Latest / Imagine If with Doone Roisin | Health, Wealth & Wisdom for Women (formerly Female Startup Club Podcast) / Brightland’s Founder Aishwarya Iyer shares how she describes her olive oil like wine and markets it like a beauty brand, and why the financials should be your #1 priority

Transcript

Brightland’s Founder Aishwarya Iyer shares how she describes her olive oil like wine and markets it like a beauty brand, and why the financials should be your #1 priority · Imagine If with Doone Roisin | Health, Wealth & Wisdom for Women (formerly Female Startup Club Podcast)

• 0:00
  This is Aishwarya Aya for Female Startup Club. Hey everyone, and welcome back to another episode of the Female Startup Club podcast. I'm your host, Doon Roshin, and joining me on today's episode is Ash Aya, the founder behind the most Instagrammable olive oil company you're ever going to come across, Brightland. Welcome to the show.
• 0:29
  Brightlin was founded when Ash was going through an elimination diet to figure out what was causing her terrible stomach issues. And she discovered a frightening fact that 80% of the olive oil we're consuming is actually rotten. I know, so gross. She decided it was time to take this insight and create her own olive oil company. And boy, oh boy, are we glad she did.
• 0:53
  In this episode, we're covering the fresh approach she took when creating the brand, wanting it to be described like wine and marketing it like a beauty brand, how partnerships have been a critical element to the brand's success and the lessons she's learned along the way as a female entrepreneur. This is Ash for Female Startup Club.
• 1:12
  Aishwarya, thank you so much for joining me on the Female Startup Club podcast today. Oh, thank you for having me. I'm really thrilled and love that we're both on opposite sides of the world and yet being able to connect is really lovely.
• 1:27
  It really is. I think that's like obviously the highlight of technology is being able to meet people just in totally different places and chat and learn and connect. I'd love to start by getting you to introduce yourself and what your company is.
• 1:45
  Yes, absolutely. I am the founder and CEO of Brightland. Brightland is a modern pantry essentials brand that launched in the summer of 2018. We're based here in sunny Los Angeles and we're
• 2:01
  essentially a California-based brand. And what we're really focused on doing is partnering with small farmers who practice regenerative agriculture, really shining a spotlight on the beautiful products that they're making and creating.
• 2:19
  And adding a layer of storytelling and thoughtful design and also championing art and artists. So that's basically the gist about the brand.
• 2:35
  You in the nutshell. And I love how you're, you know, taking all of those elements of olive oil and putting a fresh spin on it with your positioning and your design and the language and the way that you're like showing up online. Well, thank you so much. I mean, it came from a very personal story. Like when people ask, like, why the hell olive oil? Yeah.
• 2:55
  For me, I lived in New York City for many years and never cooked, was always eating outside, was always enjoying the 600-plus restaurants across the city. And by 600-plus, I mean my spreadsheet had 600-plus, but there were thousands and thousands. But eventually, I came from a family of passionate home cooks.
• 3:20
  And eventually, I got to a place where I wanted to start cooking more and did so. But I kept getting stomach aches every time that I cooked. And I thought it was bread. I thought it was cheese. And a nutritionist friend of mine was like, maybe it's cooking while you're using. And that was the only thing I hadn't eliminated. Yeah.
• 3:39
  So I did a little bit of research and I found out that globally, olive oil is like the number one sort of fraudulent ingredient that exists in the sense that it's being cut with other oils. It's not it says it's, you know, extra virgin olive oil, but it actually has been blended with palm oil or canola oil.
• 3:58
  You don't have any transparency into when it was actually made. These companies just kind of slap a Best Buy date. And then it's not being packaged correctly. So the whole industry is just like, sort of very also scandalous. And so I said, Okay, this is crazy. I want to, you know, do something about this. Or, you know, I wasn't sure what that could look like. And that set me off on the journey of like,
• 4:23
  more discovery, research, learning, and then eventually talking to and meeting incredible small farms here in California and being compelled to say, okay, what can we do to shine a spotlight on their work? Because, you know, larger farms get a lot of like subsidies here in the United States, but small farms are truly, you know, doing it as a labor of love. And if we don't support them in 5 to 10 years, they won't exist.
