To perfect the Shibuya Honey Toast she saw in Tokyo, Kulapat committed to 50 trials and an 8kg weight gain over the course of a few years. It is no wonder that the dessert chain became a massive hit when it debuted in 2007. Having achieved cult status, most of the 15 branches have snaking lines. With no formal culinary training, Kulapat or May, learnt through trial and error on how to run a F&B venture. Her first attempt with a family seafood restaurant failed. However, when her series of dessert cookbooks, May Made, gained a dedicated following, her family invested 2billion baht into her dreams. While many seasonal and permament desserts have been added over the years, the Instagram-worthy toast has reigned supreme. Additionally, May has opened Japanese-style shaved ice shop Maygori at The Commons. In early 2016, they joined Food4Good, which supplies food for Baan Nokkamin Foundation, the Foundation for Children with Disabilities, and Sahathai Foundation. In December 2016, May took her company public in a well-received IPO. Despite copycats cafes, and critics wondering if the brand can survive the health-conscious movement, the fact that she has sold 3 million toasts is a testament in and of itself.