5 days ago

Most of you know that I create a little milk tea company called Boba Guys. It started out as a popup shop serving out the bar of a ramen restaurant and it didn’t make a lot of money, but it was fun. It’s grown since then. Business has been booming and I’ve been able to hire a few people (there’s 9 of us now and growing!).

Today I’m happy to announce that we are opening a second store in Union Square! Our second store is twice as big as our first store and we’re trying to make an incredible test kitchen/laboratory in the back. The stuff of dreams!

But I need your help. We don’t have any investors and all the money we’ve put into it has been from our own life savings. We know it will work (see store 1) but we don’t have enough cash flow to make it crazy awesome. Our backup plan is to make it medium awesome, but life’s too short for that.

Building this company has been a long time in the making for me. I always thought it would be some whiz-bang get-rich-quick startup I’d build or latch onto, but instead I built Boba Guys. The nights are just as long, but it’s been a rewarding experience meeting so many people who genuinely love what I’m doing here and know how passionate I am about building a company that is worth a damn.

To be totally honest with you, I don’t know how this will all turn out; maybe it will be a bust a few years down the road, maybe sooner. But I wanted to take my shot, and I wanted to do it publicly so that when I’m old I can say that I gave it my best.

So if you have a moment, please take a look at our Kickstarter for Boba Guys Labs. I’ve created some cool rewards too (we never do merch, so now’s your chance!).

How can you help?
A pledge would be nice, but even sharing what we post on our Facebook or posting on your tumblr goes a long way to helping us realize our dreams.

Thanks so much for taking the time to read this, supporting me, and hey…never forget your beginner’s spirit.

Boba Guys Labs: A New Way To Experience Boba Milk Tea

1 month ago

bobaguys: Hong Kong Toast and Kaya Toast are in the building!

2 months ago
bobaguys: We were quoted in the same article as Blue Bottle! Learn why high-flying tech investors are putting their money in a coffee shop.

bobaguys: We were quoted in the same article as Blue Bottle! Learn why high-flying tech investors are putting their money in a coffee shop.

2 months ago

bobaguysBoba Guys is growing and looking to hire! We are looking to add one more part-time barista to our team. It could be you!

About Us:
We are a food startup that began as a popup shop, grew to our own cafe in the Mission District of San Francisco, and we are expanding even further this year!

What We Stand For:
We’ve built and continue to cultivate a close-knit team and culture that embodies the three things we stand for: Quality, Transparency, and Giving a Damn. To read more about our mission, click here.

What you’ll need to rock in this role:
The work you’ll be doing is fast-paced, fun and team-oriented so a strong work ethic and playing nice with others is required. We also have some of the best, most loyal customers in the world so an upbeat attitude is a must; you’re the face of our company! Cafe experienced preferred but not required.

If this sounds like your cup of tea (sorry we couldn’t resist), head over to our jobs page and follow the instructions to apply.

http://www.bobaguys.com/jobs/

3 months ago

My friend launched an awesome Kickstarter for jeans today. I’ve tried on a prototype. They’re great, not too wide, not too slim. They’re made here in San Francisco and if you move fast, you’re getting $250 jeans for just 60 bucks. Crazy! Check it out: Dillon Montara

4 months ago

We made some decent breakfast this morning.

4 months ago
bobaguys:
Brains & Creativity: A Work In Progress
Along with the first rainfall in what seemed like months, this past Tuesday, San Francisco also welcomed Chef René Redzepi to town. The founder and head chef of Noma, the current number two on The World’s 50 Best Restaurant list, came to the Castro Theater to present his newest work. The book, A Work in Progress, actually is more of a visually stunning collection of three works; one part cookbook, one part coffee-table collection and one part personal journal. The journal aspect was the heart of Tuesday evenings talk highlighting personal narratives of failure, fear and most importantly creativity. 
Lars Ulrich of Metallica introduced the night by discussing how he tried to answer Redzepi’s question “What is creativity?”. Ulrich’s essay “Unafraid,” which is the introduction to the book series, answered just this. Regardless of the medium, creativity comes from overcoming fear; from being unafraid. Redzepi took the stage shortly after and in between a tidal wave of unexpected profanity, he shared select intimate stories from a surprisingly low point in his life. 
From this pit, he shed light on some moments where creativity somehow flourished. “Trash Cooking” was an exercise in using ingredients that would normally just be thrown out during the winter in Copenhagen. Example? Lamb’s brain. The chefs spent days learning about this forgotten part: figuring out what it was made of, how it functioned and how it was used in other cultures. After many failed ideas and attempts, like having the skull be the vessel of plating and frying it in thin slices like bacon, Noma tried a ‘brain spread.’ The brain was pureed, ridding it of any textural turnoffs, and served with grilled pieces of bread. After much work, the brain ultimately became a “Trash Cooking” success. 

