Biscuits have always been a staple in Southern cuisine, but now they are having a real moment in the craft food scene. Roanoke’s Scratch Biscuit Company specializes in this ubiquitous baked good, and now they’re capitalizing on the limelight. Nathan Webster, the owner of Scratch, joins us today for a look into his growing breakfast-and-lunch hotspot.
In this episode, we hear about how Nathan came to start Scratch after buying the building next door, where another well-known neighborhood joint, The Village Grill, was located. By diving in headfirst, Nathan learned the ins and outs of the restaurant game and has been hooked ever since. We talk about Scratch’s business model, the reason for always having curbside delivery, and why they only trade until 2 PM. Naturally, we discuss the pandemic and how it has impacted business. From there, we learn about Nathan’s commitment to local sourcing and giving back to the community through continued reinvestment. The show closes with a sneak peek into some of the mouthwatering Cajun-inspired items that Scratch is adding to their menu. You don’t want to miss out, so tune in today!
Key Points From This Episode:
Scratch Biscuit Company’s founding story and the building they moved into in Roanoke.
Why Nathan decided to start a breakfast place in the Grandin Village community.
The reason for having limited trading hours as a breakfast place.
How the pandemic and the shutdowns have affected Scratch’s business this year.
Pivots Scratch has had to make like staffing changes and handling high call volumes.
Why Scratch has always had curbside delivery, even prior to the pandemic.
Providers Scratch works with and why local product sourcing is so important to them.
Hear about the four varieties of coffee available at Scratch.
The importance of small business owners investing back into their communities.
Scratch's experience with supply chain disruptions and why they weren’t affected so badly.
Find out more about the Po'boys that Scratch is going to be adding to the menu.
What led Nathan to work in food and the role the community has played in his success.
The benefits Nathan saw from personally working in every aspect of his restaurant
Links Mentioned in This Episode:
Click Here for Full Transcript
Nathan Webster 00:00:
For me it’s very important that we’re completely transparent with the customer and they know exactly where the products are coming from and that we’re also investing back in the communities where our businesses are.”
Georgiana Dearing 00:13:
Welcome to The Virginia Foodie Podcast. Where we lift the lid on the craft food industry and tell the stories behind that good food, good people and good brands that you know and love. If you’ve ever come across a yummy food brand and wondered, “How do they do that? How did they turn that recipe into a successful business?” Then we’ve got some stories for you.
If you love local food, then you’re going to love the story of today’s guest, Nathan Webster from Scratch Biscuit Company in Roanoke. I don’t know if you noticed but biscuits are having a moment in craft food and Nathan has been riding that wave since 2016. Bringing us breakfast treats, biscuit sammies and his own roast of four coffee blends. Listen in as he shares his commitment to local sourcing and to giving back to his community. Stick around in the end because he gives us a sneak preview of some Cajun inspired items that will be hitting the menu later this year
Georgiana Dearing 01:25:
Hello, Nathan, thank you for joining me today, could you tell our listeners a little bit about Scratch Biscuit and what you're doing in Roanoke?
Nathan Webster 01:34:
Yeah, I want to thank you for having me on today too. But Scratch Biscuit was started in August of 2016 down in the Grandin Village of Roanoke, Virginia and we wanted to offer a big country style breakfast I guess you could say to a lot of the neighborhood biscuits being our main point of emphasis. There was no breakfast around so when the building became available, we jumped on it, took the opportunity, opened it up and wanted to get views as many local products as possible.
Georgiana Dearing 02:03:
I visited Roanoke last year and saw your building, what was it – it looks like it was used for another kind of restaurant at one time, what do you move into?
Nathan Webster 02:11:
That building’s had a lot of uses over its lifespan. When I was in the restaurant next door which is still there, the building was vacant when I was first there and then a pizza shop went in there and it only lasted probably two or three years give or take, I can’t remember exactly. And we had the opportunity to purchase that building as well as the building, our other restaurant was in.
And when we purchased that building, the idea was, “We need to put a breakfast place in the neighborhood,” because it was something that wasn’t there and a lot of people in my neighborhood really needed it, wanted it, had a desire for it so it seemed like the perfect opportunity and we took it.
Georgiana Dearing 02:49:
You’ve expanded from just breakfast, you’re serving all day long, right?
