A Delectable Mind

In this instalment, Sean and Charlie have a sit-down with Todd Neault, the founder of Rosin Heads, a company that specializes in hash-infused chocolate. Todd takes them on a fascinating journey from legacy to the legal market, revealing the challenges and opportunities that come with it.

Todd's passion for creating high-quality edibles is evident, and he emphasizes how he uses only the finest ingredients to ensure that his products stand out. He also explains how Rosin Heads has perfected the art of consistent dosing in their products, stressing the importance of accurate dosing.

The hosts are impressed with Todd's dedication to his craft and his dedication to providing a safe and enjoyable experience for his customers. They also learn about the various input used in Rosin Heads' products, the partners involved and how each strain contributes to the unique flavour profile.

Towards the end of the episode, Todd shares his excitement about winning the Space Traveller Award for the best edible.

Overall, the episode provides an in-depth exploration of the world of edibles and the journey that Todd Neault has taken to bring his unique products to market. It's a must-listen for anyone interested in the cannabis industry and the creative minds behind it.

Transcript

Sean Kady (00:00):
Hi, I'm Sean Kady,

Charlie Kady (00:02):
I'm Charlie.

Sean Kady (00:03):
And this is HigherOrbit, our first night episode, episode five. Welcome back to HigherOrbit, everybody. Got a very special guest for you tonight. He's an old friend of mine, legacy, the legal guy, early supporter at Cosmic Charlie's master chocolatier, founder and CEO of Rosin Heads and Innovation Officer at Weed Me, Inc. Welcome to the show, Todd.

Charlie Kady (00:40):
Thanks for being here, man.

Todd Neault (00:41):
Thank you, Sean. Thank you guys. Thanks for having me.

Charlie Kady (00:42):
Nice into. Yeah, thanks for coming, man. Especially a late night on a rainy, kind of-

Sean Kady (00:47):
A rainy, gloomy Leafs hockey game night. I know you don't give a shit about sports, but most of the world does. Fucking anyways, I guess we just wanted to have you on this show, man, because you're such an important part of the community and we fucking love your chocolate.

Charlie Kady (01:08):
They're delicious.

Todd Neault (01:08):
Thank you.

Sean Kady (01:09):
They're absolutely, fucking delicious, man. So kudos for that.

Todd Neault (01:13):
Thank you.

Sean Kady (01:15):
I think my personal favorite's the raspberry peanut butter and then the pistachio, but it's hard to choose favourites, really. Charlie, do you have a favourite?

Charlie Kady (01:22):
I like the pistachio, but yeah, Todd, you're probably sick of them all, to be honest.

Todd Neault (01:28):
Orange hazelnut's my favourite.

Charlie Kady (01:30):
Your new jam right now?

Sean Kady (01:31):
That's the, okay, that makes sense.

Todd Neault (01:33):
It's been my flavour for a long time. For a long time. That's been the one. Just I wasn't sure how the market would receive it. It's a little different. So I launched with, it's funny though, right, because I thought I launched with a pretty good portfolio of a wider range of chocolates, but I've heard some feedback. These are the most random flavours.

Sean Kady (01:54):
Really?

Todd Neault (01:55):
Why couldn't you give us milk chocolate or something? And that was the last thing I wanted to do. But I'm hearing a lot of feedback that that's what people want, so.

Sean Kady (02:02):
That makes sense.

Todd Neault (02:03):
You're going to see some simpler stuff.

Sean Kady (02:04):
That makes sense to me. That does. And I think that's because the quality of the chocolate is really there. I think bar none, compared to any other chocolate, in the legal market anyways, just the flavours there. And I went to culinary school and being a chocolatier is not an easy thing, and it was just never my strength. Pastry chocolate, sweet kind of side. Are you self-taught, you figured out how to be a chocolatier yourself kind of thing and then?

Todd Neault (02:34):
Yeah, so for the most part, so basically this all started, I was making shatter back in 2016. So I started a brand called Shattered Sweets. I was making a lot of different products. I was doing what all the other edibles companies were doing. I was making hard candies, I was making lollipops, I was doing baked goods. Then I started experimenting with chocolate, and I really fell in love with the process of making chocolate. But the one problem I kept having was I was getting bloom on the chocolate, which is that white film, right?

Sean Kady (03:03):
Right.

Todd Neault (03:03):
So it's improper temperature. So as much as I watched YouTube videos, as much as I read the science trying to understand why I couldn't get it right, I still couldn't get it right. So I found a chocolate making class at a store in Mississauga called McCall's. And there's this girl there, Kate Wong, who teaches people how to make chocolate. And I went there just to learn the, and it's like a date night kind of thing where you bring your wife, you know what I mean? So I'm there, it's all these random people and I'm like, thought doubt, just people are looking at me funny. But I went there just to learn how to temper chocolate.

(03:42):
But the thing that they taught me in there was shell moulding how to make shells and then they taught me how to make filling. And a light bulb went off in my head because nobody in cannabis was doing filled chocolate at the time. Nobody in the US, nobody anywhere was doing filled chocolate. So Shattered Sweets actually had the opportunity to licence it to somebody in Nevada. So I took that opportunity. I didn't have a non-compete because they were in the US, I was in Canada. So overnight I launched a new brand called The Canna Chocolatier and focused solely on chocolate for two years.

(04:12):
And then from there I was able to actually sell that brand to HEXO. And that got me into the legal market where I learned the ins and outs of commercialising products. I learned basically everything from concept, product development, all the way to launching it and marketing and product commercialisation. I learned all the steps. So once I felt that I had the footing that I needed, HEXO offered me a director role. I politely declined it. I told them I was going to go start a black market chocolate company.

Sean Kady (04:43):
Fuck, yeah.

Todd Neault (04:43):
They thought I was crazy. And then less than a year later, I was able to get Rosin Heads into the market and I had to leave HEXO because I had a non-compete for chocolate because I had sold them The Canna Chocolatier. So while I was at HEXO, the last year I was at HEXO, and I probably shouldn't say this, but whatever. I started making psilocybin chocolate because I was like, I got a non-compete for a cannabis chocolate. They really can't do anything with the psilocybin chocolate. So the way that Rosin Heads came about, and this story is so funny, I was making the mushroom chocolates at the time and they were Buddha heads. You probably remember the Buddha heads, right?

Sean Kady (05:19):
I do.

