Avocado Toast Standardization

Warning:
Reading this standard during core working hours may result in spontaneous brunch cravings and a sudden urge to recalibrate your toaster. For your own productivity (and ours), please save for the weekend.

TEEE/TEC Working Group Report

Document Number: TEC/TEEE 802.11-AT-2025
Working Group: WG-AT (Avocado Toast)
Date: 2025-08-15
Status: Draft Standard for Review
Prepared by: Subcommittee on Brunch Interoperability (SCI-BI), in collaboration with Silicon Valley Developers' Brunch Alliance (SVDBA)

Foreword

The preparation and consumption of avocado toast has, in recent years, evolved from a casual culinary practice into a cornerstone of modern brunch culture. As with other critical infrastructures, the absence of standardization in avocado application methodologies has led to fragmentation, inefficiencies, and, in some cases, brunch‑related disputes within developer communities.

Recognizing the urgent need for harmonization, the Subcommittee on Brunch Interoperability (SCI‑BI), in collaboration with the Silicon Valley Developers'Brunch Alliance (SVDBA), convened Working Group WG‑AT to address these challenges. This document represents the collective effort of experts in gastronomy, metrology, ergonomics, and social media optimization, united by a common objective: to establish clear, interoperable standards for avocado toast.

Particular attention has been given to the Californian regulatory environment, where brunch culture intersects with stringent safety and sustainability requirements. Accordingly, this draft incorporates guidance on Prop 65 compliance, sustainability considerations, and therapy dog interaction protocols. It is the intent of this standard to provide not only technical clarity but also cultural continuity, ensuring that avocado toast remains a reliable sustenance platform for innovation, collaboration, and overpriced latte consumption.

The committee acknowledges the contributions of brunch practitioners worldwide and invites public comment on this draft. Future revisions will consider hybrid configurations, regional adaptations, and the integration of avocado toast into broader brunch‑as‑a‑service (BaaS) frameworks.

Abstract

This report addresses the critical standardization of avocado toast preparation methodologies, focusing on the dichotomy between sliced and mashed configurations. Avocado toast, as a foundational element of modern brunch culture, serves as an essential infrastructure for sustaining productivity among Silicon Valley developers and other high-performance individuals. The document evaluates the merits of each approach in terms of texture integrity, nutritional delivery, and compatibility with gluten-free bread substrates. Recommendations are provided to ensure interoperability and scalability in global brunch ecosystems. Keywords: avocado toast, brunch culture, sliced, mashed, gluten-free, Himalayan salt.

Scope

This standard specifies requirements for the preparation, presentation, and consumption of avocado toast, with particular emphasis on the avocado application layer: sliced versus mashed. The scope encompasses:

Interoperability with base substrates, including but not limited to gluten-free bread variants, to mitigate risks of structural failure during consumption.
Integration with ancillary enhancements such as Himalayan salt for flavor profile optimization.
Applicability to brunch culture scenarios, where avocado toast functions as a critical infrastructure component for social and professional networking, particularly among Silicon Valley developers who rely on its rapid deployment for sustained cognitive performance.
Exclusion of non-avocado-based toasts or alternative fruits (e.g., banana or mango), which are deferred to future working group activities.

This standard does not cover post-preparation storage, as such matters fall under the purview of IEC 60335-2-15 (Household and similar electrical appliances – Safety – Part 2-15: Particular requirements for appliances for heating liquids), adapted for brunch contexts.

Normative References

The following documents are referenced in this report and are indispensable for its application:

IEEE Std 802.11-2020: Wireless LAN Medium Access Control (MAC) and Physical Layer (PHY) Specifications – Adapted for Brunch Signal Propagation in Co-working Spaces.
IEC 61558-2-6: Safety of transformers, reactors, power supply units and combinations thereof – Part 2-6: Particular requirements and tests for safety isolating transformers and power supply units incorporating safety isolating transformers – Referenced for toasting appliance safety in gluten-free environments.
SVDBA White Paper 2023: "Optimizing Avocado Toast for Agile Development Cycles – A Study in Silicon Valley Brunch Dynamics."
Brunch Culture Codex (BCC) v1.2: Guidelines for Himalayan Salt Deployment in Millennial Culinary Interfaces.

