Once upon a time in the summer of 2015, a couple of friends, Jay and Reed, both software engineers in their mid-20s, were living and working in a cramped but oddly charming co-working space in the heart of San Francisco. Jay, known for his impeccable beanie collection, and Reed, always sipping his locally sourced kombucha, were quintessential hipsters, often the butt of many jokes, but they didn’t mind. They were passionate about their tech startup, which aimed to disrupt the artisanal toast industry with an app called “Toastagram.”

Toastagram was designed to let users customize their toast right down to the molecular level. Through the app, users could choose their bread’s origin, grain, fermentation process, thickness, and even the toast level. And the toasts weren’t just any toasts, but works of culinary art, topped with everything from avocado and locally sourced organic eggs to edible gold leaf and caviar. The app also allowed users to share high-resolution pictures of their toast creations, fostering a vibrant social media community of toast enthusiasts.

Despite its seemingly eccentric premise, the app skyrocketed to popularity, attracting the attention of various venture capitalists. By August 2015, Toastagram had raised a $1 billion valuation, earning the coveted “unicorn” status. It seemed like the world had gone mad for artisanal toast.

However, the landscape of Silicon Valley was a volatile one, and the ride to the top was not smooth. Jay and Reed faced challenges such as copycat apps, server crashes due to the app’s sudden popularity, and constant pressure from investors demanding more growth and profitability. Add in the inevitable disagreements over artisanal bread sources and the correct shade of avocado for the app’s interface, and they were in the thick of the most 2015 problems imaginable.

Yet, amid the chaos, the duo maintained their hipster spirit. They continued riding their vintage bicycles to their office, organized team-building trips to music festivals like Coachella and Burning Man, and Jay even brought his rescue cat, Brioche, to work daily. The love they had for their work and their commitment to creating the perfect piece of artisanal toast were unwavering.

As 2015 came to a close, Toastagram was still riding high. Jay and Reed graced the cover of Wired Magazine, and their app was named one of the year’s “Most Disruptive Innovations” by Forbes. The future of the artisanal toast industry seemed boundless and brimming with whole grain potential.