A very startup-appropriate marketing message, from delivery box of cafe in Tokyo: In the city with the most demanding gourmands in the world, among a hundred thousand extremely talented chefs, I care more about French toast specifically than almost anyone would think reasonable. 
Sometimes people call this “obsession.”
I think that phrase is a bit unfair to folks who wake up in the morning focused and determined to do their specialty really really well, and discourages other folks from pursuing similar strategies because they are afraid of success.
I think that phrase is a bit unfair to folks who wake up in the morning focused and determined to do their specialty really really well, and discourages other folks from pursuing similar strategies because they are afraid of success.
The economy is a big place and it it clearly has sufficient space for one research chemist whose only publications are on the flavor profiles of different wheats in French toast and who funds the lab with $8 microgrants.
“So is it good?”
Of course it is good. My personal favorite is the crunchy French toast; the texture is provided by corn flakes so that you don’t have to overcook the toast to get it.
Of course it is good. My personal favorite is the crunchy French toast; the texture is provided by corn flakes so that you don’t have to overcook the toast to get it.