Nathan Webster 02:55:
We are still closing at 2:00. We do offer a lunch menu and we are actually getting ready to start doing Po’Boys in the next I’d say probably six to seven months, still trying to ride this out and see what goes on with everything. I’m not exactly sure of when the exact start date will happen on that but it will happen.
When we first went in there, we had a lot of flexibility with having the restaurant next door that we just wanted to start with breakfast and kind of play around with it, see what works, see what wouldn’t work, see what times would work and having that flexibility has helped us to really get a good concept behind this where we kind of really know what we’re doing now to move forward and we’ve done burgers, we’ve done baked potatoes.
Some things that work, some things haven’t worked so the Po’Boys is another need in the Roanoke, Virginia area. It’s sandwich that every time we run it on special, it sells out every time we do a Po’Boy biscuit, it sells out every time we do a gumbo or étouffée or anything along those lines, it sells out so that was really the reason why we decided to do the Po’Boy in the afternoon. I’ve fully expect to see a positive response from that when we start that sometime next year.
Georgiana Dearing 04:02:
Yeah, just for the sake of listeners who aren’t in Roanoke, what is the other restaurants you’re referring to?
Nathan Webster 04:09:
It’s The Village Grill which is the Grandin Village and I mean, it’s just a typical bar and grill, we’ve got a lot of outside dining, you know, we got big screens for sports, it’s an American fare type menu, just a traditional neighborhood bar and grill.
Georgiana Dearing 04:25:
You were coming from an even more expanded recipe background or menu background when you switched or started I should say, Scratch Biscuit. Some of these other things that you're adding to your menu items or adaptations maybe that would fit this new model.
Nathan Webster 04:42:
Yes ma’am. I mean, honestly, with the breakfast, we wanted to keep it very simple, very straight forward because as many people know in the morning time, your window of opportunity to grab a meal is much shorter than say a lunch break or a dinner break so you want to come in and grab something quick and be on your way to work. There’s not as many people that have time to come in and necessarily sit down and enjoy a breakfast meal unless it’s on the weekend or something, some situation like that.
Georgiana Dearing 05:08:
Yeah, you have a pretty specifically small footprint there. I mean, you are a breakfast shop if you’re closing at lunch, you don’t have to have – you’re not serving like long meals. We’re talking right now late October. How did the pandemic and the shut downs impact Scratch Biscuits specifically? Were you able to tool along for a while or did you have to go entirely dark?
Nathan Webster 05:34:
We closed both the restaurants for about a month when this first broke out because there was still just so much unknown and you know, there was a lot of uncomfortable air about the staff. And it was one of those things where I wasn’t 100% comfortable bringing everybody in to work until we got a better grasp of what was going on. So, I just decided you know, let’s just shut it down for a month, get some more information down and that time, I can get together a good game plan which we did.
We opened back up about a month after we closed and we were very fortunate with The Village Grill having so much outside dining that we were able to capitalize off that. And with Scratch, there was an area that we used to smoke barbecue out on that we were transitioning into more outside sitting for The Village Grill anyway that we were able to open up and use for outside seating for Scratch which has been a tremendous help for us this year. Especially on our busy days, high volume days like the weekends.
Georgiana Dearing 06:31:
That’s good, because in my memory, there wasn’t a lot of space where you could do that. That outside seating.
Nathan Webster 06:37:
Yeah, we were a small little breakfast shop but honestly, the idea was the future with Scratch as well is to move toward that outside dining anyway, because we needed that. So, we’re going to have that outside dining moving forward in the future which will help us out but it’s definitely been a great source of revenue, it’s been a game changer for restaurants to have that atmosphere, considering the restrictions where it has to follow.
Georgiana Dearing 07:00:
So, you added that outside seating in a hurry which you’re saying you’re going to keep which is good, that’s always good, expand your seating and serve more people. What has been your biggest business pivot that you’ve had to change have you had to turn in directions you weren’t expecting or –
Nathan Webster 07:17:
I mean, we’ve had some of that. We haven’t had to adapt as much as you know, maybe some of the places that are traditionally just inside dining only so we’ve been fortunate in that aspect. We have moved towards going a more to go and curbside model at scratch, we’ve done a lot more to go at The Village Grill and I see that continuing through the winter, you know, until next spring.
