Grit49

11/06/2025

11/05/2025

Success for the first week in sales. I was able to use the revenue from the previous week to buy the next week’s inventory with a small net. That was a great start! 🎉 🥳

11/04/2025

I’m probably Gritbar’s biggest customer right now! Well there are a couple others that order about the same as me. But…

🔥 I kid you not, it’s a game changer for my food budget and healthy food consumption!

You know what’s awesome is that I can spend $8 for one of these bars instead versus $13 to $15 at Chick-fil-e on a meal, and still be filled for the afternoon and it doesn’t leave me filling icky.

➡️ It’s CLEAN! This is probably the cheapest we can get on food this clean.

Well, my next batch is going out this weekend. Supplies and Ingredients should arrive today! Let’s go !

10/30/2025

Very exciting walking into a building I clean and seeing these on someone’s desk! They’ve been going. I think I have somewhere between 35 to 45 left.

I heard from someone this is the perfect worksite food!

10/29/2025

Made 120 bars total over the weekend. 10 have been put aside for spoilage testing. I’ve only placed a 2 week expiration date sticker while we’re testing. I have made a few sales with 95 bars left. These remaining are going out tomorrow with a portion set aside for sampling. If you want to get your hands on one or two from this batch just message me!

10/26/2025

Largest batch ever done, and this is only half. Will make the other half tomorrow. You’ll see 59 1/2 bars in this pic before dehydration. Almost had 60 but the one mini bar had only 96 grams from what was left over.

10/25/2025

Now it gets real. 🥳

10/24/2025

Well… As you know, I’ve been climbing out of the mud for the past 5 months. It’s been rough but the pieces are coming together. Thanks for your patience with me. I’m finally able to roll out what my wife and I started.

GritBar is officially in business, and the first sales will be made next week. Right now, it’s all cash and venmo until we can get the operations setup for online and pos order taking, but we are now able to operate as a Cottage Food Business out of the home. Just can’t sell over the state line until we get the commercial license. However, I can still sell it to you, but I can only legally ship it to a Georgia address. For now.

This weekend we have our first 100 bars in production. They are being sold in boxes/bags of 5 for $40 each ($8 per bar). That means I can sell 20 bags this week. I have some already pre-ordered with weekly and bi-weekly subscriptions so if you want your name on the list just let me know. If there’s not enough this batch you’ll be on the next batch.

This first batch will tell me how many to make on the next batch. If you want I can also setup a subscription for you so they’re coming to you regularly.

All my website and marketing stuff will be handled soon enough. Haven’t even touched my email list in forever it seems, but the most important thing right now is that we’re able to make sales!
If you have not tried the bar yet and would like to sample it first I will have samples set aside for you.

It’s been a long road, but praise God we’re getting somewhere!

PS. One thing new to the bar is that I'm teamed up with a local coffee roaster so the beans that are used are organic Costa Rican beans and they are freshly roasted.

09/10/2025

Got about 20 Gritbars leaving the house with me this morning. This batch is has little more moisture (2 grams per) than usual but it’s still good. Actually the moisture makes them taste better but just lessens the shelf life. Some of these bars were for testing dehydration levels. I think we’re close to being able to use all 5 oven racks at once.

09/09/2025

I can fit 20 gritbars on a sheet. Which means in a perfect world I could do a 100 bars per oven batch (every 2 hours) just out of the home oven, if we can just keep the moisture levels consistent. We shall see what happens!

09/09/2025

10 bars are in. 2 bars per rack. Testing how the moisture holds up using all 5 racks at the same time. 2 hours at 170 degrees. I have a feeling there’s going to be big differences, but just need to know how much, and adjust from there. I’ll throw in the remaining 20 bars later.

09/07/2025

I um, kind of messed up. The dates were taking a while to process and so I stuck a wooden spoon in the processor to get things moving and the blade caught it. And the result is Dates full of splinters. Needless to say the next batch of dates will be here Monday and we will resume. 🤦‍♂️ though we