Breakfast Food · Breads & Spreads
Breads & Spreads.
Good bread and what goes on it is at least half a breakfast on any given morning. These are the ingredients we rely on — flours that behave, jams that taste like fruit, butters that actually taste like butter.
King Arthur Organic All-Purpose Flour
Higher protein content than most all-purpose flours (11.7%), which means better structure in breads and pancakes. Our standard flour for everything — soda bread, crêpes, potato farls. Consistently good.
Bonne Maman Strawberry Preserves
The best widely available jam. Made in France, fruit-forward, not overly sweet. The one we use on crumpets, toast, ricotta, and msemen. The gingham lid is not an affectation — the quality is genuinely consistent.
Soom Premium Tahini
Single-origin Ethiopian sesame, extraordinary smooth. The tahini used in labneh bowls, as a drizzle over yogurt, and stirred into warm porridge with honey. No comparison to supermarket tahini.
Justin's Classic Almond Butter
Clean ingredient list (almonds, palm oil, sea salt), smooth texture, not cloyingly sweet. Good on toast, oatmeal, and smoothies. The nut butter we reach for most often for everyday breakfast use.
Bob's Red Mill Fine Semolina
Stone-ground durum semolina for baghrir (thousand-hole pancakes), fresh pasta, and porridge. The only semolina we use for our Moroccan pancake recipe. Consistent grind, good flavour.
The quality of butter varies enormously. If you have never used cultured European-style butter (84%+ fat) on good toast, it is a worthwhile experiment. The difference is not subtle.
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