Toast + Thyme started as a passion project and a fun creative outlet for Jackie and Jaina, who cooked together in a downtown Toronto restaurant. On a recipe test day, they would walk through Kensington Market and Chinatown, on the lookout for great local produce and fresh artisanal bread. Inspired, they eventually taught themselves to make their own sourdough from scratch as part of an ongoing experiment in combining the simplest of ingredients in fresh, flavourful new ways; this menu is a reflection of those little voyages of discovery.
Roasted Butternut Squash Soup $6
with Ginger Coconut Cream and Purple Potato Chips
all toasts served on house-baked sourdough and come with a side of spring salad
Avocado Toast | buttered garlic sourdough topped with baby arugula, avocado, feta, dill, and chili oil
Black Bean Toast | chipotle and pasilla spiced black beans with caramelized tomato, corn salsa, cotija cheese, and chipotle mayo
Chickpea Toast | creamy chickpeas with cranberries, dill pickles, smoked paprika, red onion, and maple syrup
* All toasts can be made #vegan
Lemon-scented coconut custard $6
with fresh seasonal berries & coconut whipped cream
Soup + Toast + Dessert
Toast + Thyme, founded in Toronto in 2018, is a plant-forward company focused on sweet and savoury Toasts and Tartines. Hand crafted on house-baked artisanal sourdough, the company prioritizes fresh, locally sourced ingredients. The creators, Jackie and Jaina, have immersed themselves in Toronto’s plant-forward food culture and have cooked in multiple restaurants across the city. When not in the kitchen testing and creating recipes, they can be found exploring the amazing diversity of food vendors in Chinatown and Kensington Market.
Follow Toast + Thyme on instagram: @toastandthymeto
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
Leave a ReplyWant to join the discussion?
Feel free to contribute!