How do you build the perfect breakfast sandwich? You start, as you must, with fabulous, fresh-baked bread.
Obviously, *Crumb Brothers Artisan Bread & Cafe, in Logan, Utah, has this covered with an ethereal, slightly chewy ciabatta bun. But then chef Robert kicks things up a notch with two airy, pan-fried local eggs and some good bacon. For a creamy touch, he adds avocado slices, melted provolone cheese and a swipe of lemon aioli. The final, artistic note is a stacked swirl of thinly sliced apple on the side.
It’s simple, and simply the best breakfast sandwich I’ve perhaps ever eaten, on bended knee, and for a token $6.50. (It’s a perfect comeuppance to people who suggest you have to spend a small fortune to experience the divine).
Indeed, it’s more souffle than sandwich, something to make you consider giving up the same-old egg-and-bacon breakfast forever. The only thing missing is a better name than Ciabatta Fried Egg Bun.
Of course, Crumb Brothers has a lot more to offer, including all-day sandwiches (try the artichoke tapenade with fresh mozza) and a savoury bread pudding. Most important is a baker’s dozen roster of rotating breads, highlighted by the five-seed Decker loaf, named after the California breadmaker who taught bakery founder and co-owner Bill Oblock many of his yeasty tricks.
Crumb Brothers has a nice indoor cafe, with a lovely jazzy playlist chosen by a local musician. But the patio is where you want to be on a sunny day, surrounded by a fantastic garden of drought-tolerant plants. You may never want to leave.
Crumb Brothers Artisan Bread & Cafe
291 South 300 West, Logan, Utah
Weekdays 7 am-3 pm, Saturday 8 am-3 pm. Closed Sunday