Terms and Definitions

For the purposes of this document, the following terms and definitions apply:

3.1 Avocado Toast: A composite system comprising a toasted bread substrate overlaid with avocado in either sliced or mashed form, serving as a critical infrastructure for energy sustenance in brunch culture. Note: Often enhanced with Himalayan salt to achieve peak flavor bandwidth.

3.2 Sliced Configuration: A method wherein the avocado is sectioned into discrete, uniform slices (typically 3-5 mm thickness) and arrayed atop the substrate. This configuration prioritizes visual aesthetics and structural modularity, akin to layered protocol stacks in IEEE networking standards.

3.3 Mashed Configuration: A process involving the mechanical pulverization of avocado into a homogeneous paste, applied uniformly to the substrate. This approach emphasizes seamless integration and spreadability, reducing interface friction during consumption, much like error-correcting codes in data transmission.

3.4 Gluten-Free Bread: A resilient substrate engineered to withstand avocado loading without cross-contamination risks, essential for interoperability in diverse user populations, including those in Silicon Valley developer ecosystems where dietary protocols are strictly enforced.

3.5 Himalayan Salt: A crystalline enhancement agent, sourced from ancient deposits, deployed in granular form to amplify sensory output. Note: Over-application may result in salinity overflow, analogous to buffer overflows in software systems.

3.6 Brunch Culture: The socio-technical framework wherein avocado toast is deployed as a catalyst for innovation and collaboration, particularly in environments where Silicon Valley developers congregate to discuss scalable solutions over gluten-free substrates.

General Requirements

4.1 Preparation Environment

Avocado toast preparation shall occur in a controlled environment compliant with brunch culture norms, ensuring ambient temperatures between 18-24°C to prevent avocado oxidation. Silicon Valley developers are advised to integrate this into their daily stand-up routines for optimal productivity.

4.2 Substrate Selection

The base substrate shall be gluten-free bread, toasted to a crispness level of 4-6 on the Maillard Reaction Scale (MRS), to provide a stable foundation resistant to sogginess-induced failures.

4.3 Avocado Application Layer

Sliced Mode: Slices shall be arranged in a non-overlapping grid pattern, with a minimum coverage of 80% substrate area. This mode is preferred for high-visibility brunch scenarios, enhancing Instagram-compatibility.
Mashed Mode: Mashing shall achieve a viscosity of 500-800 Pa·s, ensuring even distribution and adhesion. This mode is optimized for rapid consumption in fast-paced Silicon Valley meetings.

Himalayan salt shall be applied at a density of 0.5-1.0 g/cm² in both modes to standardize flavor profiles.

Performance Evaluation

5.1 Sliced vs Mashed Comparison

Texture Integrity: Sliced configurations exhibit superior modularity (e.g., individual slice removal for sharing), scoring 8.5/10 in brunch culture usability tests. Mashed configurations provide enhanced uniformity but risk substrate penetration, leading to potential structural collapse.
Nutritional Delivery: Mashed modes facilitate 15% faster nutrient absorption, critical for Silicon Valley developers during crunch times. Sliced modes, however, allow for precise portion control, aligning with agile methodologies.
Compatibility with Enhancements: Both modes integrate seamlessly with Himalayan salt, though sliced variants allow for targeted salting of individual elements, reducing waste.

Empirical data from SVDBA field trials indicate a 22% preference for mashed in gluten-free scenarios due to reduced preparation latency.

Recommendations

Based on the analysis, this working group recommends the following:

6.1 Adopt mashed configuration as the default standard for high-throughput brunch environments, such as Silicon Valley co-working spaces, to minimize preparation time and maximize gluten-free compatibility.

6.2 Reserve sliced configuration for premium applications where aesthetic presentation is paramount, such as investor brunches, with mandatory Himalayan salt enhancement to ensure flavor consistency.

6.3 Mandate interoperability testing between sliced and mashed modes in all avocado toast deployments, per IEEE conformance protocols, to prevent fragmentation in global brunch culture.

6.4 Encourage certification programs for avocado toast preparers, incorporating gluten-free bread handling and Himalayan salt calibration, to safeguard this critical infrastructure.

Non-conformance may result in suboptimal user experience, potentially disrupting productivity in developer communities.

