The D printed this. That hurts my brain. You know. It's like it's so funny because again, we are one boys kind of mainly Vegan. We had our older boy was Vegan for many, many years, probably ten years, but he was a big runner, still is,...

...and he had issues with not getting enough it was becoming a NIMIC. He wasn't getting enough new trition, enough protein in his diet. Plus he just would eat weird like he just got up in the morning and I have like three bananas, any cannonblack beans. Go to an attritionist please, because you know he was trying to consume ten tho calories a day because of how much he was running. But my wife always jokes she hates food that masquerades as other food. took. I love eating plant based but I don't need to eat a burger that taste that's made out of beats so that it will pretend to bleed. Yeah like that. That hurts my brain right, like just tell me that I'm eating beats. And so I remember the one time I bought home. We had a woman in the kitchen and can't remember named, but she was doing plant soy based meats and she had an awesome corned beef and sour crout cheese, crowds club and crowds our crowd, and I bought it home my wife, who loves corned beef and shaded and she's like, I mean it was a decent corn beef sandwich. I was like that was all plant based and she's like that kind of makes me sick. You could have just pulled me that up front, that it was it was plant based. You know the other thing, though, is as good what the people are trying to figure out. Your product is, you know, all natural, healthy, but if you look at something like beyond me or the impossible burger, while it's all a plant based it's not healthy for you. Right, it's no, it's no better health benefit. Yeah, and so the next frontier is like products like yours that are can be healthy, natural ingredients, but also tastes good. You're right, and so that's the next frontier. I think is that we're going to be seeing is is, you know, plant based diets are actually healthy for you, like real food, real food, plant the the impossible burgers. I have two points to that. It's first of all, I don't know any, but if you don't like meat and you are already a Vegan and you're used to not any meat, that's not really an option for you. There at somebody who craves meat but is suddenly going plant based. And also, this is real food, what you're serving, right, whole food, plant base. Yeah, sure,...

I just love to take things that are tend to be unhealthy and make the healthy love that. It's cool. It actually I've got it's pretty much ready to go to launch raw Carmel Brownies. Oh Yoh wow, sneak peak for my next NIG peak. Kind of very cool. We talked about branding and I know when we do pitches with hyens and in market district in whole foods, branding is always very, very important to them and you know, we've had products in the kitchen that they've loved but said Hey, come back once you redesign. Was that your label from the beginning? No, no, when I first started I had something that was completely different, which it was just kind of like a fly by the seat of my pants type thing. Yeah, okay, I need to get something and Yep, but I always had a vision and I worked for months with my designer to create that. I would it. Did it. They did an amazing drops hide Rolf. She's beautiful package. Yeah, really pretty incredible and she's definitely helped me along the way with everything. Had you come up with the name? So, as I mentioned, I love Yoga and I love health and wellness and I'm sure everybody knows and I'm Nami. Yep, snack and touch. So it kind of UNCHEAH. That's Italian. Sim I just clicks like okay, I like that. That's cool. Well, are my favorite part of the PODCAST is coming up. We get to test the food. Olivia. Oh yeah, yeah, so we are going to take a short break and our chef berry is preparing some nominam and we're gonna have some. No, MINSTA. Will be back. This is Eric Oliver, bringing you the craft food classroom the podcast. We will be back. This is Eric and Olivia. We are backcraft food classroom, the PODCAST, sponsored by Hinan's. We're getting ready to taste some of the noma stay so I'm going to start with the Raspberry Lemon, which is my very first one I ever had. Yeah, my...