We’ve had to change the way we staff a little bit and change the way we operate our phones because there’s been an increase call volume for the to go, we were actually in the process of developing an app before this whole thing kind of started and we’re in the final stages of that right now. That will be coming out probably late this fall, early winter which you know, I predict is going to help us out a lot because it’s going to be our very own app.
We can download and have our customers order, you know, either pickup in the store, either new curb side or delivery and we’re going to be hiring more delivery drivers as we get into the winter season because we’re seeing a need in that area for people to just don’t necessarily want to leave the house.
Georgiana Dearing 08:22: Curbside, is that a thing, I mean, that takes a different kind of staffing, is that something that you see restaurants, chain restaurants have been doing it for a while, like the big ones but do you see continuing curb side in scratch or any of the other restaurants who you're working with?
Nathan Webster 08:42:
We’ve done curbside at Scratch since we opened. We haven’t had a traditional drive through. I’m really working and I’ve been actually talking with the city a little bit about trying to figure out a way to put a drive through in there. It’s all about figuring out a way to do the traffic pattern safely. I don’t know if we’re going to be able to do that or not but we will always continue curb side.
Georgiana Dearing 09:00:
Okay, forgive me for not knowing that because I just walked right in your door, sat down.
Nathan Webster 09:06:
Yeah, most people do. We got the signs up. You know, you see people park in there and if you’re not going in there on a regular basis, you don’t really see it, it’s also something that our social media team has helped us promote in market which has helped out and you know, the longer we do it and obviously, the more people know it. But especially during these past, let’s say six months is all this started happening, our curbside has increased quite a bit. And a lot of our customers have actually enjoyed it much more than necessarily having to walk inside just for the pure convenience of it. Especially on colder and rainy days.
Georgiana Dearing 09:37:
I was immediately thinking about breakfast on the go.
Nathan Webster 09:42:
We see a lot of that with the business crowd during in the week is the curbside and the thing is, they can either pull up an order. Or you know, majority of times, there’s those people call and we just tell to give us, make and color of your car and they pull up and we’ve got our thing ready for you.
Georgiana Dearing 09:55:
Yeah, that’s a good thing, it appeals to me anyway. Of course, I walk to work but still, I would make a detour for an interesting breakfast.
Nathan Webster 10:05:
Well, with our proximity to downtown, it’s one of those things that helps us out a lot because we get a lot of traffic, specifically from Grandin people and the neighborhood people that work downtown, you know? because it’s just right on the way down there.
Georgiana Dearing 10:17:
Yeah, that sounds really good. You guys came on our radar really because Virginia Foodie is all about promoting locally-sourced food and I know when I was visiting your shop, I saw that big sign for the Big Spring Mill flours so I know that you’re using that and you mentioned, Laurel Springs Farm is a source for your beef, can you talk a little bit about the providers that you work with and their relationships and things like that?
Nathan Webster 10:47:
Yeah, when we started Scratch, we obviously wanted to use a local flour and we’re very blessed and fortunate here in Roanoke to have one of the last family owned mills around really in general over in Elliston, Virginia which is just I’d say, 15, 20 minutes from running from where we are, it’s just on the other side of Salem and Salem joins Roanoke. And you know, we went and toured that facility before we opened and I would encourage anybody if they get a chance in the area to stop by there and kind of look and just talk to the family because they’re just good, salt of the earth, down to the earth people.
And that flour mill is seriously like walking back in time, I mean, everything is done the same way it was done in the 20s and the 30s, they’ve got fields there that they gather their grain from and they also contract some fields out in the rest of Virginia, North Carolina and I mean, they do more than just flour, they do corn meal, they do feed for farm animals, it’s a big operation and it’s one that we’re very fortunate to have in this area and it’s something I don’t think a lot of people recognize, you know, the fact that we have that here and you know, it’s one of those things I love to see it promoted because they definitely deserve that.
Laurel Springs Farm is a farm out of Marion, Virginia and I have known that couple for a long time. I come from a family of farmers outside of Charlottesville, Virginia in Orange, Virginia. And Courtney used to live in Culpeper before she married Seth and moved down to Marion so it was obviously a relationship that was going to work from the beginning there and you know, we get all of our beef from them and this is a quality beef, it’s pasture-raised and people know exactly where their beef is coming from. It’s been a popular menu item at both restaurants when we use it and I mean, they offer everything from like strip steaks to any cut of the beef you can get. We primarily use the hamburger. But they supply all different priced things to other restaurants as well.
