One of our customers suggested it. We were skeptical. Then we tried it. Now we can't stop thinking about it.
It started with a customer message. Someone had just received their order of our Chocolate Bread Boule and, in a moment of curiosity (or maybe mild chaos energy), decided to top a thick slice with mashed avocado. She wrote in to tell us it was "absolutely amazing." She was not wrong.
Now, we know what you're thinking: chocolate bread... with avocado? That's either genius or a mistake. But here's the thing. Our Chocolate Bread Boule is not a dessert bread. It's a real bread. A proper, crusty, chewy boule that happens to have rich cocoa flavor and pockets of melted chocolate chips inside. It's subtly sweet, the way a great French pain au levain might carry a gentle earthiness. Not cake. Not a brownie. Bread.
And savory toppings? They love bread like that.
Why Sweet + Savory Works (It's Not an Accident)
Chocolate and avocado might sound like an unlikely pair, but your taste buds already know this combination. Think about mole sauce. Think about the dark, slightly bitter notes in a good cup of coffee next to a creamy avocado toast. The richness of avocado is fatty and mild, and it craves contrast. Cocoa delivers that contrast in the most gentle, unexpected way.
Our Chocolate Boule gives you a crisp crust, a chewy crumb, and just enough chocolate presence to make every bite interesting without overwhelming the savory toppings. The result is something that tastes intentional, like something you'd find at a trendy brunch spot. Except you made it at home with a loaf of gluten-free bread baked fresh in Irvine.
The Recipe: Chocolate Bread Avocado Toast
What You Need
• 2 thick slices of Deux Pates Chocolate Bread Boule
• 1 ripe avocado
• Flaky sea salt (Maldon or fleur de sel is ideal)
• A squeeze of fresh lemon or lime
• Red pepper flakes (optional, but recommended)
• A drizzle of good olive oil or everything bagel seasoning
• Optional: a soft-poached egg on top
How to Make It
1. Toast your slices of Chocolate Boule until the crust is warm and slightly crisp. A toaster works, but a dry cast-iron skillet is even better.
2. Halve your avocado, remove the pit, and scoop the flesh into a small bowl. Add a squeeze of lemon, a pinch of sea salt, and mash to your preferred texture (chunky or smooth, you decide).
3. Spread the avocado generously onto your toasted slices.
4. Finish with flaky salt, a pinch of red pepper flakes, and a light drizzle of olive oil.
5. Optional: slide a soft-poached egg on top for a complete meal.
6. Take a moment before you eat it. Look at it. You made something genuinely beautiful.
Take It Further: 3 Variations Worth Trying
1. The Spicy Honey Version
Add a thin drizzle of hot honey over the avocado. The sweetness amplifies the cocoa in the bread while the heat cuts right through the fat of the avocado. It's one of those combinations that makes you pause mid-bite.
2. The Mediterranean Version
Add crumbled feta cheese, halved cherry tomatoes, and a handful of fresh basil leaves. The tanginess of the feta with the cocoa notes in the bread creates something you'd happily pay $18 for at a restaurant.
3. The Sweet-Savory Brunch Version
Spread a thin layer of whipped ricotta before the avocado, then top with thin slices of radish and a sprinkle of za'atar. The result is a brunch showpiece that will confuse and delight your guests in equal measure.
About the Chocolate Bread Boule
Our Chocolate Bread Boule is baked fresh every week in small batches at our Irvine bakery. It's 100% gluten-free (dedicated facility, no cross-contamination), made with simple, real ingredients, and never frozen. The cocoa and chocolate chips are folded into a proper bread dough, giving you that chewy, satisfying texture you'd expect from a rustic boule, with just enough sweetness to make each slice feel like a small treat.
It's $13 and ships to AZ, CA, CO, ID, NM, OR, NV, UT, WA, and WY. Free shipping on orders over $50.
Order yours at deuxpates.com before Sunday at 11:59 PM to get it baked and shipped this week.
When customers send us their food experiments, it genuinely makes our day. This avocado toast idea came from a real customer, and it's now one of my favorite ways to eat the chocolate boule. Don't be afraid to use "dessert-adjacent" breads as real bread. That's kind of the whole point of what we do here.
Bon appetit,
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