Todd Neault (05:20):
That was the first iteration at Rosin Heads. So I was in a parking lot selling someone Buddha heads, right? Mushroom Buddha heads. And I had them in my hand and I had the box open. I was showing them the gold Buddha heads and he asked me, he's like, "Do you want to make rosin chocolates?" I looked at them, I said, "Rosin Heads." I said, "Let's go." And it came about in a parking lot and from there Rosin Heads started with a different logo, it had the Buddha head. I had three moulds at the time. I was doing Buddha, Ganesha, and Hamsa. And over time, I kind of learned that people had some things to say about the Buddha and the Ganesha because they're more religious things where the Hamsa is just a cultural thing, right? And many different cultures used-

Charlie Kady (06:08):
Was it a backlash type of commentary?

Todd Neault (06:10):
Well, I was getting some comments such as cultural appropriation, those kinds of things. But the funny part was I was getting those comments from white people and I was actually selling these chocolates to Buddhists at the time. All right and Hindus who prayed to Ganesha and they were buying them, they loved them, but the white people were like, "No, no, you can't do that." And as I started, I knew Rosin Heads, I was going to transition to the legal market, but the only way that I knew how to do it was The Canna Chocolatier style where I make a lot of noise in the black market, then start talking to people. So was Rosin Heads was only a black market brand for the sole purpose of making a name for it so I could transition into the legal market. It was solely for that purpose. So I had to go make some noise.

(07:00):
So I hit all the conferences, did all the lifts, made a big splash the first six months. When I decided that I was going to get serious about Rosin Heads, it was literally two phone calls. I called the manufacturer. They really believed in what I was doing. I met with them, I signed them up. And then from there, that manufacturer didn't have a sales licence, so I had to find a sales licence. And obviously I knew the guys at Weed Me, gave him a call, "You guys want to do this?" And so they ended up launching the chocolate for me and after working with me for a little while, they ended up asking me to come and work for them so that's how the job there.

Charlie Kady (07:41):
What a good story, man. I feel like you kind of read my mind, obviously because Sean knows you a little better than me, and I kind of wanted to get a sense of how you came to, and honestly even how you came to cannabis and what draws you to it. And obviously you're passionate about it, you've been working at it and you make a great edible.

Todd Neault (07:59):
There was something about the chocolate making process. So my background before cannabis, so cannabis came into my life when I was, we'll go back quite a bit, 16 years old, dropping out of school, social anxiety, couldn't function, started smoking cannabis. It was really the only thing that helped me. But being 16 years old, you can't afford it every day. So I'd have it a couple of days, I'd go to school, I'd function and then I wouldn't have it, I'd sleep. My life was in a pretty sad state at that time. I lived on a farm at the time, so I just walked out into a cornfield one year and put seeds in the ground. I ended up growing enough weed to last through the year. So from 16 till now, that's been my thing. Every year I just grow one crop outdoors, just grow enough for myself. It's never been about selling the cannabis that I grow.

(08:45):
So that's really how I got into cannabis. Chocolate, it consumed my life. And so let me go back to where I was starting. So doing IT before making chocolate, there's not a lot of tangible output doing IT. What am I going to do? Walk around the office, say, "My server runs so fast, there's zero latency on my network." Nobody cares.

Charlie Kady (09:09):
Less tickets or whatever.

Todd Neault (09:10):
Nobody cares and at the end of the day, I can't really see, wow, this connection is so much faster than it used to be. Like there's no tangible output there. With chocolate, I knew that the first chocolate I made sucked, and then I could see myself getting better. So it was just a progression that I fell in love with and there's just something about it. My dad always wanted me to work with my hands, but I was always into computers and I think he was right.

(09:41):
There's something about it that it consumed my entire life, you know what I mean? And people go to sports games, people go to parties, people do things. I sit in my kitchen and make chocolate. It just became my thing. You know what I mean? And to be honest, I never thought that my chocolate is great. My chocolate's amazing. I just knew that I was getting better, knew that I was getting better. And I used to eat a lot of chocolate when I was a kid, like A lot of chocolate. I was a fat kid. So I think I understand flavours and I think it's just my palate, I can understand flavours. And the thing that I have that a lot of LPs don't have is I've had direct connections to consumers since 2015.

Sean Kady (10:33):
You've been doing it first hand, parking lots.

Todd Neault (10:34):
So I've gotten the feedback. So that's why when I launched in the legal market, people say, "Oh, the pistachio, the carrot cake, the raspberry, they're kind of random." But I launched based on the feedback that I got in the black market and basically the more people that told me they liked it, that prioritised the launch. You know what I mean? That's why raspberry came out first. Cranberry only came out because it was an ask from OCS, for a Christmas SKU, but it was supposed to be, the first pitch-

Sean Kady (11:06):
You would never fuck with the cranberry before they asked for that. Is that, sorry, sorry, to just I-

Todd Neault (11:10):
No, so no, I'm going to be honest with you guys. I'm going to be really honest with you guys. I hated that chocolate.

Sean Kady (11:18):
There you go.

Todd Neault (11:19):
I hated it. However, lots of people liked it. Lots of people liked it. I sold a lot of units.

Sean Kady (11:26):
That's good.

Todd Neault (11:26):
But I couldn't get it right.

Sean Kady (11:29):
You felt like it wasn't a finished product.

Todd Neault (11:31):
It was finished. It was as good as I could do. I couldn't make any more iterations of it. And if we look at some other cranberry chocolate that launched around the same time, I outsold them 10 to one so it was a popular flavour. And then when we discounted at OCS, there was people buying 30 units at $4. You know what I mean?

Sean Kady (11:52):
Of course.

Todd Neault (11:53):
Because it's $4, people were buying 30 units and it was crazy to me. And it's not that I launched a flavour that I hated that I didn't like. I knew that I'd done the best job that I could, but I'm not a cranberry guy. You know what I mean? And it's similar experience to, I have a couple different pumpkin spice chocolates. I have a pumpkin spice caramel, I have a pumpkin spice latte, I have a couple pumpkin spice. I hate pumpkin spice. But people like it.

Sean Kady (12:19):
People love that shit, man.

Todd Neault (12:20):
So when there's a flavour that I don't like, if I can get to a point where I don't hate it, that's really the best that I can do, you know what I mean?

Sean Kady (12:29):
Yeah. I think you should fuck with the chai on that note, I think maybe people might think that I don't like chai, but I mean it could be wrong.

Todd Neault (12:37):
I had it, right? So when I first came here, you remember who I first came with? That was one of the products that was in that portfolio that we were going to launch.

