The Aperitivo Without the Alcohol with Melanie Masarin

22 Apr 2026 · 59 min · 21 chapters

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In short

How Melanie Masarin built Ghia, an alcohol-free aperitivo, and what it takes to scale a premium non-alcoholic beverage—plus lessons from her Glossier era and broader critiques of hustle culture and “world-building” branding.

Guest backgrounds

Melanie Masarin is a former Glossier strategy leader who joined during rapid growth (team grew from ~20 to ~250). She later founded Ghia after leaving Glossier in 2018, launching the brand around age 30; she’s been building it for eight years and it’s now in Whole Foods.

Key claims

Being an entrepreneur is logistics-heavy (shipping costs, distributor constraints, ingredient sourcing, perishability). Employee “ambassador” culture can strengthen brands when managed well. Many DTC brands fail because they’re product-obsessed instead of customer-obsessed. Alcohol-free drinks can replace cocktails at events, but category economics are hard.

Notable examples

Glossier’s Body Hero campaign; Ghia’s heavy shipping and distributor network; yuzu sourced from Japan; investors’ “protein Ghia” question; Ghia at kids’ birthday parties; Ghia cookbook “Riviera” launching April 28; Whole Foods retail expansion.

Written by AI. May contain mistakes. Listen to the episode to check what was said.

Chapters

Tap a time to open that second in VO

Catching Up Before the Podcast

0:15 to 1:41

Hosts discuss their recent meet-up and casual conversations before recording.

“We've been yapping for two and a half hours.”

The Challenges of Entrepreneurship

1:41 to 4:03

A conversation about the hardships and logistics of being an entrepreneur.

“But let's start from the beginning because you and I were both.”

Melanie's Experience at Glossier

4:03 to 8:08

Melanie shares her journey and experiences working at Glossier.

“and we're gonna, I was just doing all the thing.”

The Evolution of Non-Alcoholic Beverages

8:08 to 10:50

Melanie discusses the rise of non-alcoholic options and her contribution to the market.

“It's like totally replaces a cocktail beverage on the table.”

Navigating Work-life Balance

10:50 to 13:03

The hosts talk about balancing work and personal life as entrepreneurs.

“And so for me, it's like, Guia is the catalyst for a good time.”

Challenges of Female Entrepreneurship

15:26 to 18:12

Melanie discusses the complexities of being a female founder in today's market.

“I told Davide last week, like really seriously, I opened my phone and there was some new rollout of like these 15 women that had done.”

The Reality of Running a Beverage Business

18:12 to 20:38

Insights into the logistical challenges and costs of creating a non-alcoholic drink brand.

“for a number of years before and it was like an amazing place for me to go from being like a nerd to being a creative person.”

Comparing Business Operations in the US and Italy

20:38 to 23:21

A candid comparison of operational challenges in Italy versus the US.

“But, you know, our product's really expensive to make because we only use 100 % natural ingredients.”

Current State of Ghia and Future Plans

27:25 to 28:00

Melanie shares Ghia's progress, challenges, and her vision for the brand's future.

“Like, where are you mentally with the brand?”

Building a Legacy Brand

28:00 to 29:10

Learn about the challenges of building a brand in a competitive market.

“We were also talking about this this morning.”
Show all 21 chapters

Cultural Intentions in Travel

29:10 to 31:20

Explore the cultural implications of travel and Instagram's hidden gem trend.

“And I hope that the category sediments and the legacy brands will survive.”

Creating Authentic Brands

31:20 to 35:50

Understand the importance of authenticity in building a lifestyle brand.

“It's not just that there's yuzu in the drink.”

Culinary Influences and Social Media

35:50 to 42:00

Discuss the challenges of cooking and content creation in a modern lifestyle.

“You know, you guys can look at the nighttime cooking videos.”

Exploring a Favorite Neighborhood

42:00 to 42:40

Discover the charm and vibe of a beloved neighborhood.

“I think that's like the best neighborhood.”

Becoming the Face of Your Brand

44:39 to 47:00

Insight into the challenges and rewards of personal brand representation.

“Start shopping now at therealworld.com slash best.”

Work-Life Balance Insights

47:00 to 49:40

Discussion on effective time management and work-life balance strategies.

“And in the same way that like you are an expanded family with like family.”

The Role of AI in Optimizing Work

49:40 to 55:40

Exploring how AI tools can enhance productivity and creativity.

“I know this is a very polarizing topic and I think that it's really important to preface that we didn't choose for this to happen to the world.”

Future of Work: AI and Empowerment

55:40 to 56:00

How AI can empower people rather than replace them in the workforce.

“It's going to be, I don't know, it's just like, it's just an amazing tool.”

Navigating Challenges as a Female Founder

56:00 to 57:04

Learn about the unique challenges female founders face and the importance of resilience.

“I'm not like a snitch ass fucking loser who felt like you needed to go like complain about it on the internet.”

The Impact of AI on Daily Life

57:05 to 57:33

Discover how AI is changing the way parents manage household tasks and reduce mental load.

“And I just want us to live better lives.”

Celebrating Personal Milestones

57:34 to 58:40

Explore the journey of personal growth, love, and the release of a new cookbook.

“It's been really, I'm so happy that we got to have this mistake of having to like have these last two and a half hours together because I've known you for so long and like watching you get to this point.”
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Transcript

Automatic transcript. May contain errors.

0:00The following podcast is a Dear Media production.

0:14Okay, I just want to give everybody context that Melanie and I met up how many hours ago? We've been yapping for two and a half hours. Two and a half hours ago to do this podcast. And there was a studio mix up. So we've been walking around Soho and yapping for the last two and a half hours. So it's going to be funny to transition into. I'm like, what didn't we cover? What are we going to talk about? Also, I'm really caffeinated now. I know that shot of espresso. Yeah, sent me to space. I know. Do you drink a lot of coffee? Yeah. Yeah, same. But do you drink one on an empty stomach? Do you know better?

0:47Oh, no. No, a few days a week. I'm like, I know I can handle it. I love. Take me to space. You know? I know. I love that feeling. I love that time. And then for two days, I'm like, Rocky's matcha. Rocky's matcha. it's my redemption matcha but then people love rockies it's the best quality that's so nice yeah well we've been friends for many years and you know we often talk about work but we don't talk about work and i honestly don't really like to talk about work on this podcast that much like when we do founder interviews i'm always like i don't want to talk about it but i have i do have like so many questions for you or just things that i think people should know because we have spent the last two and a half hours being like i don't think uh people really understand how hard it is to be an entrepreneur and like what a nightmare it is and like the logistics that you deal with.

