Doubting Thomas
Environmental consultant · New Albany ·
House-made seeded bread anchors toasts; toppings are secondary.
House-made seeded bread anchors toasts; toppings are secondary.
"Located in Historic Filipinotown, this spot’s signature is an inch-thick, house-made seeded bread that anchors its celebrated toast rather than the toppings. The dense, crumbly loaf—made from sprouted rye berries (soaked, strained, and rinsed twice daily), spelt and rye flours, dark beer, oat milk, malt syrup, brown sugar, four types of seeds, and a natural levain—has a rich, nutty flavor and a pleasant, unexpected crunch from sunflower, flax, sesame, and pumpkin seeds; it’s so sturdy it requires a fork and knife and resists sogginess under toppings. Typical offerings range from burrata with almond pesto, balsamic, and heirloom tomatoes to smashed avocado with shallots, chive oil, lemon, and radishes. The bread isn’t sold by the loaf as a rule, though the owner, Naomi Shim, will sometimes sell slices if you ask." - ByAlex Pastron