Bibliography

[1] Avo Cadoe, "Avocado Toast as a Metaphor for Disruptive Innovation," Silicon Valley Brunch Journal, vol. 5, no. 2, pp. 45–52, 2022.
[2] Sal T. Grinder, Rye Sourdough, and Bri O'Chetta, "Himalayan Salt in Culinary Standards: A Brunch Perspective," BCA Technical Report TR 62000, 2023.
[3] Brunch Culture Alliance, "Gluten-Free Substrates for Modern Toasting," White Paper, 2024.
[4] Guac Amolé, "Nutritional Analysis of Avocado-Based Breakfasts," European Journal of Food Science, vol. 18, no. 1, pp. 112–119, 2021.
[5] Toasty McBreadface and Pan E. Nick, "Trends in Artisan Bread for Contemporary Brunch Menus," International Baking Review, vol. 27, no. 4, pp. 203–210, 2022.
[6] Egg W. Hite, "Guidelines for Safe Avocado Handling in Commercial Kitchens," FSA Guidance Note, 2023.
[7] Dr. Olive Oyl, "Cold-Pressed Oils and Their Role in Gourmet Toast Preparation," Mediterranean Culinary Science Quarterly, vol. 12, no. 3, pp. 88–97, 2022.

Glossary

BaaS – Brunch-as-a-Service. A conceptual framework for delivering brunch experiences and infrastructure on demand, particularly in developer and co-working environments.

BCC – Brunch Culture Codex. A compilation of best practices and guidelines for brunch preparation and etiquette.

BOC – Brunch Oversight Committee. The governing body responsible for brunch standards, compliance, and certification.

DI – Distraction Index. A quantitative measure of a therapy dog's susceptibility to avocado toast distraction.

IEC – International Electrotechnical Commission. An international standards organisation referenced for appliance safety.

MRS – Maillard Reaction Scale. A numerical scale (1–10) indicating the degree of browning achieved during toasting.

Pa·s – Pascal-second. The SI unit of viscosity, used here to specify optimal mashed avocado consistency.

SCI-BI – Subcommittee on Brunch Interoperability. The working group tasked with harmonising brunch protocols and standards.

SDL – Salt Deployment Log. The official record of Himalayan salt calibration and application events.

SVDBA – Silicon Valley Developers'Brunch Alliance. An industry group focused on optimising brunch for developer productivity.

TEL – Toasting Equipment Log. The documentation of toaster calibration and maintenance activities.

WG-AT – Working Group on Avocado Toast. The expert panel responsible for this standard.

Future Work

This working group identifies the need for further investigation into hybrid models, such as a mashed base layer topped with sliced avocado elements. Such configurations could bridge the sliced-mashed divide, offering adaptive solutions for evolving brunch culture demands. A follow-on subcommittee (WG-AT-Hybrid) will convene in Q1 2026 to develop prototypes and conduct interoperability trials, with input from Silicon Valley developers and gluten-free experts.

Annex A (Normative): Test Methods for Avocado Toast Standardisation

A.1 General

This annex specifies the test procedures required to verify compliance with TEC/TEEE 802.11‑AT‑2023. All avocado toast configurations (sliced or mashed) shall undergo conformance testing prior to deployment in brunch culture environments. Testing shall be conducted under controlled brunch conditions (ambient 18–24°C, lo‑fi playlist, presence of at least one therapy dog).

A.2 Structural Integrity Tests

A.2.1 Drop Test
The prepared avocado toast shall be dropped from a height of 1.0 m ± 0.05 m onto a reclaimed wood café table. Compliance is achieved if ≥ 80% of avocado mass remains adhered to the substrate. For sliced configuration, a maximum of one slice detachment is permissible.

A.2.2 Bite Simulation Test
A calibrated bite simulator (jaw force 150 N ± 10 N) shall be applied to the toast edge. Mashed configuration shall exhibit uniform spread retention; sliced configuration shall not exhibit catastrophic avocado slippage.

A.3 Aesthetic Validation

A.3.1 Instagram Test
A digital image of the toast shall be uploaded to a social media platform under brunch‑appropriate lighting (natural light, 45° angle). Compliance is achieved if the image garners ≥ 12 likes within 5 minutes or ≥ 50 likes within 30 minutes. Hashtags #avocadotoast and #himalayansalt are mandatory.

