Podcast
Episode 29: Cael Bar
In this episode, Cael Byrd, founder and owner of Cael Bar, joins The Drip by AQUALAB to share his journey from a garage-based startup to a thriving business specializing in energy bars and pet treats. Driven by a commitment to provide healthy snacks for his family, Cael discusses how incorporating water activity measurements has been crucial in maintaining product safety and quality as his company grows. Tune in to learn about the challenges and successes of building a food business from the ground up.
About the guest
Cael Byrd is the founder and owner of Cael Bar, a company dedicated to crafting nutritious energy bars and pet treats. Starting from a homemade commercial kitchen in western Washington, Cael’s passion for healthy eating led him to create products that prioritize both flavor and nutrition. With a growing business, he’s turned to water activity measurements to ensure his products meet high standards of safety and quality, supporting his vision of delivering wholesome snacks to his customers.
Transcript
0:00
I'm Zachary Cartwright this is water and food earlier this year I had the chance to meet with kale bird who's the founder
0:06
of kale Barr located in western Washington State we discussed how he has
0:11
made investments in equipment so that he can act like a larger company to ensure food safety and food quality and he
0:19
makes energy bars for everybody in your family including your pets hear what he has to say on this episode of water and
0:25
food hi Kale welcome to water and food thanks for being here today how are you thank you so much for having me on it's
0:31
a pleasure to be here I'm doing fantastic well let's start off what is kalebar what is this product
0:38
yeah so kalebar is a energy bar made for families so many energy bars out there
0:44
they have their niche of you know this is just for protein this is for working out um but I'm a very passionate person
0:50
family has always been first in my life so I wanted to create an energy bar that could benefit everyone whether it's your
0:56
Dad or Mom or Dad rushing out for work um and they need a snack on the go that's healthy for them they'll give
1:01
them energy or an energy bar for kids and you know while they're in school and they need something to help them focus
1:07
and even we have an energy bar for dogs a dog energy bar because you know what
1:13
dogs are family so kalebar is a family energy bar and it is created with all
1:19
natural ingredients um no added sugars it is a healthy enjoyable snack that will give you
1:26
energy that's a great balance of the necessary proteins fibers and even
1:31
healthy carbs and healthy fats that your body needs to produce energy and you touched on this a little bit but
1:38
what are some of the the key features about your bars that are different from other bars that are on the market there's a lot out there so why would
1:44
somebody maybe choose your bar over or over another competitors bar right well
1:49
so many bars today use a product called brown rice syrup um also glycerin and um corn syrup they
1:58
use these uh or or even fiber syrup and some of those names sound nice like oh it's brown rice syrup or it's oh it's
2:04
you know fiber syrup it must be good for you but the reality is they're all very similar products and they derive from
2:10
corn syrup um they're pretty much the equivalent and so what was really tricky when I was
2:16
developing my bars was I want to make sure that I cut out all the uh you know unnatural processed syrups and with my
2:23
bars I was able to create natural binders with real fruits real nut
2:28
Butters and so with my bars you don't get any of the filler that a lot of bars have
2:33
um to cut costs you're paying for a premium experience in your food and I
2:39
believe that everything you should eat should be a premium experience is so much on the market today I would even
2:45
question if it's considered edible based on what it is you know for the amount of preservatives that are in the bars today
2:51
um yeah sure they last three years on the Shelf but are they really good for you and so what makes my bar different
2:57
is it goes back to the source of what is natural what is healthy and that's what
3:02
I wanted to do it was difficult it was expensive it took a long time to make and figure out but the end result was a
3:09
healthy delicious energy bar that I mean when even kids love it that's a big Telltale sign well let's talk a little
3:16
bit about the journey to to getting to these bars where did the idea even even come from when did you wake up and
3:21
realize that this is the the direction that you wanted to go yeah so I a little bit about my
3:27
background um I was working in the restaurant as a line cook my very first restaurant and
3:33
then I quickly became a sous chef and kitchen manager and I bounced between restaurants being a chef you know
3:39
managing them I was also in culinary school and so I was learning a lot about the culinary industry as a whole and
3:45
where the idea for a packaged food product like this came up was one day I
3:50
was breaking down an order of food and like any restaurant you know you order tomato sauce and a thing of chicken and
3:57
you know dried Goods whatever it may be flour and I was opening a box of canned
4:03
tomatoes and it was a family owned tomato company and I was amazed because I said wow you know this company they
4:10
made one product one delicious product and they're very successful from what they do and I was thinking comparing
4:17
kind of my lifestyle and I was going man I'm constantly creating so many products with so many ingredients and uh the
