Brittanie And Marcus Jones Talk About How They Live The Fineapple Vegan Lifestyle

Brittanie and Marcus Jones made a decision to adopt a vegan lifestyle and create a brand around healthy meal planning and engaging cooking videos. They created a YouTube channel called Fineapple Vegan, and Brittanie served as the video talent and inspiration for the brand, while Marcus serves as the producer and creative director. The newest product drop from Fineapple Vegan Liquid Gold is coconut milk-based cheese sauce that's free of gluten, soy, nuts, sugar and dairy making it a great option for people with common food allergies or intolerance. We chatted with them about developing their company and the early stages of scaling their production, all while raising four young boys.

Listen in as they share how their business and life have become on and what they're planning next for their brand.

StickerGiant · Brittanie And Marcus Jones Talk About How They Live The Fineapple Vegan Lifestyle

Some Highlights From the Show

Fineapple Vegan Liquid Gold“Liquid Gold is a coconut milk based cheese free of gluten, soy, nuts, sugar and dairy making it a great option for people with common food allergies or intolerances. Finally, a vegan cheese sauce that doesn't suck! Bold, rich and versatile enough to be used as a simple cheese dip or for an entire meal." -Brittanie Jones

What follows is a lightly edited transcript from our talk with Brittanie and Marcus.

Andrew: Very excited to be dialing in Marcus and Brittanie Jones from Wylie, Texas, and their brand, Fineapple Vegan. Thank you so much for joining us. We got together on Instagram and we've been following y'all. You're customers of ours, and we want to really figure out what makes you tick and how this business is coming to life for you.
Brittanie: Hi, thank you so much for having us. We're very excited. I'm probably going to be all over the place so you're going to have bring me back down.
Andrew: Brittanie, for those who are following along and have seen our Instagram, you are the logo. You are the icon of your brand, Fineapple Vegan. Where does the name Fineapple Vegan come from? What's that all about? Let's start right there. It's a nice brand name.
Brittanie: It's so funny. I'm obsessed with pineapples, it's my favorite fruit ever. It's so funny because before me and him got together, I actually never actually tried a pineapple. It was his favorite fruit and I just took it over. We were trying to think about a name for my YouTube channel, because that's where it all started. I couldn't come up with anything and then I was like, "I want something with pineapples because I love pineapples." He was like, "Everybody calls you Fineapple." I was like, "Okay, Fineapple Vegan. How about that?" I was joking and he said, "That's actually really good, so we're going to use that."
Brittanie: Yes. [laughs]
Andrew: It was natural because of your love of pineapples. You start this YouTube channel, then. That's where you kicked this off. What was the motivation to start a YouTube channel to serve this kind of content?
Brittanie: I wasn't really big on social media, but I started posting our vegan meals when we were transitioning. We tried before, but we failed, so we tried again. I started posting stuff, like, let me figure out how to make the food taste good for my family and mainly our kids, because you can't just change kids up like that. You can't go from eating wings and burgers to salads. I didn't want to do that and I have a full-grown man. I was like, "He's not going to want to eat that every day, either." When I started creating vegan meals, people would be like, "How'd you do that? I want to know. That looks so good. You need a YouTube." They actually told me this for almost eight months until I finally did it and it just went from there. Other people pushed me and he pushed me.
Andrew: That's amazing. As a father of three, and knowing right now you got this really popular vegan mac and cheese recipe, I'm sure that's a big hit, when you do that in the house. I have two people that are very discerning on even the color of the cheese. If it's the yellow cheese, it's not going to work for one and if it's the white cheese, it's not going to work for the other. To be able to meet those palates is pretty impressive as a parent and especially as a mom doing meal planning, because it is a full-time job. How do you then create a business out of something that's a passion and solving a problem for your family, too?
Brittanie: Honestly, we didn't plan it to happen. When I started my YouTube channel, if somebody had told me we'd be where we are now, I would have never thought that. Honestly, when I create meals, I ask them, "Do you like this? Be honest, because if you don't, I'm not going to keep buying it. I'm not going to keep making it. I have to know, what do you like, what don't you like?" When we have four boys and then my husband...we have a huge husky.
