About this item

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 & 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.



About the Author

Sarah Owens

Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation workshops globally. Sarah believes strongly in the power of food to unite and heal and has been instrumental in developing a bakery located in Tripoli, Lebanon working with Syrian refugees. Her wholesale and subscription bakery and workshop space is located in Rockaway Beach, NY where she teaches the alchemy and digestive benefits of natural leavening.To learn more about her workshop opportunities, visit www.ritualfinefoods.com



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