March 4, 2026 • 9 mins
Lincoln & London Orr Miller, Co-Founders, Sour + Salt
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Speaker 1 (00:00):
iHeartMedia presents CEOs You should Know. CEOs you should Know.
Charleston is brought to you by SC two fifty Charleston
Www dot SC two fifty Charleston dot org.
Speaker 2 (00:11):
It's Michael Blaze. Today we have a very special CEOs
you should know with Lincoln and London or Miller High. Ladies,
how are you.
Speaker 3 (00:18):
Doing good and great today? Excited to do this interview
with you?
Speaker 2 (00:22):
Well, we're excited to have you. I think you're the
Actually you have the record for being the youngest guests
on CEOs you should know.
Speaker 3 (00:29):
Oh that's great and special.
Speaker 2 (00:32):
Yes, it's very special. So you have a business called
Sour and Salt right, yes we do.
Speaker 3 (00:38):
It's homemade organic Sourdo bagels and breads.
Speaker 2 (00:43):
And how did you come up with the idea for
sourin Salt.
Speaker 3 (00:46):
Well, we were selling jewelry one day and we just
happened to have a couple extra Sourdo bagels left, so
we thought, why don't we just sell some of these?
And they went out like a two seconds.
Speaker 2 (01:01):
And did you make those bagels?
Speaker 3 (01:03):
Yes, we did from a scratch.
Speaker 2 (01:05):
So you really liked bagels and you just took something
that you liked and turned it into a business essentially, right, Yes,
well that's fantastic. So what makes your bagels different from
other bagels?
Speaker 3 (01:17):
Well, we make it out of sourdough starter that we
make ourselves, and we shape it from hand, and we
put a lot of love into it. And instead of
the syrup that New York City bagels use, we use honey.
Speaker 2 (01:35):
Well, the love matters a lot too, doesn't it. Yes,
so you start your own sourdough culture.
Speaker 3 (01:41):
Yes, we did.
Speaker 2 (01:43):
That's really cool. Are you guys handy in the kitchen?
Do you like to cook and hang out in the
kitchen and experiment with different things?
Speaker 3 (01:49):
We all we are always We've always loved cooking. That's
part of the reason we actually started making these bagels.
Me and London love being in the kitchen and just
cooking with mama and making like homemade stuff. So yeah,
that's kind of how this all started too.
Speaker 2 (02:08):
We'll tell us about the process of from the beginnings.
So how do you create your sour dough culture?
Speaker 3 (02:14):
Well, first we take our starter, which is like some
flower water, honey stuff like that, and then after that
we make the starter into dough. We got a little
more flour, we need it. We let it sit, we
(02:35):
cut it up, and then in the morning Saturday morning,
we roll them, we boil them, we bake them, and
then fresh out of the oven, people come and buy
them and say they're awesome.
Speaker 2 (02:48):
Well, you're making me hungry. It sounds delicious.
Speaker 3 (02:52):
A bagel, you should.
Speaker 2 (02:54):
How long does the process take to make the bagels?
Speaker 3 (02:57):
Like a couple days? We start making the Wednesday to Saturday,
so like yeah, first we start on Wednesday with the
starter making it into the dough, and then we cut
it up on Thursday, and then we on it's in
the refrigerator sitting puffing up, and then on Friday we
(03:19):
shape and roll the dough into a bagel and we
might putter everything spice on it or sesame seeds. We
boil it and then we bake it and then it
goes right from the oven to outside.
Speaker 2 (03:35):
How many different flavors do you have?
Speaker 3 (03:37):
We have sesame everything, blueberry, rosemary, olive oil, chocolate chip,
double chocolate chip, and sometimes we ease fen have organic
Sarato Dutch chocolate brownies, and we have hallopeno cheddar and plane.
Speaker 2 (03:55):
Wow. So has anybody from New York commented on your baby?
Speaker 3 (04:01):
Actually? I think there was one person at our be
Mock interview where like our presentation. After that, someone from
New York said that the bagels were awesome because we
better than New York.
Speaker 2 (04:18):
Well that's great. If you can get New Yorkers to
like your bagels, everybody else will like your bagels. Right, yeah,
So tell us about Bemock. You know. Bemock is a
competition where you guys had to go up and kind
of do a presentation and tell investors about your business
and ask them to invest in your business.
Speaker 3 (04:36):
Right it was. It was awesome, little nerve wracking at
first and then thrilling at the same time. So we
just got up on that stage and sort of just
wind it long story short, but it was awesome. We
went up, we set our lines, we passed bagels out
to Bendavarro and made our pitch and it went on awesome.
Speaker 2 (05:00):
So how did you come up with the name of
sour and Salt?
Speaker 3 (05:03):
Well, everything we make has sour dough and a pinch
of healthy salt with it. We usually use malad on
salt or hamalayan.
