 This is Startup Storefront. Donuts are a stale, $40 billion industry, but one company is breathing new life into the vocation. Holy Grail Donuts began their pilgrimage as a burger truck in Kauai, but it wasn't long until they developed a cult following around their tarot donuts. Fast forward to today and they just raised $9 million in funding to open a bunch of shops in LA. And they've even garnished investments from Christopher Costow and Tony Hawk. Part of what makes eating their donuts a religious experience is the fact that they're freshly made with each order. And the unique flavors they offer can only come as a result of divine inspiration. Today we talk with Holy Grail Donuts co-founder, Nile, about making fresh donuts in his hotel room just before one of the most important pitches of his career, taking a leap of faith by rapidly expanding their locations and why there's nothing unique from one small donut shop to the next. All right. Welcome to the podcast. On today's show, we're talking to Holy Grail Donuts founder, Nile. Thanks for joining. Appreciate you having me. For people who don't know, what's the company? What are you guys making? So at Holy Grail, we're making a really a farm-to-table, main-to-order, Hawaii-grown tarot donut. And we're serving that locally here in Los Angeles now. Walk me from the beginning. What problem did you see in the universe? What was missing? Maybe you're just a food lover. What was the thing where you said, okay. Let's start down the road of feeding the people with this delicious thing. Absolutely. Well, if we got time, I guess the road starts way back. Oh, we got time. I mean, donuts have always been a really nostalgic product for me growing up. So that's the first. In Hawaii? Growing up in Oregon, actually. I grew up in Eugene, Oregon, and was recruited to Oregon State University for rowing and about halfway through pursuing ecological engineering at Oregon State, I helped create a donut concept there that was called a Domino's Pizza, but for donuts, kind of a main-to-order late night, super bootstrapped donut concept there. And while that was unique, and I got to explore that creatively, it really showed me the ins and outs of the more traditional donut industry, which really didn't align with the reasons why I was pursuing ecological engineering. Give me a window into that. Who's like the dominator in the donut? Is it Dunkin' Donuts? Who's the player? The players are really people behind the carton, which is the suppliers and the producers, such as Don Foods. They're like probably one of the main ones, and they are providing everything from donut mixes to glazes to frying oil to all the donut shops, or the majority of donut shops across the U.S. or globally. So Dunkin' Donuts is like a buyer of one of those products, several of those products, let's say. Yeah, and Dunkin' Donuts and Krispy Kreme are like the two exceptions that do have their own supply chain. But then these other vendors produce for all the other mom-and-pop shops. And that was kind of the wake up haul, or I guess the calling for me was that I had realized that all these donut shops that were kind of doing something creatively with a donut or advertising it, they were really masquerading as something that they're not. And that was the inspiring part. You're adding all these interesting, like we put a local blueberry glaze on our donut, and now it's a local donut. But the DNA of the donut itself is still a 28-ingredient premix bought from Don Foods that's fried in hydrogenated vegetable oils. And that's the piece that I looked to unlock. Okay, that's fascinating. How big is this industry? It's over $40 billion market size globally. That's a big market. So it's bigger than most people would think. Okay, and then what was your first step in terms of maybe like how did you stumble into the tarot? Yeah. So I had that concept in Oregon, and because of misalignment around the product and ethos, I was able to sell my ownership to my business partner there, and that allowed me to move out to Hawaii where my sister, Hannah, was actually living and working as a private chef many years before I moved there. And that's kind of where we began to kind of collaborate on this concept and begin to test it. And is she, in terms of like, is she like a pastry chef or was she, was this just like a deviation, but it's still interested, still trying to make something delicious? Yeah, neither of us have any formal training in culinary. It's always been, you know, we have always cooked at home. It's been a huge passion for both of us, but no formal training at all. And I think that's why we're able to develop something new is because we weren't lying on any existing structure. And so then you guys started with a truck? We did. I needed a way to kind of make income. I, you know, didn't really have much. So I ended up using what I had gained from the previous business, and I purchased a burger trailer in Honolay, which is the furthest north town of Kauai. And I purchased it mainly because of the location. And it was just an already existing business that was generating some revenue I could go in and flip burgers and make an income while developing this donut concept. So that allowed myself the flexibility, time, and resources to... How many years ago? How many years ago was this? 2018. So not long. Five years ago. I moved to Kauai in 2017. Okay. So it's been a fast-paced journey. Yeah, that's amazing. So you were flipping. So you had this burger truck, and you were utilizing it as a burger truck, and then later on had to