Marcus: A big husky.
Andrew: We have three boys and two girls in our family. The boys have a different engine that we need to power, right?
Brittanie: Yes.
Andrew: You grow from this, what has become a pretty robust YouTube channel, now you have a very active Instagram with a pretty big following. That was one thing that jumped out to me early on in my research for this and once we saw what y'all are doing with our labels. You're only a couple years old. That's 16,000 something people a year that have engaged with you. There's a lot of maybe spam and robots out there on the internet, but you're also getting people to comment on your stuff and there are thousands of hearts on this stuff. You know what I'm saying? There's a real engagement and investment from your audience.
Brittanie: Yes. I let it be known, I don't consider myself an influencer. A lot of people do, but I don't. My main purpose is to keep my page and my YouTube and my Instagram as transparent as possible. I'm a mama, I'm a woman, I am young, I'm a wife. I don't want to have to pretend to be something else to appeal to an audience, because at some point, you're going to lose yourself. I can't keep up with life as it is now, so I sure can't keep up with a whole another persona.
I think people gravitate towards me because I'm real and they can relate to me. I don't share foods that I don't like. If I post the business, I've tried it already and I like it. I'm very transparent, I'm honest and I think people appreciate that. I think they like the fact that they can talk to me. I respond to every message every single message I get.
Andrew: That's a full-time job.
Marcus: It's a chore.
Andrew: That is a full-time job.
Brittanie: I don't want people to feel like I am superior. I'm just a person. I bleed the same, I go to bed the same way, I cry the same and I think people just like that. I would like that. I wouldn't want to engage with somebody and give them likes and my money and my time, if they don't appreciate me. I appreciate everybody who likes my pictures, who watches, who follow.
Andrew: You had 6,000 people with this most recent barbecue recipe with you guys messing around in the kitchen. Obviously, they like it when they see both of you, because that's the actual real life. That's not scripted.
Brittanie: I love it.
Andrew: [laughs] It actually looks really good. You got the mashed potatoes and [unintelligible 00:07:07]
Brittanie: It was so good.
Andrew: Fantastic. That makes me think, because you look at that recipe list and you look at where y'all are from. Texas barbecue is like culture. That is the common language. How are you in Texas and then you want to become vegan? That is something I'm trying to-- That's a fundamental thing in your community, too, and to try to figure out where to shop and what to buy. Like you said, you're finding businesses and products. That's a really tough thing to do. We've had other guests on the show. A young woman who's creating a plant-based athletic nutrition supplement. That's a really tough space to be in, because it's dominated by cheap bars and crappy gels and sugar-based products. How did you come to wanting to become vegan and then really activate it through this process for the two of you?
Brittanie: We visited it because of my health. I have something called Adhesions, which is like scar tissue that's really sticky. You know how your organs move and they're supposed to be really slimy?
Andrew: Sure.
Brittanie: Mine are like tacky glue and so they stick together and it causes a lot of pain and discomfort. It also attaches to your intestines and causes digestive issues. I actually went vegan mainly because of that. Meat and dairy makes it really hard for your body to process. It's very hard and weight gain and fatigue and pain and so we visited it because of my health. The reason why we actually stuck with it, was mainly because our youngest son, he was about four at the time. You know how around Halloween, they have a-- What is it called? Petting-
Marcus: It was like a pumpkin patch.
Brittanie: Pumpkin patch.
Marcus: They had animals.
Brittanie: Yes. He was holding a baby chick and he said, "Mama, are these the same chickens that people eat?" Mind you, he's never ever liked meat.
Marcus: Never. We had to force it to him.
Brittanie: We used to have to force him. He would eat the side, but he would never eat the meat.
Andrew: He's just like a Buddhist at heart and [unintelligible 00:09:25]
Andrew: Old soul. It's when your kids teach you something and you're like, "Goodness gracious."
