Founder Feature: Bone Broth Tomato Sauce and a New Twist on a Family Recipe- Liana Krasnow, Noodo

In this episode of the Startup CPG Podcast, host Caitlin Bricker sits down with Liana Krasnow, founder of Noodo — a tomato sauce made with grass fed bone broth that's redefining what a premium Italian sauce can be. Growing up watching her grandparents harvest tomatoes from their Connecticut garden and make traditional sauce every summer, Liana took that family recipe, removed the wine, added bone broth, and created something entirely new in a saturated category.

Liana spent years in pharmaceutical advertising before making the leap to founder life — and she brought that operational rigor with her. From tasting 80 sauces during R&D in her family's commercial kitchen, to navigating label bubbling issues from 205-degree fill temperatures, to landing four retail accounts from a last-minute corner booth at Expo West, Noodo's early story is full of founder lessons worth hearing.

Caitlin and Liana dig into the white space hiding in plain sight on the pasta sauce shelf, why Liana walked away from a DTC strategy after 89% of surveyed consumers said they buy sauce on their grocery run, and the unique dual-aisle placement strategy some retailers are already pitching for Noodo.

Listen in as they discuss:

• Why Liana replaced wine with grass fed bone broth — and how her grandmother's Sunday sauce was the real inspiration
• Tasting 80 sauces during R&D in a family restaurant commercial kitchen and why keeping it in-house mattered
• The smooth vs. chunky positioning strategy and why "chunky" has been surprisingly off-putting to consumers
• The tomato-shaped window on Noodo's label — and the label bubbling challenge that came with it
• Why 89% of surveyed consumers said they buy sauce in store, and how that dictated Noodo's entire go-to-market
• Getting double facings suggested by retailers — and why positioning next to bone broth has outperformed expectations
• Landing four accounts from a last-minute corner booth at Expo West with a team of three
• The hidden costs of retail and why working with a go-to-market strategist was a game changer
  
  

Episode Links:
Liana Krasnow – Founder, Noodo LinkedIn: https://www.linkedin.com/in/lianakrasnow
Instagram: https://www.instagram.com/eatnoodo 
Website: eatnudo.com

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Show Links:

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• Questions or comments about the episode? Email Daniel at [e-mail]
• Episode music by Super Fantastics
  
  

Creators and Guests

Host

Caitlin Bricker

Editor @ Startup CPG

What is The Startup CPG Podcast?

The top CPG podcast in the world, highlighting stories from founders, buyer spotlights, highly practical industry insights - all to give you a better chance at success.

Liana Krasnow
It's been really interesting to figure out our positioning as we launch because we're a new sauce on the market, a new Italian sauce, and I've kind of strayed away from that and like focused on our biggest differentiator, which is the simple ingredients, the bone broth. And retailers have really liked that because no one else really is doing that in the space. And so I think a lot of the retailers have been really excited to take on the product and some of them have even spoken about positioning us in two different aisles, which is a really interesting take. Positioning us in the pasta sauce aisle and then also positioning us on shelf next to bone broth, which has performed really well in some of our local independents.

00:49
Caitlin Bricker
Hey everybody, this is Caitlin Bricker, managing editor at Startup CPG. We are back with another founder feature. Today I'm sitting down with Liana Krasnow, founder of Noodo. Tomato sauce is made with grass fed bone broth. Liana grew up watching her grandparents make sauce from their Connecticut garden. And now she's putting her own spin on the family recipe. We're diving into what inspired her to leave the corporate world to become a CPG founder. Why she's offering unique sizes like an 8 ounce jar, the story behind that beautiful tomato shaped window on her bottles, and becoming a last minute exhibitor at expo, which ended up working magic for her brand. Plus, she breaks down why she's focused on natural and independent retailers rather than conventional. And she shares her advice on dotting your I's and crossing your t's before moving too fast.

01:39
Caitlin Bricker
We hear from founders on this podcast every week. If you're a brand and you want to get new opportunities right into your inbox, text CPG to 833-605-7002 and we'll get you hooked up. As always, enjoy.

01:57
Liana Krasnow
Hey everybody.

01:58
Caitlin Bricker
Welcome back to the Startup CPG podcast. This is Caitlin and today I'm here with Liana Liana Krasnow, founder of Noodo. Liana, welcome to the show.

02:06
Liana Krasnow
Thanks for having us.

02:07
Caitlin Bricker
It's great to have you here. There's been so much buzz about your brand. I feel like every time I sign on to Instagram, I'm seeing something about Noodo or from the beginning when you were first launching, there was so much buzz and then your new branding. We're going to get into it all today. But before we do that, can you tell us what Noodo is? Of course.

