One thing that inspires me when I walk into the bakery is to create the perfect love of bread. I can see people eating my bread, I can see people come up and say, I love you bread, I love bodhini. They tell me that all the time, you know, thank you for making this wonderful bread. It's a wonderful crust, wonderful smell. When we get a perfect love of bread like this, it just makes me feel so proud. We've taken the authenticity and history that is Boudin and San Francisco and curated into our restaurants throughout California. The Boudin sourdough is a cornerstone of everything that we do. It's a simple, honest ingredient. It's flour, salt, water, sourdough, and mother dough that's been with us since 1849. Boudin family arrived in San Francisco from France sometime in 1848, 1849. And established the first Boudin bakery in what is now called North Beach in a small tent. And they moved from that tent to a building. I'm what is now called Grand Avenue, and it was then called Du Point Avenue. And that's where they started baking French bread. They encountered a 49er gold miner, if you will. It was carrying a crocative starter or mother dough as we referred to it. And it was a natural yeast. And they combined the Boudin family, combined that natural yeast with the art of making French bread. And they came up with a little prepared cold San Francisco sourdough French bread. But when you eat a piece of bread like this, when you cut it, I mean this doesn't get any better than this.