Food Republic – From Toast To Toast: How Chefs And Bakers Are Dead Serious About Browned Bread

“It’s like going to a farmers’ market and trying all of the products in one spot,” says owner Liz Abene, who has daydreamed about serving toast after a 1995 experience at a Vancouver café left her with a baguette, several packets of peanut butter and cream cheese and interchanging bites of savory and sweet. “I just remember thinking, ‘This is amazing — there are so many things I could put on this one baguette.’”

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