1:30And like, yeah, literally right before you turned the mic on, she was we were talking about like shipping costs and like you don't think about the fact that like the price of oil has gone up. So the price of like shipping your goods is going to be, you know, it's like it's this constant influx. But let's start from the beginning because you and I were both. We're like the I feel like there's only so many people like our age who were like Glossier and you know what I mean who like were around for like this that whole era what are we calling that era I don't it was an era the rise of Instagram I remember working at Glossier I was young and I wasn't working on your campaign because I was doing the stores but I remember the body hero campaign and you know it was like you were asking a bunch of like normal bodied girls to like get naked in front of the camera.

2:21And it was like, there was a lot of intention on the team on making everybody look and feel good, you know? And I remember your campaign was just so iconic. So great. That was such a big deal for that moment. It was insane. A really, really, really big deal. By the way, that neroli oil smells so good. I still sometimes use it in the shower. I'm like, yes, Glossier, take me to Italy. What were you, how did you end up at Glossier? It was super random. I was working for Dig In, the restaurant group in New York. They were like farm to table, fast casual, one of the early ones. And then, you know, Glossier launched and it's the company that everybody was talking about.

2:58And I was a few blocks away because we were opening Dig In in Soho. And I very randomly at the dinner party, I met Henry, who was the CEO of Glossier at the time. And I guess he'd like seen my work and he introduced me to Emily and we had an interview and one thing led to another. And, you know, they were really just looking for talent. They were hiring so quickly. I think when I interviewed, there were 20 people on the team. When I joined, there were maybe 80. When I left, we were 250. It was crazy. That was the time of overhiring, which I want to also talk about. I know. I know. And I joined the team doing strategy, which was like the most elusive word.

3:31It was kind of like, she'll figure it out. And we had this little showroom upstairs, upstairs at the office. It was such a big deal. I mean, it was at the time it was summer Fridays. It was only open on Fridays. And there was a line at the door. The elevator would constantly break. And, you know, it was like, she just joined. She can do the showroom. And I had a very strong sense of design and aesthetic, which we also covered this morning. And I just would kind of bring up some ideas. I've never been afraid to speak my mind. And Emily really liked it. And honestly, she was like the most incredible boss because she trusted me.

3:59I was 26 years old. And she was like, you're going to open our stores now and you're going to design them. And we're going to hire the team. and we're gonna, I was just doing all the thing. I love that era or like that moment in a company when there's a lot of growth to be had and you find somebody, like Davide is really connected to his employee, Nathan, but I'm like, you need your next, like there's always like, it's like what I was for Reformation or like our friend Joe is at Amelian Dore, like you were to Glossier, you know, where you find this like young person that you like get to give them kind of like their first chance, but you like know how creative they are.

4:35I'm really excited to find my person for Baron Sheenie. I'm like, who's my person? I need my person too. And I always say like, damn, I wish I could hire him like me 10 years ago. But I think that some people also can be very protective of like, you know, they want to be the queen of the castle. And it's like for me, like I want the brand to live through the hands of other people. And Emily, she was like, we were encouraged to put on Instagram about the thing. And she was like, every employee of Glossier is an ambassador. You're representing the brand. There was a lot of kind of responsibility of working at Glossier because everybody was just staring at you the whole time.

5:04We talked about that last night with Nicholas from Ralph, where we were like talking about the difference. Like when Davide worked at Brunello, like all the Brunello employees like could not have Instagram. Yeah. It was like super off brand for them. This is like 10 years ago, which by the way, makes total sense. But now all these brands are understanding like the value of having all your employees be ambassadors. Oh, sure. Talking about how sometimes that can go like really, really wrong and like how these kids will be like posting stuff and you're like, oh my God. But like when it works, it's just like really.

5:33And he showed me the Instagram account. I'm sure you follow this person and I need to find him. I was three cocktails in. But I'm like beautiful boy that works at Celine. And he I don't know what he does. I think he's like the knitwear designer at Celine or something. But every day he posts like a selfie and it's like the color. It's like a shirt with a red sweater over it. And he's just magnificent. He's like a beautiful boy that lives in Paris that like has this very simple Instagram. That's like so genius and really beautiful. And he was like, what a beautiful way to like experience a brand through the eyes of the people who are working there.

6:04Like, I think it's obviously really important. A hundred percent. And I think it's also a testament to your leadership. You know, if like people are able to develop as personalities, like you're talking, I was talking with a few friends of mine who work at Condé Nast. We won't mention which publications, but they're absolutely not allowed to have a sub stack. And it's like, what do you mean? Do you want the best writers? If you want the best writers, you can't like, like pay them a hundred grand a year and then tell them to not have personal projects. That's ridiculous. Yeah. that's why everything is like this in my head i could picture them not that it's a good thing internally thinking like why would you read from that writer on whatever.com if you can read it from their sub stack yeah but then you have to pay people way more i know also like with with like you know brand tutorial and whatnot like there's just so many constraints you know of course i mean no it's a horrible thing to do but i understand them panicking and being like we don't just a death sentence for your talent recruitment you're not going to get the best people.

6:59So then it's like, if you don't have like all of these amazing companies, they're people powered ecosystems, you know? God, that's so I never considered what like writers would be like that are that's so fucking of course, like there's like a media drain. It's like the brain drain of media because like, you know, they're just not paid enough. Yeah. How did you start Gia? Like, you know, I know that you on your own just realized that alcohol wasn't for you. Yeah. and wanted you know like a chiquer alternative and by the way it's so funny because we were talking about today like how many brands that like kind of started after you that like have like started and like fizzled out and like drinks are now such like a oversaturated market but I see yeah walking everywhere and you have absolutely I mean you are the non-alcoholic beverage at every event.

7:50It's like, that's what people drink. It's, it's so you really like you did that, you know, and it's amazing to continue to go to like every event, every restaurant, everything. And it's like, yeah, you have replaced like soda with like an elevated drink that people love, taste delicious. They feel excited to have. It's like totally replaces a cocktail beverage on the table. I think people have that way more than they would ever order like a mocktail or anything. But, you know, we always talk about how hard this is. Right. So like how from you realizing, OK, there's a hole in the market and I'd like an option.

8:26Like, how did it start? Start. Yeah. So it's kind of interesting the way that things took off. And I always say, like, I wish that I had known more about it because then I would have never done it. Like beverages are so freaking hard. I can't believe how many beverages there are. I was so ignorant. It's so fragmented. It's like a total like, you know, race to the bottom because price is so important. It's such a volumes business. So I think that like I did it because I knew nothing, but, you know, I was like fresh out of Glossier and I was like, I don't really want to drink. Like I'm feeling good not drinking.