4:23
farthest it's getting is is you know outside the kitchen it's not even getting outside the door to the world so
4:29
I had this kind of resonating with me like what kind of product could I create now with energy bars people often told
4:35
me you know that's a very oversaturated Market there's a lot of energy bars out there how can you compete but I had an
4:41
energy bar one day and I really and I had many energy bars I kind of concerned myself in the energy bar connoisseur
4:48
um and so many of them are just bad and I thought you know what I want to make a difference in this I want to try my hand
4:55
in this market and so the idea came one day as like I said I was eating an
5:01
energy bar and I decided I'm like you know what I'm gonna try to do it so I started with
5:06
buying ingredients from my local grocery store making them in my Mom's Kitchen eventually the need began I need my own
5:13
kitchen so I built from hand a commercial kitchen from the ground up I'm actually in it right now
5:19
um but I did the plumbing the electrical got it certified and from there I used that kitchen to uh create kale bar the
5:26
many different variants um and yeah from there that's how I created what we have today
5:32
and what are some of the hurdles that you've had to overcome along the way maybe not just from the food production
5:38
standpoint but but even financing how were you able to finance this and and get everything together so that you
5:44
could build this kitchen and then start to make the products that that you were thinking of
5:49
well I'm thankful for one to my parents and my family for giving me a chance to um you know pursue the stream uh by
5:56
letting me stay with them while I basically took 80 percent of all the money I made and poured it into this so
6:02
I bootstrapped the whole thing I had no investors um I had friends here and there that would you know be like hey I want to
6:07
give you 500 bucks or whatever uh to bless you but for the most part there were huge financial hurdles trying to um
6:14
create something like this uh behind me I have a packaging machine that little blue device right there
6:20
um I have uh food processors I have uh obviously the sink the commercial wear
6:26
the fridges um the mixers the ingredients so all
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these things costed money uh it was about I think forty five thousand dollars total
6:37
um and though that seems like a lot uh and those were that was a financial hurdle when you believe in something so
6:44
strongly it's gonna happen and money should never be something to scare you away from a dream like if this is your
6:50
dream you can do it you can accomplish it and so that was one hurdle obviously Financial hurdles um but I was able to
6:57
overcome them uh another hurdle was uh really The Branding
7:03
you know there's so many different kinds of Brands out there there's many different styles of branding and for me
7:08
to come up with The Branding style that I have uh that was a very difficult thing and so I was lucky enough to find
7:15
an amazing branding artist I had help with that and I was able to bring my vision to life of what I wanted kalebar
7:21
to look like um another hurdle I think one of the most difficult ones was obviously the
7:26
recipe development the rest of the development was not easy there were no YouTube guides really on how to make a
7:33
commercial energy bar um let alone having it last in packaging so the amount of time I had to work with
7:39
a food scientist a professional Baker I basically what I did was I created my
7:45
own versions and it was the closest I was going to get and you kind of get to a point you learn this in business or
7:51
any job where you know there's only so much you can do on your own and when you get to a place where you don't know how to do it that's a great time to ask for
7:57
help so I worked for over a year with many different kinds of people kind of
8:02
perfecting the rest of he's getting them how I wanted it took a lot of research these people are not just available this
8:08
was from Word of Mouth Googling looking up food scientists such as yourselves and so that was a huge Challenge and I
8:16
actually had the kitchen and The Branding done before my recipes were even finished so that kind of goes to
8:22
show that when you have a vision when you have a desire when you have a dream even when things are not all in place if
8:28
you believe it enough it's going to happen and since you brought it up let's Jump
8:34
Ahead to to the formulation process now and and talk a little bit about that and and I'm wondering how moisture is
8:40
important to the products that you make and when did you realize that you needed to start taking water activity
8:46
measurements and and taking that into consideration for the stability of your products as well as their shelf life
8:53
great question um with any food product it needs to last on the Shelf okay that's given
9:00
there's nothing worse or damaging than getting your product out there and then people having mold on it or it tasting
9:07
rancid um and so for me I did the due diligence of looking up what a food scientist was
9:13
I got in contact with meter and I was able to talk to you guys and be edu
9:18
educate myself on why it's important uh to have your moisture levels right I
9:23
learned a lot about water activity and I learned a lot about um basically if the water activity is
9:29
too high a microbial growth will occur which will increase um you know the product basically going
9:35
bad and so for me I believe that if you build a business if you build anything the foundation of the business really