02:26
Liana Krasnow
So Noodo is tomato sauces made with bone broth. We have three different SKUs. All of our sauces are Made with grass fed bone broth and made in the Italian traditional way of making tomato sauce.

02:38
Caitlin Bricker
I did see a video on your Instagram the other day of your grandparents making the sauce, and I just thought, this is so cool. So can you tell us when the moment happened for you? Where did Noodo come from? What inspired you to create Noodo?

02:55
Liana Krasnow
Yeah, I think it all stemmed from me being a little girl watching my grandparents take care of their garden. They've had restaurants growing up and really just take pride in cooking, and that was the way that they showed their love. And each summer they would harvest all of the tomatoes from their pretty big garden in Connecticut and make something called posada, which is a certain type of way of making sauce where you would take all the tomatoes and run them through a food mill to remove all the skins and the seeds and really just keep the most flavorful part of the tomato into your sauce. So I think watching them do that has really caused a lot of the inspiration for Noodo. And then my dad actually launched a local Sauce Co. About 20 years ago with the exact family recipe.

03:42
Liana Krasnow
And I started thinking two years ago about the white space in the market and wanting to be really different than what most of the sauces are. I really started removing some of the ingredients that our family use, like white wine, and replaced it with something that's a little bit more nutrient value, like the bone broth. That's kind of the origin story of Noodo.

04:00
Caitlin Bricker
It's funny that you say white space, because I think when most people, myself included, look at a sauce shelf and there does not seem to be much white space, but then you dig a little bit deeper, just like you're saying, you start adding those ingredients or taking ingredients away, there certainly is space to play. So what inspired you to use bone broth over, say, I think I've seen sauces that have, like, whey protein in them. Not my favorite. But what inspired you to use the bone broth?

04:30
Liana Krasnow
Yeah, I think a few different things. And going back to your point of they're not looking to be white space in the category, I didn't want to just launch our exact family recipe because I think it could have gotten a little bit lost in the category. Just kind of a lot of those Italian heritage claims. So as I started experimenting with ways to remove the wine, just kind of coming from a more health conscious consumer and all the data that's going around alcohol. And just as a mom, I think having alcohol as an ingredient list can always cause some level of concern, even if it's cooked off. So we kind of started experimenting with everything under the sun. We did non alcoholic wine, we did like the most crazy things. And at some point someone even did suggest a powder.

05:14
Liana Krasnow
And if you think about sauce, it's mostly liquid with the tomatoes. And we really didn't want anything to mess up the texture or consistency or even the taste or the chalkiness. So we kind of started focusing on how my grandmother used to make her Sunday sauce. And she would simmer meatballs for hours in her sauce every Sunday. And the more we started thinking about that, the more we realized that there probably was just some bone broth in there and that really draws out the flavor of the sauce. So our intent with all of our R and D was to make the sauce as flavorful as possible without adding actual meat to it. And then obviously the extra, I don't want to say protein because there's a protein craze, but little protein boost from the bone broth is definitely a benefit.

05:55
Caitlin Bricker
You know, it doesn't hurt. What are your grandparents thoughts on your sauce? Are they with it? Are they not with it? Are they like, what are you doing to our recipe? I gotta know the tea here, what's going on with them?

06:09
Liana Krasnow
Yeah, I think it's their sauce recipe. So they definitely know that something has changed. But they're happy. Like they think it's great. They think the texture is super important for our family and they think that the texture is absolutely perfect and it really just tastes like nonna sauce minus the meatballs in it. So. So I think we really nailed it.

06:28
Caitlin Bricker
That's awesome. And I know this, you are a mom, so this must be something that your kids are into eating. My daughter's tried it, she's been into it, which I think is huge. Yes, it has added protein in it, but that's a win for moms and dads who can get extra protein and nutrients into their kids diets. So you're a mom. Tell us more about you and your background.

06:51
Liana Krasnow
Yeah, so grew up doing a lot of the restaurant operations, probably most of my early childhood, going into early adulthood, and then graduated from college, worked at a startup that was more in advertising and automotive and then actually moved on to pharmaceutical advertising most recently. So that was my most recent corporate job. Lots of regulatory, but it was really great and really gave me the experience in corporate that I think I needed to kind of excel into being a founder and the fast pace and the client expectations. But yeah, as a mom, I think it's super important to make a product that kids love and going back to, like, the texture component. I think a lot of adults might be, like, not scared to say that they don't prefer chunky marinara sauce and want something more smooth.