"If we’re not failing, it means we’re not pushing hard enough." 

To balance failure, perfection, and innovation is an obsessive process. Redezepi said, “Success is a marvelous thing, but it can also be dangerous and limiting…We’d always put all our efforts in people and creativity not commodities.”
Having fun, giving a damn, and working hard everyday seems to be the key to keeping creativity and innovation alive. While it’s bold to compare ourselves to any of Rene Redzepi’s work, the themes and philosophies highlighted in A Work in Progress are what we, at Boba Guys, are trying to strive for in our own small scale evolution. A constant evolution of ultimately learning how to be unafraid. 
-Marnie & Gordon

bobaguys:

Brains & Creativity: A Work In Progress

Along with the first rainfall in what seemed like months, this past Tuesday, San Francisco also welcomed Chef René Redzepi to town. The founder and head chef of Noma, the current number two on The World’s 50 Best Restaurant list, came to the Castro Theater to present his newest work. The book, A Work in Progress, actually is more of a visually stunning collection of three works; one part cookbook, one part coffee-table collection and one part personal journal. The journal aspect was the heart of Tuesday evenings talk highlighting personal narratives of failure, fear and most importantly creativity. 

Lars Ulrich of Metallica introduced the night by discussing how he tried to answer Redzepi’s question “What is creativity?”. Ulrich’s essay “Unafraid,” which is the introduction to the book series, answered just this. Regardless of the medium, creativity comes from overcoming fear; from being unafraid. Redzepi took the stage shortly after and in between a tidal wave of unexpected profanity, he shared select intimate stories from a surprisingly low point in his life. 

From this pit, he shed light on some moments where creativity somehow flourished. “Trash Cooking” was an exercise in using ingredients that would normally just be thrown out during the winter in Copenhagen. Example? Lamb’s brain. The chefs spent days learning about this forgotten part: figuring out what it was made of, how it functioned and how it was used in other cultures. After many failed ideas and attempts, like having the skull be the vessel of plating and frying it in thin slices like bacon, Noma tried a ‘brain spread.’ The brain was pureed, ridding it of any textural turnoffs, and served with grilled pieces of bread. After much work, the brain ultimately became a “Trash Cooking” success. 

"If we’re not failing, it means we’re not pushing hard enough." 

To balance failure, perfection, and innovation is an obsessive process. Redezepi said, “Success is a marvelous thing, but it can also be dangerous and limiting…We’d always put all our efforts in people and creativity not commodities.”

Having fun, giving a damn, and working hard everyday seems to be the key to keeping creativity and innovation alive. While it’s bold to compare ourselves to any of Rene Redzepi’s work, the themes and philosophies highlighted in A Work in Progress are what we, at Boba Guys, are trying to strive for in our own small scale evolution. A constant evolution of ultimately learning how to be unafraid. 

-Marnie & Gordon

5 months ago
Some like it hot.
5 months ago
6 months ago

Boba Guys managed to get a tiny shipment of world-famous Sunny Hills pineapple cakes from Taiwan.

Only the freshest and finest ingredients are chosen:

  • Each and every pineapple is carefully selected, hand peeled and cut before being crafted into a luscious homemade paste.
  • Sunny Eggs® from the famous Sunny Eggs Taiwan farm renowned for using classical music to inspire the breeding process.
  • Gourmet baking flour from Japan
  • Pure, natural New Zealand Butter