...favor yeah, it's definitely a crowd pleaser. It's so creamy. Is So creamy. Yeah, it's pretty incredible what you can do with a cashe that is cash you and that is unbelieve. You would never know that there's not any dairy in this right. It's incredible. I like that your raspberry topping isn't overly sweet, but it's it's kind of heart like a little bit of a thing. Yeah, it's like real. It's like real. We have real, real raspberries in there. Man. I was saying the very first time I ever had this product, we had just started making it for you and I came through the kitchen. I was starving and I said, what do we have to eat? And zactly will we have bees? We just did, but they're frozen. Look, I don't care, and I popped it out and I started eating it like a hockey puck. It was like this is so good. Exactly gonna break your teeth. Like let it, let it though off for a few minutes. It's so good. Like the first time that I ever had your product was the lemon raspberry as well, and I was in the airport, at home, really, and it was it was it must have been right when you were starting out. It was like four years ago. We were on our way to Belize and the one that I ate in the airport was so good that I like smuggled the other one to Belize and it was. It was totally thought and like probably not safe to eat at that point, but I ate it anyways. I guess would be fine. Love. So you selt the I didn't realize you're at the airport. We were. Oh, you were, we were in the INCA. Oh Yeah, you can T, which I need to touch base with them because I know they had closed. Those will wed and that's pretty exciting that you took it all the way to believe. I was like I've been, I was thinking about it for like two years. I've loved this products, but in the packaging is what caught my eye actually. I mean, yeah, it's just beautiful. All right, let's try the peanut butter cacao. Oh Yeah, I'm not had this one. We neither reminds me of a healthy REC's cop actually, it is so good. Oh my God, can't go wrong with peanut butter and chocolate right, you cannot. The most decadent thing. That is so incredible to me. How long did it...

...take you to perfect the recipes? Oh goodness, I mean I don't know that there's like an exact timeline, but for years, like I said, I had been making around things for friends and family, and the rat, the lavender and the peanut butter where my first two like creations that I was like yes, all right, nailed it, got it, nailed it. Next one, this is better than the RECIS. It really is bad. Henteries is cut you can eat more of it not feel bad about yourself. And then Pumpkin spice for this time of year, right, that's our seasonal flavor. So good, and I don't like Pumpkin Pie. Oh really, I do not like Pumpkin Pie. Okay, I'm a she just cheesecake fan of anything, but this is like such a wonderful yeah, I love the texture soally. Yeah, compared to Pumpkin Pie, definitely a different texture, but I actually cannot say which one I like the best. I don't know. I think my heart stays with the raspberry. The Ras Gary Lemon is because the first thing you've ever had. But we really yeah, for sure. Peanut Butter cocaws a close second, though. They are all absolutely wonderful, very very good, very good. Congratulations on your success and so hopefully we'll be seeing more products coming out. Definitely stay tuned for that, because there's some exciting stuff coming. So you can find your products at hygens and some of the local retailers, nineteen stores, whole foods, all of the Ohio whole food stores, and then nature's oasis, Van Akin Leawood a couple places in Youngstown, wholesome Hippie and downtown Willoughby. Oh will it be? Sure? I'm forgetting ritual juicery? Sure I'm forgetting very cool, but yeah, everything's on our website. So, if you checked on your website, is not a steacakescom. Was Steacakescom? Well, Lydia, it's been so...

...awesome having you on our podcast. Thank you so much for having me for Libya. Thank you for jumping on today and being my cohost. Of course, thanks for having me. Don't no problem. So thanks again to hyghens and please check out this also product. It is amazing. This is Eric and Olivia signing off. Hope everyone has a great day. Craft food podcast out piece of base. Thanks for joining on the craft food classroom podcast, where we help make food business simple at every stage of growth, brought to you by central kitchen media. To learn more about what we're doing, visit us at the central dot kitchen. Please subscribe to this podcast to learn more about food entrepreneurs and their experience in the craft food business. This podcast is brought to you by Hydans, founded in one thousand nine hundred and twenty nine, and Shaker Heights Ohio by local butcher Joe Hyden. Hindans is grown to twenty three total locations, with nineteen stores in the Cleveland area and four in the north shore suburbs of Chicago. After years of building connection with Midwest farmers, it became a part of Hyan's nature to do business with smaller regional companies. Today, Hydans is proud to carry nearly seven hundred Midwest made non produce items that are present in all departments. For more information, go to hyhandscom.

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