Georgiana Dearing 12:37:
That sounds delicious, pasture raised beef on a freshly made biscuit, I’m getting hungry right now.
Nathan Webster 12:46:
Man, it’s good.
Georgiana Dearing 12:49:
Well, I also saw that you guys are roasting coffee, do you cycle through different flavors or do you always carry the same ones there?
Nathan Webster 12:56:
We’ve got four different varieties we work through right now. we’ve got one that is always the one that we brew at Scratch so everybody has the same cup of coffee every morning, we’re not switching that up on them but we have four different lines we sell, and it’s something in the next year we’re going to be looking at selling those a little more aggressively, you know, online and in different market places, where right now, we just have them available at the counter to purchase by the bag and you can get whole bean or ground and we roast them in the back.
Again, that was another thing when I was starting Scratch, I started researching coffee and really started thinking about it because coffee is obviously a big reason some people come in and we’ve got customers who come in just for a cup of coffee.
You know, because that’s one of those things, it’s a morning routine item and you want a good cup of coffee so when we started researching the coffee person series, a buddy of mine we went in and he is actually roasting his own as well. It was a different company and we just split a roaster and just put it in our building where we have behind scratch and we just roast all of our coffee in there so it made sense for us to do that.
Georgiana Dearing 13:55:
No, that sounds great. There are a lot of little micro coffee roisterers all across Virginia. I want to do a little flavor tour or something like that. It would be kind of fun.
Nathan Webster 14:05:
It is interesting you are seeing a lot of them pop up and I think it is really cool to see that in the area because I think a lot of people think coffee is very hard to roast and I am not saying it is absolutely easy to roast. It is just it is not as hard as a process as a lot of people would think. It is something that if you have a little bit of passion for it as you invest in the equipment, you invest in the right beans and figure out which flavor profiles you want, you can provide that for your customers.
And it is another marketing tool, which you can use to your advantage as a small business owner because I feel like customers at this point in age want to come into a restaurant where they feel like everything is cared for as much as possible from the food you eat for the beverages you drink. It makes sense for the whole Scratch concept as well.
Georgiana Dearing 14:48:
Yeah, people who care about local and small business, they are buying that extra touch. They are buying your point of view on food, I think.
Nathan Webster 14:57:
For me, it is very important that we’re completely transparent with the customer and they know exactly where the products are coming from and we are also investing back in the communities where our businesses are because I feel like that is a very important part of any small business just to reinvest in your community to inspire the next generation. It is all part of the dream in my opinion.
Georgiana Dearing 15:18:
That is local business right there. Do you ever have issues with supply chain? 2020 is the year of supply chain by the way, everyone is having trouble. But when you are trying to source locally, do you have ever have issues with trying to get what you need to fulfill your customer expectations or are you tightly into your suppliers that you can anticipate need?
Nathan Webster 15:44:
For us personally, the local presence has been much easier to get some supply from because they’re more of you know, family run operations are very small-scale operations compared to some of the national ones. So, as far as like our flour, we haven’t had issue with any of that at all. Now when you get to some of the bigger chains, the bigger food distributers there has been some discrepancies here and there.
Nothing too bad but I mean it is one of those things like we were out of ribs for quite a while at the beginning just because they were so huge shortage of them and then once they finally did come back, the price point was so high. It was just something that I wasn’t willing to press on to our customer after we smoked them on the smokers and everything and about two months, it evened out. We were able to get them back. And our food reps and everybody, they were doing the absolutely best they could.
It was just one of those things a lot of the factories and warehouses where they were getting product were either shut down or were operating at half capacity and they weren’t able to push out the volume that they normally push out. So, we haven’t had an issue with anybody being upset about it because I think for the most part, everybody knows everybody is trying the best they can right now and we are just working with what we can work with.
Georgiana Dearing 16:57:
Yeah, I think this year everyone is pretty much off overused phrase but we are all in it together. I mean they’re like, “Yeah, I see you are struggling too so we’re not going to get as wound up about it.” And the shutdowns is important. You got to take care of the health and safety of the workers and that just happens.
Nathan Webster 17:16:
Communication is key to the customer too. And we try to tell all staff members, crew members just communicate that to customers when they come in and they have questions about that because once they understand, it gives them more knowledge to go off of and once they know more, they understand more, then they are not as likely to get upset about something. It is out of everybody’s control.