Sean Kady (12:48):
Oh shit, no shit?

Todd Neault (12:49):
Was a white chocolate, chai.

Sean Kady (12:50):
There you go.

Todd Neault (12:51):
But that one I could not get right. I could not get it even to a point where I could tolerate it. You know what I mean?

Sean Kady (12:58):
Fair enough. Me and Charlie were talking in another episode about innovations being forced. And I think that that's funny that you're saying they wanted a holiday SKU, it ended up working out in the end, but it's just funny-

Charlie Kady (13:11):
That that's kind of how that works.

Sean Kady (13:12):
... Isn't it, right?

Charlie Kady (13:12):
Yeah. I'm curious to know what your experience has been working more directly. You mentioned doing kind of everything now with Weed Me and getting products to market and working with the OCS. I actually don't even know if you're in other markets, but maybe you could talk a little bit about that and what that's been like.

Todd Neault (13:28):
Yeah, so I'm in Alberta, I'm in BC, I'm in Ontario.

Charlie Kady (13:31):
That's awesome.

Todd Neault (13:31):
I'm in Saskatchewan, I'm in Manitoba, I'm in Nova Scotia. I'm not in PEI, New Brunswick and Newfoundland yet.

Charlie Kady (13:44):
You've got most of them.

Todd Neault (13:45):
But I feel, I'll be in Newfoundland, we just pitched Newfoundland, I think they're going to take one. And PI and New Brunswick have just been a choice that I haven't pitched, and it's just been supply issues. I need to make sure that there's supply, you know what I mean? And those provinces are small, so I could probably manage, but it's a lot of work. You know what I mean?

Charlie Kady (14:12):
I bet.

Todd Neault (14:12):
I'm a one man show, you know what I mean? As much as I work with Weed Me, Weed Me really doesn't have anything to do with Rosin Heads. You know what I mean? The only support, and it's the way that my deal's structured. I'm the one who's structured the deal this way, but the only support that I have is sales support. You know what I mean? There's no product development support. They don't give me, it's just me. You know what I mean? They don't interfere with my plans. They don't say, "Well, I think you should launch this. I think you should launch that." They just let me do my thing. And that that's kind of exactly what I was looking for because selling a brand to HEXO and not being able to launch and then going to work on another LP, having really good ideas. But working with people that didn't understand cannabis and not being able to launch them just because they didn't understand was really frustrating.

(15:04):
So I'm in a position now where I can just do what I want. And at the end of the day, success or failure is solely my decision. You know what I mean? And that that's what I wanted because I don't want to look back and you got to understand that this was a Hail Mary, right? I walked away from a-

Charlie Kady (15:21):
It's a bet on yourself.

Todd Neault (15:22):
... I walked away from a really high paying job and HEXO really shit the bed now but they weren't doing that bad at the time, and I walked away from a really high paying job to take a chance on this, right?

Sean Kady (15:33):
Bet on yourself, man. There you go.

Charlie Kady (15:36):
I love this story. I love the conversation. I think we're going to take a quick break.

Sean Kady (15:38):
We're going to take a quick break right now.

Charlie Kady (15:40):
Where can we find you on Instagram?

Sean Kady (15:41):
On Instagram?

Todd Neault (15:42):
Instagram @rosinheads or @rosinheadschocolate.

Sean Kady (15:46):
There we go. Follow us @higherorbit. If you want to reach me or Charlie.

Charlie Kady (15:50):
Shoot us an email.

(16:01):
Welcome back. Episode five, HigherOrbit. The store is now closed. We still got Todd from Rosin Heads. We're having a great conversation. He is telling us a little bit about his master chocolatier skills. With that said, I'd love to hear a little bit more about how you see the edible market, and I'll tee it up with coincidentally getting an email from the OCS today reminding us of Health Canada's notice on edible chewable extracts and how much of a challenge that is, and you having a unique perspective coming from legacy and now dealing with the legal market and how that's a challenge or maybe an opportunity for us. I don't know where you want to take that. It's kind of a broad question, but I just thought it was perfect timing, really.

Todd Neault (16:50):
So let's start off by saying the edible market's pretty fucked right now, and I'm just saying that because 10 milligrams doesn't work for most people.

Charlie Kady (17:05):
That's right.

Todd Neault (17:05):
Right? So the market's really limited. You can have the best product and you're still not selling tonnes of units. I think there's lots of opportunity. I think I'm uniquely positioned when the market does change and you know, you start seeing higher allowances. I think 50 to a 100 milligrams is reasonable. Like a hundred milligrams for sure is where I'd like to see it. 10 milligrams per piece, maybe maximum.

Charlie Kady (17:37):
Like a box. They're all beauty baller boxes.

Todd Neault (17:39):
So that's where I'd like to see the market going. The edible extracts category is really interesting to me for a couple reasons. So I don't know if you guys are aware of the ingredients that are in most of them, and if you've done any research on the sugar substitutes that they use?

Sean Kady (17:54):
You told me they make you feel like shit. You said that the other day.

Todd Neault (17:58):
They're really not good for your stomach. Not putting any shade on any of these companies, but-

Charlie Kady (18:02):
I've known that forever, man.

Sean Kady (18:03):
Apparently he's been saying this for some time.

Charlie Kady (18:05):
They're just not good. Charlie says their not good.

Todd Neault (18:08):
It's not even a matter of, okay, they just don't make me feel good. Do some research on those actual ingredients.

Charlie Kady (18:14):
It'll give you the Schlitz.

Todd Neault (18:15):
It's scary. They can cause serious health effects in dosages over 10 grams, which if you look at the amount, I'm not going to say any names, but there was a gummy-

Sean Kady (18:27):
What kind of ingredients, do you know?

Todd Neault (18:29):
It's the oligofructose, and I don't know if I'm saying that right, but there's a couple different-

Charlie Kady (18:34):
I've seen that around, I know what you're talking about.

Todd Neault (18:36):
There's two different sugar substitutes, which are, I think they're starches, but they have profound effects on the gut in doses over 10 grams. And if you look at one of those gummy brands, their package was 20 grams.

Charlie Kady (18:54):
Fuck me.

Todd Neault (18:55):
I ate 11 of them and I was in severe distress for several days, and I actually reached out to the company. I'm like, "Guys, you know what you're doing. You know the research on this. You should really have something on the package." And we know that people are buying them so they can take those doses. I think we have-

Sean Kady (19:16):
...she was like, "We had them now, and we haven't seen more of an increase in people going to the hospital from my understanding, the sky hasn't fallen." So for them to take it away to me just seems super arbitrary and weird, so I don't know.

