not everything pretty tastes good — and not everything good is served in a space that deserves it. this episode bites into the disconnect between culinary craft and spatial design. why do so many cafés serve golden, buttery pastries inside grey, soulless rectangles? have we flattened hospitality into something that only looks good on a grid? we’ll talk design homogenisation, flat-pack feelings, and what it means when your croissant deserves better architecture.

if it’s next, it’s here.
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