9:41
needs to be good so I wanted to make sure that I had the right equipment that everything was dialed in
9:47
um I'm a very small you know this company is just me at the moment um however when people see my product
9:53
when they see my branding when they see the amount of effort I put into it they get mistaken think that it's a
9:59
multi-million dollar company just on how well uh the product is done how well it's received how quickly
10:05
my customer service is so these are things I really wanted to take seriously I did not want to
10:11
um you know come out and give people a lesser product or a lesser experience when they purchase kalebar
10:18
um and so we take everything to you know the next level and when it came to moisture when it came to formulations uh
10:25
this was an area where I I said hey I just don't know how to do this but I know it's important and so taking the
10:30
time I believe meter group had great resources you even gave me a a document at the time about cold press bars and
10:38
your research on there so what's great is companies like yourself meter group you guys have done the work you guys
10:44
have done the research you know for me I get to just read the documents and learn instead of having to learn through trial
10:50
and error and there's nothing more time consuming than doing trial and error testing uh formulations
10:56
um I was actually really lucky uh because when I I basically created my products in mind to not have a lot of
11:03
moisture in them I used a lot of dry goods I didn't add any water or Oils or anything like that so by the time it
11:10
came for me to I received my Aqua lab I started measuring uh the products themselves all my products were in
11:16
actually really good shape so I was really lucky uh and blessed not to have to go through a crazy process of going
11:23
oh this one's too high I need to bring the aw values down or so um yeah it was
11:29
a process but uh that was kind of the process I took on to achieve the proper
11:34
water and moisture levels kale when do you take water activity measurements is this just a final products or are you
11:41
also looking at the mixing processes as well as starting ingredients
11:46
great question so anytime an ingredient comes in from a factory the first thing
11:52
I do is I test those water the moisture and water content on those ingredients
11:57
whether it be dried blueberries whether it be sunflower seeds peanuts I want to
12:03
make sure those are at the right moisture level and for those who do not know that are listening each product that comes in from a food
12:11
supplier they are required to have those ingredients at a specific moisture level
12:16
if let's say you get a batch of cashews and they are way too high
12:23
um and you you test that and find that out you are allowed to send that back to the company and they are required to
12:29
send you either a refund or a batch that is at the correct moisture level so for
12:34
me I always make sure to test uh the con water levels and moisture levels of each
12:42
product that comes in and then after I do that I'm pretty much good to go I actually haven't had any
12:47
issues so far with that but it's just always good to check um and then what I do is once I mix all
12:53
the ingredients basically I take a bit of the final batch and I'll test those
12:58
to make sure they are at the right moisture level and that is the most important because that's the final product now with each batch that I make
13:05
that little sample that I tested I saved that piece and I actually marked down
13:10
the lot number so I go okay this is Lot number 122. and that way if a cus if I
13:15
send a product out and a customer claims that hey you know your energy bars are rancid or they've gone bad I can go back
13:23
to that ingredient that lot number and test hey you know let's let's break this down is there an issue of rancidity is
13:30
there an issue where um there's microbial growth occurring that I was not aware of um and so it's really important to check
13:36
I actually had my very first batch I had an early batch of pre-orders go out to
13:41
people and one of my very first batches so it was embarrassing it was humbling
13:46
but I'm so thankful I learned it I or I had to order a bulk amount of sunflower
13:52
seeds um from A supplier that I was not familiar with because my typical supplier was out
13:58
of stock actually this happened during the Ukraine crisis because Ukraine supplies most of the sunflower seeds in
14:04
the world so anyways I got this company it was from the east coast and they shipped me over a box of sunflower seeds and they
14:11
were rancid and I did not pick up on it I just assumed oh that's just sunflower
14:17
smell and my early batch of people a lot of them reported hey these bars are rancid and so as much as I was humbling
14:24
embarrassing it was a great example of why you need to check your product why you need to test it there's so many
14:30
areas outside of even just moisture levels um you know whether it's smelling how it tastes so you have to be really
14:37
careful when you're sending food out to large amounts of people and I think that's a really good point that you make about checking what activity of your
14:44
incoming ingredients I I don't see companies doing this enough because sometimes if it's going to be out of
14:49
spec that variation can carry through into your final product so it's possible that those sunflower seeds that you
14:55
received were actually too low in water activity leading to lipid oxidation and then that was carried through to your
15:02
