Uh, and then you were already sort of, you were saying, dabbling in the gelatin arts.

Yeah.

So, you know, with my pastry background, like, you're always kind of cooking on something.

And I had, um, yeah, started kind of playing around with, like, jelly as a medium and was doing, like, some weddings and parties and gallery openings and special events and stuff.

Um, Food & Wine did, like, a two d- a two-page spread-

[laughs]

We, this company, we're so happy that it's like our whole lives and like it wasn't- Like we knew that we were gonna continue to collaborate, but we weren't like, "Oh, we're gonna like, um, queer Jell-O.

We're gonna figure out, you know, like elevate it.

Jenna used to make these large format creations Do you want to talk about those?

Sure.

Yeah.

I, for a while was making like jellies for weddings.

Like I did some stacked multi-tier jellies and stuff.

Yeah.

Like using some molds, bending a knee to the, to like the history and the tradition of the art.

Yeah, and this might be a very hard question to answer, but what do you believe it would take to be able to get to what you are currently serving? Yeah, I think that we imagine that we would have to do like

Mm-hmm

... you know, experimenting.

And, um, I had started working, like, with jelly and was getting pretty far, but, um, basically com- came up to a, a roadblock and reached out to Jack for some help with, um, how to, how to make them taste better.

Um, specifically, like, what I was working on, like, you really, clarity is n- like, the number one thing.

Um, so yeah, so Jack was, like, a no-brainer call.

Uh, like, let's, let's clarify some juice.

Let's, like, see how flavorful these can be.

Mm