David Fisher

And, uh, you know, with bagels, you know, art with a grace bagel, the process is, is very important that we follow the step that are part of our tradition.

So we have to, you know, the flow and the timing of the bagels.

It's really important, you know, a lot about time and temperature.

Yes.

And respecting the tradition and respecting the details and the steps.

I would 100% agree with you on that one.

It's a very delicate bagel to make.

So if you look at your typical New York bagel, when the bagels come out of the kettle, if you watch, you know, you could see on videos, they can take like 40 bagels out of the, out of the kettle at the same time and pile them all on top of each other and then distribute them to pans or into their oven.

Whereas

Our bagels, our dough is so delicate that we have to keep them on a single layer or we won't have the right results.

So I would start with, you know, the dough is unique.

Like, you know, we're not a New York bagel.

We're not a Montreal bagel.

We really are our own thing.

Boom.

Yeah.

It's a light, fluffy bagel with a thin, crispy crust.

Oh, no.

I do travel with Grice bagels, for sure.

Yeah, because, you know, when we go to other parts of the, you know, the U.S., I'm not a fan of, you know, typically as the New York style.