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The craze around thick slices of overpriced bread started in San Francisco, and it’s become a divisive cultural phenomenon. But while the artisanal toast trend has already peaked out west, it’s only recently reached D.C. in earnest. When coffee and cocktail spot Slipstream opened on 14th Street NW in October, owner Ryan Fleming, who used to live in San Francisco, introduced a “toasts” section on the menu. Slices of custom-made pain levain with a hint of sourdough were topped with goat cheese mousse and avocado or butter mixed with edible marigold flower petals and French radish. The price? $4.50 to $6. And that won’t be the last you see of bourgeois bread. The owners of Baked & Wired are opening a bakery and cafe in Mount Vernon Triangle that will offer a variety of baked-in-house toasts paired with different spreads. They call it a “toast bar.”