Todd Neault (19:33):
Well, I don't necessarily think that it was, "Okay, we're putting a stop to this because the dose is too high." I think it was more like these guys found a loophole and we're-

Sean Kady (19:42):
And we want to close it.

Todd Neault (19:42):
... going to close the loophole.

Charlie Kady (19:43):
They want to close that.

Todd Neault (19:44):
I think they might have got good insight that-

Charlie Kady (19:47):
I actually think it's a step in the right direction because at the end of the day, they're going to review it, there's going to be conversation. There'll probably be some backlash now when those units run out.

Todd Neault (19:57):
And there is a lawsuit, right? So thankfully-

Sean Kady (20:00):
Which lawsuit?

Todd Neault (20:02):
Organigram is suing.

Sean Kady (20:02):
Oh, right. Thanks for bringing that up.

Todd Neault (20:02):
So thankfully there's people with money who are fighting the good fight, right? Because I certainly can't lead that charge as much as I want to, right?

Charlie Kady (20:14):
Yeah. I think me and Sean talk about it all the time. We got, honestly, almost every single day someone comes in here and they're looking for a shatter bar or whatever, which probably doesn't even have the advertised amount of milligrams, but they walk out and that's the only kind of weapon I have is like, "Okay, well I have this." And then they kind of roll their eyes and I'm like, "Okay, knucklehead, see you later." And they go walk and find whatever they're looking for somewhere else.

Todd Neault (20:38):
I mean, I'll be honest, when I take edibles, I take a substantial dose.

Charlie Kady (20:43):
And I get that for sure.

Todd Neault (20:45):
A thousand milligrams at the highest.

Charlie Kady (20:47):
I was going to say, you probably need that. My brother, 10 is like a mosquito bite to him. It does nothing.

Sean Kady (20:52):
Oh, I wouldn't say that. Somewhere between five and 10 is a good amount.

Charlie Kady (20:56):
But for certain people it's-

Sean Kady (20:57):
I understand. No, I get the point you're trying to make.

Todd Neault (21:00):
I'll be honest though, I only do edibles and when I do edibles, I do them to sleep and I take a super, super, super high dose. And what I've actually noticed recently, because I've had some health concerns recently, so I haven't been smoking as much. And what I've actually noticed recently is, and it's really funny, a thousand milligrams of edibles is almost as profound as mushrooms in the sense that you get some of the great insights, you get some of the great life lessons, but you don't suffer. Right? Sometimes, people laughing when I say this, but mushrooms are hard work.

Charlie Kady (21:40):
Yeah, I think you dig deep.

Todd Neault (21:42):
If you're not doing a gram and drinking a two-four and enjoying mushrooms that way, if you're doing it to actually do work on yourself.

Charlie Kady (21:50):
Like Stephan Bonnar or something like that?

Todd Neault (21:51):
It's hard sometimes. You know what I mean? So what I notice is I get some of the same profound thoughts from super high doses of edibles.

Sean Kady (22:00):
Because it's still a psychedelic to a certain degree and I think sometimes people forget that.

Todd Neault (22:03):
So I don't hallucinate and I don't have to suffer some of those really intrusive, bad thoughts.

Charlie Kady (22:10):
I think I might go into a comatose with a thousand milligrams, but I don't know if I'd suffer, I would just go back.

Todd Neault (22:14):
And let's be honest though, these are black market edibles, so I can't say if they're a thousand milligrams. Right? I'm certainly not making a thousand milligram edibles at home. Right? I'm buying these.

Charlie Kady (22:25):
Have you ever had any of those tested?

Todd Neault (22:28):
No.

Charlie Kady (22:28):
Because it costs money, yeah.

Todd Neault (22:29):
Yeah, why would I.

Charlie Kady (22:31):
I don't know. Yeah, I don't know. Just curious.

Todd Neault (22:34):
They work, so.

Charlie Kady (22:35):
Yeah, there you go. That's all you need to know.

Todd Neault (22:37):
The highest thing that I've ever tested was, when I was doing The Canna Choclatier, I had 250 milligramme bars and I tested those.

Charlie Kady (22:45):
They were on point?

Todd Neault (22:46):
They were, first test was a little under, second test was a little over.

Charlie Kady (22:50):
So there you go.

Todd Neault (22:51):
This was 2017. I'm trying. I was trying.

Charlie Kady (22:54):
Yeah, man.

Sean Kady (22:56):
Hey dude. It's a lot more than most people were fucking doing.

Charlie Kady (22:57):
Yeah, way ahead of the time.

Todd Neault (22:59):
Yeah, nobody was doing lab tests at that time. You know what I mean? And again, the only reason I was doing lab tests back then is because I knew The Canna Choclatier, I was going to take it legal. So in order to approach these LPs, I needed to have-

Charlie Kady (23:11):
A reputation.

Todd Neault (23:12):
... recipes. I needed to have tests. I needed to show them that I actually had something. You know what I mean?

Charlie Kady (23:18):
Right, right, right, right. It gives.

Todd Neault (23:20):
And I honestly believe that's why...

Sean Kady (23:24):
It's part of building the brand, right?

Todd Neault (23:25):
It hasn't been easy, but I think it's been easier for me than other people just because I had the product, I made the name for myself. So before I even talked to these LPs, I went in with the really tight pitch deck. I went in with sales, I could show them sales numbers, I had recipes, I had IP, I had something. I didn't just go there and say I had an idea. And I think that's why it was easier for me than a lot of people because a lot of people start with an idea without an actual product. Right? And I see it all the time. I see there's a lot of brands that shouldn't be in market, if I'm being honest.

Charlie Kady (24:04):
Totally. A 100% agree. There's way too many products and a lot of them are not good.

Todd Neault (24:08):
No.

Sean Kady (24:10):
Ouch.

Charlie Kady (24:10):
On that note,-

Sean Kady (24:11):
Hot takes.

Charlie Kady (24:12):
... we think that your product is pretty fucking awesome. In fact, so much so that a couple episodes ago we gave you our first Space Traveller award. You could see it right here. This is for you, Todd.

Todd Neault (24:24):
Oh, wow.

Charlie Kady (24:25):
Honestly, every single one of your Rosin Heads that I've had even to back in the day, they're exceptional.

Todd Neault (24:31):
Well, what you're seeing in the legal market are the products from back in the day.