• 4:52
  Gosh, that's so gross. What an interesting insight that we're all eating potentially rotten olive oil. That is really foul. It is. Yeah. And the crazy thing is it caught like, you know, it's proven to cause digestion issues if you're consuming something that's rotten or rancid because of the mycotoxins and all of that. And so for me, I, I,
• 5:15
  That was the turning point. And when I talk to customers now, fast forward today, there's so many people who tell me, I actually read your story and I switched to Brightland and I've seen an improvement in my digestion or I don't get those awkward stomach aches anymore. So I'm so thrilled about that because that to me is such a marker of what we're doing as being really different.
• 5:40
  Yeah, I mean, I'm someone that in the last few years, I have like started to really have severe stomach issues like bloating and just really crazy stomach pains. And I'm a pretty healthy eater. So it's like always a shock. Like my husband and I are always like, what on earth can I be eating? Like, it's just so crazy how often I have issues. So it's totally sparked something for me, too.
• 6:02
  And I read that you were in tech before you went into olive oil. So my imagining is that you will have had a lot of lessons learned there that you brought across into starting your business. Can you tell us about life before Brightland and what you're up to? Yes, absolutely. I went to New York University, graduated. I studied at the Gallatin School within NYU, the Gallatin School of Individualized Study, where you craft your own concentration. So that in and of itself is
• 6:32
  I didn't grow up being like, I'm going to be an entrepreneur, nor did I glamorize it at all. And I didn't think of myself as having like an entrepreneurial bent. But, you know, the fact that that's the school that I gravitated to the most, I think when I look back, that says something...
• 6:49
  But when I graduated, my first job out of school was at L'Oreal at Lancôme within the luxury products division, doing marketing. So I was there for a bit and then made a pivot into tech and worked at a couple of finance technology companies and consumer technology companies, mainly on the public affairs, corporate communications, government affairs side of things.
• 7:14
  And, you know, the learnings that I took away are, you know, you cannot be a good, you know, real story that comes from the heart. You can never really beat that. That was from my day to day work. And then bigger picture, looking at the founders and the CEOs that I worked with or worked for, you know, I learned about how to be nimble and thinking how to be okay with things going out of your control and being out of your control.
• 7:42
  how to be comfortable with the uncomfortable and how to, you know, go to sleep at night, knowing that you didn't cross everything off of your to-do list. I think that there are some people that, you know, kind of go through life and school being like, I'm going to check everything off and that's how I'm going to, you know, go to bed.
• 8:03
  But doing something like building a company or taking a big leap in that way, there are just going to be an endless number of things. And I think what happens is people get even paralyzed once they realize the number of things and how endless it all seems that they're then like, okay, I can't even start or do it.
• 8:21
  And so having that comfort to just say, okay, I did what I could. And I also focused on what needed to be focused on today. And tomorrow's a new day, I think is so important for anybody who's listening and is on the journey to start a company.
• 8:39
  So many great lessons in there and obviously such great experience to be able to work with founders and get an idea of what building a business actually looks like, you know, like that nitty gritty hustle that comes with it. At what point did you have the moment where you're like, yeah, OK, now's the time I'm going to quit my job. I'm going to go all in on building my own business. Yeah.
• 9:01
  Yeah. So I moved out to Los Angeles to work at a consumer technology company and was working there. Very comfortable, honestly. And in the sense that the role was challenging, yet not too challenging. I had a lot of autonomy, just all of the things that you could want and need. But I still had this inkling of I want to do something else. And so...
• 9:30
  This concept of Brightland was in the back of my mind, but I had a lot of self-doubt. And so the first thing that I did actually was partner up with a friend and did some consulting in the arena that I had 10 years of expertise in. And so we consulted with about a dozen technology companies around the country for about a year plus and had a great time doing that. But that was the first...
• 9:58
  dipping my toe in the entrepreneurship water without going and starting a CPG company without really having much experience in food or CPG. And I thought that was so, so good for me because I learned how to...
• 10:14
  like work with lawyers, right, you know, incorporate the business, do like business taxes, like figure out our payroll and all of those like foundational elements, the unsexy stuff that really matters. So then with Brightland, there was such a steep learning curve in that it's now a tangible product and there's so...
• 10:33
  supply chain and there's so many different things. And with the consulting business, we didn't market because we just had connections and sort of did word of mouth. But with this, there's, of course, so much marketing. And so there's such a steep hurdle there. But having that foundation of, hey, I knew how to at least think about accounting or think about our legal... I think that was really helpful. So that was the progression for me.
