“Toast is having a moment right now.”
- Renato Poliafito of Baked

The newly opened sister bakery/cafe of Red Hook’s Baked is expanding their menu beyond sweets for their Tribeca location to include many savory items, including many different toast options. Owners Matt Lewis and Renato Poliafito are self-proclaimed bread addicts with Renato having a special affinity for toast. “It’s having a renaissance.” Matt says the bread for the toast is currently being outsourced in Brooklyn at Almondine. “We are working with Hervé Poussot there. We have homemade nut butters, jams, cream cheese, avocado, and zucchini butter.”

Stop into Baked Tribeca to try their toast or visit one of Rento’s recommendations for these other places he says are "doing toast right."

Photograph Courtesy of The Mill

Photograph Courtesy of The Mill


New York City | Baked Tribeca

279 Church Street, New York, NY 10013 | T: 212.775.0345 | www.bakednyc.com

San Francisco | The Mill

“It is a Josey Baker Bread and Four Barrel Coffee combo. They do like 30 different types of bread and they are very experimental.”

736 Divisadero Street, San Francisco, CA 94117 | T: 415.345.1953  | www.themillsf.com

Los Angeles | Republique

“They have one of the best toasts I’ve ever had. It is soft scrambled egg with a little bit of hollandaise, mushrooms and their house-cured ham on toast. I could constantly eat this, it's delicious.” 

624 South La Brea Boulevard, Los Angeles, CA 90036 | T: 310.362.6115 | www.republiquela.com

Los Angeles | Sqirl

“The toast is like a three-inch brioche with ricotta and jam. It's delicious, beautiful to look at, but it is like a bomb.”

720 N Virgil Avenue, Los Angeles, CA 90029 | T: 213.394.6526 | www.sqirlla.com


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