May 30, 2013- Issue 94        
Texas Peaches & French Toast

Peaches are one of our most anticipated seasons of the year.  When they first make an appearance at the shop, everyone in the kitchen goes through a couple of days of chain-eating themselves into pain.

These chin-drip-worthy peaches were so good they've dictated this week's Saturday Morning Breakfast.

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Fresh local peaches from the Gulf Coast, on top of thick slices of Challah French toast, with Texas ricotta, basil and a side of Revival Chicken Sausage.

Every Saturday:

Steel cut oatmeal with brown sugar, fresh fruit, and milk.

Starts at 8am
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