So by the time 12 years is in, did you have the packing plant? I want to keep calling it distribution center.

Yeah, so we started that in 2009 with another firm in the area, and my uncle is actually one of the owners of that firm.

So we came together and made the packing plant between us.

How hard of an endeavor was that? Well, it was there before that.

It was owned by a company from Ontario, and we were sending some potatoes there to each of our farms every year, but we weren't getting great returns on it.

They were making money at the back and plant, but...

They, I don't want to say threatened, but they basically said they were pulling out of the area.

But like, you know, storms out here, how bad did it get? How bad does it get?

Yeah, yeah.

But there's, like there are some moments in the game we hope where players are just, you know, y- taken aback by what happens.

And, um, and the emotional gravity of it hopefully will land.

You know, and every individual interprets stuff like that differently.

But I think the coolest thing for us in terms of having chosen to use, you know, this science fiction background with time dilation as part of it is, we talked about this a lot, but, and I think we mentioned it in the intro, is like we can play with ...

The, the stakes of those choices are so much higher because of the time impact, um, being, you know, something that Jun can't control entirely.

And without spoiling things, there are some moments where Jun realizes he can't control things entirely.

... and that's more of like an open section or...?

[laughs]

Yeah, exactly.

So but the other thing is, like, I would rather hand someone a hot loaf of bread.

I mean, when people would say, like, "How did Tartine get so big?" Or whatever.

And it, it didn't for a really long time, by the way.

But eventually it did, and a lot of it was just me traveling around, like, learning from other people and being kind of an am- ambassador for whatever, whatever it was I thought I was doing.

It was a lot of fun, and, and I learned a ton going around.

Um, and can you tell us the name of the new spot?

Mm-hmm.

And then I dec- well, it was like, it was one of my instructors was telling our class, um, about this, this guy, this crazy baker making really incredible bread like no one was making anywhere, and it was Richard Bourdon.

It was maybe an hour and a half from the school, and so we sort of went there on a weekend to check it out, and I literally...

I was very young, and this guy was totally, you know, he was, like, the coolest guy.

Just, you know, he had his babies on his back and his razor blade cutting the bread and, and it was in a big brick barn with the Housatonic River running behind it, and it was all very new to me 'cause I'm, I was born in Texas and-

Yeah.

And so I was, um...

And there was a stone mill, and so I was milling flour, and then the, the oven was in the backyard.