A.3.2 Symmetry Test
For sliced configuration, avocado slices shall be arranged with ± 5 mm tolerance in spacing. For mashed configuration, spread uniformity shall not deviate by more than 10% in thickness across the substrate.

A.4 Environmental Interaction Tests

A.4.1 Dog Distraction Test
During a simulated stand‑up meeting, a certified therapy dog shall be placed within 0.5 m of the toast. Compliance is achieved if the dog does not attempt ingestion within 3 minutes of exposure.

A.4.2 Latte Pairing Test
Avocado toast shall be consumed in conjunction with an overpriced latte (minimum retail price: USD 6.50). Pairing is deemed compliant if ≥ 75% of test subjects report "synergistic flavour bandwidth."

A.5 Salt Calibration

Himalayan salt application shall be verified by mass spectrometry to ensure 0.5–1.0 g/cm² coverage. Over‑salting constitutes a non‑conformance event and shall be reported to the Brunch Oversight Committee (BOC).

Annex B (Informative): Failure Modes and Effects Analysis (FMEA) for Avocado Toast

B.1 General

This annex provides a structured analysis of potential failure modes in avocado toast preparation and consumption. The objective is to mitigate brunch‑related risks and ensure continuity of productivity in Silicon Valley developer ecosystems.

B.2 Failure Modes

B.2.1 Avocado Oxidation

Cause: Delayed consumption, inadequate lemon buffer layer.
Effect: Browning of avocado surface, reduced Instagram viability, user dissatisfaction.
Severity: High (loss of social capital).
Mitigation: Apply lemon juice buffer layer (pH 2.0–2.5), consume within 7 minutes of preparation.

B.2.2 Substrate Collapse (Sogginess)

Cause: Insufficient toasting (MRS < 4), excessive avocado moisture.
Effect: Structural failure, avocado detachment, lap contamination.
Severity: Critical (wardrobe malfunction in co‑working spaces).
Mitigation: Toast to MRS 5–6, employ gluten‑free bread with enhanced rigidity.

B.2.3 Salt Overload (Salinity Overflow)

Cause: Over‑application of Himalayan salt beyond 1.0 g/cm².
Effect: Palate fatigue, dehydration, potential Slack message incoherence.
Severity: Medium.
Mitigation: Calibrated salt shaker, peer review by brunch committee.

B.2.4 Slice Slippage (Sliced Configuration Only)

Cause: Improper slice alignment, avocado oil lubrication.
Effect: Avocado slices slide off substrate during bite event.
Severity: Medium‑High (social embarrassment, therapy dog ingestion).
Mitigation: Overlap slices by 10%, apply micro‑fork anchoring if necessary.

B.2.5 Mash Inconsistency (Mashed Configuration Only)

Cause: Inadequate mashing, viscosity < 500 Pa·s.
Effect: Lumpy spread, uneven flavour bandwidth.
Severity: Low‑Medium.
Mitigation: Mechanical mashing with fork or artisanal pestle until compliance achieved.

B.2.6 Gluten‑Free Bread Fragmentation

Cause: Excessive toasting, brittle substrate.
Effect: Crumb shattering, avocado loss.
Severity: Medium.
Mitigation: Toast cycle monitoring, structural reinforcement with chia seeds.

B.2.7 Latte Desynchronisation

Cause: Latte served > 2 minutes after toast deployment.
Effect: Flavour pairing mismatch, reduced brunch synergy.
Severity: High (loss of brunch harmony).
Mitigation: Synchronised preparation protocols, barista‑developer coordination.

B.3 Summary Table

Failure Mode	Severity	Mitigation Strategy
Avocado Oxidation	High	Lemon buffer, rapid consumption
Substrate Collapse	Critical	MRS 5–6, rigid gluten‑free bread
Salt Overload	Medium	Calibrated shaker, peer review
Slice Slippage	Med‑High	Overlap slices, micro‑fork anchoring
Mash Inconsistency	Low‑Med	Mash to 500–800 Pa·s
Bread Fragmentation	Medium	Toast monitoring, chia reinforcement
Latte Desynchronisation	High	Synchronised prep protocols

Annex C (Normative): Test Equipment Calibration Procedures for Avocado Toast Standardisation

C.1 General

This annex defines calibration protocols for equipment used in avocado toast conformance testing. Proper calibration ensures reproducibility of brunch outcomes and maintains interoperability across global brunch ecosystems.