Brittanie: Yes. Most little kids are like that, though. You have to think about it. We make them eat that type of stuff, like when you give a baby a chicken bone before they can eat anything else. Give them a chicken bone to suck on it. I said, "Yes, baby, that is the same one." He said, "Why do we play with them and then go eat them?" Me and my husband were like--
Andrew: Crickets.
Brittanie: That was the last day.
Andrew: Let me go do some research and figure out the best parenting tactic here. My son did that with cows once and I'm like, “Buddy, that Chick-fil-A ad is mostly because it's tongue-and-cheek, buddy.”
You're able to create this space for yourself, in, again, what is, I think, a tough market because it's a meat and potatoes kind of environment. I love barbecue personally, but that doesn't mean you can't have a vegan salad. You're creating the flavors and the recipes and things that you want. That’s much about where you came from, but where you're going, and your Instagram is heavily branded, and you've got some new products out there on your stories. That's you. Marcus, all the graphic design, is that-
Marcus: Yes, that would be me.
Andrew: Right on. That's cool. The yellow, and you're just playing off all of it. What's your creative process around that, if you're the one who's tasked to this? You're asked to do it, right? You got the CEO here and you got the Chief Creative Officer here. How does the CEO communicate to the Chief Creative here?
Marcus: I'm a jack of all trades by nature. When we started it, we started the YouTube thing and to be honest, when we first started, because I do all of her video editing, all the sound design, all that stuff is me. A lot of it was really just kind of learning on the fly. I had a little bit of experience in videography before, but I told her from the beginning, when we did the YouTube thing and people could see, “Okay, this is how you make the food," then we got the responses of, “Oh, that looks amazing. I wish I could try it.”
We went from YouTube and then, from there, we went to the Farmers Market in Dallas, which is a huge Farmers Market. We were there actually vending, and so we started selling a lot of the same foods that she was creating on YouTube. I told her from the very beginning, I said-- Because you had to go through an interview process and all that to see if you could get approved as a vendor. I told her, I was like, “If we're going to do this, we need to do it with style.” It has to be-- Like what you just said, it's a tough market, especially in Texas. It's tough getting people to adopt a vegan lifestyle in general, but Texas in particular. I told her, I was like, “If we're going to do it, it needs to be very attractive, very sexy in terms of the graphics, and pulling people in,” especially because we were new. There were vendors out there that were very wildly popular, like, long lines to the parking lot. I told her, I was like, “If we're going to do it, we need to do it all the way. Even if it means we're going to go broke in the beginning, spending lots of money in signage and all that-
Andrew: In a past life, I worked for a company and I worked the booth on the weekends at the Farmers Market. That's actually where I met the guy who runs this company.
Andrew: Everyone has a story, but I sold a custom pasta product. I was not the owner of the business, but you got to get your sales pitch, you got to set up the booth. You're there early, here we have snow in the spring, so it's just-
Marcus: You know all about it.
Andrew: It's tough. You're pulling the pop up and it breaks and then someone comes and they don't have change and all these things go into it, that you don't really think about. I learned a lot about running a shop. It's a different sales side of your brain, too. E-commerce, it's like, "Sweet new product up, everyone check it out." You're packing boxes. That's fulfillment. That's a different sort of experience for you as an owner too. Speaking of E-commerce now, folks, is the website. You'll see Brittanie there in the pineapple, wearing the vegan mascot crop, which is 24.99 by the way.
Andrew: It’s fourth tile over there, right there when you go into the women's section. I'm most excited to talk about the food, because this is all about food. We do a lot with whether it's standalone businesses or food trucks or people coming up with home businesses, somewhat like your own. We came to you through the Liquid Gold label, which is a product, a cheese sauce that you have. Talk about developing this and then being able to create a standalone sort of thing. What went into that?
Brittanie: That began because of the Farmers Market. I was a vendor every weekend and it was almost like an attraction. We were the largest group at-
Andrew: Because people are dipping?
Brittanie: Yes?
Andrew: They’re tasting?
