Q That's really good news. And, and you mentioned you're a pastry chef. So how did this idea come about? Were you just at, you know, 10 years ago or so, were you kind of like, I want to start my own thing?
A Uh, well, I had actually started surfing, and I was going out trying to surf early mornings at Ocean Beach, and I was having coconut yogurt. I've been dairy-free my whole life, and I'm also, uh, gluten-free. I have celiac, I have colitis, so I really have a strict diet, and I Was eating like granola that I had bought at the store that was gluten free and, and my coconut yogurt that I always made. And I was crashing out and I was like, why am I crashing out mid surf session? This isn't like fueling me at all. And so I took a look at the back of the granola bag and in 2010, there wasn't this better for you movement. There wasn't a lot of natural alternatives to cane sugar and they were packed with sugar. And I looked at it and one serving had 12 grams of sugar.
AI assessment note: “I took a look at the back of the granola bag and in 2010”