convert it to a donut truck, right? How much of a difference is there in terms of, because you're not using a grill for the donuts, like how much of a buildout did you have to do to this burger truck to convert it? Quite a bit. It was a grind. So there was a six-month period where I was making burgers five days a week, and I just had one other employee working with me working the window. I was cooking everything, and I was working that job. And then on the weekend, my sister and myself, we'd come in at 4 a.m. We'd load up the back of my pickup truck with all of the donut equipment, and then at 4 a.m. in the morning, we'd take all the burger equipment out of the truck, put all the donut equipment in the truck, you know, new gas, everything, and then we'd sell donuts for the weekend. So the truck would actually transform every single weekend into this donut concept. Flexible real estate. Exactly. So it allowed us to spend less than $2,000 to start Holy Grail. And what would you see? So what were people lining up? What was the thing where you were like, oh, we might have something here? Honestly, it happened day one. We, through the development of the product, we worked with local farmers and artists in the area to source all the ingredients, because the vision was to create a donut product that's completely ground up by the resources of the community we're around. So, you know, the big light bulb moment was this truck is parked across the street from the largest tarot field in the state. So of course, tarot, donut. And then, of course, naturally, you probably could have found a pineapple farm, too. And that would have made sense. Yeah. And then all the garnishes, everything that went on the donut was sourced from other farms in the area as well. And there was a lot of, you know, I would say a massive psychological approach that went into developing the actual menu and the brand. In terms of care. In terms of. The rotation. Care. The collaborations, maybe. That too, but also from a consumer standpoint, our menu is developed to actually create some habitual behavior is what we're hoping to do, because it's a product that you can eat, not feel like shit afterwards. But also, we change the menu every single week. And that's kind of what allowed us. The whole thing. All of the flavors. So, no, you don't keep a single staple. So now we do. Now you do. In the storefront. Okay. And we still have what we call our tasting box, which is four donuts. So we, most donut shops have 28 flavors or so. We started with only four and we'd rotate those four every single weekend, based off of, purely based off of seasonality, which had us in this just vicious creative cycle every week. Yeah. Thinking about what. And a lot of testing. You're seeing a lot of data. What are we going to serve next week? We have to develop four new flavors. Yeah. Go visit farms. Go visit markets. Find new ingredients. How long did you do that for out of the truck? So we did that. I mean, we still do it to this day, honestly, but the truck was the burger truck and Holy Grail for a solid six months until we gained venture capital investment. And then we did the full conversion, you know, Holy Grail is the future. The burgers were just a stepping stone. Were people upset to lose the burgers? Some people were for sure, but the donuts definitely had developed a legitimate movement behind them. At what point do you think this is something that can be venture backed? What's going off in your head where you're starting to see things that from a VC perspective or just an investment perspective really is captivating? What's the thing that you saw? What is the thing that you felt was missing as it relates to sort of how things are today versus what the world you're trying to create? What did like a walk me through sort of like the deck, the secret sauce, I guess? Yeah. It was still at a very conceptual stage, but I had always wanted to pursue growth with this concept. So it was always supposed to grow. I didn't know how. I didn't know what a venture capitalist was at that time. So I was actively seeking some form of investment just to humbly start off and get a storefront. And as those conversations developed and just nothing felt right, there was a ton of interest locally from local celebrities or other business owners, but just everybody wanted too much. Locally to Hawaii. Locally to Hawaii. OK. And what happened was Kevin Rose from True Ventures, founder of Dig, he was visiting Kauai and he had like a 12 hour old donut and that sparked him requesting to have lunch with me the next day. So he loved it. He loved it. He loved the product, loved the donut. He was deep in the biohacking phase in that time. So it was honestly an honor that he even tried the donut. I think he was resistant at first. And we got sushi the next day. And I was able to just tell him about the concept about, you know, changing, you know, the donut industry by developing this from ground up and taking a completely different approach to the menu and the sourcing. And he asked if I could go pitch his partners that Friday, which was two days later on Big Island. And I didn't have anything. I mean, like no deck, nothing, just the donut, just the product and the dream. Pretty much nothing at that point. I love it. I had our donuts costed out. Are you nervous? What's going on inside of you? Like, are you at all flustered or are you kind of like, what the fuck? It was pretty freaky. But at the same time, like, what did I have to lose? I wasn't pursuing venture capital. Did you sleep? Hardly. I wasn't