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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CityPages – 8 Best Granolas in the Twin Cities

This savory granola comes with a much deeper and earthier look and taste than your average granola. Served with sweet strawberries to complement the mildly savory oat flavor, this understated dish boasts some contrast that is lacking in the sweet-on-sweet granolas from other locations.

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