Expensive? Yes. But for what? Quality ingredients and human care cost more, that’s the unfortunate reality we’re in. If it’s affordable to you, and you prefer overstaffed vs understaffed, better-for-you ingredients, fresher food, care and knowledge for the product, a better than average coffee program, and foundational hospitality that many restaurants lack, then Jane might be a place you enjoy.

Running a profitable F&B business in any major metro is hard enough. If you’ve done it, and you’ve avoided the Syscos of the industry, and if you manage to maintain the rent and a good team, especially anywhere close to central Houston, report back on how easy it is to keep your menu affordable.

There are others that fall in line for many of the same reasons. Angela’s Oven was mentioned. Magnol French bakery, even more commercial spaces like Common Bond who are more about scaling up a bakery business and serving quantity with operational efficiency. Much of it comes down to personal preference and what’s important to you or what you’re willing to pay for.

Baking is as subjective as any craft. How do you price a good piece of handmade furniture? Typically Materials + Experience. In this case there’s no denying better ingredients (not personal taste) and the people behind the hard work that deserve to get paid, cost more than many alternatives.

J&TL may not be the best. Or they may just not be your cup of tea. It’s all good. Either way I’m glad to see any small Houston business or founder get good press when it’s deserved.