07:41
Liana Krasnow
A lot of our consumers have said that they used to throw a bottle of another sauce into a blender to just smooth it out. So I think that has been something that's been super important, is a us focusing on the texture and the smooth and chunky is really kind of a play on peanut butter with, like, the smooth and crunchy. So that was kind of something I was thinking of pre launch. Really focusing on how we can convey our texture to as many consumers as possible in a really easy way on shelf. And with the chunky, a lot of people have said it's been off putting, which is interesting. But essentially our chunky sauce is just a marinara.

08:17
Caitlin Bricker
God forbid you have an actual chunk of tomato and tomato sauce. Right?

08:21
Liana Krasnow
Yeah, I know. Which is most of the sauces in the category. I think there's only one other that doesn't do it.

08:27
Caitlin Bricker
Whoa. I have never looked at the pasta sauce shelf like that before.

08:33
Liana Krasnow
Yeah.

08:33
Caitlin Bricker
I guess I do need to dig a little bit deeper beyond the ingredient list and actually see what's chunky and smooth. It's not something I've ever shopped for, like smooth versus chunky. But now that you're saying it, I'm like, oh, okay. I guess I need to do a little bit of homework over here.

08:51
Liana Krasnow
Yeah, definitely your eyes will open.

08:53
Caitlin Bricker
How many sauces do you think you tasted in R and D as you were developing your own?

08:58
Liana Krasnow
Probably about 80.

09:00
Caitlin Bricker
Oh, my God.

09:01
Liana Krasnow
Yeah. And we actually used my family's restaurant. They obviously have a restaurant, so they have a commercial kitchen that were able to use.

09:09
Caitlin Bricker
Bonus.

09:10
Liana Krasnow
Yes. Huge bonus, I must say. Also definitely gave me some type of wrist injury with tightening all of those jars. But other than that, it was great. It really, like, let us lead the R and D, which I think a lot of founders kind of struggle with. With the delaying of the feedback and the samples to food scientists, it really just gave us that hands on approach that we really needed to come up with our final recipe.

09:33
Caitlin Bricker
Have you had any outsiders come into the process as you were developing your brand, like, for the formula?

09:40
Liana Krasnow
Oh, no. It's just been us.

09:43
Caitlin Bricker
That's pretty cool.

09:44
Liana Krasnow
Yep. Just our core family. Yeah.

09:46
Caitlin Bricker
I really like that you're leaning specific the family recipe and just like, nobody else is getting eyes on this. You're not touching it.

09:55
Liana Krasnow
Yeah. We really took the initial Family recipe as the base and then just reworked it. I know I spoke to another founder who was talking about this consumer liking score that I've never even heard of.

10:06
Caitlin Bricker
I don't think I have either.

10:07
Liana Krasnow
And I was like, I feel pretty confident with where we're at.

10:10
Caitlin Bricker
Well, I think that says a lot. Again, I have to just say it because the sauce market is so saturated. I've talked to other sauce brands, they felt the same way, but they still have this persistence to launch their product into the market. So what is the reception been like between customers and retailers for new Dell?

10:29
Liana Krasnow
Yeah, I think that's a great question. It's been really interesting to figure out our positioning as we launch because initially we're leaning into we're a new sauce on the market, a new Italian sauce. And I've kind of strayed away from that and like focused on our biggest differentiator, which is the simple ingredients, the bone broth. And retailers have really liked that because no one else really is doing that in the space. There is another sauce that is using powders, but it isn't whole food ingredients. So I think a lot of the retailers have been really excited to take on the product and some of them have even spoken about positioning us in two different aisles, which is a really interesting take.

11:07
Liana Krasnow
Positioning us in the pasta sauce aisle and then also positioning us on shelf next to bone broths, which has performed really well in some of our local independents. And then in terms of the consumers, I think most of them have already really been educated by how Kettle and Fire has done a phenomenal job of really educating consumers on bone broth and why it's beneficial. So I don't think there's been as much educating on our front, which is really great and just something new and exciting that a lot of them were excited to try.

11:35
Caitlin Bricker
Wow. Being able to get a double facing in a store is pretty cool. And also for the retailer to be the one to suggest it is even better because they know how precious that floor space and shelf space is. So to be able to say actually we want it in two different places is really impressive.

11:52
Liana Krasnow
Yeah, it's been great.

