Have Free-From Foods And Drinks Become 'Cool'?

Source: scan.lusu.co.uk/

I am standing in the queue in Costa, the lack of air conditioning reminiscent of a Middle Eastern doctor's office. There are five people in front of me, each one impatiently tapping their toes or drumming their hands on their forearms, waiting to get their caffeine fix. The first girl orders a skinny soya latte. The second, a decaf soya cappuccino. The third, a skinny hazelnut decaf soya hot chocolate. Hold the cream. The fourth, after carefully scouring the menu, also opts for a hot chocolate. And a gluten-free scone. I peer out from the queue, wondering if the stream of customers ahead of me are either a) pompous, b) related or c) coincidentally intolerant to caffeine, gluten or dairy. Then, I recognize the girl who ordered the decaf soya cappuccino. She was in here 3 days earlier, asking for a hazelnut latte with whipped cream. The man who ordered a gluten-free scone changed his mind as he was paying and pointed at the three-tier red velvet cake. Sighing, I walk up to the exhausted barista who passive-aggressively asks how she can help me (sort out your staffing issues for a start babes), glaring at the growing queue behind me; my initial desire for a decaf soya mocha evaporates and I meekly request a peppermint tea.

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