Speaker 2 (05:13):
Oh, the pink hamalayan. Yes, And what was the first one.
I've never heard of that before?
Speaker 3 (05:18):
Malad on salt is a very popular salt brand, chef
Use salt brand.
Speaker 2 (05:25):
How many bagels do you sell a weekend?
Speaker 3 (05:27):
I'm like seventy five to one hundred.
Speaker 2 (05:30):
Well that's a lot, yes, and it's.
Speaker 3 (05:33):
A lot of hard work to make them too. We
sell fast within an hour.
Speaker 2 (05:36):
So where can people find your bagels? Where can they
buy them?
Speaker 3 (05:39):
We sell them right on our front yard.
Speaker 2 (05:43):
So you have a bagel stand?
Speaker 3 (05:44):
Yes, we do.
Speaker 2 (05:45):
Well, that's pretty cool. And you're also trying to expand
your business. You've hooked up with some local businesses right, yes.
Speaker 3 (05:52):
We are, and we're really excited too. So right after
Beemark had invested in us, we asked permission to sell
some of our bagels King on King Street for American
Gardens and we've been offered a spot there.
Speaker 2 (06:10):
Wow, that's really impressive. Congratulations, thank you. And when do
you start with that?
Speaker 3 (06:16):
Well, we're going to start selling American gardens the second
weekend in March.
Speaker 2 (06:20):
That's fantastic. I'll have to come down and say hello
to you and grab some bagels. So where do you
ladies go to school?
Speaker 3 (06:26):
We go to Daniel Islands School.
Speaker 2 (06:29):
And what did your teachers and classmates say about your success?
I bet you. They were pretty impressed, weren't they.
Speaker 3 (06:35):
Yeah, they said, wow, congratulations, I'll be listening to the radio.
Speaker 2 (06:40):
Well that's great. Now, do you guys take bagels to
school for your classmates ever and your teachers?
Speaker 3 (06:45):
No, because we make them on Saturdays and we always
sell out. Some of our friends come to our bagel
stand though, and lots of teachers have come.
Speaker 2 (06:52):
So if somebody wants the bagels, they better hurry up
and get them. It sounds like you sell out really fast.
How long does it usually take to sell out?
Speaker 3 (07:00):
Takes about an hour or sometimes the night before because
we do pre orders too.
Speaker 2 (07:05):
Oh, you do pre orders, so you're pretty well organized.
How do people pre order from? You?
Speaker 3 (07:10):
Go to our instagram at sour and salt co and
you will find more information.
Speaker 2 (07:15):
There and you can pre order the bagels. And do
you sell them individually or do you have to buy
a dozen? Or how does that work?
Speaker 3 (07:21):
We sell them individually.
Speaker 2 (07:23):
So one at a time so you can mix and
match the flavors.
Speaker 3 (07:26):
Now do you usually they could just say okay, we
weren't five plane and fix everything. We'll say okay, we'll
bag it up for you perfect.
Speaker 2 (07:34):
Do you happen to know what locks and bagels is.
Speaker 3 (07:37):
That's our goal in the future if we maybe open
one day open a sour in Salt cafe. We might
invest a little more and have like fain, which is
some bagels and maybe even a lock bagel like you.
Speaker 2 (07:51):
Said, Yeah, I mean that sounds pretty awesome. And I'm
sure you guys are You're very impressive and you sound
motivated and you know what you're doing, so I'm I'm
sure you'll have that that business one day.
Speaker 3 (08:02):
Are sure hoping for it?
Speaker 2 (08:05):
Yes? Well, all it takes is hard work and you're
learning that already, right. It's a process, so you can't
start at the top. You have to you have to
put in the time and develop your your product and
then you'll see more and more success as you go
along and reinvest in your business, and before you know it,
you'll be business titans.
Speaker 3 (08:21):
Thank you, and we're very excited about that. Hoping everyone
sees us our American Gardens the second Saturday in March,
and we will be doing two Saturdays a month at
American Gardens. Otherwise we're in front of our house.
Speaker 2 (08:37):
Otherwise you're in front of your house and you can
pre order on Instagram, right.
Speaker 3 (08:42):
Yep, you could find all of this information on our
Instagram Sour and Salt cop.
Speaker 2 (08:46):
Well, that sounds great, ladies. It was a pleasure to
talk to you. Lincoln in London or Miller with Sour
and Salt their very own bagel company, and the youngest
entrepreneurs and business owners and CEOs that we've ever had
on CEOs you should know.
Speaker 3 (09:02):
So congratulations, ladies, Thank you so much for having us.
We enjoyed it so much. We'll see you on King Street.