Brittanie: Not even just that. How it started was, my original cheese was cashew. It was nut-based and a lot of my-
Andrew: You made cheese out of cashews?
Marcus: Yes.
Brittanie: Yes.
Marcus: It’s really good, too.
Brittanie: You would never even know.
Andrew: Folks, I learn something new every time.
Brittanie: I had a lot of supporters that could not have it because of nut allergies. Then, one of our workers, which is his little sister, she has a very severe nut allergy. Her name is Maya, she's a model. Hi, Maya. [laughs] She’s beautiful, but she's such a hard worker and she-- I will feed them. I will feed our boys because we're a family business, so our boys will work for us, my brother, his best friend. She could never have-- Any time we had cheese, she could never eat it because of her allergy. I told him, I said, “I need to develop a cheese that Maya can eat," because it's not fair that she's one of our hardest working employees, and she cannot enjoy nachos, or my Frito Chili Mac, which is my signature dish. That's what put me on the map, honestly. I got in the kitchen and I started playing around with the coconut milk and it ended up being way better than my cashew cheese sauce. That just stuck. I served it a few times and people were like, “Oh my God, this is amazing.” Then they would see other people raving, “Can you sell it?" That's how it started. We just started selling it in little mason jars.
Andrew: You're doing it all in your kitchen I presume?
Brittanie: Yes.
Andrew: You don't have an off-site?
Marcus: We have an off-site kitchen.
Brittanie: No, we have a commercial kitchen.
Andrew: Now you have a com-- Good.
Brittanie: Yes. I don't make stuff for other people in my home. I just don’t.
Andrew: Good. That makes sense. It’s too much.
Brittanie: We have a pet. Would you want to buy something from somebody else and they have a pet in their house?
Marcus: Especially a husky.
Brittanie: A husky. We actually have a commercial kitchen that we work at. We're actually working on-
Marcus: Working on growth right now.
Brittanie: -growth right now in that.
Andrew: That’s the growth [unintelligible 00:16:55] We interviewed an entrepreneur, like I said, this athletic product, nutrition product, and that's a big step, is finding that space to create and then scale.
Brittanie: We're outgrowing the space.
Andrew: You do the commercial kitchen thing, Liquid Gold looks like a lot of fun as someone who's spent quite a lot of time in Wisconsin, and I just love cheese. I just-
Brittanie: I'm going to send you some. I want you to try-
Andrew: I won't say no, but it looked like a really cool thing and I like the label. You got the contrast of the black and the yellow and the white colors, just to bring it all together. The product photography, Marcus, are you doing that with that overflowing thing with the chips in it on the website I'm looking on? Is that your photography?
Marcus: Yes.
Andrew: And your food, obviously, Brittanie. That chili dip looks delicious. It's lunchtime where I sit here. I have even yet to eat, so I have to say-- Your little video on there is really, really fun. I'm a big fan of that. 95 calories in the survey. That's not a ton, and only eight grams of fat. It's a pretty simple, looks like an all-natural mix of flavors and ingredients. What I'm really into here too, is this weird usages. Let's talk about weird usages, not only of Liquid Gold, but of your other products. You want to catch someone, you got this on pasta here. Pasta just takes the cheese sauce. It's just an Alfredo, essentially.
Marcus: Yes.
Brittanie: It can go on anything. It's very versatile.
Marcus: We've had people literally crack it open and drink it out of the jar.
Andrew: That's like me with pickle juice. I can't restrain myself. I'll be honest with you know. You can't eat the pickle. First, you got to taste the juice. That’s the best part from me.
Brittanie: If you look through the reviews, you'll see people losing their mind.
Marcus: I like to just sit there and read the reviews.
Andrew: You mean reviews on your site? I'm looking at the reviews-
Marcus: Yes, on the product page.
Andrew: -on the product page. That's so funny. I could get lost in this, but I want to keep it on track here. When we were talking before, I mentioned that I noticed it was sold out and I love your messaging. It says, "We're temporarily out of stock. Yes, we're bummed too." You're talking like a person to your customers. That's important.
