Right away I noticed the big sacks of Bob’s Red Mill products in the tiny kitchen, which is visible to all who enter the restaurant. Four loaves of bread were rising delectably on the counter. The decor includes photos of toasters and shelves of actual old toasters.
I drive by this place every day on my way to work, and it never looks open. “They need a neon OPEN sign,” I told my friends. But I soon realized they don’t need one as they are always packed, with folks waiting in line.
I talked with owner Donald Kotler, who loves our products (that’s him in the photo). He said they’ll start serving dinner three times a week (Wed.-Friday) as of March 1. Currently, their hours are 8:00 am to 2:00 pm, Wednesday through Sunday.
Toast uses local, seasonal, fresh and natural products. Their breads and pastries are freshly baked, and they grind their meat in house.
A woman at the table next to me (it’s easy to talk to your neighbor in a place as cozy as this) asked if I were a restaurant reviewer. When I told her no, I worked at Bob’s, she said she loves our store and has been meaning to try our cafe. I encouraged her to do so.
The biscuits are huge and flaky. My water glass was kept full. And I admit I enjoyed breakfast so much that I went back for lunch that same day.