Mark Mammone’s love for slow cooking methods inspired him to learn more about the art and science of fermentation. Early into his work at Piccolo Forno in Lawrenceville, he approached his coworker and new friend, Joe Bardakos, with an idea to create a pickle company. Joe quickly agreed to help, and Bridge City Brinery was born. In this episode, Mark and Joe talk about what makes their pickles different, the challenges of starting a side business, and how they might be able to leverage their brand into a restaurant concept at some point in the future.