Toast On My Own Terms.

My continued quest to find, explore and eat great food led me to this one Pasadena bakery (name withheld). The reviews on Yelp were stellar and who knew that it was but a half block away from the office. So off I went.

The line was extensive, usually a good sign. I entered and immediately wanted to live there. It décor was simple yet quaint and the aromas were soothing. Literally, I wanted to make the place my home. I simply began to imagine the wooden tables gone, the windows adorned with rich, earthy draperies and my family photos lining the walls. Of course, whoever was back in the kitchen would stay. I’d awake every morning to the divine scent of fresh baked bread and vanilla flavored things.

Midway into my fantasy, I was able to order. I went with a savory flat bread and specialty. Their twist on macaroons had my taste buds doing the tango. The perfect transition of sweet to savory then back again, culminated into a sound explosion in my mouth. Wow, that was dope!
But while the yelpers had urged me to try the macaroons and demanded that I order other selects, my visit would come at a cost; literally. The goods were good but certainly a lunch time splurge. My dream of becoming the newest midday regular lay bloodied on the floor. Dead!

A few days later my colleague and fellow foodie confirmed what I knew to be true; convenience costs! She came in carrying the bakery’s famed pastel colored box. “Have some”, she urged. “It’s so damned good!” Inside the box was the most inviting slice of goowie tastiness that I’d seen in quite some time. A thick slice of baked bread, topped with melted magic (butter, honey and paste) and toasted almonds lay there, entreating me. I went in for it. But when she revealed the price of this serving of heaven, I felt intolerably guilty for indulging. The irony, yes?

CHALLENGE: Create an on-my-own-terms goowie slice of bakery almond bread.

The result was an even better product than the day before. Mostly because, even after purchasing the ingredients, a slice is but a fraction of the cost as that of the bakery. But too, I was able to control the amount of butter and the crunch factor. I took a batch to the office the next day and my colleague agreed. I swear she did! I have gifts of gratitude to substantiate my claim. Try it yourself.

ALMOND BUTTER TOAST

Ingredients:
Sheepherder’s Bread

Loquat Honey Syrup

Organic Honey

Sliced Almonds

Melted Butter

Almond Paste

Work it:
Preheat your oven 350 degrees. Slice bread 1 inch (or thicker). Lightly toast the bread for an extra crunch. Lightly though as it will also get a hit in the oven. Meanwhile work 1 part butter to 2 ½ parts almond paste. Blend until smooth and creamy, adding more butter as necessary. The consistency should be spreadable. In another vessel, fold organic honey and loquat honey syrup into a cup of sliced almonds. Be careful not to rough up the almonds too much. It’s a better presentation it they’re not in bits. Your call
Note: I’d suggest equal portions of loquat to organic honey . However, if you like the flavor of mint and licorice, go heavier on the loquat. Conversely, feel free to nix the loquat and go hard on the honey.

Pull it together:
Spread 1 ¼ table spoon of almond butter onto each slice of toast. Then top with 2 ½ table spoons of the almond mixture. Place in oven and bake for 5 – 7 minutes. For more crunch, bake a little longer.

Bone petite