Breakfast

Charred Stone Fruit & Ricotta Toast

Thick sourdough sliced and toasted until golden, topped with clouds of whipped ricotta sweetened with vanilla and a pinch of salt. Halved peaches char-kissed in a hot skillet until caramelized and jammy, then scattered over with crispy sage-infused breadcrumbs and a drizzle of warm wildflower honey. Californian simplicity that tastes like breakfast at a sun-drenched coastal café.