THE WORTH SPREAD
Oct 28, 2020
3 minutes
TEXT JUNE LEE
With social distancing measures changing our dining habits, chefs and restaurateurs have had to adapt and find new revenue streams. Rising along with the trend in sourdough bread and other bakes is the seemingly basic but most decadent pleasure of all – spreads to slather and smear over your daily toast. What may literally be bread and butter issues for some, has become elevated in the hands of Michelin-starred restaurants, wholesome delis and chefs-turned-home-based-businesses.
1 FLAVOUR GENERATOR
Chef-owner of Steakville restaurant Shaun Gian found himself with free time when his restaurant was
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