C.2 Salt Dispensing Apparatus Calibration

C.2.1 Reference Standard
A certified Himalayan salt crystal (ISO/IEC 17025 traceable) shall be used as the reference mass.

C.2.2 Calibration Procedure

Dispense salt onto a precision balance with 0.001 g resolution.
Verify application density within 0.5–1.0 g/cm² across toast surface.
Adjust shaker aperture using the Brunch Calibration Key (BCK‑22).
Record calibration factor in the Salt Deployment Log (SDL).

C.2.3 Re‑Calibration Interval
Every 50 brunch cycles or upon detection of "salinity overflow" events.

C.3 Instagram Like‑Counter Calibration

C.3.1 Reference Standard
Baseline account with 1,000 ± 10 followers, verified by the Brunch Oversight Committee (BOC).

C.3.2 Calibration Procedure

Upload a control image (latte art heart, no avocado).
Measure likes within 5 minutes.
Adjust algorithmic offset until ≥ 12 likes are achieved consistently.
Cross‑validate with secondary platform (e.g., TikTok brunch audit).

C.3.3 Re‑Calibration Interval
Monthly, or after major social media algorithm updates.

C.4 Maillard Reaction Scale (MRS) Calibration

C.4.1 Reference Standard
Toast colour swatches (MRS 1–10), maintained under ISO 3664:2009 standard lighting conditions.

C.4.2 Calibration Procedure

Toast gluten‑free bread sample.
Compare surface browning to MRS swatches.
Adjust toaster cycle duration until target crispness (MRS 5–6) achieved.
Document calibration in the Toasting Equipment Log (TEL).

C.4.3 Re‑Calibration Interval
Weekly, or after toaster crumb tray exceeds 50% capacity.

C.5 Therapy Dog Distraction Test Calibration

C.5.1 Reference Standard
Certified therapy dog with known distraction index (DI).

C.5.2 Calibration Procedure

Place control toast (plain bread, no avocado) within 0.5 m of subject.
Measure time to attempted ingestion.
Adjust DI baseline accordingly.
Apply correction factor during official avocado toast distraction tests.

C.5.3 Re‑Calibration Interval
Quarterly, or after exposure to bacon.

Annex D (Informative): Safety Considerations for Avocado Toast Preparation and Consumption

D.1 General

This annex provides safety guidelines to minimise hazards associated with avocado toast preparation, handling, and consumption. It is particularly relevant for brunch deployments in California, where regulatory frameworks mandate explicit warnings for consumer protection.

D.2 Personal Protective Equipment (PPE)

Cutting Operations: Operators shall wear cut‑resistant gloves (EN 388 Level 5) when slicing avocados to mitigate "avocado hand" injuries.
Toasting Operations: Heat‑resistant mitts are recommended when retrieving gluten‑free bread substrates from toaster devices.
Salt Dispensing: Eye protection is optional but advised during high‑velocity Himalayan salt deployment.

D.3 Hazard Warnings

D.3.1 Prop 65 Compliance Statement
⚠️ WARNING: This product (avocado toast) may expose you to acrylamide, a chemical known to the State of California to cause cancer, and to sodium chloride, known to cause elevated blood pressure. Consumption of overpriced lattes in conjunction with avocado toast may also result in financial depletion. For more information, visit www.P65Warnings.ca.gov/

D.3.2 Choking Hazard
Sliced avocado elements exceeding 5 mm thickness may present a choking risk if consumed during heated discussions about blockchain scalability.

D.3.3 Therapy Dog Interaction
Avocado ingestion by canines is contraindicated. Toast shall be secured in a dog‑inaccessible zone during brunch meetings.

D.4 Emergency Procedures

Avocado Hand Laceration: Apply pressure, seek medical attention, and post a cautionary Instagram story tagged #brunchfail.
Salt Overdose: Hydrate with artisanal sparkling water (minimum pH 7.5).
Latte Spillage on Yoga Mat: Blot immediately; if mat is woven from Cat6 cables, disconnect from network prior to drying.

