Most toast is an afterthought. The bread is whatever arrived on the truck, and the toppings are asked to do all the work.

We wanted it the other way around. Start with bread worth eating on its own, then let everything else be simple.

Baked in our kitchen

Every toast on our menu starts with sourdough we bake in house. That is a small sentence with a lot of mornings behind it.

Sourdough is bread made the old way, raised by a living starter instead of a packet of fast yeast. It takes more attention and more time, and it does not hurry for anyone. We think the result is worth it.

The flour is organic and locally milled. Grain milled close to where it is baked tastes like the place it came from, and when bread is this simple, the flour is most of the flavor.

Long fermented, no shortcuts

Time is the main ingredient. Our dough ferments long and slow, which is where sourdough gets its character: a crust that crackles, a crumb that is open and chewy, and a gentle tang that tastes like bread, not like a recipe trying to impress you.

There is no way to rush that, so we do not try.

No sugar added

There is no sugar in our sourdough. The sweetness you taste is the grain itself, deepened by time and by the oven. It is the same idea we cook by everywhere else: let the ingredient do the work.

What goes on top

Because the bread is good, the toppings can stay simple. Pasture-raised eggs, bright vegetables, a little olive oil, a pinch of salt. Nothing is there to cover for the bread, and the bread is not there to carry the toppings. They meet in the middle.

That is what we mean by the bread underneath. It is the quiet foundation of the plate, and it is the part we would least like to get wrong.

Come taste it

Order any of our toasts and you will taste it first in the crust, then in the chew. Sourdough we bake in house, on the menu at every Aubergine Kitchen.