February 15, 2013

Podcasts, paleo desserts, and new blood

It's been a hell of a ride this last few months.  In just over 3 months we've tripled our workforce and almost quadrupled the amount of cookies going out.  

A good chunk of that has been some marketing efforts we've engaged in and guidance we've gotten from our good friends over at Steve's Originals, and some of it is due to the incredible surge of public interest in the Paleo diet (and paleo desserts) lately.  

We're stoked to be coming out with a new podcast that veers away a little from the standard Paleo radio stuff and into realms a little less explored but just as exciting and interesting.  We're also reinvigorating our search for the next great Treat so we're super excited about that, and with the new folks we've brought on we can actually start benefiting from having an awesome tribe to brainstorm with.

Even with all that awesomeness going on, when I think about our sustainable growth and drive for excellence I keep going back to this idea of the twin pillars of any good Paleo food product: One, that any paleo food we make MUST taste as good or better than its conventional equivalent.  

The way to follow a "diet" is to make it work for you, and I'll tell you this; the majority of people won't make consistent long term radical change in anything they do, from eating habits to working habits to the way they sleep to they way they drive.  

We're hard wired as a species to be a little cautious about changing something that's "working". Now, that's not to say there's a significant subset of humanity who are always seeking new experiences, who are out on the edge, who run the drd4-7r gene hot and hard and heavy in their veins, but for most folks it's a lot to ask to change anything, especially something as important as dessert.  

That's why anything we make has got to taste REALLY good.  Asking you to drop bread and replace it with a little more steak and a lot more salad is pretty straight forward.  You'll feel better, a well cooked steak and a fresh salad are hard to beat taste wise, and they'll fill you up in a far better feeling way than bread.  

Demanding that you drop dessert, well, that's a little less likely to fly, so we don't do it. Second, and this is the kicker, it's got to be inarguably paleo, at least in the modern sense.

There's a small group of folks who still run down their own game, who still hunt in the autumn and live on the bounty of life in a more direct way than most; some of those folks are my close friends.  They make a strong argument against the year round availability of honey (or cacao or goji berries or hell, pistachios) and therefore won't eat food out of season, but again, they're a small subset, and most people won't make time to hunt and gather.

Totally cool with us, hell, we don't do it every single year either.  Still, following the spirit of Paleo and adhering to the idea of a "diet of ingredients" means that you've got to stick pretty religiously to totally whole foods, to stuff that you could've found or hunted down pre-10,000 years ago.

I'm not going to sit (stand, really) here and tell you what you can & can't eat, each of us is different and responds differently to food.  Some of us can stomach a loaf of bread no problem, and some of us can barely tolerate the crumbs of a cracker.  

I get it.  

will tell you that if you want to deliver a consistently awesome Paleo product you're probably going to have to submit at some point to the twin pillars idea.  We have, and so far it's working pretty well for us. That's enough blabbing for this week, it's Friday and I've got ships to sail, dogs to play with and tastings to attend to.  

Time to go enjoy the weekend! Until next time, keep on rockin' your system, eat clean, lift heavy, and sleep easy!  -The PT Crew

Nik Hawks


Nik Hawks helps run the show at Paleo Treats. Fascinated by humans in all their strange glory, Nik is harnessed in and pulling hard in pursuit of excellence with the rest of the PT Crew. Enjoy!

Too much reading...
How about dessert?

Too Much Reading...How About Dessert?

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