Charlie Kady (24:35):
That's it. Exactly.

Todd Neault (24:35):
Right? Except for what you're actually seeing is the carrot cake, for example, it started air was just a solid piece of chocolate in the legacy market, and then it evolved to a truffle in the legal market. Right?

Charlie Kady (24:46):
Sean looks like he's trying to open one.

Sean Kady (24:48):
I do, I want the caramel.

Charlie Kady (24:49):
Although he looks pretty toasted already.

Sean Kady (24:51):
Is the caramel in the thing?

Charlie Kady (24:52):
Looks like you're dusted, buddy. Oh, that's probably the caramel.

Todd Neault (24:55):
Yep.

Charlie Kady (24:55):
He just needs more THC. Always.

Todd Neault (24:57):
Don't eat the raspberry in front of me, please.

Sean Kady (24:59):
No. Yeah, I felt like I wanted to just give Todd some love, man. I mean, he won our category. You got to open one on the show.

Charlie Kady (25:06):
What's the story behind the raspberry? Or you don't want to go there?

Todd Neault (25:09):
No, we can go there for sure. 100%. Let's just be honest here. So I've been working on the peanut butter and jelly recipe since 2017.

Charlie Kady (25:16):
I love it.

Todd Neault (25:17):
So the first iteration of peanut butter and jelly was a white chocolate shell, strawberry jam and a peanut butter filling. Horrendous shelf life on that shit. You know what I mean? Horrendous. So there's been a lot of different iterations of that recipe. I've tried it with the raspberry on the inside of white chocolate shell. I've tried a lot of different variations of that. And then when I finally got this right, I ate thousands of them.

Sean Kady (25:46):
And caramel-

Todd Neault (25:47):
Here's the thing though, I hate peanut butter and jelly.

Charlie Kady (25:49):
No way.

Todd Neault (25:50):
I hate it.

Charlie Kady (25:51):
You hated peanut butter?

Todd Neault (25:51):
I've never ate peanut butter and jelly in my life as a kid. I hated it.

Charlie Kady (25:55):
You just didn't like it.

Todd Neault (25:56):
This, for whatever reason, I liked it, but I'm almost wondering if I would like raspberry jelly and peanut butter. My household growing up was strawberry jam and peanut butter.

Charlie Kady (26:10):
Oh, maybe. Okay.

Todd Neault (26:11):
You know what I mean? And I didn't like it. Right? So I wonder if I tried raspberry as an adult.

Charlie Kady (26:17):
You mean like a real PBJ sandwich?

Todd Neault (26:19):
Like a sandwich, yeah.

Charlie Kady (26:21):
I got you. Maybe you can revisit it?

Todd Neault (26:22):
Maybe there's a grape peanut butter jelly?

Charlie Kady (26:26):
Grape jelly. Yeah. That's kind of a cool one.

Todd Neault (26:27):
I don't know. I don't know.

Sean Kady (26:28):
Yeah, they're beautiful, man. Honestly, I'm just looking at it and I just feel like, and every time I open one they're just, yeah, I know. I have a Rosin Head and it's a-

Charlie Kady (26:37):
Yeah, and you put solventless extract in there. We haven't even really touched on that.

Sean Kady (26:41):
Yeah, who washes the rosin? In this one, in this one here.

Charlie Kady (26:44):
You can't say. It needs some.

Todd Neault (26:47):
No, I can for sure.

Charlie Kady (26:48):
You don't have to.

Todd Neault (26:48):
No, it's Final Bell, right.

Charlie Kady (26:50):
Oh, fair enough.

Todd Neault (26:50):
It's orange things. What I like about Final Bell is they actually have a vacuum-decarb process. So they decarb at very low temperature and they're able to preserve the terpenes. So my rosin input has 7.5% terpenes left after decarb. Right? So-

Charlie Kady (27:07):
That's impressive.

Sean Kady (27:08):
That's phenomenal.

Todd Neault (27:09):
So that's why I like Final Bell. I mean obviously Greg's a great guy, Lindsay, everybody there is great people, right.

Charlie Kady (27:14):
We love them too. Yeah. They do good work across the board. I think that's awesome and that's like goes to show, I mean a lot of consumers are enjoying the 10 mill, but we've been pushing that obviously the full spectrum of the plant and the benefits of going not distillate based and the high is different, right?

Todd Neault (27:32):
The challenge with distillate, I've always found, and I got this feedback directly from consumers because The Canna Chocolatier was always a distillate brand. The feedback that I got from consumers was distillate was really one-sided, one dimensional, you either get lazy or you get anxiety. Right? Lethargy, there was just no-

Charlie Kady (27:51):
A 100%.

Todd Neault (27:51):
Just no enjoyable effect.

Charlie Kady (27:54):
It's soulless. And the fact-

Sean Kady (27:54):
You're soulless.

Todd Neault (27:56):
... the fact that I could only put 10 milligrammes in a chocolate, I wanted the most robust effects that I could deliver with 10 milligrams. So that's where the rosin came from. Right?

Sean Kady (28:07):
Question, did you choose the orange things more for the flavour profile with the chocolate or for the effects?

Todd Neault (28:13):
For the flavour profile. And it's funny, right, because at 10 milligrams you can't taste it. For the most part. I've done a really good job of hiding it. Sorry, I was going somewhere before that, but.

Charlie Kady (28:26):
That's okay. 10 mils.

Todd Neault (28:28):
Yeah. So I don't know, I lost my train of thought. I smoke weed.

Charlie Kady (28:33):
The chocolate is delicious. We love it. You get our Space Traveller award.

Sean Kady (28:37):
You're going to take that ball?

Todd Neault (28:37):
Thank you.

Charlie Kady (28:38):
Yeah. We're really proud to give it to you, man. And congratulations on the win.

Sean Kady (28:43):
Our guy.

Charlie Kady (28:44):
It's a great story. We love Rosin Heads. We can't wait to see what comes next.

Sean Kady (28:48):
Wrapping up. Remember to follow Todd Neault @rosinheads is the Instagram. We're @higherorbit. Subscribe to the podcast.

Charlie Kady (28:58):
Shoot us a question, let us know what you think.

Sean Kady (29:08):
Welcome back to the show.

Charlie Kady (29:10):
We're at the back of the shop.

Sean Kady (29:11):
Back, 821 Queen Street West just closed up here with Todd Neault from Rosin Heads.