D.5 Disposal Considerations

Non‑compliant avocado toast (oxidised, soggy, or structurally failed) shall be disposed of in accordance with local composting regulations. In California, compost bins must be colour‑coded and Instagram‑friendly.

Annex E (Informative): Sustainability and Carbon Footprint of Avocado Toast

E.1 General

This annex addresses the environmental impact of avocado toast production, distribution, and consumption. Given the global scale of brunch culture, avocado toast represents a non‑trivial contributor to carbon emissions, water usage, and artisanal bread supply chains.

E.2 Avocado Lifecycle Assessment (LCA)

Cultivation: Avocado orchards require approximately 70 litres of water per fruit. In drought‑prone regions such as California, this may result in brunch‑induced water stress.
Transport: Average avocado travels 5,000–8,000 km from farm to brunch table, often by air freight. Each slice carries an embedded carbon footprint equivalent to one developer's Uber ride to a co‑working space.
Consumption: Mashed configurations exhibit lower waste due to full utilisation of avocado pulp. Sliced configurations generate higher off‑cut waste, though these may be repurposed in guacamole sub‑assemblies.

E.3 Gluten‑Free Bread Sustainability

Gluten‑free bread substrates often rely on rice, almond, or quinoa flour. Almond flour carries a high water footprint, while quinoa imports may disrupt Andean ecosystems. Toasting energy consumption is estimated at 0.05 kWh per slice (MRS 5–6). Renewable energy sourcing is recommended for compliance with brunch sustainability goals.

E.4 Himalayan Salt Considerations

Himalayan salt is mined and transported globally, raising concerns of resource depletion and carbon emissions. Substitution with locally sourced sea salt may reduce environmental impact, though at the cost of brunch authenticity.

E.5 Latte Pairing Carbon Impact

Overpriced lattes, particularly those using oat or almond milk, contribute to the total brunch carbon footprint. Oat milk is considered the most sustainable pairing, while almond milk introduces additional water stress. A standard oat‑milk latte adds ~0.35 kg CO₂e to the brunch event.

E.6 Mitigation Strategies

Local Avocado Sourcing: Encourage regional avocado cultivation to reduce transport emissions.
Hybrid Configurations: Mashed base with sliced topping optimises pulp usage and reduces waste.
Renewable Energy Toasting: Mandate solar‑powered toasters in Silicon Valley co‑working spaces.
Salt Substitution: Promote "Californian Sea Salt Protocol" (CSSP) as an eco‑friendly alternative.
Carbon Offsetting: Developers consuming avocado toast shall offset emissions by planting succulents in reclaimed server racks.

E.7 Sustainability Certification

A voluntary Brunch Sustainability Label (BSL) may be applied to avocado toast that meets the following criteria:

≥ 50% reduction in transport emissions,
renewable energy toast preparation,
oat‑milk latte pairing,
compostable serving plate.

Chairman's Note

On behalf of the Brunch Oversight Committee, I extend my gratitude to all contributors who have dedicated their expertise, time, and taste buds to the advancement of this standard. The work presented herein reflects not only a technical achievement but also a cultural milestone: the elevation of avocado toast from artisanal indulgence to codified brunch infrastructure.

It is the conviction of this Committee that standardisation in avocado toast preparation will foster greater harmony across co‑working spaces, cafés, and home offices alike. By addressing safety, sustainability, and interoperability, this document ensures that avocado toast will continue to serve as a dependable sustenance platform for developers, engineers, and brunch enthusiasts worldwide.

As Chair, I encourage all stakeholders to adhere to the guidelines set forth, to innovate responsibly within the defined parameters, and to remember that while brunch may be personal, standards are universal. May your toast be crisp, your avocados ripe, and your lattes synchronised.

Signed,
Tina Reynolds (EIC)
Chair, Brunch Oversight Committee (BOC)
Palo Alto, California/Shenzhen China

Disclaimer: This document is for brunch standardisation purposes only. No actual brunches were harmed in the making of this standard. Therapy dog distraction tests conducted under controlled conditions. Latte prices subject to market volatility.