Marcus: That’s very important to us.
Andrew: Especially these days, because everything is crazy in general, and it's probably hard for you to know how to adapt, too, as things are changing constantly right now in this environment.
What does it look like to get something like this back in stock to keep you guys making people happy? That's ultimately what you're doing with this, right?
Brittanie: It's production where, without giving away too much, it's just that we are outgrowing our space very fast. Right now, we have a mailing list for people to be notified when we're back in stock and it's already over 2,000 people. That's just people who want to order. That's not us, posting it online. Within the past-
Andrew: 2,000 people times 15 bucks a jar, with all the shipping and handling, that's--
Marcus: Yes, it gets pretty crazy.
Andrew: You're trying to get this thing back online, is what I'm saying.
Brittanie: Yes.
Marcus: Yes, because we've gone out of stock before, because of production, and we'll stock and we'll think that we have plenty in stock and we're sold out within an hour.
Andrew: It sounds cute when people say, "Oh, it's a good problem." I'll be like, "I would like less problems."
Marcus: Yes.
Brittanie: Yes.
Andrew: At some point, you'd want less problems, right?
Brittanie: Yes.
Marcus: Yes. Like I said, we've been dealing with-- Not a lot of people seem to be privy to it, because we've had to respond to a lot of customers about it, but the USPS issues is a big problem for us. We've had packages that are supposed to go to Cleveland, Ohio, they get routed all the way to Nevada, and then they end up back here in Dallas, and then it's insane. We're navigating through that and we're currently in some negotiations to try to resolve that before we turn the orders back on.
Andrew: When you start the YouTube channel, and you're making food for your family, you don't think you're going to be on the phone with the US Postal Service trying to figure out where Brandy's box went, because she needed it for the barbecue in North Carolina or something [laughs].
Marcus: We ruined somebody's birthday, [unintelligible 00:21:23]
Andrew: That's when you can't win, though. You can't win. You're like, "Guys, we'll give you the recipe. [unintelligible 00:21:31] go to the YouTube channel. We'll show you how to do it." You, literally, Brittanie, you put your face on this thing. You believe in it and that's important to you. Again, you're not only trying to feed your family literally and physically on a daily basis, but now this has become clearly a big part of your life.
Brittanie: Yes.
Andrew: Marcus, I see on Instagram, you're Marcusbeonit, B-E-O-N-I-T, so be on it, and you're doing a lot of work for people, too, to grow [unintelligible 00:22:05]
Marcus: Yes. I have four other businesses that I own or am a part of as well.
Andrew: Serial Entrepreneur.
Marcus: That's why my social media is pretty sad in comparison because I just don't honestly have the time.
Andrew: Obviously, y'all are throwing a lot into the Fineapple brand, since it's the sixth child in your home.
Brittanie: Basically, yes.
Andrew: Absolutely, and the first now priority. We've talked about the food, which looks great. Like I said, there's the Liquid Gold and then you have this Chili Mac situation here, which looks fun, too. You're obviously innovating quite a bit around what you are trying to serve your customers and I presume you'll have even more as you go. What is this Chili Mac? What is this product here? What is that all about?
Brittanie: Chili Mac was mainly-- It was one of the biggest reasons why we started vending. It was like our hit dish. I actually did a few pop-ups before we got to the Farmers Market with it. It's basically like a Frito pie, but it has mac and cheese on it, so it's corn chips and then it's topped with homemade mac and cheese and then it's topped with Texas red chili, no beans, that's important.
Andrew: No beans. [laughs]
Brittanie: No beans. Then liquid gold and then we put green onions, sour cream, and jalapenos and it is the most amazing-
Andrew: It's loaded.
Brittanie: Most amazing thing. Honestly, when I send you your cheese, if I can figure out a way to seal the pack, I'm going to send you the Chili Mac and mac and cheese too. Bro, you're going to call me and you're going to be like, "Okay, first of all, we need this around the world." [laughs] It's very good.