Speaker 1 (09:08):
You've been listening to iHeart Radios CEOs you should know,
heard every Tuesday and Saturday morning right here on this
iHeart radio station.
iHeartMedia presents CEOs You should Know. CEOs you should Know.
Charleston is brought to you by SC two fifty Charleston
Www dot SC two fifty Charleston dot org.
Speaker 2 (00:11):
It's Michael Blaze. Today we have a very special CEOs
you should know with Lincoln and London or Miller High. Ladies,
how are you.
Speaker 3 (00:18):
Doing good and great today? Excited to do this interview
with you?
Speaker 2 (00:22):
Well, we're excited to have you. I think you're the
Actually you have the record for being the youngest guests
on CEOs you should know.
Speaker 3 (00:29):
Oh that's great and special.
Speaker 2 (00:32):
Yes, it's very special. So you have a business called
Sour and Salt right, yes we do.
Speaker 3 (00:38):
It's homemade organic Sourdo bagels and breads.
Speaker 2 (00:43):
And how did you come up with the idea for
sourin Salt.
Speaker 3 (00:46):
Well, we were selling jewelry one day and we just
happened to have a couple extra Sourdo bagels left, so
we thought, why don't we just sell some of these?
And they went out like a two seconds.
Speaker 2 (01:01):
And did you make those bagels?
Speaker 3 (01:03):
Yes, we did from a scratch.
Speaker 2 (01:05):
So you really liked bagels and you just took something
that you liked and turned it into a business essentially, right, Yes,
well that's fantastic. So what makes your bagels different from
other bagels?
Speaker 3 (01:17):
Well, we make it out of sourdough starter that we
make ourselves, and we shape it from hand, and we
put a lot of love into it. And instead of
the syrup that New York City bagels use, we use honey.
Speaker 2 (01:35):
Well, the love matters a lot too, doesn't it. Yes,
so you start your own sourdough culture.
Speaker 3 (01:41):
Yes, we did.
Speaker 2 (01:43):
That's really cool. Are you guys handy in the kitchen?
Do you like to cook and hang out in the
kitchen and experiment with different things?
Speaker 3 (01:49):
We all we are always We've always loved cooking. That's
part of the reason we actually started making these bagels.
Me and London love being in the kitchen and just
cooking with mama and making like homemade stuff. So yeah,
that's kind of how this all started too.
Speaker 2 (02:08):
We'll tell us about the process of from the beginnings.
So how do you create your sour dough culture?
Speaker 3 (02:14):
Well, first we take our starter, which is like some
flower water, honey stuff like that, and then after that
we make the starter into dough. We got a little
more flour, we need it. We let it sit, we
(02:35):
cut it up, and then in the morning Saturday morning,
we roll them, we boil them, we bake them, and
then fresh out of the oven, people come and buy
them and say they're awesome.
Speaker 2 (02:48):
Well, you're making me hungry. It sounds delicious.
Speaker 3 (02:52):
A bagel, you should.
Speaker 2 (02:54):
How long does the process take to make the bagels?
Speaker 3 (02:57):
Like a couple days? We start making the Wednesday to Saturday,
so like yeah, first we start on Wednesday with the
starter making it into the dough, and then we cut
it up on Thursday, and then we on it's in
the refrigerator sitting puffing up, and then on Friday we
(03:19):
shape and roll the dough into a bagel and we
might putter everything spice on it or sesame seeds. We
boil it and then we bake it and then it
goes right from the oven to outside.
Speaker 2 (03:35):
How many different flavors do you have?
Speaker 3 (03:37):
We have sesame everything, blueberry, rosemary, olive oil, chocolate chip,
double chocolate chip, and sometimes we ease fen have organic
Sarato Dutch chocolate brownies, and we have hallopeno cheddar and plane.
Speaker 2 (03:55):
Wow. So has anybody from New York commented on your baby?
Speaker 3 (04:01):
Actually? I think there was one person at our be
Mock interview where like our presentation. After that, someone from
New York said that the bagels were awesome because we
better than New York.
Speaker 2 (04:18):
Well that's great. If you can get New Yorkers to
like your bagels, everybody else will like your bagels. Right, yeah,
So tell us about Bemock. You know. Bemock is a
competition where you guys had to go up and kind
of do a presentation and tell investors about your business
and ask them to invest in your business.
Speaker 3 (04:36):
Right it was. It was awesome, little nerve wracking at
first and then thrilling at the same time. So we
just got up on that stage and sort of just
wind it long story short, but it was awesome. We
went up, we set our lines, we passed bagels out
to Bendavarro and made our pitch and it went on awesome.
Speaker 2 (05:00):
So how did you come up with the name of
sour and Salt?
Speaker 3 (05:03):
Well, everything we make has sour dough and a pinch
of healthy salt with it. We usually use malad on
salt or hamalayan.
