10 years ago
Hot Honey: How Two Companies Are Vying to Make the Next Great Condiment
When Mike Kurtz, a 32-year-old Brooklyn resident, was traveling in Brazil several years ago, he stumbled upon a tiny pizzeria and found chile-infused honey on each table. It was his holy shit moment. "I've long been a lover of all things spicy, as well as pizza," Kurtz says. "So when I tasted it, I thought it was incredible." He became obsessed — and like someone who's returned from Italy wanting to re-create a perfect cacio e pepe, Kurtz set about making his own ultimate spicy honey.
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