11:53
Caitlin Bricker
And I have to talk about your branding. When I first saw your brand, it was kind of like a paper logo prototype. And then when I saw your brand refresh and your actual labels, I was wowed. Of course there are so many pasta sauces on the market that are in clear glass jars, but I have not seen anybody doing it like you are, where you have that tomato cutout and then you can See everything behind the tomato. So walk me through that design process and if you're cool with it, tell us who helped design your products for you.

12:27
Liana Krasnow
Yeah, of course. So I worked with Jane from Jane's house and I have to shout out Sophia as well because we had a lot of late nights. But I think I was heavily involved in the design process and at first I think some founders have a complete vision of exactly what they're looking to do. And I didn't really have that vision. I think when you have another brand, like our family brand and then you're going into another brand, it gets a little bit clouded. So I just really wanted to focus on fun in colors and doing something different in the space. Like I know a lot of people have said like, why is your vodka sauce pink? And I'm like, why not? Like, does it need to be orange or what? It typically is in the category.

13:07
Liana Krasnow
The little peek through window was actually something that Jane kind of suggested as I was talking about transparency of our ingredients. We are doing a little bit of a refresh where we're making that window a little bit smaller and then adding some call outs on front of pack. We had a lot of different revisions before expos and with the timing being limited, we really just wanted to ensure that the product was as best as it could be. And I think we removed a lot of the important USPs that some of the consumers are looking for. So we're going to be adding potentially a protein call out and also adding a made with grass fed bone broth because I think a lot of the consumers, even though it's under our logo name, just might miss it.

13:50
Liana Krasnow
And of course we want this to be for the consumers who eat meat. So those are the two little revisions that we're experimenting right now. But the branding really came to life and the brand board and just focusing on super fun and the household pantry item was really just our mission.

14:08
Caitlin Bricker
I love it. And I also do like the sizes too because I think that also helps it stand out on the shelf. I don't typically see jars that are in that like long skinny format versus like the big fat jars. So I like that too.

14:23
Liana Krasnow
Yeah.

14:24
Caitlin Bricker
Also fits way better in the refrigerator. Refrigerator. If you don't use the whole jar at once and stick it on the.

14:29
Liana Krasnow
Door, it does actually. We're hesitant on launching our 8 ounce jars solely because no one really has done it in this space and they're meant for single serve. I have not been able to convince any retailer to take it on just because no one is doing it in the space and they don't understand the need for it. But there are a lot of singles out there.

14:48
Caitlin Bricker
Yes.

14:48
Liana Krasnow
Who do, like, reduce waste and not have to put their tomato sauce back into the fridge. And most of the time when you're putting that sauce in the fridge, you can either forget about it and by the time you open it next, it's moldy. Exactly. So I think that's been really important for us is trying to convey that about the 8 ounce and then the 16 ounce is also unique because it's smaller than the typical 24 ounce. And I think it really just goes back to reducing waste and making sure that it's the exact size for the people who are eating it.

15:16
Caitlin Bricker
I feel like there's some anti Valentine's Day campaign in here for you. This sauce for singles. I see a lot of cookbooks out there too, that are like cooking for one. I don't know if there's any, like, brand new ones that I've seen, but I've seen those cookbooks before on shelves, especially when I'm at, like used bookstores. It's not something I'm particularly looking for, but I think it is a cool angle that you're saying that because there are a lot of singles. You also think about people in dorm rooms who need like a extra protein hits, more nutrients. I think it's a good idea. And you're so right about the sauce just sitting in the fridge. We use. They're like paper stickers that just dissolve in water. We use those when we remember to.

16:00
Caitlin Bricker
But I don't even know how good sauce is supposed to be after you open that jar. It's kind of like a guessing game. We haven't gotten sick yet, so food scientists don't come for me.

16:10
Liana Krasnow
Yeah, a lot of brands don't even put that on their label, which is really interesting, which is why I've made sure we've called that out, that once it goes in the fridge, it's only good for about five days.

16:19
Caitlin Bricker
All right, good to know. I've seen cheeses before, like Parmesan cheese from Whole Foods, for example, their 365 brand. It says use within three to five days. And I'm like, who is using like two cups of Parmesan cheese in three to five days?

16:37
Liana Krasnow
Not me, definitely.

16:39
Caitlin Bricker
So did you have to consult with food scientists for the shelf life for your product? How did that look like?

16:46
Liana Krasnow
Yeah, we actually just used a local lab, so we actually were fortunate enough to have a lot of existing relationships with co packers and labs based on the family recipe that we've been jarring for quite some time. So no, we didn't really connect with any food scientists at all.

