The article explores the author's newfound obsession with toast, spurred by cold weather and a broken boiler. Nostalgia for student life leads to whimsical thoughts on the sheer volume of toast consumed. The evolution of toast as a gourmet dish is traced back to the pandemic cookbooks like 'Moro Easy' by Sam and Sam Clark, highlighting its rise in trendy restaurants. The range of extravagant toppings available has grown significantly since 2020, yet the author expresses skepticism about the restaurant mark-ups of a simple slice of bread.
It's amazing how toast has become so pimped in recent years, starting with cookbooks post-lockdown, leading to an explosion of elaborate toppings.
Restaurants have embraced ‘something-on-toast’ as a reliable starter, but I can't help but question the markup on what is essentially bread.
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