"I enjoy this tasty treat year-round, but it's become a huge hit 'round Life Day, since the vibrant red hues seem to remind folks of the fancy robes that Wookiees wear durin' their sacred celebration."
―Strono Tuggs, The Life Day Cookbook[1]

Millaflower Toast was a type of snack food that consisted of a piece of brown, toasted bread with white soft moof milk cheese spread on top and then a topping of red millaflowers and a mixture of fruit or vegetables. At some point after publishing his first cookbook[1] in 34 ABY,[2] the Artiodac chef Strono Tuggs included a recipe for Millaflower Toast in the snacks and appetizers section of his second cookbook, The Life Day Cookbook.[1]

Tuggs suggested using local fruit and vegetables for the topping and claimed that the inclusion of the fragrant millaflowers turned any simple snack into an elegant and exquisite dish. The Artiodac enjoyed eating the dish all year round but stated that the dish had become especially popular around the Life Day festival, as the bright red color of the toppings reminded people of the robes worn by members of the Wookiee species during the celebration.[1]

Behind the scenes[]

Millaflower Toast was created as a recipe for the 2021 Star Wars: The Life Day Cookbook, a recipe book written by Jenn Fujikawa and Marc Sumerak. The out-of-universe recipe uses ricotta cheese, lemon zest, ciabatta slices, cherry tomatoes, strawberries, extra virgin olive oil, salt, black pepper, balsamic vinegar, honey, and edible flowers such as garden pansies, cornflowers, nasturtiums, or marigolds.[1]


Notes and references[]

  1. 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 Star Wars: The Life Day Cookbook
  2. Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook establishes that the in-universe book was published at the same time as when the First Order was searching for the Resistance base on Batuu. As that search occurs in Galaxy's Edge: Black Spire, which is set in 34 ABY according to the reasoning here, the cookbook must have been published in 34 ABY.