8:59I was so burnt out. I had been working so hard. I mean, I had an amazing experience at Glossier, but I just wanted to recoup, you know, I was like, enjoy the moments in between. You left there just like naturally. You were just like. I left after like basically taking the flagship through Black Friday at the end of 2018, which like I had created the retail channel. And it was like, next year we'll do nine pop ups. And I was like, I don't want to do nine pop ups. I was like, you know, I had been there for years. I was like fried. And when the company scale, you have less of a need for generalists.

9:26And I'm very much someone who's like, you know, I'm like good at math, but I'm very creative. And I'm just like, I want to do all the things. So I think like early stage startup is probably where I thrive. Even though now I'm like, wouldn't it be nice to have a boss? you know what I mean? Tell me what to do and I'll just do it the best that I can. By the way, I'm doing that with Baranchini. Like I'm looking for my operator and I want that person to like, I am their boss. But I'm like, I need someone that every day tells me what to do. I don't want to be like, I'm the CEO and I'm this. Like I'm not, I don't want to be, I want to be the dumbest person in the room.

9:58Where's my smart person? Yeah, I totally agree with that. So anyways, I started, I was like, wouldn't it be nice if like everybody was calling me boring because I wasn't drinking. It was like 2018 was like a totally different time. You know, I was like, guys, like I'm cooking. Nobody, nobody here knows how to cook, first of all. And I'm cooking for like more people than there are chairs in my apartment. And I'm still feeling super fucking excluded because sorry, I really love to curse on the podcast. Yes, absolutely. The cursor over here. And I'm feeling really excluded because I'm not drinking.

10:25And, you know, I start like looking at alternatives. There's a few in the UK and they're all talking about the non-alcoholic part of the drink, which is like, I don't want fake gin. You know, if I'm not drinking, I don't want fake gin. I don't want like that. Just going to remind me that I'm not drinking. And I was like, 100 percent. Like someone needs to make something else. And it's still about the celebration. I always say like the companies that fail, the companies that are too obsessed with their product and you need to be very obsessed with your customer. And so for me, it's like, Guia is the catalyst for a good time.

10:54But the hero is not Guia. The hero is the customer. The hero is the good time. And so that's why we sit alongside, you know, brands like Baranchini, brands that are about like living. And, you know, you and I talk about work a lot because we talk about how we optimize work so that we can have a better life. Like, I feel like that's always through the lens of like, I want to do this better so that I can have more time with my family, more time with, you know, Davide, Adam, like whoever, like our Italian men and just like more time at the beach, more time looking hot, more time feeling good, you know?

11:24Well, we also survived like busy culture, a lot of like busy bragging, which was like a really big deal when like, I hate calling it like the boss babe era, but like, you know, we watched that all happen, like the rise of like every female founder. Yeah. And it was like, every time you opened your computer or Instagram, it was like some woman on a cover had just raised 50 million, had just raised this, had just done that. And like the way that we were propping them up, we were like, everyone was looking for every excuse to like tear them down as soon as possible. Oh, for sure. Like overwhelming and like very scary.

11:55And overhiring was also such a big deal because I remember being like, once like private equity and like VC money came in, it all of a sudden became like every company had to hire like this person who went to Harvard Business School, period. Like they need to be here. We need this person. That person needs three people because then it looked at the company. So you were spending more money that you were more successful, but like the money really wasn't happening. And like - And everybody wanted to be like a tech valuation company. So everyone wanted to have like these custom websites that just weren't working.

12:25And that was costing them so much money. It was like, it's kind of like promoting toxic hustle culture and like proving, like I remember speaking to a founder and she was like, I want to be on the cover of Forbes and I want to be pregnant. And I want to, and like, I understand that you like want to show other women that you can do it all. But actually it's like a very exclusive way to think because a lot of women can't do that and probably like shouldn't want to do that. Like we're supposed to be like nurturing our children. We're supposed to be like in this way. I'm like actually so domestic, you know, where I'm like, I want to be present for my kids.

12:55I want to be like, I don't know. I think there's phases of like, I want to work really hard right now. I don't have children so that I can be like the best mom that I can be when the time comes and have the time. Like those moments of emptiness are so precious.

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15:26I told Davide last week, like really seriously, I opened my phone and there was some new rollout of like these 15 women that had done. And it's like, you know, it's women I know and I'm so happy for them. But something hit me. I love when I get these like weird life moments. Sometimes will just like pop in my head and I'm like, oh, I'm supposed to follow this. Like my intuition told me, I said, I am not going to take part. Like when Barrangini relaunches and the whole like press thing happens and like, which I love and is part of the thing and whatever. And I'm so grateful to be able to like talk about the brand and hopefully get it in a couple, you know, like, you know, as new product rolls out, having it be placed in the right places.

16:03But I I said, I'm not doing any interviews. I'm not doing any. I'm like politely declining every like female founder, Roundup, Inc, this, that, all of it. I don't want to be included. I don't want to be this thing that is like. Well, it's like, can we just be called a fucking founder? Yeah. Like, why do we need to be a female founder? Like, I mean, I get it. Like you want to kind of support the minority, but I think we just need to kind of like normalize, like women having businesses and like women, and we talk about this a lot, it's like, we need to normalize like women wanting money and, you know, women like earning money.

16:44And like a lot of my friends are, you know, breadwinners. And like, that's really cool. That's like the new balance of like, isn't it great that you're, you know, you can support your partner being creative. Isn't it like, I don't know, like it's just, I feel like it feels very antiquated. The whole, the whole women's thing, it felt very progressive. And now it just feels very passive. And I just want it to be what's normal. Yeah. And I don't want to be like, here I am, a founder and a creator. It's like, cool, you're running a company. And like, yeah, that's if you want to be an entrepreneur, you're going to innately have to do all of these fucking things.

17:19And it's hard and it doesn't make you better than somebody who's taking a salaried job somewhere and gets to leave their office at five or six and have to think about work when they get home. Like, yeah, these are all just what works for people. And it doesn't make me better. Yeah. This is like an odd path that I went down by accident. And I feel a lot of... Davide and I have had many conversations where we're like, should we just like go work for someone? Yeah, totally. Which we don't mind. But I think there is like a lot of ego involved, obviously wanting to like see these projects through and like get to the other side.

17:48I feel a calling for Barranchini. I feel like it's something that is 20 years of accumulation. But, you know... It fits in your life so perfectly. And you too. It's like, and you see it and you see like when you make glasses or when you do the jerseys or when you do this and expand into your other products, it's like, it's your world. And so it feels natural. I started Gia because I was so obsessed with the idea of this product and I wanted this product to exist. But actually I had worked for CEOs for a number of years before and it was like an amazing place for me to go from being like a nerd to being a creative person.

