spread the word
I make jams too! Every week, I make a different fresh batch using simple ingredients and old-fashioned methods. Only available while supplies last! Made to be spread on good bread.
let's get jamming
Bread has always been the center of my table.
I grew up in a household where fresh bread was a daily staple (often topped simply with butter, jam, salami, or cheese) straight from the local bakery. When we moved states, my health-conscious Romanian mother perfected a four-ingredient ciabatta recipe using French flour. When I moved to university, I brought that recipe—and my trusty Dutch oven—to UATX, where I bake it fresh and share it here.