Best delivery ever from @EatNatty Huge congrats to my friend @tyrelsj on launching nationwide shipping of Natty Ice Cream alongside two new flavors This is genuinely some of the best ice cream I’ve ever had (not just PROTEIN ice cream, I mean ice cream period) Couldn’t recommend enough

The @EatNatty launch sold out in 24 hours. Way more than we expected. All organic. Restocking very soon. Another announcement coming in 11 days. Our biggest to date.

We didn't sell out on launch day. But we blew past our expectations. Out of stocks are lame. Make more product. Get it in the hands of people who want it. I get that scarcity can drive demand. But so does making an awesome product with a sick brand.

Natty just landed in 22 New Seasons Market stores in Portland, Oregon 🔥 Grateful for the opportunity to bring Natty to the Portland community, just in time for ice cream season.

11 days. Natty nationwide DTC. Elite macros: 35g protein. 430 cals. 9-15g fiber. 9g added sugar. Clean ingredients: No EPG. No sucralose. Nothing artificial. Great taste: Creamy and smooth. Rich flavor. No aftertaste. June 15. Mark your calendar.

Having mission-aligned investors who believe in your team and product and mission is a big unlock. So grateful to have a cap table filled with people like this.

Thank you Andrea!

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We did it. Natty is in 100 new stores! We're raising the bar in ice cream: 35g protein, 9g fiber, and only 9g added sugar per pint, made w/ clean ingredients (no EPG). Find Natty in Raley’s, Bel Air, Nob Hill Foods, and Raley’s O-N-E Market, from the Bay Area to Reno.

testing this "flow state tonic". will report back. drinkama.com/

Prefer my espresso free of mold and toxins. And in a beautiful bag. Shoutout @calebsloop

My brother and I quit our 6-figure jobs in tech to start an ice cream brand. This is part 1 of the story of building Natty Ice Cream. I'm taking you back to July-Dec of 2024. But one full year before starting Natty, Garrett and I were both overweight. We committed to eating clean, working out, and we lost a combined 100 pounds. Unfortunately, that meant cutting out ice cream. Everything in the store was either packed with sugar and fat and didn't fit our macros, or used nasty synthetic ingredients we didn't recognize. So we both started making our own ice cream at home with the Ninja Creami. After a few weeks, I got tired of making it on a daily basis. So I went on another search. I couldn't find anything in stores that was close to what what we were making at home (high protein, low sugar, clean ingredients). And we figured we couldn't be the only ones looking. So my brother and I decided to build it ourselves and get it on grocery store shelves. For the first six months we were working in our apartment kitchens and tested over 100 recipes. The early batches were bad. Chalky, icy, and tasted no better than a protein shake. But we kept going until our friends and family actually liked what we were making. During this process, we also developed the Natty brand. We spent a lot of time thinking through the brand we wanted to build. It needed to embody the standards we cared about, the lifestyle we live and want to promote. During a brainstorming session, a good friend (and eventual investor) said "What about Natty?". It was sitting right in front of us. We resonated with the "Natty" gym culture, and loved how it tied in to our commitment to clean ingredients. The rest was history. We had samples that people loved and we even started selling pints with our Natty sticker on them. But we had a long way to go to get this ice cream into grocery stores. Making ice cream for retail is completely different from making it at home. We needed to find a co-manufacturer. We called several, and none of them worked out due to huge minimums, and/or unwillingness to make a protein ice cream with our standards. We had one option, to build our own production facility. We took the leap, and ran into a big surprise. Part 2 coming out soon!

Sharing the BTS of building Natty, starting from the very beginning

Building a brand requires patience most people don’t have. Most founders operate in a bubble of urgency. Pressure coming from competitors, investors, their own expectations and insecurities. Consumers are not in that bubble. They don’t care how fast you’re moving.