The morning plate, which is sold daily until 11:30 a.m.
"The breakfast sandwich is probably our bestselling sandwich," he says, "followed by our tuna melt. But we have to stop a lot of the breakfast egg options after 11:30 a.m. because we simply don't have the space to do both breakfast and lunch on our small griddle."
The sandwich was created by ZTB chef Melissa Sosa, who wanted to develop a plate that was both nutritious and satisfying. It's made with ZTB's fresh sourdough multigrain bread, which has oats, flax, sesame, millet, and pumpkin seeds in it. A thin egg omelet with sharp cheese is used as the base of the sandwich, and a few slices of avocado are layered on top. Then sprouted alfalfa and chopped tomato are added, and house-made chili aioli is drizzled throughout to add an extra kick.
"It's pretty straightforward," he says. "It's tasty, nutritious, and it should keep you full for a few hours too."
The sandwich can be ordered to dine in or take to-go and pairs well with a yogurt parfait, made with fruits, nuts, and honey.
Other breakfast options include quiche with salad; porridge with steel-cut oats and toasted almonds; shakshuka with peppers, tomatoes, and baked eggs; and a breakfast platter with eggs,
If you don't make it in time, consider the veg cream cheese toast with tomatoes and chives, the avocado toast with tomatoes and cilantro, or the gravlax sandwich with cream cheese, tomatoes, onions, and capers. Those with big appetites should consider ordering two different toasts instead of one.
Zak the Baker is open Sunday through Thursday from 7 a.m. to 5 p.m. and Friday till 4 p.m. Breakfast is offered till 11:30 a.m. The café is closed Saturday.
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