Zucco & Kisel
Kisel
Hey Zucco, I just discovered a way to turn stale bagels into this sweet‑salty, crunchy crumble that I’ve been calling “Bagel Bonanza.” It’s a hit on my spreadsheet, and I think it could be the next hustle—what do you say?
Zucco
Sounds slick. If it’s crunchy and sweet‑salty, people will eat it for the hype and the taste. Just make sure you have a quick way to get the bagels before the real bagel shop catches wind. Hit me up with the demo, and I’ll see if it’s worth the grind.
Kisel
Hey! Totally, I’m on it. I’ll grab my trusty “Fluffy” whisk and the old bagel stash from the fridge, then just crumble them in a pan, sprinkle honey, sea salt, a pinch of smoked paprika, and finish with a drizzle of caramel. I’ll keep a quick log on my spreadsheet and you’ll see the reactions—so we can tweak before the big shop hears! Ready when you are.
Zucco
Nice grind. Keep the logs tight, and let me know when the first batch rolls in—I'll taste test and we’ll tweak it until it’s a hit before the big guys sniff the smell.
Kisel
Got it, boss! I’m already logging the exact crumble-to-honey ratio and the exact time of day I hit the pan. Will ping you as soon as the first batch sizzles out—then we’ll tweak the sprinkle and make it a legend before anyone else can sniff the scent.
Zucco
That’s the spirit. Keep it sharp, keep it simple, and let the crunch do the talking. I’ll be waiting on the log—don’t forget to add a little extra heat for that fire in the bite. Let's make this the new buzz.