Todd Neault (29:17):
Can I tell a story about 821 Queen Street West?

Charlie Kady (29:19):
Oh.

Sean Kady (29:20):
Please do, man. I love that.

Todd Neault (29:21):
Okay, so I think we've kind of put the pieces of the puzzle together, but this has no relevance at all. But I'm going to tell the story anyways. I thought it was really funny.

Sean Kady (29:31):
I'm going to eat one of your delicious fucking right now.

Todd Neault (29:32):
So as I'm parking my car outside of 821 Queen Street West today, I opened my car door, simultaneously, the street car door opens. A girl on the streetcar, beautiful woman, sticks at her tongue at me and smiles. I didn't really know how to react to that. So I turned my head, I shut the car off, I looked back over and she was giving me the double fingers.

Charlie Kady (29:56):
The bird, double birds, baby.

Todd Neault (29:57):
I think I fell in love outside of 821 Queen Street West tonight.

Sean Kady (30:02):
The Cupid game, he shot his arrow.

Charlie Kady (30:04):
There are a lot of cosmic events that happen here, believe it or not, strangely enough. But yeah, back to I think your awesome journey. I love that little anecdote. That's hilarious, dude. It must be that Islanders hat though. I don't know.

Todd Neault (30:16):
It's got to be right. So I forgot to add that piece, right? We think we put the puzzle together because it's Leaf game tonight and I'm wearing an Islander's hat.

Charlie Kady (30:24):
Yeah, they got dusted. Yeah, but moving on.

Sean Kady (30:27):
Dude, those are fire.

Charlie Kady (30:28):
Oh, the cha what? Peanut butter?

Sean Kady (30:30):
The caramel peanut butter classic.

Charlie Kady (30:31):
Awesome.

Sean Kady (30:31):
Really, really good.

Charlie Kady (30:34):
Yeah.

Todd Neault (30:34):
So funny story about that. So the caramel peanut buttercup is only in Ontario.

Sean Kady (30:39):
Oh, no.

Todd Neault (30:40):
All the other Provinces have a simple, classic milk chocolate, peanut buttercup. OCS, when I pitched the raspberry, I also pitched the milk chocolate and they didn't take it. So when I went back to pitch for the second time, I went back with the orange. So actually it's funny, I went with just a straight hazelnut chocolate and I went with just a straight milk chocolate peanut buttercup. They didn't take either of them. So what happened the next time that I went back is I pitched the orange hazelnut and I pitched the caramel peanut buttercup, new and improved, re-engineered. And they're like, "You didn't really have to do that. We would've taken them this round."

Charlie Kady (31:21):
They would have taken it anyways, yeah.

Todd Neault (31:21):
It's just you were a new brand. We couldn't take that many SKUs from a new brand but now that you showed performance, we would've taken them as is. So now I've got all these disjointed SKUs across the problem. It's just across multiple provinces just to accommodate OCS. Right?

Charlie Kady (31:36):
That's hilarious. Circling to that, you mentioned that other peanut buttercup. I know the product doesn't really stack up to yours, but you taught me something and I'm seen it before. What did you call that sheen on the chocolate, the white sheen when you don't temper it.

Todd Neault (31:51):
Oh yeah, that's bloom. Sorry.

Charlie Kady (31:54):
Bloom.

Todd Neault (31:54):
There's two types of bloom. There's sugar bloom-

Charlie Kady (31:57):
So most peanut buttercups have a bloom which is bunk when you open them.

Todd Neault (31:59):
So you're talking about a different brand, right?

Charlie Kady (32:01):
Yeah, yeah.

Sean Kady (32:01):
The unnamed competitor. The unnamed competing peanut buttercup.

Charlie Kady (32:04):
That's what I'm saying. Yeah, yeah, yeah.

Sean Kady (32:05):
They do.

Charlie Kady (32:06):
Yeah, yeah, yeah.

Todd Neault (32:07):
That brand is, I don't mind that peanut buttercup. I think it's pretty good.

Charlie Kady (32:11):
Yeah, they're pretty good.

Todd Neault (32:11):
But what's really funny to me about that chocolate... So I bought it, I read the ingredients and to me it's kind of like they didn't know what they wanted when they were developing the product because it's milk and dark chocolate.

Sean Kady (32:29):
They need to make a decision.

Todd Neault (32:31):
But it doesn't say on the front of the package, milk chocolate, peanut buttercup or dark. It just says peanut buttercup.

Charlie Kady (32:37):
Right.

Todd Neault (32:38):
And then I bought it. I'm reading the ingredients, right?.

Charlie Kady (32:42):
Doesn't really make sense.

Todd Neault (32:43):
It's a decent chocolate. I enjoy it. No, I actually enjoy it.

Charlie Kady (32:47):
I don't mean to shit on them.

Todd Neault (32:49):
Not, but I have seen a lot of bloom on those.

Charlie Kady (32:51):
There's a bit of blooming, for sure.

Sean Kady (32:52):
Just a little bit of blooming, yeah.

Todd Neault (32:54):
Sometimes that can happen with age too though and our supply chains are shit.

Charlie Kady (32:57):
Yeah.

Sean Kady (32:59):
Yeah, that's absolutely true.

Charlie Kady (33:01):
Yeah. I'd love to get a little bit of a hot take on something. I don't know what.

Sean Kady (33:06):
Hot take on. Well, I was thinking is there a shelf life, though?

Todd Neault (33:10):
Can I just be honest though?

Charlie Kady (33:11):
Yeah, let's go.

Sean Kady (33:12):
Yeah.

Todd Neault (33:13):
I have to represent a brand. I'm not just a human being anymore, so I'm very less opinionated than I used to be. I love everyone and everything.

Sean Kady (33:23):
That's the way to be, man. That's it. We're all just trying to get better, I think, in this industry. And to speak to that, you know, you got to be selective and we all are. And this-

Charlie Kady (33:36):
It's fair to be critical too.

Sean Kady (33:36):
It's fair to be critical, but it's a small knit circle, the cannabis community. So you got to be careful what you say. So I hear what Todd's saying. Yeah, yeah.

Todd Neault (33:42):
It's fair to be critical. It's fair to give-

Charlie Kady (33:46):
Feedback, right?

Todd Neault (33:47):
It's fair to give legit feedback like I just did about that other peanut buttercup. Like I said, I think it's a great piece of chocolate. I just think it's funny that I don't think they kind of knew what they wanted or maybe they thought they could get more customers by mixing two. Why didn't they throw white chocolate in there too? I don't know. But I'm just meaning that the world seems to be very, very sensitive these days and you really can't have an opinion anymore on very many things. And me being a brand and cancel culture being so prevalent, I'm just like, "I'm Switzerland, I'm neutral on everything."