17:02
Caitlin Bricker
Still true. Any snags that you've run into working with a liquid product and in glass, it's like the double whammy. I need to know if you run into any snags and share any stories with founders who are listening.

17:16
Liana Krasnow
Yeah, I think glass is tough. The heaviness, the breakage, it's really tough and it kind of makes us not a D2C brand immediately. And besides even just the glass and the breakage, I think we surveyed a lot of consumers prior to launch on if they would want to purchase or just their cons like their shopping behaviors and if they purchase their tomato sauces in store or if they would be open to purchasing online. And I think 89% said that they purchase on their grocery run and they wouldn't be reluctant to purchase online. So that kind of really like dictated our go to market strategy.

17:53
Liana Krasnow
I think a lot of brands can execute really well on D2C, but our efforts have just been really focused on retail and penetrating retail and making sure that we're going into the right doors of where our consumers already are. And as being more of a premium product, we are more geared towards some of the natural channels, some of the independents like where our consumers shopping for more premium goods already.

18:15
Caitlin Bricker
You just answered my next question which is going to be around your strategy for retail. It sounds like yes, you are looking to get into natural channels, but are you looking at conventional to try and persuade some conventional consumers to look at your brand?

18:31
Liana Krasnow
Yeah, I think that's a tough conversation because we're launching into a really big retailer this fall that I can't share yet, but I'm really excited to share going into a lot of doors and they are not natural, but they're not conventional. So it's going to be really interesting to see how we perform, especially one of the our first big retailers. But I think my concern with conventional is a lot of those consumers have been purchasing the same sauce for so many years that changing that behavior just becomes very expensive. So we've really kind of focused our next strategy on just natural and making sure that a lot of our consumers are actually already making tomato sauces with bone broth from scratch, which is really interesting. They're skipping the aisle entirely and don't think that jarred sauce is very good.

19:16
Liana Krasnow
So I'm really excited to prove them wrong and for them to Be able to grab something that they feel comfortable and confident feeding their families.

19:24
Caitlin Bricker
And this is a funny conversation because I was just recently in a Shaws in my parents neighborhood. We have Shaws around me too. I'm sure you probably have them in Connecticut. More leaning towards the conventional side of things. Not so much organic and natural, although there are some sprinkled in there. I am a Whole Foods customer and I go to natural food stores. But when I went to Shaw's I was like, I just need some time in here to explore because I could not believe the flavor combinations that I was seeing and like just the products themselves from a conventional standpoint. I mean I was seeing like Pepsi and Mountain Dew for soda streams and I was seeing fried chicken, ice cream and like all these things that I was like, I need to explore. I'm not going to taste these things.

20:14
Caitlin Bricker
But like what is going on in conventional right now? It was just like a very apocalyptic vibe to me.

20:23
Liana Krasnow
Yeah.

20:23
Caitlin Bricker
Like what are they gonna do next?

20:25
Liana Krasnow
I definitely don't want to cross off all conventional stores. I think some of them are doing it right with bringing on more emerging brands, but I don't think the data is showing that quite yet.

20:34
Caitlin Bricker
Yes.

20:35
Liana Krasnow
So I'm very data driven person and I kind of need to make sure that we're going into the right retailer at the right time.

20:40
Caitlin Bricker
I think it's a good call. I just had to share that experience because I was like, wow. Usually I'm going in to like discover new products to take home and buy, but now I'm just like, I just need to have some fun and see what's out there right now. But I would be inclined to grab Noodo on the shelf if I saw it because I wish I had a jar with me to show everybody what it looks like. But it really does stand out with that branding. So well done with you and with Jane and yeah, just great all around. I think you had also mentioned before that there were bubbles that popped up on your label. How did you mitigate that?

21:16
Liana Krasnow
Yeah, I actually have a jar I can show. Yes, this is our little eight ounce jar.

21:21
Caitlin Bricker
Cuties.

21:22
Liana Krasnow
Yeah. So the bubbles, there's definitely a little bit of bubbling still occurring. I don't know if you could be able to see. Just some small ones right there, very tiny. But these jars are filled at about like 205 degrees. So when they get filled they go through a very light water bath after they get their cap on and then they go to the label machine. And unfortunately these labels, they were able to withstand the heat, but they just created these like bubbling effects. So once they cooled down, it definitely got a lot better. But we're looking at different materials currently just to ensure that doesn't happen again. And I know that with the window, our options are a little bit limiting. So if you are a founder who is looking at doing a transparent window, your options are a little bit limiting with labels.