sleeping much. Because every scenario was going to run through your head at that night. That's fascinating. I wasn't sleeping much back then in general, so that wasn't new. But because I didn't really have a pitch prepared, I ended up packing up a couple Costco bins and throwing fryers, taro, all the ingredients and equipment necessary to make our donuts. And I flew out to Big Island two days later with all the stuff to make the donuts in a hotel at a tech conference. And I ended up showing up to the pitch 15 minutes late. But I was frying donuts in the hotel room before the pitch. So I showed up to the pitch with three tasting boxes of fresh, crispy, beautiful donuts. And had Kevin prep his partners in any way? I'm not sure. So they see donuts show up in a room and they're probably thinking, what on earth is this? And then, are you just like, try it? Are you telling them the taro piece? What are you leading that conversation with? It was really a bit of everything. It was my experience in the donut industry prior. It was our bootstrapped approach that was purely driven towards passion for the product. And it was also the development of the concept from really an operator's perspective. Everything from the equipment to the menu had to be developed in the constraints of a 12 by 8 food truck, which there's something at scale now that we look back. That's a really beautiful thing. That allowed us to have maximum punch with the product and the menu and the experience within such a tight constraint, such minimal equipment necessary to produce this product. And that was a really big part of it. But of course, just trying the fresh donut was the main thing. And then what happened? So then, are they like, OK, we're in. Are you giving the strategy around we're going to follow a brick and mortar strategy? What does that look like? Yeah. Is that always so clear to you? Or is that something that's developed sort of? The brick and mortar was at the time that just seemed like the obvious approach. Like, OK, we started in a food truck with no investment. Now it's time to take investment and open a brick and mortar. Start up to storefront. Exactly. So that was really the main point of the pitch. Like, we need to solve some proved points. We need to see what this looks like in a storefront form. And then eventually we need to go to a larger market because you can't pour that much investment into this little concept in Kauai. Because you don't know what's going to happen when that concept hits LA or a larger market like Honolulu. So we ended up getting a term sheet that day right after on the spot of the pitch. I'm just curious in terms of valuation here. Because it's a food product, it's not really CPG, right? What does the donut company like yours fall into? So it was structured similarly to the blue bottle investment, actually. Because True Ventures was one of the leads there. And they had just come off of that deal with blue bottle. And Tony Conrad, who led the investment for Holy Grail, was the lead for blue bottle. So that was kind of our anchor point. Yeah. And so then what's your first location here in LA? So first location was Santa Monica on Main Street. We opened that, Natalia with Curato did a beautiful job building it. And we opened that this past December. And then recently, this February, we opened on Larchmont. And how's it going? What's going on? What are you learning about this market compared to LA? What are the signals telling you? Is it a smash? How's the menu doing? Going really well. I think that there's obvious alignment with the product. People care about ingredients that they're ingesting here. They care about where things come from and how they're produced. So I think the artisan aspect of our product is really being appreciated. There's, of course, like a big educational leap that needs to be made from the traditional donut industry. Just because of the taro? Or what's the taro? Most people here don't know what it is. So that's a huge, huge piece. Tell people what it is so they know if they're listening. So taro is a root crop. It's very important in Hawaiian culture. It's traditionally one of the staple foods, along with historically rice was. And taro is this just beautiful root crop that's grown in flooded fields similarly to rice. And it essentially shoots up into these multiple beautiful heart-shaped leaves. So if you go to Honolay in Kauai, you'll see this incredible landscape with just heart-shaped leaves as far as the eye can go with waterfalls and mountains surrounding. And so we use the actual root of the crop. It's similar to a potato, but it's much higher in antioxidants. It's poisonous when eaten raw, so it actually needs to be boiled. And then it needs to be traditionally it's pounded. So traditionally it's boiled, then it's hand pounded and fermented. And that's poi. So we use a form of that in our dough. And that's what gives our dough more of a savory, less sweet, slight chew to it, but also some crispiness. So it's just allowed us to develop this just completely unique product. Okay. So that's some education in the market. Is it gluten-free? Obviously it's vegan. Yes. It's all plant-based. We do have a flavor every now and then. We'll put honey on it, but we'll label that. Tarot itself is gluten-free. We are striving to have a donut that is a donut. So there is a little bit of gluten in it. There's a little bit of flour. You could make one that's gluten-free, but it wouldn't have all of those really special nostalgic textures. When it comes to scaling, and so are you still using the