final product so I think that's a really a good point that you brought up the next thing that I wanted to talk about
15:07
is I see a lot of companies especially companies of your size decide to not get
15:13
their own bench top unit and instead pay a third-party lab 50 to 100 per test or
15:19
maybe even invest in a water activity meter something that they have found on on Amazon or Ebay something that's
15:25
really cheap and I'm wondering what ultimately made you decide to to get
15:31
your own bench top unit and go with an aqualab device so that you would have that there in your lab so that you can
15:37
take your own readings well great question um first it's kind of all about
15:43
financial perspective do you really believe that your company is going to be successful or not it's um it's like
15:49
owning a lawnmower either you can pay the 400 and get a nice lawnmower or you can rent one for sixty dollars every
15:55
time you use it eventually those 150 fees like you brought up with people hiring an outside lab are going to be
16:01
more than the overall unit also you're not going to be able to have full control over when you test how often you
16:07
test your product so for me I brought this up earlier I believe that the foundation of a business is critical if
16:13
there are cracks in the foundation if there are issues in the foundation of a business it's going to collapse so I
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believe that if you want to become big if you want to become successful if you believe in your product you're going to
16:25
think big okay you're not going to think small you're not going to cut quarters every single shortcut is bad it's bad because
16:32
you're you're making a shortcut you're not learning the lessons you have to you're not paying the amount that you
16:38
have to obviously some people have a hard time maybe affording them but the great thing about meter group
16:44
um is the fact that they get to help you finance your product and that's what I had to help with in fact now this is not
16:50
the same for everyone it's different there are different times different discounts or whatever but for me as a small business I qualified within meter
16:57
to receive a discount and that was great you know it helped me tremendously I was able to afford a aqua lab with an iPad
17:05
and my whole setup and then also you guys had very flexible zero interest payment plan which I believe is
17:12
available for every single person and on top of that you guys throw in so many free You Know sample containers
17:18
cleaning kits full year-round support I mean the moment I reach out to you guys about a question I have an answer you
17:25
guys are extremely professional so for companies who are smaller who do not
17:30
have one who are trying to go the short route of getting a cheap Chinese product first off if you get a Chinese it's not
17:36
even Aqua up it's a moisture reading device that thing's gonna be inaccurate okay and that's why it's cheap so I I
17:43
believe that um first off my experience with the aqualab 3 has been tremendous it was extremely easy to set up it's an
17:50
investment obviously but it's a long-term investment and as much as I use it as great as it is it's totally
17:57
worth every single dollar um and I think you would be foolish not to invest in a collab meter for your
18:05
packaged food company and and I appreciate you bringing up the fact that you know you are purchasing a
18:10
partnership uh that's part of the the best part of my job as a food scientist is working with people like you are
18:17
working and getting to partner and figure out what that problem is or what the spec should be so that you have a
18:22
long shelf life or that you're preventing microbial growth or you can save on packaging so um you're right it can be a lot up front
18:29
but what you are getting is that partnership and and basically extending your team to include the food scientists
18:35
and other scientists at at meter um now let's move on to the products
18:40
themselves I know that you in the past you and I have had the opportunity to sit down and try some of them together
18:47
um what are some of the different flavors of bars that you've created and how did you come up with those flavors
18:55
interesting because you just don't want to do everything that everyone else has done however with how much products
19:01
there are it is difficult you know to be very different um there are thousands of combinations of flavors for energy bars so
19:10
on a list you know good ideas flavor palettes and that comes in with uh my experience
19:16
as a chef if you listen to a lot of energy bar company CEOs a lot of them say I've never tried an energy bar before or I'm not not trying energy bar
19:23
a lot of them say that I've never made an energy bar before I've never had experience in food science before so you
19:29
know they were totally new and however that does give them a good creative perspective but um for me you know I
19:34
know what tastes good it's so I uh I create I started with a berry bar and I
19:40
didn't just want a blueberry bar or a cherry bar but I'm like you know what I love berries in Northwest why don't we
19:45
do a Northwest Style Bar strawberries cranberries and blueberries and we call that the Pacific Berry then I was like
19:52
well I like something tropical why don't we do a coconut mango uh kind of bar and then I was like obviously we need a
19:59
peanut butter bar because they're just people who love peanut butter I made a peanut butter oatmeal Crunch bar
20:05
and um then I also created kidlines bar kid bar so I uh and I'm gonna be
20:11
