Highly Recommend: This fancy toast to pile all of the things onto.
or whipped ricotta as much as the next person, I recently began to feel something I can only describe as. They all started to feel eerily the same, like a tiny carb-based ghost haunting me at every restaurant in the city. Then, I saw the toast atWhile most toasts are defined by their toppings, this particular one is all about that bread. Specifically, the inch-thick, house-made seeded bread. It’s like the body builder of breads, so dense and crumbly that it requires both a fork and knife.
This seedy bread starts with sprouting rye berries, which Shim soaks, strains, and rinses twice a day for two days. She then mixes the berries with flour , dark beer, oat milk, malt syrup, brown sugar, four types of seeds, and natural levain . The result is a bread that has cured my toast fatigue.
And while you can’t buy this hearty bread by the loaf, if you ask nicely, Shim will sell it to you by the slice. Or you can do as Angelenos do and order the toast.
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