18:20Like under, if I had worked for myself before working at Glossier, I would actually never have discovered this side of me. It was honestly fully Emily who kind of like pushed me. She was like, you know, with me. Like, yeah. She was like, she was like this idea, but bigger. Like she was like, you want to blow people's mind. I mean, it was obviously a very cool job. It was also a moment in time when money was flowing. You know, like I always say like people ask me about fundraising all the time. I'm like, I honestly can't help you. I wanted to raise$600 ,000 for Gia in 2019. It took me a week and I ended up the week with$900 ,000.

18:53Like because it was so easy at the time. Everybody just wrote me like a 50K check and that was it. Yeah. You know, that's irreplicable before. And like, it's nothing that anyone is doing wrong. It's just the markets, the ties have turned. Well, now there's, think about how many more brands there are. I mean, when I launched LPA, there were, there was, it was like a big deal at the time. Because I mean, it is a big deal, but there was, now everybody has a brand. And by the way, thank God. And there's room for all of them. And it's amazing. But yeah, there's like not enough money to go around, which is like such an interesting, fascinating thing.

19:24And I think I think what you have been able to do was also very timely. You know, like, thank God you were like really at this like perfect time. Yeah. So I want to know, like, what are the two? We could do more than two. We can only do one. Like hardest aspects of running GIA from a logistical standpoint that nobody thinks about that, like you now even have empathy for when you think about like other people's like with With clothing, I'll be like people importing things. I'm always like, oh my God, I wonder what the duties are like. Or like, how did they get that here? Or like. Well, our drink is incredibly heavy to ship.

20:03So it's incredibly expensive to ship. And so you end up like naturally losing a lot of customers to places like Amazon that do their own distribution, which is really tricky. The other thing is we have a business that has to go through a distributor network. So even though, and we're getting into the kind of like boring stuff about beverage, But people are like, that's so great. You're non-alcoholic. You can sell to anyone. I'm like, yeah, but not anyone is going to deliver to the local coffee shop and the local restaurant and the local movie theater. And so you're actually totally stuck within this machine that was created by the alcohol world.

20:37And I think the third thing is a bit more like marketing. But, you know, our product's really expensive to make because we only use 100 % natural ingredients. Like my yuzu comes from Japan. It's like a whole, I don't know, I'm just obsessed with ingredients. And I'm sort of like, well, if I'm going to do it with bad ingredients, like why did I just spend 10 years of my life doing this? You lose the whole purpose of it. So like I stand by my formula. I stand by ingredient. Gia is like dry. It's like a little bitter. It has character. Like in a way it's like me. And it's like America loves sugar.

21:08And the other thing is it's a perishable product. So like we can't export it. So expensive people are like a lot of people want Gia to be in France. And it's like, you know, a month and a half on the boat and duty and whatnot. And my ingredients, like people don't assign the same value to a product that doesn't buzz you because it doesn't have, you know, it has natural ingredients. So there's some functional benefits for like a nervous system, but we're not trying to make you feel a certain way. We're not trying to make you feel drunk without alcohol. And the drinks was really expensive. And that's just the reality is like a very premium drink, you know.

21:38But I also feel fine when my friends, three-year-olds have a can. Like, I feel good about this, you know. I know, it's really cute when all the little kids that drink. The babies love it. It's so cute. They love the dry. I know every kid's birthday party has Ghia at this point, which I think is like so cute. It's like bougie kids. It's like bougie kids. But I'd rather my kids drink something that I know is like natural and yummy than like. And I'm going to jump off the wall. No. And that's also, I think, really why a lot of parents have it around is it's like not, you know, obviously we know that there's not sugar in it.

Read the full transcript

22:05Yeah. People don't think about the fact that like products sit on boats. Yeah. Or have to get on planes. Or have to get like driven across the country. Like America is so big, you know, like France is the size of Texas. So the freight costs are so crazy. The freight costs, you know, when there's a war, I mean, everything, it impacts everything. And like, yeah, our product is just really heavy. I had this conversation yesterday with somebody where I was like, people always want to be like, well, Italy is this and like, don't you just want it? And everything's better. And I'm like, hi, Italy is the size of California, you guys.

22:35Obviously, things can be done much differently because America is fucking huge. Like what? How can you possibly compare these two places? Yeah. It's like, it makes sense. It's also like, yes, it's a good life. I'll say this because I'm European. Italy is a third world country. Like, I love it. I want to move there. Have you tried renting a car there? It's crazy. Like, have you tried doing any sort of home renovation there? It's just like, I love Italy. When these posts go online where they're like, a dollar for a villa. And I'm like, you guys know why those are a dollar? Because the town is falling apart.

23:10It has no plumbing. Because there's nothing in it. and try to get a man to show up to like fix your toilet in Italy, which, by the way, is amazing. It's a completely different lifestyle. So the comforts that we have here and the things that we take for granted all day long, because everybody like loves to pretend that everything's the worst, like in other countries are things that are not. Listen, I'm sure there are many expats who live there and absolutely loved and are having the best time. Doesn't mean it's not a place to be, but we are we have a lot of ease and privilege living in America that there's a reason why we all day long.

23:41To America. And like, you know, even though like I disagree with a lot of things that America is doing right now, like I'm also still here, you know, so you have to be like honest with the reason why. And like, yes, I hope that the next chapter of my life will have me slaving over a palazzo in Italy, but that will, you know, you'll tune in.

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27:34So where's Ghia right now? Like, where are you mentally with the brand? I mean, how many years has it been? Ghia is turning six this year. I have been working on it for eight years. I mean, I started when I was, yeah, 28. Wow. And we launched when I was 30. And we are in Whole Foods now, which is really exciting. Congratulations. But it's also, you know, like, it's the middle part is not fun. like I love creating brands and like Ghia right now needs like fuel and scale and that's the really hard part you know to get to the other side like no my drink doesn't have protein in it it doesn't have so and it's also like oh my god I just had this like funny vision of you being like protein Ghia creatine Ghia I mean you know acid Ghia we should have done this for April's full no but seriously investors asked me that last year and I was like are you guys serious right now.

28:24And I want to build a company. We were also talking about this this morning. I want to build a company like I have time on my side. I want to build a legacy brand and like good things take time. But the problem is like time is money. And once you're in retail, things are really expensive. And it's like a race to basically protect yourself space. So yeah, Whole Foods, buy it there. You know, it comes double for us. I'm trying to still, you know, have some fun with the brand and not just like optimize everything where, you know, my cookbook's coming out in three weeks, which is super crazy. And we're doing more collaborations.

28:56And, you know, I think that overall, like we are seeing that even though it became a very competitive space, there's been like, we have inspired a lot of non-alcoholic brands to launch. And like, you know, that was good. But a lot of them now are going out of business because it's really hard business. And I hope that the category sediments and the legacy brands will survive. So. Well, what I really think a lot of this comes down to, and like it came up yesterday when I had Yolanda on the podcast, we were talking about like the people's like intention around traveling. Yeah. And like people's and like, what are we all really searching for?

