Dr. Robert Bohannon, a molecular scientist in Durham, North Carolina, has developed a way to add caffeine to baked goods without the bitter taste normally included due to the presence of caffeine–each tasty pastry would contain about as much caffeine as two cups of coffee (can you imagine getting a large cup of coffee and a couple of these doughnuts on accident, thinking they were regular doughnuts? ooops!)
Currently, the jacked-up confections aren’t on the market yet, but Dr. Bohannon has already been approached by Krispy Kreme, Dunkin’ Donuts, and Starbucks.
Thanks to Yahoo! News for this one.
Just out of curiosity, let me ask: who out there would buy these?
Personally, I’m used to getting my caffeine jolt from coffee, and that’s where I think I’d like it to stay,
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