Sean Kady (34:26):
I hear you. That's fair.

Todd Neault (34:26):
I have no opinion on anything anymore.

Charlie Kady (34:29):
That's fair. You always got to represent the brand. I can understand that. I mean, it's weird for me. My name's literally on the front of this building. Right?

Todd Neault (34:35):
Yeah. So I mean, I'm happy to give you my hot take on anything, but-

Charlie Kady (34:42):
Let's get as hot as you can get. I mean, you've been pretty honest, I like it.

Todd Neault (34:47):
I mean, honestly, that's one of my biggest challenges is I'm just too honest. I'm too blunt.

Charlie Kady (34:52):
You want to.

Todd Neault (34:53):
And it's never to be rude. It's never to be. It's just like I don't want to beat around the bush with people.

Charlie Kady (35:02):
Well, you're a master chocolatier if you have something that's dust, you're like, it bothers you.

Todd Neault (35:09):
It doesn't though. Right. And the funny thing is, most of this industry is stuck analysing other brands, looking at sales trends, looking at what other people are doing and being very mindful of that and scheduling their product launches according to what other brands are and I'm the exact opposite. I don't know what's launched in the edible category in the last five months probably. I have no idea. I haven't even looked. And the reason for that is I have a very clear vision. I've got an 18-month roadmap built out with all my product launches. It's been six months. I haven't had to deviate from any of my plans. And obviously-

Charlie Kady (35:47):
You're focused on you.

Todd Neault (35:49):
I'm just doing what I'm doing. You know what I mean? And I'm not going to let what somebody else does distract my vision. Obviously, if there's a major event that I have to pivot, fine, but for the most part I just want to do what I'm planning on doing.

Charlie Kady (36:04):
I love that.

Sean Kady (36:07):
On that note, I mean, I guess you said you said didn't pay attention, but is there any innovations that excited you from anybody else that wasn't Rosin Heads?

Todd Neault (36:15):
Rosin Heads doesn't even excite me, to be honest. There's so much more I want to do, right? But it's a very slow process.

Sean Kady (36:22):
Especially with the regulations and everything I'm sure, yeah.

Todd Neault (36:25):
Yeah. I mean everybody's always like, "Oh, congratulations. Congratulations." I haven't achieved the goal yet. You know what I mean? And the funny thing about Rosin Heads and the drive for Rosin Heads and everything is after selling the brand of HEXO, not getting to market, the job was always half done. You know what I mean? And I stayed at HEXO for three years learning the ins and outs and it was never in my mind that, okay, I'm only here until I learn what I need to do. I was planning on sticking around there for a while, but the chocolate bug just got me again. You know what I mean? Like I said, Christmas vacation, I was bored. I started making the mushroom chocolates, they sold like crazy, like crazy, right? And then the parking lot incident and then just, "Okay, I got something here. There's something here that I can do."

Sean Kady (37:17):
That's fucking amazing.

Todd Neault (37:18):
And it's funny because as I was doing those mushroom chocolates, I was thinking, "Okay, I probably should leave this company soon and get back into cannabis chocolate." But I didn't have a clear path forward and I was actually buying some distillate in the legacy market and I tested a bunch of different distillates and they were all like D8 conversions or CBD conversions, you know what I mean? Really weird cannabinoid ratios, right. High in D8, little bit of D9 and high in CBD, weird ratios, right? And I bought three or four different batches and they were all up. So I was like, "Even if I wanted to get back into cannabis chocolate at this time, I can't have a reliable source of distillate." You know what I mean? And then-

Sean Kady (38:04):
That's so interesting to me.

Charlie Kady (38:05):
That's really interesting, man.

Todd Neault (38:07):
And then Rosin has just happened, you know what I mean? I was actually working on a different brand that was called Guilty just because, you know.

Sean Kady (38:14):
Would you ever fuck with a CBD chocolate? I mean, we really love that Blessed edible bar. I know she's a good friend. We'll shout out Angelina Blessed.

Todd Neault (38:20):
Actually, Angelina and myself-

Sean Kady (38:25):
 Delicious, right?

Todd Neault (38:27):
We were all featured an article today and I sent it to Angelina in the front of the store here and I was pretty happy, right? So sorry, where were we going with that?

Sean Kady (38:38):
Oh, I was just shouting her out and asking your opinion on-

Charlie Kady (38:40):
That CBD.

Sean Kady (38:42):
... on that big chocolate bar. Would you ever do a CBD chocolate?

Todd Neault (38:43):
So the funny story, right? And my dirty secret in this industry, is I typically don't eat my chocolates, but I buy a lot of Angelina's. I eat a lot of Angelina's bars.

Sean Kady (38:54):
What the fuck? There you go. So you eat the... I love it. There you go. I reminded you of that little thing.

Todd Neault (38:59):
I would definitely do a CBD chocolate, but it wouldn't be CBD isolated. It would have to be like a CBD forward rosin.

Sean Kady (39:05):
Ooh, that'd be cool. That'd be fucking awesome.

Todd Neault (39:08):
I'd probably get there. But like I said, I've already got the 18-month roadmap built out and it's not in there.

Charlie Kady (39:14):
Yeah, your plans.

Sean Kady (39:16):
It's not there, so not anytime soon.

Todd Neault (39:17):
If I saw a huge spike in sales and if I thought that market was really worth going after, perhaps I would accelerate it, but I just don't see it.

Charlie Kady (39:25):
Unfortunately, I don't think it is.

Todd Neault (39:26):
I don't see it.

Charlie Kady (39:26):
Yeah, it's not.

Sean Kady (39:27):
And Angelina's doing it. She's crushing it right now, so let her do it.

Todd Neault (39:30):
Exactly. It's her thing, you know what I mean? Honestly, most people I know don't get high off my chocolate. They're just buying it to eat it and it's a pretty expensive snack. So I'm very flattered that people are spending that much money for a snack and I appreciate it. And I can't wait till I can get to the point where I can have boxes like this again.

Sean Kady (39:51):
It's a treat though, man, honestly.

Todd Neault (39:52):
12-piece boxes, you know what I mean?

Sean Kady (39:54):
It's such a treat. I was actually just eating that Todd. It's more than just, it's special, man. No, no, no. I enjoy eating it and it's a special treat. I know you're super humble but, yeah.