Andrew: On this product page, I'm just looking here and it was something about May 16th, but then there's this thing with The Cookline. I'm curious what that's all about. Are you working with local places for people to distribute to them or something or what?
Marcus: No. The Cookline is our commercial kitchen. When we were serving the Chili Mac, we would do pre-orders and they would actually pick it up from our kitchen.
Andrew: That's great, and in the middle of that situation, in the heat of this quarantine stuff, that was probably really--
Brittanie: Very easy.
Andrew: Yes. Easy for people, a moment for you. People needed something to connect. It's still really tough. It's not getting any better right now. The Cookline is your commercial kitchen space that you all are working on?
Marcus: Yes.
Andrew: Oh, very cool. That's awesome that you found a home there, but you say you're maybe trying to grow, take over the whole [unintelligible 00:24:50]
Brittanie: We're growing too fast.
Andrew: Do you have a staff, then or is it just the two of you?
Marcus: We have a small contract staff.
Brittanie: It's me, him, my mom, my brother, his girlfriend, and one friend.
Andrew: Okay.
Brittanie: That's us. Our shipping and distribution is us and children.
Andrew: I'm glad that the shorties are learning something.
Brittanie: They get paid.
Marcus: Yes, they get paid.
Andrew: Oh, that's different.
Brittanie: They're employees.
Marcus: Yes, they're official employees.
Brittanie: They get checks.
Andrew: Oh, good for them. That's fantastic.
Brittanie: We're teaching them how to spend their money wisely. If it's things that they don't need and want, they have to use their own money.
Andrew: Of course. It's fantastic. We've covered the food, we've covered quite a bit actually. On the gear side, the merch apparel, non-food related things, how does that function as a part of your store here? Again, it's a food brand, but everybody has to have a full suite of branded apparel. How is that working for y'all?
Marcus: It just started, originally, when she started YouTube. Obviously, she had to build up her YouTube. She couldn't monetize it until she got X number of views and subscribers and all that, so the merch really just started as a way to monetize her YouTube channel. This was obviously before she was selling cheese and vending at the market and all those things. It really started really small and then it was a crash course and learning, because when we initially started selling merch, we weren't selling any of it. It was mainly because, even with-- I was running ads and trying to promote it crazy. [inaudible 00:26:50]
Andrew: It's a lifestyle play without the food side that really drives the interest.
Marcus: Once we got the adoption of the actual brand, and people started loving it and they recognized it, that's when the merch took off a little bit more. It is a nice offset, I would say, because all of the merch is through drop shipping. It just helps facilitate some of the expense and things like that when shipping.
Andrew: Oh, nice. That's awesome. That's working out. That's fantastic. Let's see here. We've done our due diligence here. What are y'all excited about? What's next? You're doing stuff with fitness and wellness, and obviously, these are some pretty intense times just culturally, but what are you excited about? What's getting you all going right now for what you're doing?
Brittanie: I think just the unknown. Everything that's happened so far, we haven't planned it and it's not easy. It's very hard, but I'm not complaining. I feel like I'm in a position to change lives and to help people. I also want it to be known that I'm more than just cheese sauce. I'm more than just food. I don't want to be known as the cheese girl. It's a little weird.
Andrew: Because it's actually not cheese. It's cheese but-
Brittanie: But not cheese.
Andrew: It's not cheese. It's not from a cow.
Brittanie: Yes. I just really want to continue to grow. I want to continue to spread. I would love a show, eventually, and just to continue to help people. I want to actually show other women, not just women of color, but women in general, that you can do anything. You can do whatever you want to do. If you want to start a jewelry line, make some jewelry. Honestly, I'm to the point now, where I like to help people and if you want me to try something or anything, contact me, send it to me, I'll give you my honest opinion. If it's good, I will post it. I'm not one of those people where it's like, "I'm this and I don't really want--" I will post it, if I know that it's good, good quality, because another thing for small businesses is, they just don't know how to get their name out there. If I can be a middleman, I will definitely do that. I just-
Andrew: Middle woman.
