British food writer Nigel Slater once claimed that it’s impossible not to love someone who makes toast for you. I agree, but I’d add a caveat: as long as the toast on offer is hot enough to melt the butter without being completely charred. (It also helps if it’s dripping with honey, laden with peanut butter or covered in sweet lemon curd.) While I was living in Beirut a few years ago, it was difficult to get toast. A few cafés reckoned to serve it, but it was a pale imitation: wafer-thin, tepid triangles of processed white bread with butter that literally would not melt. It was only here among the flatbreads, the za’atar-filled manouches and the handbag-shaped, sesame seed–riddled breads of the Levant that I began to realize just how key this simple staple was to my sense of home This story is from Kinfolk Issue Sixteen Buy Now Related Stories Design Falling Asleep with Charlie Hedin Charlie Hedin—founder and creative director of bedding company Tekla—on his rituals of sleep. Design Food Issue 23 Moka Express In a world filled to the brim with complex coffee-making machinery, the classic Moka Express remains a much-loved staple. Design Issue 22 Byredo Ben Gorham’s nose is big business. By following it, he’s expanded his fragrance brand Byredo into a global empire. Design Issue 22 Eyes of the Skin: Architecture and the Senses “I dwell in the city and the city dwells in me,” Juhani Pallasmaa writes. Design Issue 22 Sophie Hicks Architect Sophie Hicks discusses how she keeps her competitive impulses in balance. Design Issue 22 Janina Pedan Set designer Janina Pedan discusses personality clashes in the workplace.