29:29Right. Because there's this whole trend on Instagram where it's like, I found this hidden gem. And I'm like, guys, like you didn't. Why? Why do you feel like it's OK to say you discovered something? Also, it's like super colonial. Why are you like colonizing a fucking beach in Puglia that like you think you found? but not to be little and make fun of that which is fine and it it's more so everyone is searching for this to post about this feeling that they're having in this place yeah and it's like this hidden gem culture that all these like travel bloggers do or like i found this thing it's be it's like what's what's the emphasis behind that is that somebody's trying to essentially just like feel something, right?

30:12So, you know, in the last 10 years, you've seen how many brands pop up, all these DTC brands with all this fucking funding that was like a made up concept, you know, that someone was like, I'm going to disrupt this. And there's all these tech people behind it and they could build it and they could do the thing and da, da, da. But unless it's part of a real world and people feel like they want to be a part of it. And by by the way, that doesn't mean to mean that it's for everybody. If like a good amount of people are like, I love what's happening over there. And like, I want to feel in my home, like it looks to feel on this person's Instagram.

30:51And I want to have that product because I feel like it's in your creating the lifestyle and that's branding. That's Ralph. That's everybody. That's right. Totally. But so you see when these brands kind of pop up and fall off, it's because they're missing that. And it's like when there's someone like you behind a brand where it's like, yeah, like the bottle turned in if the bottle turned into a person it's you yeah totally people meet me and they're like oh this makes sense 100 % like the apartment your life your taste your everything it's it's the and you didn't build a world this is your life and so I hate this like world building and I'm like yeah why are we building something why aren't why doesn't the world give us the thing you know what I mean you're making a product from the world are you fabricating it when you actually like I really think about Gia as like sharing but there is this feeling of like escapism and we always say like, what else are we bottling?

31:38It's not just that there's yuzu in the drink. It's like you're bottling joy in a way and you're bottling the feeling of being together. And I think that, you know, we sort of created this aesthetic that was kind of the, it was like a, the post-glossy aesthetic. It was like, everything was pastel and everything was sans-serif because everything was made for the internet to be very legible on Instagram. And I was like, yes, for the real world, like we're going to make this font that's not a font that like people think the word is from different countries. And it was, you know, the idea was that it was just to have fun in real life.

32:08And like, yeah, like I launched in 2020, not ideal for real life gatherings, but we made it through. And it's, it's just about like having fun. You live your life the same way. You're always like, there's like, you know, many people's in the garden and like the dogs are everywhere. And like, that's why I'm not, I'm not nervous about it. Yeah. Like, like the olive oil is just the it's like you need olive oil for the life that's like the fuel yeah and I saw another brand the other day and I don't that is in a similar category that has to do with it and I was like whoa I was like this is so fabricated this is like yeah like the every post for the brand was a photo shoot and sure do I need campaigns around the tons of launches I'm gonna have totally but you know I'm like every product is just in our home and it's gonna like live on our wall and you know like I've been trying to source like an antique like plate racks because I was like oh I just want to like every time we launch a new plate it just like goes in the plate rack and then we get to look at like our collection every day like in our home and it's not like a studio there's no like fake photo shoot yeah for the thing and I was like oh wouldn't it be cute if like every time we did a launch, it's like we just invite, even if it's like my mom or my siblings, like we just have a dinner and like someone's there with a film camera and it's not this set up wine being poured in a thing that's fake or whatever.

33:32Like even that's like a really hard part about us doing why it was like, we kind of why we stopped doing the cooking videos is it's really hard for Davide to wrap his head around making food that we're then not sitting down and enjoying as like a big meal as a family. And so he'd be like, why are we filming this at 1030 in the morning? I was going to say like, Like, I mean, you know, obviously, like my publisher, everyone is like, you need to be posting more cooking videos because in L.A. I was doing so much of that. I love cooking. I grew up cooking. I grew up in the south of France. Like there was like olive oil flowing everywhere.

34:01I think you and I relate to that. And then it's like suddenly I'm living in an apartment in New York. I work in an office. I get home at 7 p.m. There is no light. Like you don't want to be looking at these cooking videos, you know. And so that like I got my book deal because I was cooking all the time and like living that life. And the LA lifestyle was amazing, but it's just really difficult. And then I realized all these influencers are cooking dinner in the morning. That's so insane. Isn't that so funny? I call me like, hey, guys, I'm going to take Thursday off because I'm cooking pasta limonet.

34:31That's what people do. What? No, you can't. And I'm like, I'm always like, this is like the only time your skills are that works. And he's just like, this feels really inauthentic. I know. And so I'm like, what a gift and a curse that like, yeah, we're not cooking a limo day at fucking 9 a.m. in the morning because it like it's also just like this is so wasteful. Like unless we also have somebody over. But then like the lighting needs to be good. And then it's like a very it's like an interesting problem. But it comes down to there being so much sincerity and like what we're doing that it's not.

35:01So, yeah, it's just so I've never been so confident. And I'm sure you feel it really feel this way about Gia, where you're like that aspect of it, like the branding part, the lifestyle aspect that I think, yeah, oftentimes brands really worry about and try to like get the content. That's like the least thing that I'm worried about. That's the easy part because that just flows out of me. And even when, you know, we get copied a bunch and whatnot, I'm like, I don't want to do the same thing twice. Like I moved on. I'm like, I started this company when I was 28 and, you know, I was single. I just moved to L.A.

35:31I was consulting for Sweetgreen because I was making money while I was building Gia. I was doing all these things. I had just worked at Glossier. And now I'm like, I'm 35. I'm in a relationship. I live in New York City. I own an apartment in Paris. You know, like, I just like, I want to be closer to my family. Like, in a way, my life has changed. And yeah, like, I'm just going to cook at night. You know, you guys can look at the nighttime cooking videos. Well, when does the book come out? April 28th. Oh my God. And it's called Riviera. It's so beautiful. The name Riviera is so to die for. But by the way, in my head, I'm like, well, you'll be in Paris soon for summer.

36:05And we get to see you make all the recipes in your apartment in Paris. Yes, yes, yes. And there's great lights in my apartment in Paris. We are going to go. So my boyfriend's family is from Corbarra. And there's a tomato festival in Corbarra. He's been dying to go to. So we're going to go there mid-July. And we haven't really planned like the rest. But where does your family, does your family always go to the water? So my family is in Delivna in Provence, in Égalière. and then my so you're gonna film your recipes when you visit your mommy yeah exactly also in France in the summer it's nighttime at 10 p.m.