Todd Neault (40:05):
No, no, no, let's take a step back. And it's not like, "Oh, I think my chocolates are shit. That's why I don't eat them." I eat so many of these that, you know what I mean? Angeline is something different for me. You know what I mean?

Sean Kady (40:15):
I got it.

Todd Neault (40:16):
And it's a high quality piece of chocolate, right? It's really good. Mine, I mean I just eaten so many of them.

Sean Kady (40:22):
That's totally fair.

Todd Neault (40:23):
You know what I mean? And to go to a store and spend eight or nine bucks on my own chocolate when I can make it at home.

Charlie Kady (40:28):
Right, on that note-

Sean Kady (40:30):
I was going to say ketchup and mayonnaise. Do you have any thoughts on that? Those are recent though, that's coming out I think next week, right Charlie?

Charlie Kady (40:37):
I've had that one already.

Sean Kady (40:38):
They're doing infused ketchup and mayonnaise and there's salad dressing.

Todd Neault (40:41):
So here's the thing.

Sean Kady (40:42):
Is that weird for you? What do you think just at a market in general, do you think they're just?

Todd Neault (40:47):
So, I think it's low hanging fruit. I think it's super easy to infuse any sort of liquid like that.

Sean Kady (40:52):
No one's going to buy that.

Todd Neault (40:52):
I think it's super, super easy. And I do agree that at 10 milligram, because the portion size is so small, what do you get? How much ketchup do you get?

Sean Kady (41:00):
It's literally a ketchup packet.

Todd Neault (41:02):
So you get enough ketchup for a plate of fries or you know what I mean? And then by the time that-

Charlie Kady (41:08):
Buddy, I use one package on four fries. I don't know that's just me though.

Todd Neault (41:12):
By the time that digests with the cannabinoids and all the french fries, I don't know what you're getting out of it, but I mean would a 400 milligram ketchup interest me? Probably not but I think maybe-

Sean Kady (41:27):
It'd make you think twice.

Todd Neault (41:28):
Maybe a high dose chocolate sauce or something and they do have-

Sean Kady (41:33):
Do you use chocolate topper like a Nesquik?

Todd Neault (41:35):
Maybe something like that.

Sean Kady (41:36):
That'd be dope.

Todd Neault (41:36):
But again-

Charlie Kady (41:38):
I'd take that over ketchup, I would agree.

Sean Kady (41:38):
Yeah.

Todd Neault (41:40):
And the edible to me is, see, and my whole thing is this is an experience. I think, and this is just my analysis in the market, but looking at the quality of a lot of the other chocolates on market, looking at the time that wasn't spent into developing the products, looking at the quality of chocolates that they're actually using. I think a lot of these LPs approach the chocolate category with the sole goal, how can I make the most amount of money by putting 10 milligrams of THC in a chocolate?

Sean Kady (42:11):
A 100%.

Todd Neault (42:14):
My thing's always been different. I've always strived to make the best chocolate that I can make. And my end goal has always been to have an edible that people would buy if it didn't have cannabis. Because I'd wager that 90% of the products that you guys got in the front, 90% of your customers wouldn't buy if it didn't have cannabis in it. I don't think there's any food products in any dispensary that you can go and say, "I would buy that if it didn't have cannabis."

Sean Kady (42:41):
Maybe if some of the sodas were cheaper but I agree with you.

Todd Neault (42:43):
Do you know what I mean?

Sean Kady (42:43):
Yeah, I totally agree with that.

Todd Neault (42:46):
That's been my goal, right? And to be completely honest, my end goal is to have a regular chocolate shop, not even a cannabis chocolate shop, just a regular chocolate shop.

Sean Kady (42:57):
I love that, dude.

Charlie Kady (42:57):
That makes me so happy, dude. Yeah, I went to culinary school.

Todd Neault (43:00):
That's the end goal, right? And that was never the path. Anybody who knew me growing up, and even myself, never thought that I would want to be in chocolate.

Charlie Kady (43:09):
So passionate about it.

Todd Neault (43:10):
But the passion that I have for chocolate is kind of restricted by the cannabis regulations. I could do so much more. And I'm being completely honest, there's probably more money in it.

Sean Kady (43:20):
You're probably right, man.

Todd Neault (43:20):
You know what I mean?

Sean Kady (43:21):
You're probably right, man. Even Nadege right down the street from us, they do some chocolate work there and they're busy fucking all the time.

Todd Neault (43:30):
So I think there's probably more money in it. And I think the product is at the point where I could probably have a successful chocolate shop. You know what I mean?

Sean Kady (43:40):
Very cool. I look forward to that man one day. I mean, I always dreamed to open a restaurant that's like a second passion's a "one day" thing for me too, and that's fucking cool with us.

Todd Neault (43:48):
But I would probably do it in a weird sense where, as I was finding the location, I would probably want to make sure that that location eventually could be licenced and then-

Sean Kady (44:01):
Have dual purpose.

Todd Neault (44:02):
... Over time, just because I know myself, I would get back into cannabis, but probably just with the sole intention of getting that shop to a point where I could sell it. To me, this is all moves to feed the next move kind of thing. Do you know what I mean?

Sean Kady (44:22):
Last thing I wanted to hit, I think we're running out of time here, but is there anything else we can look forward to coming from Rosin Heads?

Todd Neault (44:28):
Yeah, for sure. Obviously chocolate's a passion, but the chocolate market is not super huge. So I'm going to diversify into some other categories. And the brand has gotten a lot of attention. A lot of people know the brand coast to coast, the brand's well known, and I think it's time to start getting into other rosin products. There's going to be other edibles besides chocolate as well, eventually, sooner than later. So you're going to start seeing just a wider variety. Rosin Heads is going to become more than just a chocolate brand.

Sean Kady (45:04):
I love that, man.

Charlie Kady (45:05):
Thanks for spending the time, man.

Sean Kady (45:07):
Yeah, thanks so much, Todd. We learned a lot, I'm particularly got a few takeaways that I feel like I got educated on, so that's awesome.

Charlie Kady (45:16):
Yeah, I guess, where can we find you, Todd?

Todd Neault (45:19):
Instagram, Rosin Heads? LinkedIn. Todd Neault. N-E-A-U-L-T. Website, www.rosinheads.ca.

Charlie Kady (45:30):
Go check it out.

Sean Kady (45:31):
Go check him out.