You know what I

mean? Yeah, well, with the jar, yeah.

But even, yeah, at the store, yeah, like getting the temperatures and even like – you know, working out with the freezers that a bit of a, you know, that, that tub there runs a bit hotter or cooler.

So put that gelato there because, you know, they, it's quite, it's got to be soft, you know, especially in store, you know, you want them to, to be able to eat it straight away and it'd be that perfect texture.

It's hard because it's in the

Apart from your underground choppers and stuff.

I know, what do we have? You didn't even know who it was when they came in.

You just heard on the radio.