Georgiana Dearing 17:37:
Yeah, so a little anticipating or setting expectations goes a long way in your customer relationship so that’s good. So, you tell me a little bit about your Po’Boy can you describe that a little more what can people be looking to enjoy?
Nathan Webster 17:52:
It is going to be a simple menu pretty much like eight to 10 sandwiches probably. With Scratch, we wanted to keep it simple. Just keep it around biscuits, breakfast items, kind of the same thing with the Po’Boys and if anybody that is a Po’Boy fan or loves Po’Boys, it is all about that bread. So, it’s obviously we’re not going to be able to replicate bread exactly like they do down in New Orleans because you know the water is different. The temperature is different, the weather is different, all of the different types of variations going to baking that makes a big difference.
But we’ve got a local shop here in rural that is going to be baking our bread for us. So, it is going to be a fresh baked bread that we offer and then obviously we are going to have shrimp, oyster, roast beef, we are going to have a cheeseburger Po’Boy, we are going to have a breakfast Po’Boy and it is just going to be straight Po’Boys with some made in house chips we do that we season and deep fry and then you’ll be able to get a soda or a beer with them you know on either enjoyed in house or take it to go. But it is going to be one of those things where it is super simple to the point where it is going to be a real good filling sandwich.
Georgiana Dearing 18:51:
Oh my goodness.
Nathan Webster 18:52:
Yeah, we are going to have Crystal’s Hot Sauce. You’ve got to have Crystal’s Hot Sauce that can go in the Po’Boy, you can’t use any other hot sauce with that so it will be good.
Georgiana Dearing 19:00:
That sounds great. I thought you were just referencing one sandwich but it is a whole line of them.
Nathan Webster 19:05:
Yeah, it is going to start at 11:00 daily in Scratch once we open it. So from 11 to 9:00 at night, you’ll be able to come in and get a Po’Boy in that location. So we’ll just transition from breakfast to Po’Boys and honestly it came about because we have been closing normally at Scratch at 2:00 and that building just sat there. We’ve got a full kitchen, I mean we do catering stuff out of it as is right now but you know the more I started thinking about it, the more I was looking around. And I was like, “You know what? Nobody does Po’Boys around here.” And people love Po’Boys. I don’t care who you are, people love Po’Boys.
So, I was like we can easily knock this out in our kitchen in the afternoons. We got everything we need to do it so let’s just do it and everybody we know that we have on staff was excited about it. So right now, we are just building up staffing levels to make sure we can do it appropriately and to the quality that we want to do it. And once we start, we don’t want to have the pull back. So, once we do release it and we start rolling with it, it is going to be full steam and everybody is going to get some good cooked Po’Boys here running.
Georgiana Dearing 20:03:
Oh, my goodness, thanks for that sneak preview. That sounds really good, I’m excited. I am going to have to – it is going to be worth another trip over to Roanoke, I think.
Nathan Webster 20:12:
Sure, we’d love to have you down and grab a picture of them. They look sexy on film, I’ll tell you.
Georgiana Dearing 20:17:
Yeah. Well, you mentioned earlier that you come from a farming background but is there something – I want to know how you got into this. You seemed to be kind of a restaurant serial entrepreneur like is there something growing up that led you work in food or any experience you had?
Nathan Webster 20:38:
It is kind of an interesting story. After I graduated college, I did one job and I sat in office for like a week and it just knew this isn’t what I could do and I went and put in my two-week notice and ever since then, I’ve just worked for myself and just started companies, businesses. With The Village Grill, I was in the neighborhood. I was actually flipping a house and I was meeting a buddy down there for lunch and my real estate background went off when I saw the location. And I found out the place was for sale.
So, I was like, “All this place needs is a little bit of attention,” it needs kind of a flip in a way and the owner at that time was needing to sell it. So, we negotiated a price and I took over in January 1st, 2009. I didn’t have any restaurant experience I just knew how to run a business. So, I took a crash course into running restaurants, which honestly for someone that has my personality that was the best thing I could do because it was just both feet in. I figure it out, sink or swim time.
Georgiana Dearing 21:35:
Oh, my goodness, 11 years later.
