I feel that I’ve been "living under a rock” as my friend Muriel (owner of The Hair Company in Chatham, MA) would say, because as obsessed as I am with using Sal del Mar on everything from Bloody Marys to making meringue with it, it NEVER occurred to me to use it on toast.
My revelation came recently in an editorial I read in Food and Wine that their features editor waited in-line for 20 minutes at a bake shop in San Francisco “just to pay $3.50 for a slice of sesame whole-wheat toast with local butter, honey and sea salt.” It went on to say that even though it was inconvenient and expensive and a bit mockable, he was still talking about it five months later.
Thus I began my quest to pair bread, butter, honey and Sal del Mar for myself. It began with a trip from Chatham, where I have spent the summer, to Hyannis to a bakery my husband and I discovered awhile ago.
Pain D’Avignon had the perfect bread that fit the Food & Wine description and was highly recommended to me by Andrew who waited on me. When I told him that I wanted a bread to make the perfect toast, he sold me on their multigrain bread. It is rustic in appearance with a deep brown crust and is sprinked with seeds.
Andrew told me that he personally recommended it for toast and that he has it all the time toasted with olive oil and sea salt! (I am taking him a Sal del Mar bag on our next trip to Hyannis). I definitely have been “living under a rock.”
So a toast to Sal del Mar...and toast! Try it: Bread, Butter, Honey and Sal del Mar.