Toast and Jam

Rustic breads, scones, and biscuits paired with fruit- and botanical-forward 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 flavors and textures sing. As a baker with a passion for plants, Sarah Owens takes these basic pairings in fresh new directions. Top a slice of homemade Buckwheat Milk Bread with Strawberry and Meyer Lemon Preserves for an earthy and bright burst of flavor. Smear some Violet Jam on a toasted Spelt English Muffin for a special springtime breakfast. Wow brunch guests with a spread of Sourdough Wholegrain Bagels, Lemony-Herb Ch vre, and Beet Gravlax. Enjoy a snack of Dipping Chips with Preserved Lemon and Fava Bean Hummus. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast smeared with jam.

Author Biography

SARAH OWENS is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity in the kitchen. She grew up in Clinton, TN, and received a bachelor of arts with an emphasis in ceramics from Bellarmine University in Louisville, Kentucky. After receiving a certificate from the New York Botanical Garden’s School of Professional Horticulture, she spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanic Garden. She is the owner of BK17 Bakery (BK17bakery.com), a subscription artisan microbakery that began in Brooklyn, New York. She is the author of James Beard award-winningSourdough- Recipes for Rustic Fermented Breads, Sweets, Savories, and Moreand teaches workshops on natural leavening, fermenting, and horticulture worldwide. Sarah lives and teaches seaside on New York’s Rockaway peninsula.