• 11:00
  Hmm. That's so interesting because, yeah, I think those kind of key things that are the non-sexy, you know, accounting, tax, how to actually get started. That's the kind of stuff that no one really teaches you. Like you've got to do a lot of Googling or you have to have like really just been in a position where you're having to figure it out. And if you do get it wrong, it can be so detrimental to the success of the brand later on, especially.
• 11:27
  I want to talk about the time when you'd met with the olive oil growers around California. You'd kind of figured out who you were going to work with, what the product kind of was exactly in the beginning, and that launch phase of you bringing that brand into reality, especially when it comes to the branding. Your brand is so stunning and the design and the language is just...
• 11:52
  So critical, I think, to your brand about and who it is. So I want to talk about all of those elements coming together for the launch. Definitely. I worked out of my apartment during that time. And I still remember just kind of like sitting there at the table and I had all these bottle samples and everything. So it was such a creative, fun time, I will say.
• 12:13
  So anyone also listening, going through that phase, just soak it all up and take a lot of pictures and enjoy that process. But yeah, I mean, the very first thing that I focused on after having the pivotal conversations with the growers, figuring out who I wanted to partner with and all of that nitty gritty, when it comes to the brand side, I actually wanted to create a personality for the brand. So I worked on a brand...
• 12:41
  personality deck, basically, and thought through really like, you know, if the brand were a person, what would they read? What would they be listening to? What kind of words would they use? And what kind of words would they not use? I think that's really important too. I think people lean in the like, this is what we would do. This is what we would do. But then thinking about, okay, what
• 13:03
  what are the things you wouldn't do? What are the partnerships that are tempting, but maybe you'd say no to. So maybe thinking about all of that and getting that in like someplace that's, um, that you can save and refer to that was really critical. And then that then informed, okay, from a visual, like design architecture standpoint, like
• 13:27
  What do we truly want? I partnered with an amazing women-led agency, like a branding agency design firm that's based here in the States. And they were, they knew since they had this foundation that I had built, they,
• 13:43
  they knew how to then jump from that and really like some of the brand to life visually. And I had a very clear direction of like, I knew I wanted, you know, white bottles, I picked out the vessel, I knew that I wanted certain colors that matched like California produce. So there were things that I knew, and then they were able to, I think, really add their expertise to it.
• 14:09
  And I read something really interesting in an article about you talking about building the brand that you wanted to describe it the way that people describe wine and market the brand like in a way that beauty brands market. Can you talk a little bit about that?
• 14:26
  Yes. I think this was my time at L'Oreal and afterwards, just seeing how beauty brands could take the same serum or the same, you know, I don't know, blush, but really make it so compelling that you're like, this is something that's game-changing.
• 14:44
  such a beautiful job of that, whether it's their photography, whether it's the copy, whether it's the descriptors, the packaging. And so when I looked at food, I went to a couple of food trade shows. And some of the food that I tried was just so outstanding and the food products and the makers behind them. But I felt like there was something missing in all of those elements. And so I said, I think I really want to apply that to the brand that I built.
• 15:12
  Um, on the wine side, yeah, I mean, olive oil and vinegars and, you know, like a lot of these sort of pantry essentials and foundational essentials have so, but zooming into olive oil for a second, they have so many nuances, um, so many tasting notes and terroir matters. And there are hundreds of types of olives. Like nobody even knows that. And that that's how, you know, you blend different olives together based in certain regions, based in certain like...
• 15:41
  you know, climates and you'll have different tastes. So to me, that sounds like wine. That sounds, you know, equally as intriguing and nuanced and complex. And so I wanted to, you know, honor that a bit. It's really cool. I didn't know that about olive oil. And I guess that's a huge part of what you're able to do is educate the consumer on that side of olive oil, which is
• 16:07
  I want to jump into marketing and when you did launch the brand and finding those first customers and your early, you know, true fans of the brand.
• 16:16
  Yes. I bootstrapped the company to start. So I didn't have a fancy marketing budget. I actually had basically zero budget. And so I knew I had to be scrappy. And one thing that I did was I emailed 40 to 50 friends and former colleagues. And I asked them if they could share on their Instagram. And I clicked
• 16:39
  really spoon fed it to them. I gave them the imagery, even the proposed copy. And so nearly all of those people posted the day we launched. And that helped drive a lot of sales more than I thought it would. So that was one part. And then the other part was, you know, my background was in corporate communications. Of
• 17:00
  course, it wasn't FinTech, like working with finance companies, but I still understood the storytelling piece and the narrative piece. And so I invested in PR. And so the day we launched, we were featured by the New York Times Style Magazine. And so that was an immediately put us on a map and put us on the map and also led to our initial customer base.
