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What's Happening NOW!

We're officially Canada wide and available for wholesale in Atlantic Canada. Getting here was full of challenges and puzzles we had to navigate, we couldn't have done it without the team behind us. Tune in to get a behind the scenes view on scaling our snak. food business!

What's happening NOW at snak.!

We're officially Canada wide and available for wholesale in Atlantic Canada. Getting here was full of challenges and puzzles we had to navigate, we couldn't have done it without the team behind us. Tune in to get a behind the scenes view on scaling our snak. food business!

Want to carry snak.? Find out more HERE!

Transcript below.

Hannah:

So what we're trying to do right now is we're at the next level of scale up, which means we know how much we can produce right now. And we have to get ready for the Atlantic outreach that we're hoping to get. So we have to make sure that we can produce the amount of product that could potentially come from being able to open ourselves up maritime wide. And take production and times that by 10 to 15. Of the amount of product we're producing in a given day. There's a boatload of equipment that comes with that and trying to find what pieces of equipment to plug in where, is hard. And that's what we're going through right now is a process. And it's kind of like when you start to commercialize a process or a product like that, it's kind of like farming, where you're trying to make sure that your product is hearty enough that you can run over it with a tractor and still come out a super high quality product. In the end, those machinery pieces do different things than home based baking equipment. So that's kind of what we're working through right now we're doing a lot of batch runs, we're doing a lot of product testing, a lot of ingredient testing to make sure that the product that's coming out on the other side of what is our current production line is the same is the same. And then when we start to plug in these different pieces, we'll be doing that the entire way through constantly running and trying to improve efficiencies. It's super it's a lot but it's it's fun.

Alex: Stay tuned!

Hannah: It's a lot and it's fun, and in it's definitely Alex's jam, Alex, Alex loves this kind of stuff, don't you, you love figuring out the bottlenecks of production and being able to think outside the box to, to put pieces in play that speed us up.

A big part of why we're here. Yeah, CVG process of scaling up is has definitely been the people that are involved in the process as well. So we were extremely fortunate enough to have solidified an outstanding partnership with Patti from Kitchen Door. And that is our current production site. So we're in the middle of right now of building out that plan within this facility so that we can continue to operate here on a on a very large scale. We also have partnered with Maritime Natural, who is a huge key player in our distribution chain, and it's going to allow our product to travel around all over Atlantic Canada, in refrigeration, which is amazing. But without those kinds of partnerships, this movement would have never happened. We feel incredibly grateful that we have surrounded ourselves with the people we have. And even just the knowledge that those people also bring to the table is game changing. If you have a problem that needs solved, you don't know that the person standing beside you doesn't have the answer to that. So the more people the merrier to look at situations like this because you can get really stuck in your own brain.

Alex: Yes, yes you can.

Hannah: Yeah, so if you are looking to start, especially a food based business, business or product, open the door to partnerships open the door to talking to people and asking questions, because this is not an environment that you can make happen on your own. You really do have to be like a sponge with the information that's and talk to the people who have already done it. How do you know what you're doing? You're really going in blind to something like this. Nobody was born with the skill set to be able to scale a food product. So the more people you talk to you who have done it, the better. And that's what we do every day. That is what I do every day. Yeah, that would be a big, a big reason why we've been able to continue the process that we have so far is we just constantly talk to other people who've done it before us. So if you are looking to carry snak., we are available all over the Maritimes right now alongside many, many other local products with maritime natural foods so we are very excited to see snaks. are popping up especially in the Nova Scotia area where we have been spending so much time in the last 12 months. It's very exciting for, for us to finally be in the province.

Alex: Yeah, be sure to check us out on this on social media and leave us comments about what you like about our product.

Hannah: So if you have tried snack, and you love snack and you want to share snack with everyone, hop onto social media, please, please help us spread the word that we are now available all over the Maritimes and we'd love to hear from you!

Hannah: We're really excited Alex, are you're excited?

Alex: Very.

Hannah: *laughing*

Alex: Bad? Is that bad?

Hannah: Annnndd, cut!