Nathan Webster 21:38:
Yeah, I didn’t know anything about food costs, I didn’t know anything about that. I just knew that this restaurant had potential because it was a great neighborhood and the people in the neighborhood support local. So, the neighborhood is definitely been along with me as the businesses have grown and my staff has been along with me because I think people need to recognize anytime you see a small business that the staff is the backbone. They’re the ones that are making it happen every day. They are the ones that are out there working and pulling things together.
So, I mean I’ve been very fortunate to have some of the staff members that we’ve had and I’ve had some long-term staff members that have definitely helped out along the way. It was something the more I started doing it, the more I absolutely started loving it and I mean I have always enjoyed the social aspect of it because I feel like so many conversations can be had around the meal.
You know so many conversations could happen around the drinks, problems is going to be solved, you know issues like that is just I love the social aspect of it and I love being able to provide food. So, the more the business grew, the more ideas came obviously and we’ve branch into catering and we branched into barbecue and then we branched into Scratch and then to the coffee roasting. So, things have a way of snowballing when there is a lot of positive energy behind it.
Georgiana Dearing 22:46:
Oh, it sounds like you had a ton of positive energy. That is a lot of really good things to come out of like, “Hey, I could flip this building.”
Nathan Webster 22:54:
No, it is and it is one of things like it was when I came in that first year, I did everything from doing dishes to working in the line to people will laugh at this now because people who know me will be like you know, waiting tables. But I mean literally the first year and a half there I was waiting tables and doing some bar shifts because I was like, “If I am going to run this business, I need to understand every component at it.”
If I want to ask people to do things and have them understand why I am asking them to do things. So, I wasn’t asking things also that were unreasonable to ask. It was a real good experience for me in a way and at that point in my life I need a little bit of change. I needed something that was going to excite me and walk into that restaurant and taking over was the right move.
Georgiana Dearing 23:32:
Well, you know your expressing a sentiment that I’ve heard from a lot of small business owner that you have to get in the trenches and do some of the work yourself before you can set an expectation. So, you wear a lot of hats.
Nathan Webster 23:47:
I think it is how you build pride in your brand too and you let people know that you are not just there to pull money out of the business and that is something that is very passionate to me is like reinvesting in the community. So, when we have profits, I want to keep building the businesses for the neighborhood, for the community, you know that aspect. It is something I think that young entrepreneurs, it is one of the things they need to see other entrepreneurs doing, you know to kind of guide them as they move forward.
Georgiana Dearing 24:15:
Well, that is a wonderful sentiment point of view for a business owner. I really appreciate you sharing that with me and I love learning more about Scratch. I mean I have known you through the pictures, I’ve eaten in your restaurant but I love hearing the background stories. So, thank you so much. Before we go, I want to make sure that everyone listening knows where to find you. So, can you share your Instagram and website and all of those good things?
Nathan Webster 24:47:
We’re Scratch Biscuit Company. We are scratchbiscuit.com and for our Facebook, Instagram search for Scratch Biscuit Company, you’ll find those. Village Grill is villagegrillroanoke.com and same thing on Instagram. You can research that or search for it on the tool bar. This is why I have social media people too because they handle all of this stuff so much better than I do. You can search for and find it because they take all the cool pics and everything you see that’s definitely not me. That is beyond where my talent goes.
But yeah, you can find them online and we are going to have the app out soon that you can look for in the app store. I am hoping that’s going to be coming out in the next three to four months and that’s going to be for Scratch, for Village Grill and for the Po’Boys when that happens and you know, for the coffee as well. So, you can get that shipped to you as well.
Georgiana Dearing 25:31:
Well, that is great. Thank you so much for sharing all of that and I am sure people are going to be tracking you down. I am going to be watching for those Po’Boys.
Nathan Webster 25:41:
That would be good. I am excited about it because it is something I’ve always loved to do and Po’Boy and I think most people do. You know we’ll be running gumbo and have étouffée specials, weather permitting all that stuff and I think a lot of people love Cajun food.
Georgiana Dearing 25:53:
Yeah, that’s going to be great. Well thanks for talking to me and I hope you have a great rest of the day.
Nathan Webster 25:59:
I want to really thank you for having me on today because all small businesses really appreciate that local support and we’ve seen so much of it this year. It is one of those things that’s really been a blessing. So, thank you again for allowing me this opportunity.
Georgiana Dearing 26:12:
Sure. Thank you. Bye-bye.
Georgiana Dearing 26:15:
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