• 17:25
  Some of them are still subscribers and return customers. And it's so amazing to see that they've from day one, they've been a part of our journey. Oh, yeah, totally. And how has it evolved now into what you're doing in marketing at the moment?
• 17:42
  You know, I think it's evolved in that we are willing and excited to test and iterate more. I think times have also evolved. You know, I think if we had launched the brand, we launched in June of 2018. I think if we had launched in 2015 or 16 even...
• 18:00
  We could have really leaned on organic Instagram a lot more. I see brands, friends who have brands who launched at that time, and Instagram was less noisy. And so they really relied on organic social and paid social, all of those channels. And I think for us, in 2020, it's a lot noisier. It's just a lot more. And so we're constantly testing...
• 18:26
  different ways that we can, I think, tell our story and share our story. But one thing that hasn't changed is that visual attention that we give. So we really value and take the time to do really interesting photo shoots. And that creative process is really important to our brand. And I think trickles into our marketing.
• 18:53
  I love the artist partnership capsule that you have at the moment. And it felt like you guys really lean into partnerships through your Instagram and working with other female founded brands to bring to life interesting concepts and ideas. Do you want to share a little bit about those? Yes, absolutely. So from the beginning, I always wanted Brightland to be a bit of a canvas artist.
• 19:17
  And so for me, it was like, okay, well, how do we showcase that? And what, you know, what does that mean? Right. And,
• 19:25
  So when we launched, we launched with two hero SKUs, two hero products, two olive oils that have different flavor notes, but are ultimately... They don't have a flavor as in lemon or basil or anything added. And we started immediately getting requests for more flavors. And so I thought through, okay, if we come out with...
• 19:51
  during that lemon season in California, if we come out with a lemon-infused olive oil, what if we partner with an amazing artist to create that label? And so that was the initial thought process for it. And so we partnered with the artist BD Graft, who's based in Amsterdam, to create the label for our lemon olive oil. And then the summer of 2019, we partnered with an artist based in Brooklyn named
• 20:19
  Marley Culver to come out with a chili olive oil. It has jalapeno, red chili pepper, paprika. It's really, really smoky and delicious. And then it also has Chipotle. That's the smoke. And then earlier this year, we partnered with the fashion designer, Peter Somm, to come out with a basil olive oil and had a label with that. And that was just...
• 20:45
  Such a dream and so full circle for me because we partnered with him when I was at Lancome. And at the time, I was too nervous to even talk to him. This was in 2008. And to now come full circle and have him be a part of a product launch and be so integral to it was a dream come true, really.
• 21:06
  Yeah, I guess you've got to look at that and be like, wow, this is a big moment for reflection to see like how far, how far we've come as a brand. That's so incredible. And I noticed on your Instagram that you have something coming out in a few days, which will be, this podcast will air after it comes out. So if you want to share a little bit about what's coming. Yes, this is the, so the first must ask product is,
• 21:32
  has always been different flavors and just more iterations on our products. And then the second has been the spout, which we came out with this summer. So this beautiful brushed gold spout that you can use on your olive oil and vinegar bottles. And the third most requested product is travel size or minis. And so we're coming out with the mini essentials featuring...
• 21:59
  olive oils and vinegars and it's the perfect stocking stuffer and comes in like the cutest box and we're really really excited about it oh my gosh that's so cool I was reading through people's comments like what they thought it was going to be and I was like I like you know it could be minis or it could be like rice vinegar for sushi or like you know there was just so many different things going around there I thought it was so clever the way that you've been teasing it I'm so excited for you congrats thank you
• 22:28
  Something I often talk about with female founders on the show is the challenges that they're facing at the moment. Obviously, we're in a bit of a weird year. Well, a lot of a weird year. And there are different hurdles for everyone. Is there anything you can share about what you've been going through that is a bit challenging during this time? I think it's truly mental health.
• 22:50
  I think the business side where we had supply chain issues. So one example is we had bottles coming from Wisconsin and we really needed them. And the day they were going to ship, the governor of Wisconsin shut down the state earlier in the pandemic time. And so that warehouse completely closed.
• 23:12
  And now we're considered an essential business because we're food. So technically, that warehouse could have stayed open. But we called them. We were ready to send a carrier pigeon over, get over there if we needed to. But they said, we're just not going to open. Sorry about that. And so we had come up with solutions really quickly. And they didn't open for, I believe, over a month. And it was...