same supplier, the farm across the street? Are they big enough to supply you today and then your expansion plans? Absolutely. We currently have three that we work with. So our Oahu locations use an Oahu supplier, our Hanalei location uses a Kauai farmer. And in Los Angeles, we use a multitude of both. So we really spent the past two years cracking our supply chain to alleviate any of the vulnerabilities that came up of the COVID crisis. So now we own the majority of our whole supply chain as a company, which we had to expedite. This is a very early stage to do that, and it's a large investment. Makes sense, though, for scale. And then just to go back to the original thing you mentioned, where there's one large supplier, do you envision yourselves becoming your own supplier also in the sense of you're selling the dough, or not the dough, but whatever, the box? As in wholesaling our donuts themselves? But just in the grocery store, being like, hey, have your own holy grail donuts, make a match at home type of thing. I do think that there's a CPG angle. I don't think that it's this product, though. I pulled this product sacred. We make it to order. So much training and development goes into every team member that makes it. It's a really fair comparison is blue bottle coffee, actually, or any third wave coffee shop that went from bulk drip coffee to artisan pour overs made fresh with freshly roasted coffee. That's kind of what we are in the donut industry. We're just like somebody making your pour over to order. We're making your donuts to order. And it's hard to put that level of trust even into the consumer to make the product right, or other businesses. And that doesn't mean that there won't be products down the road that are slightly adjusted for a CPG route. One of the hardest things that we had to do for this podcast is something so simple. It's to get chairs. We've been using these plastic chairs, and they just weren't cutting it. And not only were they ugly, but they were also massively uncomfortable. So when we had the founders of Sundays on the podcast, it only made sense for us to get new podcast chairs. So they shipped us a set of count on me dining chairs. So if you're interested in upgrading your chairs to whether that be in your house, office, podcast studio or anywhere in between, check out the link in the description to pick some up yourself. We can't recommend Sunday's chairs enough. You said sacred. And it reminded me like, how did you come up with the name? You know, it's so, I love the branding and the website. Everything like you have on there is just filtering down from the religious aspect of Holy Grail, the chalice, the pilgrimage to these stores. So what other names did you consider and how did you land on Holy Grail? Thank you. Yeah, we had a lot of fun with it. Still do. We didn't consider any other names. Was it divine inspiration? I mean, it was an accumulation of things. It was mostly mostly credit goes to my mom, actually, who does work within the company. And I put the E in it is kind of how we developed it. But the idea was we're going to completely flip the whole donut experience on its head. And it's the Holy Grail of donuts. And it's honestly looking back, it's really surprising that nobody has really utilized that name. You know, this is one of the most important objects in human history. And it symbolizes so much, you know, so many positive things. And nobody's really used it before. So it's just perfect for what we're trying to do. And so this year you want to open how many stores? So this year we're hoping to open one more storefront and two food trucks. However, next year we really want to get into cadence to where we can open a significant amount of stores. You can pump them out. Yeah. Yeah. What other cities are you eyeing? Right now, Los Angeles is is where our focus is. We would like to take this concept to Asia as well. Where we're in Asia. Specifically, Japan initially. Yeah, I was thinking Cambodia, just why not? Well, I know that so I worked on a documentary called The Donut King. It was about a Cambodian. Oh, you were? I love that. You know that one? OK, yeah. So I was I was a drone pilot for all of that. Amazing. And what I learned about. He gained 40 pounds on that. I bet it was a lot of donut eating. It was great. It's a beautiful film. It is. It turned out so well. But what I learned about that was that this guy, he came over from Cambodia, emigrated during the the massacre over there. And when he came over here, he found that our donut culture so closely resembled something that they had back in Cambodia. And that's why he fell in love with it. And then once he opened up his shop, he started funneling money into other Cambodian refugees to come over and open their own donut shops. And so like when I think of you trying to expand into Asia, I would think Cambodia would be a very receptive market for you. It could be super interesting to be honest. I don't know. I don't know enough about Cambodia, but I've always wanted to visit Japan. I love Japan seems to make sense to me. Their coffee culture is next level. And so when you talk about the blue bottle, the level of care Japan, Tokyo easily comes to mind. I mean, the level of care there is I would. I mean, there's nothing like it in the world. Absolutely. And so I've always been extremely attracted to that. And that's, you know, our packaging is just like tight and beautiful and concise. And the product is small, but satisfying. You know, and there's a lot of artistry that goes into it. We, you know, we tweezer