bread

I make egg and avocado sandwiches most mornings when both ingredients are ready on the San Diego hillside. The combination is fast, filling and flexible.

I make avocado toast most mornings during peak harvest on the San Diego hillside. The method is simple: ripe fruit, sturdy bread, a little salt and acid.

If you live near my farm here in San Diego, you know exactly when November arrives. It is not the temperature drop, which is barely noticeable, but the perfume.

Dragon fruit bread is a beautiful blend of the tropical allure of dragon fruit and the wholesome comfort of bread. A unique culinary delight, it combines