The man behind an idea to put caffeine in your donuts or bagels has a Colorado connection.
Robert Bohannon holds a degree in molecular biology from the University of Colorado at Boulder.
The molecular scientist who moonlights as a cafe owner has developed a way to add caffeine to baked goods. He says it lets people have caffeine without its natural, bitter taste.
Bohannon isn't selling the baked goods yet. He recently began seeking patents and shopping the products to companies including Krispy Kreme Donuts, Dunkin' Donuts and Starbucks.
No word yet on whether the companies like the idea.
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