22:12
Liana Krasnow
So we're just trying to keep in mind what we can do. We were looking at paper with like actually cutting out the tomato, which is interesting. We just hope that doesn't rip on the line. So there's a lot of little nuances with the little tomato window.

22:25
Caitlin Bricker
Hey, I think it's pretty good that you're figuring these things out now instead of way down the line and have to just like get rid of your stock and your supply. I'm sure you're working with some supply right now. But I have to say too, as a consumer, yes, I'm the editor here, but as a consumer, I would never discount a product just because I saw a bubble on a label because we're going to recycle the jars anyway. And it's not that the product and the packaging isn't so gorgeous, but I'm not putting it on a bookshelf or I'm not saving it. So I wouldn't bat an eyelash if I saw a bubble on a package.

23:01
Liana Krasnow
That's good to hear.

23:03
Caitlin Bricker
It's what's inside that counts, right?

23:05
Liana Krasnow
Exactly.

23:05
Caitlin Bricker
Any advice that you want to share with other CPG founders that are considering building a brand or in the very early stages?

23:14
Liana Krasnow
Yeah, I think just really networking has been great and meeting other founders who are in a very similar space has been really beneficial. And just also making sure that you're dotting your I's and crossing your t's, as people say, because I think as you start moving really fast, just things can just get forgotten about and making sure that you have all the systems set up prior and I also worked with a go to market strategist, Danielle Calabrese from It's All Happening and she was absolutely incredible. Just to get us all set up with our cogs is also super important because I think as a founder and as a first time founder, I have some experience in the operational side of things. But going into like pricing and retail, there's just a lot of hidden costs that you may not be ready for.

23:59
Caitlin Bricker
Sounds like you had a very good team behind you for this too, so it's great to hear.

24:03
Liana Krasnow
Yeah, definitely. They really helped Pull everything together.

24:06
Caitlin Bricker
Do you want to share anything about your experience at Expo west as a first time exhibitor?

24:14
Liana Krasnow
Yeah, I think we had a very last minute opportunity to exhibit. Someone dropped out of the north hall and were able to take their booth and it was a prime location, corner location. So you're kind of getting foot traffic from both sides. I would say as a brand, a lot of brands are like, what's the ROI? Is it worth it? I've seen LinkedIn posts of people saying like the after events of Expo are actually more beneficial. In my opinion. We landed four different accounts from Expo that are really worthwhile. So I definitely see the benefit of going to Expo. We only had three team members, including myself. We definitely needed like 10 or 12. So I would say just make sure you have enough staff.

24:56
Liana Krasnow
And also the ROI really just comes from consumers trying your product, getting their honest feedback, being able to like make that face to face relationship. And if you don't land a deal, I think going the next year and them just having that brand awareness is super important.

25:12
Caitlin Bricker
Absolutely. The brand awareness is everything because people are going to see you online, then they'll recognize you on the show for and then eventually they'll see you on shelf.

25:21
Liana Krasnow
Exactly.

25:22
Caitlin Bricker
So well done. All right, we got to turn more people into Noodo believers. So can you hit us with your socials and your website so everyone can find you?

25:31
Liana Krasnow
Yeah, so our social is EatNoodo and our website is eatNoodo.com and you can order all of our sauces on there. And then we're also in some independent retailers in Connecticut and in New York City and we have a store locator on our website so you could try to find us near you.

25:50
Caitlin Bricker
Beautiful. Liana, it's been wonderful talking to you. I'm so excited because I'm going to get to meet you in person at Summer Fancy Food and the Startup CPG Pavilion. Very, very cool times. I have a feeling you're going to.

26:04
Liana Krasnow
Do very well with this show.

26:05
Caitlin Bricker
It is like made for you. So I'm excited for this.

26:08
Liana Krasnow
Thank you. Thank you for having us.

26:10
Caitlin Bricker
Of course. Thanks for a great conversation. I'll see you soon.

26:13
Liana Krasnow
Talk to you soon.

26:14
Caitlin Bricker
Bye. CPG BFFs. We've now arrived together at the end of another episode of the Startup CPG Podcast. As you may know, we're not just the top globally ranked Startup CPG podcast. We're a community of tens of thousands of CPG founders and experts. And you should join us if you haven't already. Head to startupcpg.com to sign up. You'll get an invite to our Slack community, hear about events near you, and get access to opportunities that connect you with buyers, investors and other brands. It's free, so what are you waiting for? I'll see you in Slack and in real life. Thanks for listening.