Part II: Crunch Time for Pickle Pizza

With just two days left before Pickle Pizza disappears at Pizzana WeHo, we’re bringing you part two of the collab story.

In Part 1, Scott Kaylin traded apparel for pickles, turning a Vancouver pickle drought into Kaylin + Kaylin’s Pickle empire. Now, the pickle man unleashes his soul, fueled by bold belief, a blockbuster Pizzana collaboration, and a Pickle Tasting Bar where emotions run high. From spicy honey mustard to stories that spark marriages, here’s how Scott’s crunch ignites hearts across LA.

Q: Has social media changed the game from how things were back during your earlier experiences in the garment industry?

Scott Kaylin: “Oh my god, yes. I think back what I would have done in the apparel world if social media was where it is now. Everything in my career has taken me to where I am right now. We don’t sell pickles, we sell the experience, making people happy. It’s the smallest business I’ve ever had, the most I’ve ever worked—seven days a week—and the happiest I’ve ever been. I probably know more about social media than most 15-year-olds; it’s such an intricate part of our business. We had over 100 million views on our tiny little Pickle Tasting Bar last year. I engage with creators, seeing people do really cool stuff with pickles. We’re supported by influencers, doing cool collabs like with Pizzana, which I’m extremely excited about. It’s crazy—a small business seen by millions. Until social media, that wasn’t possible.”

Q: Would you say that the power of belief should never be underestimated?

Scott Kaylin: “Never, ever. I’m a real believer—you put things out in the universe. At this stage in my life, I don’t spend time with people I don’t like, it’s not worth it. Surround yourself with people you respect and who respect you, whether it’s the person sweeping the floor or a CEO. I was taught to treat everyone with respect, as long as it comes back, anyone who puts in a hard day’s work, no matter what they do. My wife taught me a great lesson recently: she always asks a server’s name, whether it’s a $500 dinner or a cheeseburger. It makes it personal. People are shocked, like, ‘No one’s ever asked my name before.’ It changes the dynamic, brings respect in that quick relationship with someone bringing you food. That’s one of the greatest things I’ve learned for business and people. It’s a small gesture that goes far.”

Q: How did the collaboration with Pizzana come about? Who suggested pickles on pizza?

Scott Kaylin: “Candace (co-owner of Pizzana) and I DMed a few times. I’m a big, big fan of what she’s done and her success—she’s lived through what I’m living with Topped. I had tremendous respect for her. My wife and I had eaten at Pizzana’s Robertson multiple times. Candace said, ‘Would you be interested in doing a collab?’ I didn’t even have to hear the sentence finished. When I met Chef Uditi, it was game over for me. Candace suggested the pickle pizza. Tons of people have done pickle pizzas, but they take a pickle chip and throw it on top, so it looks cool but doesn’t become part of the flavor profile. Chef took our most iconic honey mustard pickle, chopped it up into little pieces, and sprinkled it throughout the entire pie, so every bite incorporates the pickle flavor. It’s absolute genius. I’ve met a lot of chefs, but his passion and thought process are amazing.”

Q: You’ve mentioned you love crazy ideas. Is there a flavor or product you’re dreaming up that’s still under wraps?

Scott Kaylin: “There’s always things we’re working on for Topped. We just recently launched the spicy honey mustard. It’s our honey mustard, kind of sweet and tangy, and we made it spicy. The honey mustard by far has been our GOAT, it even converts 98% of people who hate pickles and mustard. That’s my favorite person at the Pickle Tasting Bar, the one in the back gagging because they hate pickles, usually because they’ve never tried a good pickle.”

Q: You’ve spoken about giving 15 minutes of your time to anyone who asks. Why is that important, and what’s come of it?

Scott Kaylin: “I believe if somebody makes the effort to speak to me, whether they reach out or I meet them on the street, you open yourself up. You might make a new friend, help someone, or make the greatest business deal ever. I’m kind of like Forrest Gump. Put me on a bench, I’ll talk to everyone in the city. I love people, it’s my happy place. If someone’s that interested, why not? I can always find 15 minutes, no matter how busy. I’ve walked up to strangers, said, ‘Hey, I think there’s a reason we’re supposed to talk.’ Sometimes it’s nothing, but I’ve made good friends, done cool business deals, helped a lot of people. I’ve had a really unusual, fun, crazy life, and I’m on the wildest part of the ride right now. Why not share that and help someone else on that ride?”

Q: I read that people cry, laugh, and sing at the Pickle Tasting Bar?

Scott Kaylin: “They certainly do. An interviewer said, ‘You found a product that crosses every boundary’—ageless, from five-month-olds to people in their 90s. Every ethnic background has pickling history. Whether you make minimum wage or $50 million, 75% of North America eats pickles. It sparks memories—people grew up eating pickles, made them with their grandmother. I’m 6’5”, big guy, tattoos. Two 5’2” elderly women thanked me—they’d pickled for 65 years, got tired, and found ours worth buying. That’s huge. Two people met through our viral post, connected, and they’re getting married. How crazy is that?”

Q: You’ve built businesses that have changed industries. Is that what you’ve done now with pickles: turning a side dish into the star of the show?

Scott Kaylin: “A hundred percent, that’s the nail on the head. I want to continue that. I feel like I’ve just started. No one is doing what we’re doing in the industry with our product and thought process. Pickles are hot, I mean, they’re everywhere, and that doesn’t scare me because so many people enjoy pickles, it’s not a fad. I certainly love them.

Pickle Pizza is available at all Pizzana locations—including 460 N Robertson Blvd in West Hollywood—before it’s gone April 29. Scott’s next move? It’s bound to be a big dill.