Brittanie: Middle woman, yes.
Andrew: I know what you mean, and I know that my audience knows what you mean. These days, it's really important to bring our arms around as many people as possible. You know what I mean? Not just to grow our customer base, but because it's what needs to happen right now. From where I sit on the show, that's what I have to say about that.
Brittanie: No, I agree. I agree and I think that we're not very different, all of us. That's another thing. I don't want people to put me up here, I just want to help other people get up here. That's the goal.
Andrew: We have this sticker and I gave it to my daughter because she liked it, but it was this illustration, this little girl and it was like a hand-drawn thing. I don't know who the customer is, but it says, "Learn to fly so you can help others fly." Or something like that. She just loves it. I was like, "Oh, man." Some of the slogans that we see in our shop just really are very positive. Here's one right here. This one just says, "Imagine--" but you can't see this. It says, "Imagine a better world." Little slogans like that mean, imagine a more beautiful world. Those are the things that people can get behind, you know what I'm saying?
When it comes to what y'all are doing with fitness and trying to really inspire people is, I think, important. It's not just enough to just choose a recipe. You got to commit to doing better for yourself, too, especially for your physical well-being.
You're excited about the unknown. Marcus, it sounds like you're going to start another company in the next year or whatever. [unintelligible 00:30:51] add five. You've got the four kids, which is a full-time job, too. I'm sure once we get back to the school year, there will be some challenges there. We're talking quite a lot about that in our household right now. You're going to be running Fineapple Vegan and continuing to grow. You've done the business side. You're figuring that out. You're figuring out the marketing like you said. You've started with a very robust Instagram. We're chatting a little bit about Reels. You're going to dig into that. Maybe that's the newest thing for our audience today is, front-page news, Instagram is trying to take on TikTok. We're always following those trends, for any small business to follow a trend or at least understand it, to know what the culture is doing. Again, you can find them on Instagram, it's Fineapplevegan and Marcus is Marcusbeonit. He's doing design work as well. Thank you all. Thank you so much for joining us. We've enjoyed watching your story so far. It's been quite the growth that you've had in a couple years. 2018 was not that long ago. The hustle at the Farmers Market worked so far.
Brittanie: Yes. Before we go, I really want to thank you and your company. We're coming from another sticker company, I'm not going to say any names, but you guys have surpassed them and our expectations. I appreciate you so much. I get such good vibes when dealing with you. I like the communication, the quality and I'm not even just saying that because I'm on here. It's so much better.
Andrew: You might be, but I don't think you are. I can tell you [unintelligible 00:32:30]
Brittanie: I'm not. The quality is amazing. Y'all are just dope.
Marcus: Yes, lights out.
Brittanie: Lights out and keep doing it. We are going to continue to rock with y'all. We're going to promote you guys.
Marcus: Hopefully, we'll have some more products that we can get labeled.
Brittanie: If we can get the cheese out. We have other sauces.
Marcus: We have a lot.
Andrew: I'm sure you do. You can't just have a cheese sauce. You got to have a [unintelligible 00:32:54] You got to have a gravy. You got to have a--
Brittanie: We have ranch. We have all kinds of stuff. We have a lot, but I want to thank you. Moving forward, I hope we get to do this again and maybe next time, I'm even bigger.
Andrew: To follow up. We'll do the follow-up. See where team Fineapple Vegan is at. Brittanie and Marcus Jones of Wylie, Texas, just outside Dallas, growing a family, growing a business. We say this on the show every time. We say that every sticker has a story. Today, like I said, it comes from Wylie, Texas. It is a pineapple with Brittanie inside of it and her food.
Brittanie: Drinking.
Andrew: She's on the straw, on the mic there, making sure everybody can hear and see what y'all are up to. I encourage everyone to check out their YouTube, it is Fineapple Vegan. Thank you all for joining us.
Brittanie: Thank you so much, Andrew.
Marcus: Thank you.
Andrew: All right, everybody. We will see you next time. Thank you.



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