36:35so it works really nicely it's so nice how late the sun is and we still have my grandfather had an apartment in Cannes and was living in Cannes and so we still have the apartment in Cannes that's like on the water it's so cute it's like a little two bedroom oh my god and you open the blinds and it's like the whole window is blue it's insane that's so beautiful but that also like really speaks to like the visuals of your book you know what I mean is that like beautiful we actually shot the book in Cannes and in Nice. And, you know, my mom and my grandpa were from Nice. And I mean, we could actually talk.

37:05I'm like, I have this vision in my head when you say the plate stand of, we went last year to Puglia and there's this place called the Convento, which is this woman, Athena, she's amazing. And she bought this old convent in Puglia and her entire kitchen is plates from Puglia and these like old wooden racks. It's insane. You would freak. I'm going to find you some pictures on my phone and send to you. That's my vision for the Barranchini stores. Yeah. It's like just all the plate racks and all the different plates. But by the way, like my boyfriend, what are we going to do in Puglia? And we like looked at the kitchen and we're like, we're finding a flea.

37:35And like we drove like an hour and a half to like a random flea. I brought back like a statue of Padre Pio in my carry on suitcase. By the way, this is why we wanted to do barrancini because every time we would go to Italy, I'd want to buy ceramics or I'd want to buy like the Mori heads. There's one place in Siracusa that makes ceramics and they make these giant Mori planters, as you know, but like they're the big ones that can like sit on the ground. Yeah. And for eight years, I've been trying to buy these fucking Mori heads and have them sent to me. And every year I go in and I'm like, OK, can you ship them to California?

38:07And they go, oh, mama me, it's going to be expensive. I said, it's going to be$450. It's going to be fine. We do this every year. It's worth it. Like, I really want to spend the$450 on the, by the way, the planters are like so fucking cheap. I know. I'm like, please send them to me. And I get on the fucking WhatsApp with them and they just can't figure it out. and it overwhelms them and it goes to shit. And so I was like, I just have to be able to do this. I want to just be able to be like the annoying American person that's like making the things and like making them like easily accessible, you know?

38:38Like, but now I have to figure out the logistics of that because I'm like, okay, if I'm importing all this stuff, it needs, it shouldn't then travel from New York to California because that's going to be extra cost. Yeah. But the warehouse where this all should be, which is also have a studio in the warehouse so I can shoot out the product, should really be in New Jersey because then I'm not, you know, then all the products are not going to be$1 million. So I'm not, then I'm like, then how, so what, I have to fly out here to shoot products? You know what I mean? And you also have the sunlight and yeah, you need to speak to Kendall at Olivetoli.

39:10I feel like she figured it out. Literally, she's been one of my closest friends because we both revolved together. And she, by the way, still speaks about herself like she has not done what she's doing. I went on her site recently and I was like, oh, you have like a full blown like like restoration hardware style collection of things. Like she's amazing. Can you believe what her fucking website looks like? I know. By the way, when I place an order, I get I don't want to be overly communicated with. Yeah. I get the perfect message. Your order is on its way. I'm like, thank you for my one. And it's not also an email and also a thing.

39:44I'm not like, oh, I get away. You're not put in the flow. I can't stand this. The websites to die for the product. But by the way, every time they have a launch, they completely re-merchandise that warehouse. And she hosts events there. She hosts events there. I see the perfect amount of ads for it in the most perfect places on the internet. It's so brilliant. And the other day I was like, I never ask other people if I could like pick their, you know, I'll text you every once in a while like, what did you do for this? But I'm like, literally, Kendall, like however you set this up. And she's like, I don't know what I'm doing.

40:15And I'm like, it's so funny that she still has imposter syndrome. She has a logistics business without knowing it. She has a logistics business. Amazing. Like with the product being heavy. Talk about the product being heavy. Like I bought a mortar and pestle from her because she hosted an event at the Gear House. And on the bar, it was that marble. It's not marble. Maybe it's just like a stone mortar and pestle. That mortar and pestle is like a hundred pounds, you know? I have one in my garden that I can't move anywhere because it's so heavy. I know. And I was like, I'm moving to New York. I'm like, what the hell am I going to do with this thing?

40:43I'm going to pay extra. Like, there's no way, you know? And like a friend was bringing her car back. I literally put it in my friend's car because I love it so much. By the way, think about what an issue that was for you. She has a thousand of those fucking things. I know. I know we're going to start doing containers. Like, it's just the whole thing is like, yeah. And logistics with someone in Europe. It's like, I'm on a WhatsApp with somebody. I'm just like. I know. Well, I love importing stuff from Italy. Everyone's always like, your couch, your couch. Because I post my couch on Instagram a lot.

41:11Well, it's, you know, it's the place next to my window that has a mirror. and I'm like, yeah, I just bought that couch from like a dealer that goes to the Fiera every month. You know, I love her. Monica, she's great. I know. Davide imported his Defender that we bought for like dirt cheap and imported it from Umbria. And it's like... It's like a quarter of the price. Oh my God. I know. You just have to be willing to put in the work. And it's like, I never mind. Like when I did my apartment in Paris, Tuesdays and Thursdays, I had a six or 7 a.m. call and it was like a walkthrough and then a recap with my architect.

41:43And that's how we stayed on schedule. and it's like, you know what? Like I have to show for from the past eight years of like building this. I have like a 600 square feet apartment in Paris that is like top to, like bottom to ceiling. Like just me. It's all everything. It's in a tent. Oh, like it's amazing. You have to go take Carmela. You go on a shopping trip. It's like one. I think that's like the best neighborhood. Yeah. The vibe. It's on the border of the second. So it's like near Arimétier. So you're like, you can walk in seven minutes. you're in at Grave, you know, the coffee shop or Partizan.

42:16But also it's very residential. I have a lot of friends in the tents. I like just bike around everywhere. It's amazing. It's my happy place. Wow. Good for him. So happy for you. That's so amazing. I just put my boyfriend's name on the mailbox because we redid the mailboxes. And I was like, look at me. I have a house.

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44:50I'd love to talk more about what it's like for you to become like your own face of the brand. And I know you were like, every woman I've talked to the last 48 hours has been just like, fuck me yeah what a fucking gratitude gratitude gratitude this shit sucks yeah you know I'm so grateful for the way that I get to connect that that I wait that I get to make guia be personal like every email that we send from my voice is like our top performing email every email that's like sometimes we have emails that have like one guia link in there but it's like what I read this month what I blah blah and it's always the best email and I'm just like because people like to have this kind of authentic voice behind it.