• 23:34
  you know, those moments are so critical and really stressful. So there's all of that. But I think beyond that, and like above all of that, it's truly like mental health. And, you know, relationship with social media, what does that mean? Making sure that we are creating space for our team to feel like they can, you know, usually in a,
• 23:56
  without a pandemic, you know, your team takes time off for Memorial Day or for summer holiday. But because no one's going really anywhere, you know, I see that the team isn't taking time off. So it's like, okay, you know, we're now doing once a month mental health days where everyone just takes off. And so for me, that's like trying to, you know, incorporate some level of,
• 24:26
  kind of are on my mind constantly. Totally. That's a really nice solution to give back to your staff to, you know, take a forced mental health day and recharge and recoup. I really like that. What does the future look like? What does next year look like?
• 24:47
  I think for us next year is we need to make a couple of key hires. We're still a really lean, small team. So I'm excited to do that. I'm excited to continue coming out with products that our customers are asking for and that we're really excited to share. And then I think the third piece is I'm excited to continue building this Brightland world from a creative standpoint.
• 25:16
  too. And do more storytelling. We've really ramped up our editorial side. And we're now... We introduced a new series called Breaking Bread. And we're featuring people who we love and admire. So it's basically people who I'm in awe of. And so we featured first Maurice Harris, who's this incredible floral designer. He's the floral designer for
• 25:39
  Beyonce and Rihanna and he's based here in LA and it's so cool. And then we're about to come out with a Breaking Bread series with Susan Alexandra, who's an amazing accessories designer in New York who just like love her. Yeah. Like her, her love for color and, and personality is just so incredible. So I'm really excited about that too. That's such a nice partnership. I can totally see that.
• 26:09
  And I love that you guys do the recipes and the cooking and the tables. Like I was looking through some of the chef recipes that you have and I was like, well, I'm definitely going to make that for dinner. That looks amazing. So it's all that kind of like, you know, food, like yummy soul stuff that you look at and you're like, wow, this is so cool. And it really shines through in your content. Thank you.
• 26:36
  What advice do you have for women who have a big idea and want to start their own business?
• 26:43
  It depends on the stage. For different stages, I would have different pieces of advice. If they're like, I want to start something, but I don't know what it is in that stage, I would definitely say, really dig deep and ask yourself why you want to start this and what kind of life you want and try to envision not just the first 2 years, but maybe 4 or 5 years, maybe 10 years down the line.
• 27:08
  That would be one piece of advice that I would give. I think I'm actually a big believer in vision boarding. Like I created a vision board and, you know, use magazines and cut things out and cut out words. And, you know, it's kind of crazy. Like a lot of the vision board...
• 27:25
  not to sound too woo, but like it kind of came to reality. And I think just being fearless and even like putting it on paper in the first place was really helpful. So, um, you know, like I think it's wonderful if somebody wants to do that. Um, and then I think, um,
• 27:43
  The other thing is really, really understand your finances and understand how much is it going to cost to launch it? How much is it going to cost to sustain it? Can you not take a salary for a while because you were working for 10 years and you saved some money? Or are you in a place where you need to take a salary? What does that look like? Do you need to raise money? I think the money piece of it isn't talked about as much. And I would definitely recommend that people really dive into that and also have an honest conversation with themselves on like,
• 28:11
  the risk that they're willing to kind of put forth. Totally. Great advice. Great advice. We are up to the six quick questions part of the episode. Great. Question number one is what's your why? To break boundaries and create dialogue. Question number two is what's been the number one marketing moment that's made your business pop?
• 28:42
  I don't know about business pop, but this moment was really just amazing. We were featured in the New York times food section and in like a big piece about the importance of freshness and olive oil. And we were in print and I, you know, I, since I lived in New York for so long, like I used to read the New York times, like every day cover to cover and just seeing myself in print and,
• 29:09
  was like, yeah, it was so special. Did you frame it? Yeah. I love that. That's so cute. They must look at it every day and be like, that's my girl. Question number three is where do you hang out to get smarter? What are you reading, listening to, chatting with?
• 29:33
  I actually... It's funny. I actually opened a really good courier media email today about delegation. And I thought that that was really strong. And a couple of the other emails that I've opened from them recently have been really action-oriented and actually helpful to entrepreneurs. So that just pops into my mind. And then I actually love reading...