Speaker 2 (05:13):
Oh, the pink hamalayan. Yes, And what was the first one.
I've never heard of that before?
Speaker 3 (05:18):
Malad on salt is a very popular salt brand, chef
Use salt brand.
Speaker 2 (05:25):
How many bagels do you sell a weekend?
Speaker 3 (05:27):
I'm like seventy five to one hundred.
Speaker 2 (05:30):
Well that's a lot, yes, and it's.
Speaker 3 (05:33):
A lot of hard work to make them too. We
sell fast within an hour.
Speaker 2 (05:36):
So where can people find your bagels? Where can they
buy them?
Speaker 3 (05:39):
We sell them right on our front yard.
Speaker 2 (05:43):
So you have a bagel stand?
Speaker 3 (05:44):
Yes, we do.
Speaker 2 (05:45):
Well, that's pretty cool. And you're also trying to expand
your business. You've hooked up with some local businesses right, yes.
Speaker 3 (05:52):
We are, and we're really excited too. So right after
Beemark had invested in us, we asked permission to sell
some of our bagels King on King Street for American
Gardens and we've been offered a spot there.
Speaker 2 (06:10):
Wow, that's really impressive. Congratulations, thank you. And when do
you start with that?
Speaker 3 (06:16):
Well, we're going to start selling American gardens the second
weekend in March.
Speaker 2 (06:20):
That's fantastic. I'll have to come down and say hello
to you and grab some bagels. So where do you
ladies go to school?
Speaker 3 (06:26):
We go to Daniel Islands School.
Speaker 2 (06:29):
And what did your teachers and classmates say about your success?
I bet you. They were pretty impressed, weren't they.
Speaker 3 (06:35):
Yeah, they said, wow, congratulations, I'll be listening to the radio.
Speaker 2 (06:40):
Well that's great. Now, do you guys take bagels to
school for your classmates ever and your teachers?
Speaker 3 (06:45):
No, because we make them on Saturdays and we always
sell out. Some of our friends come to our bagel
stand though, and lots of teachers have come.
Speaker 2 (06:52):
So if somebody wants the bagels, they better hurry up
and get them. It sounds like you sell out really fast.
How long does it usually take to sell out?
Speaker 3 (07:00):
Takes about an hour or sometimes the night before because
we do pre orders too.
Speaker 2 (07:05):
Oh, you do pre orders, so you're pretty well organized.
How do people pre order from? You?
Speaker 3 (07:10):
Go to our instagram at sour and salt co and
you will find more information.
Speaker 2 (07:15):
There and you can pre order the bagels. And do
you sell them individually or do you have to buy
a dozen? Or how does that work?
Speaker 3 (07:21):
We sell them individually.
Speaker 2 (07:23):
So one at a time so you can mix and
match the flavors.
Speaker 3 (07:26):
Now do you usually they could just say okay, we
weren't five plane and fix everything. We'll say okay, we'll
bag it up for you perfect.
Speaker 2 (07:34):
Do you happen to know what locks and bagels is.
Speaker 3 (07:37):
That's our goal in the future if we maybe open
one day open a sour in Salt cafe. We might
invest a little more and have like fain, which is
some bagels and maybe even a lock bagel like you.
Speaker 2 (07:51):
Said, Yeah, I mean that sounds pretty awesome. And I'm
sure you guys are You're very impressive and you sound
motivated and you know what you're doing, so I'm I'm
sure you'll have that that business one day.
Speaker 3 (08:02):
Are sure hoping for it?
Speaker 2 (08:05):
Yes? Well, all it takes is hard work and you're
learning that already, right. It's a process, so you can't
start at the top. You have to you have to
put in the time and develop your your product and
then you'll see more and more success as you go
along and reinvest in your business, and before you know it,
you'll be business titans.
Speaker 3 (08:21):
Thank you, and we're very excited about that. Hoping everyone
sees us our American Gardens the second Saturday in March,
and we will be doing two Saturdays a month at
American Gardens. Otherwise we're in front of our house.
Speaker 2 (08:37):
Otherwise you're in front of your house and you can
pre order on Instagram, right.
Speaker 3 (08:42):
Yep, you could find all of this information on our
Instagram Sour and Salt cop.
Speaker 2 (08:46):
Well, that sounds great, ladies. It was a pleasure to
talk to you. Lincoln in London or Miller with Sour
and Salt their very own bagel company, and the youngest
entrepreneurs and business owners and CEOs that we've ever had
on CEOs you should know.
Speaker 3 (09:02):
So congratulations, ladies, Thank you so much for having us.
We enjoyed it so much. We'll see you on King Street.
Speaker 1 (09:08):
You've been listening to iHeart Radios CEOs you should know,
heard every Tuesday and Saturday morning right here on this
iHeart radio station.
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