Toast and jam

Rustic breads, scones, and biscuits paired with fruit jams, jellies, nut butters, savory spreads, pickles, and more—from the James Beard award-winning author of Sourdough.

Bread and butter, toast and jam, scones and clotted cream—baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award-winning Sourdough, takes these simple pairings in fresh new directions. Spread some strawberry and Meyer lemon preserves on a piece of buckwheat milk bread for a special springtime treat. Top a slice of pain de mie with watermelon jelly for a bright taste of summer. Lather some gingered sweet potato butter on a piece of spiced carrot levain for a warming fall breakfast. Make a batch of dipping chips to serve with preserved lemon and fava bean hummus for an inspired snack. Wow brunch guests with a spread of sourdough whole-grain bagels, lemony herb chèvre, and beet-cured gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.