edible flowers on our donuts. It's just I feel like the cold, the culture there would really appreciate it. 100 percent. And so you walked in here, you saw a food truck. What is your food truck going to look like? What are the trucks? What's the vibe? So we're currently going through some thoughts around how we redesign our food truck because they've kind of been a mixed match. They've just been very opportunistic as far as finding one working with the existing layout and design. Now we're in an opportunity to where we can actually design one from scratch. So that's currently on the table. You know, this our original location, which is one of our best performing units, is still a red burger trailer like with it has our old logo on it still. And it it doesn't need to be anything else. So now we're, you know, that works for Hawaii, but now we're thinking, how do we how do we educate people here? That's smart. And then you got Tony Hawk on board. Obviously, he's probably invested in a million things, but he's obviously taken a liking to you and the brand. And he's public about his interest. What has it been like working with him? What have you loved? Obviously, he was at the opening in Larchmont. Yeah, yeah. What has it been like working with Tony? Very casual. Tony is just, I guess, exactly how I hoped he would be. You know, you say, don't meet your heroes. And Tony is does does not reflect that at all. He's he's just a beautifully humble person who's very down to earth and he loves the product. He's a skateboarder. Really as simple as that. That's that's the relationship. That's great. And then when you think about sort of your journey. So five years ago, right? Roughly, you were doing this burger four a.m. Wake up transforming it to what you have today. What do you think about the next five years? How like, what do you think changes for you? Is it so at that point, you're in Asia. You're probably more markets in America. What does it look like? The CPG brand has started. How do you view that? Yeah, we want to keep growing this as long as it doesn't compromise the product or experience. I'm sure that's a cliche and many brands say it, but but it's authentic and genuine to us. And we believe we've unlocked the supply chain and team training and you to economic challenges that would prevent us from keeping this authentic. And now we feel genuinely confident in our ability to take this, you know, towards a hundred locations. So that that's what the next five hundred locations to us. That's great. How many did Blue Bottle end with before Nestle? I believe they were under a hundred. So Nestle in general loves, you know, powderizing everything. And so Blue Bottle, oddly enough, is working on like that. I almost like the iced latte, but in powder format. And I forget who their savant is in the coffee community, but he believes they've nailed it. They've hit the holy grail, so to speak. Absolutely. When you think about that angle, that vector for for what you're doing on the donut side, do you see opportunities there to to powderize things to sort of make things more efficient without compromising? I certainly do, especially when it comes to our drink program. What is your drink program today? So our drink program is honestly just as unique as the as the donuts. So my the last donut business I was involved in had a hand pull lever, like classic traditional espresso machine. And I loved it. Just personally, I would geek out about it. I would make, you know, all the lattes, but then I was the one stuck working all the shifts because training people to use the machine and training them to produce a product, you know, the quality that we would expect is, you know, it's just there's a reason why that's a whole other business on its own. So I came to the realization that we're never going to be the best coffee shop and donut shop in the world. So we need a product for beverage that complements the donuts and doesn't really add to the complexity of the unit itself. So we developed a purely tap based beverage program. So we make our own cashew coconut milk in-house and we actually K it and nitrogenate it and serve it like a Guinness out of taps. And then that's like the building block for the rest of our drinks. So you can make a draft latte, a draft matcha latte, chai latte, what we call a cow latte. That's a business line to itself. Yeah, I think so. Yeah. And so you can make them all in 15 seconds. And what milks do you use? Is it always cashew? We only have that one type of milk. You know, everything. Yeah, there's a lot of focus towards oat milk. But, you know, and we get a lot of people who ask, but then we just give them a sample of our cashew coconut milk and it's better. That's at least fault. They just did a lot of marketing. Yeah, that's all that is. There's no substance there for being honest. And how much is a donut if I go in there and get one or get a box? What are the costs? So one donut is $4 and it's made order fresh for you in under four minutes. If you get our tasting box and that's the four rotating donuts of the week, we discount a dollar. So our tasting box is $15. And then our nine pack shown here, that's choose any of the donuts you want on the menu. And that's $32, which is the equivalent of one free donut. And I know you guys do some form of collaboration sometimes. Is that a monthly basis thing? We do, yeah, it's a relatively new thing. We call it breaking bread. And that's our version. Everything just fits. Like I said, yeah, all stems from a lot of time. We should have been shocked that you thought