PJ Vogt

Like a lot.

A lot.

Uh, it's O-T-W-A-Y.

And also there was a listener who joined in and was like, you have to try Otway, which at that point I was like, okay, clearly something's going on with this pastry place.

It's magnificent.

I feel like I'm in a weird position now though, where like, if I don't like this pastry, I'm just like crapping on some pastry shop on an international podcast for no reason.

There's this quote.

I'm not sure it's true, but somebody told me that philosopher Zizek said the most anxiety-producing command that you can get in the English language is enjoy, which is how I feel holding this pastry.

Is this eventually just going to be a podcast where we review pastries in Brooklyn?

Yes, that's season two.

Is there a business model for that?

Also, we should establish that while the podcast industry is doing very poorly, this is not a paid segment.

The way we're funding this podcast is not by shaking down coffee shops.

This is a passion project.

Okay, this is my recommendation, which is not local to Brooklyn, which might be a relief for some listeners.

My friend Chris Crawford runs this company called Tart Vinegar.

It's like she makes her own vinegar in a very, very, very small factory in Brooklyn.

This one is salad and soup vinegar.

And the thing she started doing recently, which is really helpful, is like...

Because I always, basically this holiday season, I just buy everybody Chris's vinegar.