expanding those in the future with even more flavors um but for starters I did a peanut
20:16
butter and jelly bar that is a fan favorite um and I also did a brownie bar
20:21
and then towards the end I was like I believe one of my designers came up with the idea of a dog bar so I created a
20:28
basic just uh it's a peanut butter bar similar to all the other bars but I include things like ginger in there and
20:34
things to help dogs digestion um as a great snack a healthy treat for them so
20:39
that's kind of how I create uh came up with the flavors there were a lot of different ones that I was working with I remember I tried like I was gonna do
20:46
like an apple bar um but some of the dried apples and extracts weren't super they just didn't work out at the time
20:52
um I've learned a lot so I have a lot of ideas hatching um for future bars I think I would like
20:58
to do maybe a dark chocolate cherry bar um I also have a couple bars that are just totally finished I have a matcha
21:06
um kind of Asian style bar I have a um a coconut or a cocoa a dark chocolate
21:13
cocoa fudge bar um and So eventually hopefully I'll be able to get those out in time but I
21:19
wanted to start with a simplistic um you know uh well diverse
21:24
catalog of energy bars that I thought most people would enjoy if they had them in a variety pack well I've had the
21:30
chance to to try most of those flavors that you've mentioned and I'm usually like a chocolate and peanut butter guy
21:36
but I was pleasantly surprised by the Pacific Berry bar that's actually my favorite um I really like the flavor and with all
21:43
your bars I was really impressed with the texture this bar isn't hard at all it's really soft and I was also
21:50
impressed that the individual components in the bar were able to kind of keep their different textures so there was a
21:57
lot of complexity and a lot of different mouth feel but this bar definitely has a
22:03
different texture and flavor to other bars that I've had and I've had a lot of different bars uh in the past so I I was
22:10
impressed by the difference between this bar and other bars that I've had previously you've mentioned your your
22:16
pet bar a few times I actually have one of them here I just wanted to show it off and I was wondering uh what inspire
22:24
hired you to to get into the Pet Food Market and how did you come up maybe with this specific uh packaging that
22:32
we're looking at yeah well my designer he's one of the best in the nation and I say that
22:38
because he wins national awards like every year and he's a local guy he lives actually pretty close to me
22:44
um I knew about him for my dad my dad did some work with him and uh I knew he was he was legitimate and I kind of
22:51
strayed away from contacting him originally because I was just trying to you know I was hiring amateurs to do my
22:56
packaging work and I just was not satisfied I probably spent like maybe four thousand dollars on the amateurs
23:03
just I had two of them and I mean they were great people don't get me wrong um one of them is a great guy he's a
23:09
great friend of mine you know um no disrespect but uh it just I was not satisfied with what I was seeing So
23:15
eventually like we talked about you know go big or go home I contacted this designer and where the other designers
23:22
took you know months of you know and a lot of it just did not meet my standards I talked to this designer for 30 minutes
23:30
he had my basically the finished style of packaging that I like for all my bars in less than a week
23:36
um he's been one of my greatest components his name is Ron Hanson design that's his website ronhansondesign.com
23:41
and I mean his his packaging is very Whimsical artsy very colorful and so we
23:47
just had a blast working together I was able to uh give him the vision I had for my packaging I want something that would
23:53
kind of I so much branding today and I hope people are listening to this who are thinking about doing branding dude
23:59
and I say this strongly do not go with the overly simplistic branding that everyone else is trying to do you know
24:06
the Nordstrom's look where it's just a simple you know if you're a huge company yeah you can afford to do that because
24:11
you have the marketing you have the brand knowledge but for a small company if you do something with just font No
24:19
One's Gonna Know No One's Gonna remember that and so for me it was really important I had a lot of the amateurs
24:25
they had some good looking stuff that look clean that looks simple but the simplistic overly simplistic designs are
24:31
not going to um last do you need something that's gonna people are gonna remember when people see my packaging they remember it
24:37
they see the Happy Dog on it they see The Artsy characters on it and the bright colors and that's what I would
24:43
encourage anyone else to do you know I have I have this can right here of uh you know sparkling water and every
24:50
time I see this I remember it's bright it's colorful it's Unique it's artsy the
24:55
font is different and so those are things that I really believe if you want to be successful as a startup your brand
25:01
has to stick out pay the money for good branding I cannot tell you how many places I've seen that have a great
25:07
product a great business model and terrible branding and branding is the one thing that will bring you I believe
25:13
the farthest people remember your branding you and you've probably seen this driving around the city you see
25:19
great people who have um businesses doing landscaping or painting and they have like a little box on the side of
25:25
