Toast Masters: The Best Loaded Artisan Breads for Brunching

The secret to a happy morning? Great bread with handcrafted extras.

By Karen Brooks April 27, 2015 Published in the May 2015 issue of Portland Monthly

Roman Candle

Cured Salmon and Avocado on Super Grain ($8.50)

It’s a workout for the soul and a week’s worth of amino acids, from the kitchen’s sturdy toast to the heap of cured fish, avocado, crème fraîche, and arugula. 


Homemade Breads and Raw Honey ($3.50)

Toast perfection: a thick wedge of golden brioche and an earthy slab of anadama (cornmeal bread), both smeared with salt-topped butter and either house jam or the amber gold of Oregon honey. 

Tabor Bread

Toast and Jam Plate ($5.75)

A trio of rustic breads (plus fresh jams) showcase Oregon-grown grains milled on-site then wood-fired in this upscale den of hippie happiness. Top finds: the intensive rye or sourdough encrusted in millet. 


Bostok ($5.50)

This French brioche beauty is what all toast aspires to be. Brushed with egg wash and syrup, topped with “nut creams” (walnut, pine, or almond), and a shockwave of bright fruit, then baked, each slice is a plane of caramelized edges, soft richness, and earthy ripples. 

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