Here are some nice things folks have said about us.
““We obviously had to pump the brakes and rethink how to scale with such a seasonal ingredient,” adds McMahon. “Through Ian’s network of the citrus underworld, and a ton of hours zesting thousands of pounds of fruit in the Zoiglhaus basement, we now have enough yuzu zest from current season crop in the freezer to last us through the year. We’re 100% ready on that front. *whew* !"”