That's gotta be a little different.

Timing wise, luck was on my side.

One of my friends, Ryan, who knows about coffee programs way more than I do, told me that he could help me and my husband, Garland, um, open the shop, and that he was going to help us start the program.

So we really leaned into all of his expertise.

He showed us, he was like, "This is the equipment that I would get if I was opening a coffee shop." And w- I was like, "What about this one?" He was like, "I would really recommend this one." [laughs] It was a, a little more money, but when you think about trying to make things as easy for your baristas as possible and, like, consistent, like, we wanna make really good, high quality coffee and expect, you know, a certain amount of volume, and we wanna make sure that the baristas have the tools because now specialty coffee has so much innovation, like the Puqpress instead of, you know, messing up, I don't know, risks with the, you know, tamping.

So that was something that a lot of valuable input from Ryan being a barista for over 15 years gave us a lot more, a lot of insight as we opened up the shop.

Hey, you should get a scone.

But our scones have, like, my take on it.