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TOAST
A MEAL FOR ALL SEASONS
www.edibleorangecounty.com
Spring 2016 13
By Robert Mullins
Long-stalled, but rapidly moving forward due to innovative baking techniques and pas- sionate home bakers, the everyday world of grilled bread – toast - to be speci c, is now
“a thing.”
You read that sentence correctly – toast - a simple
piece of bread grilled in the oven, charred in the skillet or warmed to a light golden crunch in a toaster, is now the talk of foodies of all ages from artisan eateries in Manhattan to the shores of Laguna Beach.
I have eaten a lot of toast throughout my years. In fact, toast is one of my favorite snacks. I’ve eaten so much toast that I have come to wonder about its origin, its history and especially why it has become a recent trend.