45:38Of course, it's you. But the whole like requirement of like the founder led marketing, the like, you know, being put together, being like attending events, da da da. Like that's really hard for me. I don't have the headspace for it. I don't really have the time for it. I think that people love to, like America loves a rags to riches stories, but once you're successful, like you're in, you know, like you are the way we're observed and the way we're evaluating all the time. Like I find that really, really difficult. Yeah. What are you doing to like now? I mean, I don't. I mean, you know, we talk about this a lot.

46:11It's like you just you like ignore it. You stop looking and you kind of focus on the good. Like I want to believe that for every person that is very critical of the way that, you know, I show my life. There's hopefully like 10 people that were maybe wanting to not drink and, you know, felt like they got a little help from Gia or maybe wanted to. Definitely like a one to 100 thing because there's way more. nice people than there are gross people. And it's like, if I can, you know, inspire someone to like work really hard and like buy their tiny spot in Paris and do the thing. Like I was telling you, I was like, my mortgage in Paris is 1500 euros a month.

46:44Like you can do it. It took me three years to find a spot. But like, if anything, like I want to, we talk about the whole like girl boss thing and whatever, like I'm not interested. But if there's like young girls that are looking at me and are like, oh my God, she did it and I can do the thing and I can be an expander for some of them. Like I want to do that, you know? And in the same way that like you are an expanded family with like family. You're able to do so many things. Our friend Baba, like, you know, she's like, she has four girls. She has a company. She has an amazing relationship with her husband.

47:11She looks amazing. She's training for Spartan race right now. I can't believe how her output is, man. Yeah. I got a little bit of a taste of how her life like logistically functions. It's crazy. She said that she's like a quarterly with her husband. I know. No, she would have sub-stuck about it. It's insane. I want to have her on the podcast and not talk about anything other than like, okay, Monday. Yeah. What are we doing? Yeah, yeah, yeah. And literally just go through her calendar. She said that she doesn't, she leaves her phone in her at-home office at 5 p.m. to go downstairs and she doesn't look at her phone again until...

47:48Until they go to bed, right? Until the next morning, babe. That's insane. It's insane. Wow. Yeah, I mean... She's like, I have a family iPad, but she's like, that's, we could, you know, if I need to, but she's like, it's, I'm not looking at anything. It's incredible. I mean, the way that her and her husband are so intentional and the way that they design their life is so inspiring to me. And they have been, you know, they met in Sweden when they were super young and they're just like rock solid. Yeah. What I liked about what I learned from her the past couple of days is like, you know, because I think when you see another woman, like, and I see people just do this, all the time.

48:31Like, it was like, well, she has money or she has this or she has that baba. But it doesn't matter. Like, by the way, she didn't. No, she did not. No. But I'm not. And like, I don't know why we're success shaming people. But if they had two pennies to rub together, their life would operate exactly the fucking same. Like, you can see how their brain, like, and what I love that she brought up as an example was she was saying to her husband in one of these like quarterly meetings, she's like, I haven't been able to work out. I need it for my mental health. Like it hasn't been able to happen. And it was interesting because Amrit was, it was like a group of women.

49:06So we were all kind of like, and Amrit, you know, a couple of moms were like, we don't have enough time in the day. And Baba was like, you do. Yeah. Like you do. So if you need to go to bed an hour earlier and wake up an hour earlier, that's what you do. And it, and it's, and I started doing that recently, just like kind of on my own. Yeah. And listen, I still need to go to bed a little bit earlier. But like that little thing is life changing. Life changing. Life changing. I'm optimizing myself so much. I'm almost like a 40. So like at this point, should we talk about how much we are really enjoying AI and how we can use it to optimize?

49:38Do you want to talk about Claude, my best friend? I think we should talk about it. I know. That's like ultimate. I know this is a very polarizing topic and I think that it's really important to preface that we didn't choose for this to happen to the world. You know, America's obsession with oil is not my fault, like specifically. And I guess it's draining a lot of natural resources. But like I'm talking about like people being mad at AI and deciding to opt out as a way to have like quiet resistance. And really what's happening is that women are further falling behind. And I don't want to see that happen.

50:10No. And can I just say, it's like this weird, if you really feel that way about lots of things, no one should be drinking almond milk. Like no one should be like almond milk uses more water. Like, by the way, I have a meal. I compost. Like I'm obsessed with composting. I'm obsessed with reducing my like methane, you know, emissions. Like it's like I think that there's a level of intentionality. I don't use AI for everything, but there's definitely like hours in the day that you can take back. Like I get this amazing like daily briefing in the morning with all my thing. Tell me about the daily briefing.

50:39So we're talking about so I've used chat and Claude. I still use both a little bit. I recently had chat tell me everything about myself that I said I'm switching over. So I just uploaded it into Claude. So Claude knows everything about me. And then I did Claude. I downloaded Cowork on my computer and I synced it with my email. I mean, I'm sorry, I synced it with my calendar, but you have it synced to your email as well. I have it synced to my email. I have it synced to all my Google Drive. I, you know, you have to be essential with like privacy. And I was like, I'm getting the robot full access to everything.

51:14I have nothing to hide. I don't care. Like I basically, and by the way, probably by the time the podcast comes out, like this will be outdated because Cloud has been launching so many new features, but I also have it synced to my phone. And I have Whisperflow on my phone because I like to speak to my phone and I have an accent and Siri doesn't understand my accent. And that's like a very real reality of like, just my relationship with it. Like, yeah, like Siri has no idea. And like, she still doesn't know how to spell Gia. And, you know, Whisperflow, I inputted Gia in it. It knows. I send feedback to the team very quickly now.

51:44Like they have everything by the time they get to work in the morning. It's just like really optimized. And so one thing that happens is sometimes I get into these days where I have like 10 or 11 calls, right? And on every call, I promise people two follow-ups and I write it in my notebook. And then like, you know, I have to go to something and like the notebook doesn't get reopened until the following morning. And everybody on my team is waiting for stuff. I integrated, you can integrate it with like Granola or Circleback. And it basically sends you all of your follow-ups into one Slack. So it can either check it every two hours or have it at the end of the day.

52:13And it's like, here's everything that you owe people. But beyond that, you can also train it to like information digging. Like I don't have an assistant. We were talking about this. I have a really small team where seven people on the team at Guia three of these people on a sales team, I do everything myself. I write my sub stack. I like do my paid partnerships. I'm like figuring out to use edits. And like, it's, I'm not trying to be a hero here. I'm just saying we're operating super lean right now. And so I will take all of the automations and help that I can get for the super mindless stuff.

