Toastiesmith

Wordsmith. Coppersmith. Blacksmith. Toastiesmith. They’re names given to masters of a craft – no one melds copper better than a coppersmith, and no one makes toasties better than a toastiesmith. Fittingly, that’s the name given to five specialty toastie stores opened by husband-and-wife team Yan and Kelly Chen.

While Toastiesmith has been inspired by toast joints around the world – from the sandwiches at LA’s Eggslut to the thick, fluffy toast ubiquitous across Japan and Korea – the Chens say their toasties are different, more considered than fast food and bordering on gourmet.

Their petite, neon-lit shops both sell 10 signature toasties. There are also side dishes such as fried chicken, three types of smoothies, and house-made sodas.

Whether you visit the CBD, Chatswood or Macquarie locations, everything’s made in front of you, and nothing will set you back more than $13. Six of the toasties feature fluffy scrambled eggs, there’s a Wagyu beef number with truffle mayo, another with grilled prawns and corn chips, and a fried-chicken number with pineapple and smashed avo.

And while the fillings are impressive, the bread does most of the talking. Made in-house, it’s butter-infused and a little bit sweet, much like brioche. The slices are nice and thick – they need to be to hold what’s between them.