their car and it's like you know uh John's painting company and it's like they invested that thousand dollars that
25:32
two thousand dollars in some really good colorful branding they would blow up so uh that's how we came up with it I
25:38
talked to my designer it was his idea because we were kind of going with the theme the market of family and um I just
25:44
loved it and also the dog on it is the same it's actually my dog in real life and so I said can you make it look like
25:50
my dog so we were able to do it that way well I'll be giving my dog uh Zia this
25:56
later today she's a sheepadoodle so I'm gonna follow up with you and still see if we can get a flavor made for her so
26:03
I'll I'll be reaching out okay we'll do that and uh what's next for kale bar as you look through the
26:09
rest of this year and into next year what if what are some of your goals and what are some of your long-term goals
26:15
maybe looking five to ten years down the road so I'm still as a young entrepreneur I'm
26:22
still finding my footing and like any business it starts out uh like a baby
26:28
and you have to feed the baby you have to nurture it and you have to grow it until it can be a strong strong and
26:33
healthy um at the moment I'm doing a lot of online sales in fact that's I'll be doing after this I'll be fulfilling some
26:39
orders and it's been pretty comfortable you know just getting orders in while I'm sleeping and then wake up in the
26:44
morning go I got you know four orders let's go send those out to you know tomorrow or whatever um so that's what I've been doing lately
26:50
I've also invested in um some you know more farmers markets direct uh marketing that way
26:57
um I recommend staying out of retail for any people listening to this uh retail yes it's more of a pride and brand image
27:03
but you're gonna lose money starting out in retail um so I've kind of stayed out of retail for now
27:09
um I'm I've met with a lot of other people who have energy bar companies and they are very successful just doing the
27:15
online business go on Google ads go on Amazon you know pay the you know five
27:20
bucks a day or whatever or the 10 bucks a day get your marketing out there you will see random people over the world
27:26
buy your product online and you can basically my business model is a direct to Consumer model and I like that it's
27:33
uh it's a great passive income business right now I have a lot of other things on on my plate right now as I I'm
27:39
actually personally getting married soon um and then I have uh work as well and
27:44
so at the moment great passive income my long-term plans I plan to grow this thing I plan to um you know keep
27:51
reinvesting every bit of money I make into the business at the moment I really don't take it for myself I just put it
27:57
back in the business okay what kind of marketing can I spend on and when you bootstrap a business compared to getting
28:04
investors it's a slower process but the rewarding thing is you have total control and
28:09
there's you know the pressure is totally off as when you have um investors you know they want their money now and so
28:16
you have to be you know you have to do everything you can to appease them and so with my business model it's great I
28:22
love what I do I'm able to make bars make people happy uh this morning I woke up I was dealing with customers I was
28:28
contacting them you know hearing feedback on what they're doing and I just want to grow this thing eventually I'll get a bigger kitchen I'll uh hire
28:35
employees and they'll have them working full-time and um yeah I just want to see where this goes and give my family a
28:42
generational business so that's the long-term goal well we're looking forward to see how you grow and we might
28:48
have to have you back in a year or two years and touch base and see where things are at uh final question I would
28:54
love that final question kale uh where if somebody listening would like to learn more about your company maybe even
29:00
join your team or put an order in to purchase product how can they do that
29:07
kalebar.com c-a-e-l dar.com if you even just Google kalebar
29:14
it'll be the very first website link that will pop up uh you go on my website it's free shipping
29:20
um you pay 30 for any kind of box you want I'll even throw in some free goodies I typically do for everyone
29:26
um and you know you can get any kind of box you want you can get a variety box you can get a
29:32
um just a box of whatever flavor that you'd like we also make sure for people who have allergies whether it's peanut
29:37
allergies whatever it may be we do a really good job of not cross-contaminating so um our bars are
29:43
safe a lot of our bars are totally nut free as well so if you have kids who cannot have nuts that's a very common
29:49
issue um they're not free and then all of our bars are gluten free as well
29:54
um and pretty much all of our bars except one is dairy free so if you can't have dairy that's a great situation too
30:01
um so yeah kalebar.com go on the shop on there you can order whatever you like let me know where you found me from or
30:08
you can leave me a message and I'd love to give you something a nice goodie for uh listening in
30:14
well thank you so much Kayla I really appreciate your time it's been fun to to watch your journey and thank you for the
30:19
products I will take a video or take some pictures of Zia later having this uh pet treat so thank you so much again
30:25
and and we'll be in touch thank you Zach appreciate it
30:31
I'm Zachary Cartwright this is water and food find this podcast on Apple iTunes
30:37
Spotify or wherever you listen to podcasts