• 29:55
  fiction. I love reading like fantasy. I love reading things that just have nothing to do with business because then you're reading about life and you're reading about different experiences. And I think it then creates space for you to make better decisions.
• 30:12
  Totally. I think it fuels your imagination and lets your mind wander to different areas. Absolutely. Which is always key. Question number four is how do you win the day? What are your AM and PM rituals that keep you feeling
• 30:27
  happy and motivated and productive and successful? Definitely a workout of some sort, even if it's a 13-minute high-intensity interval, super quick workout of some sort. Or even if I can't do that, I'm literally in plank for 2 minutes.
• 30:47
  Just doing something with my body, I think is really important. I've been doing a standing desk for a little bit. And that has been really nice. It actually gives me jolts of energy rather than sitting all day. And then in the evenings... So since we live in LA, we're around 15-20 minutes from the beach. So I love going to the beach and clearing my mind and walking with my dogs.
• 31:14
  Oh my God, I'm so jealous. I'm so jealous on the dog and the beach thing. I'm actually doing a standing desk right now. I'm giving it a trial and it's pretty good. It feels good to stand up. I was a bit nervous about it. It's quite good. Question number five is if you only had a thousand dollars left in your business bank account, where would you spend it? Hmm. I think I would just give it to my team.
• 31:44
  Thank them for all the hard work that they've done. Nice. I love that. I've heard that a few times. And last question, question number six is how do you deal with failure? And it can be around personal experience or just your general mindset and approach.
• 32:03
  Just picking yourself up and moving on. Like it's okay to wallow in it for a second. And it depends on the grades of failure. You know, if it's something totally outside of your control, then you really got to just brush it off, you know, and keep rolling. And if you had something to do with it, then maybe, you know, I like to take a step back and think about it.
• 32:25
  Maybe what can I change? What can I do better next time? Ultimately, I know that the buck stops with me. So I always try to think through like, where can I be? Where can I be better? But like not dwell on it because then you're not moving forward either.
• 32:42
  Mm, so true, totally. Ah, I loved that, I love that. I'd love to just wrap up with maybe a quick recipe or a quick tip on your favorite use of your olive oil.
• 32:55
  Ooh, okay. I have a sweet tooth, so I'll give two sweet recipes. I mean, I love adding olive oil and Brightland olive oil to a boring vanilla ice cream or any kind of ice cream. You drizzle the olive oil over it and add some sea salt. It's so, so delicious. Wow.
• 33:18
  Wow. Yeah. That sounds amazing and super different. It's so, so yummy. It's really, really good. And then if you want to be a little more healthy, you can get like medjool dates, like plump medjool dates and drizzle the olive oil all over it. Let it sit for like 30 minutes. And again, add some sea salt on top. And it makes it really good. Actually, if you have like a friend or two over, um,
• 33:40
  Really good snack, really great dessert. The dates soak up the olive oil and it's like really nice. And if you even have a little bit of rose water that you splash a tiny bit over, it's so beautiful and definite. Oh my gosh, yes, that sounds amazing. And I also feel like that ice cream thing is like future partnership vibe. Oh, definitely. I have some ice cream brands that I would love to partner with.
• 34:08
  Oh, cool. I will keep my eyes posted on that. Thank you so much for joining us on the show today. I've loved chatting with you. Yes, I absolutely love being a part of this. Thank you so much for having me.
• 34:25
  Hey, it's June here. Thanks for listening to this amazing episode of the Female Startup Club podcast. If you're a fan of the show and want even more of the good stuff, I'd recommend checking out femalestartupclub.com where you can subscribe to our free newsletter. We send it out weekly covering female founder business news, insights and learnings in D2C, and interesting business resources.
• 34:49
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• 35:12
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• 35:28
  Hey, it's June here. Thanks for listening to this amazing episode of the Female Startup Club podcast. If you're a fan of the show and want even more of the good stuff, I'd recommend checking out femalestartupclub.com where you can subscribe to our free newsletter. We send it out weekly covering female founder business news, insights and learnings in D2C, and interesting business resources.
• 35:53
  And if you're a founder building an e-commerce brand, you can join our private network of entrepreneurs called Hype Club at femalestartupclub.com forward slash Hype Club. We have guests from the show joining us for intimate Ask Me Anythings, expert workshops, and a group of totally amazing, like-minded women building the future of D2C brands.
• 36:15
  As always, please do subscribe, rate and review the show and post your favorite episodes to Instagram stories. I am beyond grateful when you do that.