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SubscribeGenesee · Behind-The-Bar Journal
Origin stories, rancher profiles, formulator interviews, and ingredient deep dives.
Most people never see the inside of a food production facility. Here's a documented production day — from the 5am receiving dock to the palletized finished goods at 3pm.
One of the most common complaints about protein bars is melting. Most bars melt because they use palm oil or chocolate coatings with low melting points. Genesee doesn't melt the same way—and the reaso
Behind the Bar · Mini-Documentaries
Watch the stories, not just read them.
Short films following ranchers, the co-packer team, and founder Will Carr.
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