52:41Because at least for me, it has helped me to be more creative. And like, it means that on Saturday, I don't use my phone and I just write my sub stack and I do my collages. And like, that's my own creative moment. Like, Claude is not involved in that. But like in the morning, I get a briefing that's basically like, hey, here are all the follow-ups you need from Slack. I don't like opening Slack in the morning and looking at every channel has my name on it. Everyone, like being a founder means that everybody needs something from you. I took Slack away. I can't even look at it. I don't have a leadership team right now.

53:11Like, it's just like everything. Yeah. I mean, I can't take Slack away because it's like the backbone of my organization. No, but to not have to look at it for you to be able to just, this is incredible. Like morning and night, Claude is like, hey, here's like what's happening in Slack. and here's what you need. Here are all the follow-ups you promised. It was like, okay, like for like the flyer for your cookbook launch event, they're waiting for the fonts. Only you have them. I pulled up the email. Can you click here and send in this link? Like it pulls information from your email. So the information gathering part is absolutely incredible.

53:40Unbelievable. And, you know, I use it for, like it's colloquial. We were really trying to figure out how to get away for the weekend with Adam over the next, like, I have a book tour coming up. I have a lot of things. And I was like, hey, okay. Every appearance that's like either a podcast or something that's in person that you have to be camera ready for is now blue in my calendar. And I know that I am in New York and I'm like camera ready for these things. So if I have to shoot content with my team, it's going to be on those days. And then it basically told me like those three windows in the next three months where Adam and I can go away for four days, you know?

54:11And I was like, that would have taken me forever to figure out because by the way, you have to sit, you have to look at everything. If you do get an assistant, your assistant's going to be able to be your creative assistant. I know. I want to be your workshop. A hundred percent. Because this is what I just onboarded someone and then I got Claude right afterwards. And by the way, this is where we can say that like Claude doesn't fucking replace human beings. No, I need an assistant because I need someone to bounce something off of. But if she's only fucking doing calendar invites and I can only afford to pay her X amount of months or X amount of money a month, why am I having her fucking add you to my calendar?

54:45So when I got I was telling you today. I got a flyer text me yesterday. By the way, for years, I've been like, fuck, I have to remember to put that in my account to like take the time or I'll like retext it to my I'm like, how? Because I'm doing so many things at one time. Yeah. I took a screenshot of the text message with the flyer. I sent it to Claude. I said, add this to my calendar. It knew that I like a notification a day before and 10 minutes before and it was in. Then Ari is not doing that. Yeah. Ari and I can have a call for 10 minutes instead of going over calendar where she's like, where do you feel like you want to be more creative with your Instagram?

55:18Like, should we have you do like a get ready video before you go out to dinner tomorrow night? And I'm like, yeah, what do we think it should look like? That's what makes me money. So the investment in her makes me money, not by managing my calendar, but by having creative fucking conversations. No, I know. It's so true. It's like, I really actually believe that after this transition period, AI is going to create jobs, you know, like it's going to make the economy better. It's going to be, I don't know, it's just like, it's just an amazing tool. Like I think that I have been spending so much time doing things that do not nourish me emotionally, do not nourish me intellectually, that I'm like a huge bottleneck for my team.

55:55And it's just making, we're not removing jobs because of AI, like at least like on my team, we're not. As a female founder who has to constantly be scared that if you do one thing wrong, then an employee is going to go like write about it on fucking line, which by the way, all through my twenties, I worked for some of the craziest, meanest people. I'm not like a snitch ass fucking loser who felt like you needed to go like complain about it on the internet. Like I just like was like, this is a part of life and grit and experience. But regardless of that, I always feel like if you're bottlenecking your team, that this is something that they can complain about you optimizing yourself.

56:27This makes you a better woman. This makes you a better founder. This makes you a better partner. This makes you a healthier, more high functioning, optimized human being. It's honestly like I, I think it's just an incredible technology. Obviously, people are going to try to cut corners and just like overuse it. And like, you know, there's people that are... But that's with everything. And that's with everything. And like at the end of the day, like, I think that I feel very good about my ability to like have taste and have judgment. And like, maybe the robots someday will be able to do that. But right now they can't.

57:02And so I don't think that I'll lose my job because of it, you know? And I just want us to live better lives. Like the way that I've been working for the past 10 years is completely unsustainable, you know? And it's funny. So I did this Q &A on Instagram where I asked people how they use AI. And I have so many mothers that have told me they make custom stories, feeding schedules, sleeping schedule, and it's really reduced the mental load out of even running a house. And I think that's so interesting and so impressive. And like, yes, of course, like moms carry so much of the mental of their household.

57:32Like I want to learn more about that, you know? It's been really, I'm so happy that we got to have this mistake of having to like have these last two and a half hours together because I've known you for so long and like watching you get to this point. And I think we could have a whole other episode about like dating and being single. And we should, I feel like you should. Dating Italians too, which is like so good. I need to get approval. Thank you so much because you have been like really working your ass off, really vulnerable about what's hard. I'm so happy for you for the cookbook. It seems like you're entering this like next chapter.

58:04You seem so grounded and in love. It was like really cute. You watching us with Carla today because I was like, I know that you're like manifesting this next chapter of your life. I'm so happy for you. Where can people get the cookbook? Everywhere that sells books, Barnes and Nobles. If you want to sign copy, there's a really cute bookstore called Books Are Magic in Brooklyn. They're doing the pre-orders online. It will get in before Mother's Day on the Gia website. Anywhere you want to get the cookbook, you can get the cookbook. It's called Riviera. and you can get Gia at Gia and Whole Foods.

58:32Amazing. Thank you so much. Thank you, Pia.

58:40And that, ladies and gentlemen, concludes this week's episode of Everything is the Best. I hope you enjoyed it. Please rate, review, subscribe, all that stuff. Maybe leave a comment. Go ahead and follow me on Instagram at Pia Barancini. And I hope you have a fabulous, fabulous rest of your day. Love you. Ciao.

59:18Thank you.

From the publisher

This week I sat down with my long-time friend Melanie Masarin, the French-born founder of Ghia, the non-alcoholic aperitif that quietly changed the way we think about drinking. Melanie is someone I've turned to for advice over the years, and getting to finally sit down and go deep with her on how she built one of the most aesthetically singular brands of our time was something I've wanted to do for a long time.

Melanie grew up around the ritual of the aperitivo, summers near the Mediterranean where a drink before dinner was never really about alcohol. It was about slowing down, gathering, being present. When she stopped drinking, she couldn't find anything worth holding in her hand. So she made it herself.

We talked about what it actually takes to build something from scratch, the 55 formulations before she landed on the one, the $900k she raised from her own network before anyone else believed in it, and how she turned sobriety into something genuinely aspirational rather than a compromise. Ghia was never a mocktail brand. It was always a worldview.

This is a conversation about taste, restraint, obsession, and what happens when you build something that didn't exist yet.


Produced by Dear Media

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