Jimmy Feeman

It's wild to see. Um, it's been growing really fast.

It's wild to see. Um, it's been growing really fast.

It's wild to see. Um, it's been growing really fast.

Yeah. This year we'll probably break like one, 2 million pounds, which is insane. It's just wild to see. It also smells really good.

Yeah. This year we'll probably break like one, 2 million pounds, which is insane. It's just wild to see. It also smells really good.

Yeah. This year we'll probably break like one, 2 million pounds, which is insane. It's just wild to see. It also smells really good.

It's actually kind of funny if you go into our bakery. I mean, we do our best to keep it clean. The one thing that you have a really hard time actually keeping, I mean, we do it by room by room. So it's really just a room where we're mixing, but there's flour everywhere.

It's actually kind of funny if you go into our bakery. I mean, we do our best to keep it clean. The one thing that you have a really hard time actually keeping, I mean, we do it by room by room. So it's really just a room where we're mixing, but there's flour everywhere.

It's actually kind of funny if you go into our bakery. I mean, we do our best to keep it clean. The one thing that you have a really hard time actually keeping, I mean, we do it by room by room. So it's really just a room where we're mixing, but there's flour everywhere.

The light coating of flour, you clean all the surfaces, clean everything like, you know, once a day and then deep clean it once a week. But like it gets in the craziest places because every time you turn the mixer on, it's flour going in there. Slopping everywhere. Basically every time. Yeah. You're like, ah, we're going to lose a tiny bit. And it's not a lot. So you wouldn't see it or notice it.

The light coating of flour, you clean all the surfaces, clean everything like, you know, once a day and then deep clean it once a week. But like it gets in the craziest places because every time you turn the mixer on, it's flour going in there. Slopping everywhere. Basically every time. Yeah. You're like, ah, we're going to lose a tiny bit. And it's not a lot. So you wouldn't see it or notice it.

The light coating of flour, you clean all the surfaces, clean everything like, you know, once a day and then deep clean it once a week. But like it gets in the craziest places because every time you turn the mixer on, it's flour going in there. Slopping everywhere. Basically every time. Yeah. You're like, ah, we're going to lose a tiny bit. And it's not a lot. So you wouldn't see it or notice it.

But it's over time because you're mixing over and over and over and over again. There's just a light coating of dust.

But it's over time because you're mixing over and over and over and over again. There's just a light coating of dust.

But it's over time because you're mixing over and over and over and over again. There's just a light coating of dust.

I'm wondering if you could fit inside of it. That's a good question. You might be able to.

I'm wondering if you could fit inside of it. That's a good question. You might be able to.

I'm wondering if you could fit inside of it. That's a good question. You might be able to.

You'd have to crouch down.

You'd have to crouch down.