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Toast & Jam


Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savoury 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 flavours 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. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.

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