Devour Utah December 2019

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DEV UR D ZEN Oh Bring Us a Figgy Pudding

Amour Spreads features ripe fruits grown in Utah


Casee and John Francis delight in bringing together fresh fruit, pure cane sugar and organic lemon juice to produce flavor-filled, jewel-toned jars of Amour Spreads jams and marmalades. This passion has been both their hobby and business for nearly a decade. Amour Spreads highlights perfectly ripe fruits primarily grown and harvested in Utah. Plums, elderberries, peaches, apricots, chokecherries, tayberries and even heirloom tomatoes follow the seasons into each jar of Amour Spreads preserves. As Amour Spreads uses nothing frozen, when an ingredient run out, they’re gone until the next harvest season. It’s their true dedication to traditional artisan ways that have earned the Francises acclaim as craft producers. “It’s not about the volume—it’s about the quality,” Casee says of their products. Their blackcurrant blackberry jam won a Good Food Award in the preserve division in 2016—celebrating the dark, tart and earthy fruit grown in Paradise by local farmers. Jams are made by hand in traditional copper pans in the commercial kitchen of Amour Café. John says the copper’s conductive properties provide an even cooking surface and prevents scorching. In 2016, Casee and John opened Amour Café near Liberty Park to further serve their community—and also are building a place to showcase their jarred creations. Savory egg plates and grilled cheese feature Amour Spreads’ Heirloom Tomato jam while baguettes brim with Black Mission Fig jam and brie. Full jars are available for purchase. Holiday shoppers can mix and match their favorite flavors of Amour Spreads by shopping at Amour Café or other specialty stores like Caputos and Liberty Heights Fresh. Better still, give a gift that lasts all year. The Amour Jam Club is a selection of 12 jars of jam shipped in three collections throughout the year that reflect the best of the best from Amour Spreads. It’s a delicious way to spread the love of local fruits. (Heather L. King) Amour Spreads and Amour Café 1329 S. 500 East, SLC 801-467-2947

Have Yourself a Merry Little Croissant

Crumb Brothers 291 S. 300 West, Logan 435-753-0875

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Crumb Brothers almond croissant


Crumb Brothers has been a Cache Valley staple since it opened in 2004. For years, the bakery produced more than a thousand loaves of bread each day—much of which was delivered around Salt Lake City to restaurants and grocery stores. But the retirement of the original owners Bill and Diane Oblock and eventual closing of the bakery in 2015 was cause for mourning by loyal customers—until bread lovers and Logan residents Rudy and Luba Otrusinik bought and reopened Crumb Brothers featuring many of the original recipes and employees. Since then, there’s been significantly more focus on catering to the local Logan community with Crumb Brothers’ celebrated artisan breads and European-style pastries. The restaurant offers drool-worthy breakfast, scratch-made lunch and a hearty Sunday brunch menu. Wine Wednesday dinner also features seasonal dishes and special wine flights. Yet, it’s still the baked goods that customers most clamor for. Using organic flours and locally sourced ingredients—everything from black garlic in focaccia, cherries in the cherry chocolate sourdough or polenta and corn flour in the corn ball brioche—the flaky pastries and crusty breads are showstoppers, whether in the restaurant or at home. For the holidays, a selection of scones, Danish and croissants are the perfect centerpiece for a winter wonderland brunch, while a sourdough braid or crusty baguette makes a delicious and festive hostess gift. Customers living to the south of Logan are able to regularly find Crumb Brothers baguettes and loaves at farmers markets from Ogden to Murray during the warmer months. And this winter, enjoy breads and pastries in Salt Lake at the Downtown Winter Market at Rio Grande Depot from November to April. Of course, the best selection of fresh-baked items is always available at the flagship bakery in Logan—and always cause for celebration. (Heather L. King)

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