The Best Things Take Time

Location: M.H. Bread and Butter

Sandwich: Fried Egg Sandwich

The most important part of a great sandwich starts sometime around 3 am. Long before most people have turned on their coffee machines, the talented bakers at M.H. Bread and Butter are already in full swing, making the loaves of bread and pastries that will be sold in-house and across the North Bay. Hours of work and preparation await the patrons that order their bread, and I promise that one bite of their country loaf will change you. It will skew your standard for bread. On your next trip to the supermarket, you will be wistful for what was in your time spent deciding between Wonder and Oroweat.

The bread here is the creation of baker Nathan Yanko who along with Devon Yanko opened the bakery and restaurant together a few years back. Nathan trained at San Francisco’s famous Tartine Bakery, mastering the art of bread making. He took his talents to San Anselmo to start his own shop, and all of Nathan’s years of bread-training and pastry-prowess are fully on display. But I wasn’t here for croissants. I was here for the crowd favorite on the menu: the fried egg sandwich.

The sandwich is simple: aged cheddar, bacon, avocado, some kind of aioli, and a fried egg with the yolk just runny. They put a bit of arugula salad on the side and serve it all on a wooden slab. It was so delicious. I almost giggled as I ate, but thought laughing into a sandwich may come off as strange, so I kept my composure. There is something about this sandwich that is better than the sum of its parts, and I think that is the care taken to make the bread. Years as a baker in training. Thousands of hours of practice. Starting the day on the bread’s timeline, not your own. These details can be tasted in every bite.

P.S. These are by far the best photos of the food I’ve had. Check out @lookattheclauds on instagram for more of that sweet photography and art.


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