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First there was the cupcake craze (we can?t eat another chocolate-coconut cupcake from Kara?s ever again, either). Then third-wave coffee took over the city (you do get your coffee handpicked from the mountains above Honduras?s Lake Yojoa and roasted by vest-wearing locavores, don?t you?).

Now, cafés and bakeries across the city have elevated a simple breakfast staple: toast. It all started at the Outer Sunset?s Trouble Coffee--where owner Giulietta Carrelli serves up slices of thick artisan bread slathered with butter, sugar and a generous helping of cinnamon. Here is the latest crop of SF?s breadwinners.

If you want sweet and savory toast At The Mill, you?ll have your choice of three or four rotating Josey Baker Bread toast selections: Think dark mountain rye with cream cheese, whole wheat with crunchy almond butter or country toast with butter, maple syrup and powdered sugar. Go with friends so you can share one of each. 736 Divisadero St.

If the coffee is just as important At 111 Minna Gallery in SoMa, Red Door Coffee is pouring cups of Four Barrel double-shot espresso drinks and serving slices of Josey Baker Bread toast with toppings like butter, cream cheese and blood orange or Meyer lemon marmalades by Oakland?s June Taylor Jams. 111 Minna St.

If you want your toast nice and simple At Acre Coffee, make your choice from the dedicated ?toast bar? (which is just Acre?s fancy way of referring to the toast section of its menu). Get yours with butter, cream cheese or a generous helping of egg salad. 525 Golden Gate Ave.

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