this through, but it's always nice when someone thinks it through. And it's like, of course it's called breaking bread. It's the little touches that really make a difference. All right, so breaking bread, you're collaborating, who are you collaborating with, when, how often? Absolutely, breaking bread is a collaboration to develop a new donut flavor. And we've developed over 70 on our own just through changing the menu every week. And I think we could still get another 70 in, but it's certainly harder every time to develop more. And breaking bread is a collaboration to make a donut flavor with a chef or a personality we admire. Anybody who wants to work with us and 20% of the proceeds of that flavor for the month goes towards a charitable organization of their choice. And one of the more recent ones was one with Tony Hawk, where we developed a donut with him. I heard he made a pretty boring one though, it's a pretty boring donut. It was a, Nella, something, something. It was a classic. It was a classic. That's what I meant. It's very PC. Yeah, let me rephrase that as classic. He's a classic guy and his favorite flavor was the original sin donut, which is just the, The original sin, like I said, yeah. And what was the charity that he chose? He chose, so it's the skate park project. Oh, perfect. Oh, which is, yeah. It was phenomenal and we had a blast. I'm gonna try one. I mean, you gotta try both. What are they called? I'll try the other half. Give me the name. That is our Hail Mary donut. Hail Mary? Another with the name. Full of grace. And thank you. Cheers. The Hail Mary, cheers. We just donut bumped. Yeah, so. Oh, you feel that crunch? That ASMR. That ASMR. So this is just our made to order tarot donut, but it's dipped in a crushed cardamom. So it's a crushed cardamom pod. That's what I meant. With rose petal on the top. I like the crunch. Yeah, so they got, and if you, you know, this is like an hour old, this box. So if you got them directly out of the store, it's even. That's really good. I love the crunch. It's good. Yeah, so that's our original sin. You guys go for that one. Original sin. And that is our. This is the one I had earlier. It's just classic flavor. Nick loves donuts by the way. I have a problem. So that is vanilla bean that's grown in Oahu. So all the vanilla we get is sourced locally in Hawaii. And that's also the maple I was talking about earlier. So it's just maple, vanilla bean, salt. Just everything good. This is what I love about investing in general. It's like, when you know, you know. It's like, not that hard to try it. Is it good? It's great. It's everything. Is the four minutes a big issue in terms of throughput or no? I know a lot of people have gotten a large amount. A lot of people, we get texts with pictures of the line, which is a happy problem. But do you, do you worry about it? Or is it like obviously ice cream shops have that problem too? I'm not too concerned about it. I mean, we've done massive days with the equipment we have. And there reaches a point to where, if you have a good flow of people coming in the location, you just have the donut robot kicking out donuts nonstop. And you're making them fresh. So there's- You're the only place with a robot? We're not. There's a couple other companies that do it. However, those pieces of equipment are designed predominantly to work with these premixes I was talking about earlier. So, you know, you've got a team of food scientists and engineers actually developing donut mixes with nasty stuff in it, to work specifically with this equipment. So we developed our recipe, and I think we're the only company in the world who's like actually developed every ingredient specifically to work with this piece of equipment in-house. What's the maximum amount of donuts you're able to make an hour? To eat per day. That's a different number. Yeah, it's true. That's a good question. About 32 dozen. A lot. That's quite a bit. Yeah, quite a bit. And the nice thing is if we ever outgrow that number, you can get a larger piece of equipment that doubles it. So what's next? Do you guys raise in capital now? We currently are. Yes. An A round? What is it? Yeah, it's currently kind of neither. Okay. You know, we were thinking series B, but just given the market conditions and the fact that we don't need as much as we thought to get the proof points that we want to get for the next 18 months. So currently we're looking to raise an A plus at the moment. Okay. Private equity. Yes. Food groups. Yeah, I mean, you have it. You have the model. You have, let's call it the chef or the thing. Look, where can people support you? Where can they go? Obviously Santa Monica, Larchmont, online. Absolutely. Please check out our Instagram page, holy with an E, grail donuts. And you can check out where our food truck is gonna be throughout the week. We're doing a lot of events, farmers markets in the LA area, trying to build community support. And then our Larchmont and Santa Monica location here, as well as our Hawaii locations. And if you check out our app, you can skip that line. Oh, there's your app. That you were talking about. In pre-order. You can pre-order. You can get your donuts delivered to you all through our app. It's a seamless process. And what's the app called? Holy Grail. Just Holy Grail Donuts. Okay. Come up on the app store or Android store. Yeah, that's what I'd recommend. Thank you. Yeah, thanks for joining. I appreciate you having me on the show now. Thank you both for having me. It's been great. 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