Weekends are special
On Friday we bake extra loaves of challah in loaf pans. These are “ripened” to become French Toast on Saturday and Sunday.
The batter is a special blend of eggs, milk, cream and orange zest. Thick slices of challah are soaked overnight and grilled in a panini grill to order.
Each plate is presented with real maple syrup, organic yogourt and sliced banana. (This weekend we added a portion of wild blueberries). Of course, there was also the “required” slice of tasy orange.
There is something so special about about hearing that we make “the best” of something… and now we have been honoured with this accolade for the French Toast as well as so many other items. Another day is made!