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Discover a world of fabulous bread with Jason's Sourdough

Rooted in family tradition but never afraid to try something new, Jason’s Sourdough is one of the UK’s largest and most successful independent craft bakeries

5 mins read time  |  Written by Anya Shah

When the Geary family opened their first bakery in 1906, they had one mission in mind – to create light and fluffy bread unlike any other on the market. More than 100 years later, the family legacy lives on in the form of Jason’s Sourdough, an award-winning baked-goods brand that specialises in fresh loaves, bloomers and flatbreads.

From the iconic White Ciabattin© to the Majestic Malted Sourdough, love and passion – along with skill and expertise – lie at the heart of everything master baker Jason Geary and his team create. Finding the best ingredients, mixing them until they reach the ultimate consistency and proving the dough for long enough so it rises to perfection is all part of their carefully refined process. The result? The deliciously unique bakes you can enjoy today!

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Vanilla berry French toast

15 mins Easy  Serves 2

Flavoured with aromatic cinnamon and topped with sweet, juicy berries, this recipe has been created by Jason’s Sourdough and food blogger Nourishing Amy and is ideal for a lazy Sunday brunch.

Ingredients
  • 180ml milk
  • 1 tbsp maple syrup
  • 20g white flour
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 1 tbsp coconut oil
  • 4 slices Jason’s Sourdough White Ciabattin©
  • To serve
  • 200g mixed frozen berries
  • ½ tsp vanilla extract
  • 2 tbsp coconut yogurt
  • 50g chocolate, roughly chopped
  • 2 tbsp maple syrup
Method

1.  In a large bowl, whisk the milk, maple syrup, flour, cinnamon, vanilla extract and a pinch of salt until the mixture is light and fluffy.

2.  Melt the coconut oil in a large frying pan over a medium heat. Dip the Jason’s Sourdough White Ciabattin© slices in the milk mixture, then fry one slice at a time for 5 mins or until both sides of the bread are golden, using a spatula to flip halfway through.

3.  Add the berries, vanilla extract and a splash of water to a small saucepan and warm on a low heat for 5 mins until softened.

3.  To serve, stack the slices of French toast on a large plate and top with the coconut yogurt, warmed berries, chocolate and a generous drizzle of maple syrup.

  • 180ml milk
  • 1 tbsp maple syrup
  • 20g white flour
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 1 tbsp coconut oil
  • 4 slices Jason’s Sourdough White Ciabattin©
  • To serve
  • 200g mixed frozen berries
  • ½ tsp vanilla extract
  • 2 tbsp coconut yogurt
  • 50g chocolate, roughly chopped
  • 2 tbsp maple syrup

1.  In a large bowl, whisk the milk, maple syrup, flour, cinnamon, vanilla extract and a pinch of salt until the mixture is light and fluffy.

2.  Melt the coconut oil in a large frying pan over a medium heat. Dip the Jason’s Sourdough White Ciabattin© slices in the milk mixture, then fry one slice at a time for 5 mins or until both sides of the bread are golden, using a spatula to flip halfway through.

3.  Add the berries, vanilla extract and a splash of water to a small saucepan and warm on a low heat for 5 mins until softened.

3.  To serve, stack the slices of French toast on a large plate and top with the coconut yogurt, warmed berries, chocolate and a generous drizzle of maple syrup.

The key ingredient, Jason’s Sourdough White Ciabattin©, is available from most M&S and Ocado shops.

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Hawaiian pizza sandwich

30 mins Easy  Serves 2

Created in partnership with Nicky Batchelor from Batchout, this impressive sandwich features thick slices of Jason’s Sourdough Craft Beer Ciabattin©, creamy mozzarella and a zingy relish, and is guaranteed take your lunch to the next level!

Ingredients
  • 4 slices of ham
  • 4 slices Jason’s Sourdough Craft Beer Ciabattin©, buttered
  • 80g mozzarella, grated
  • Small bunch of coriander, roughly chopped, to serve
  • FOR THE RELISH
  • 2 tbsp olive oil
  • 1 small shallot, finely diced
  • ½ medium pineapple, cut into chunks
  • 1 garlic clove, crushed
  • 15g ginger, grated
  • ½ tsp chipotle flakes
  • ½ tsp ground cinnamon
  • 2 tbsp agave syrup
  • 2 tbsp brown sugar
  • ½ lime, juiced
  • 20ml fresh pineapple juice
Method

1.  Heat the olive oil in a small pan, then fry the shallot for 5 mins until it turns translucent. Add the pineapple chunks and cook for 3 mins. Once softened, add the garlic, ginger, chipotle flakes, ground cinnamon, agave syrup and brown sugar, then fry for 1 min before adding the lime and pineapple juice. Simmer for 2 mins, stirring slowly until the mixture becomes thick and golden, then remove from the heat and set aside.

2.  Heat a griddle pan on high and cook the ham for 4 mins on each side until browned, then remove and place the Jason’s Sourdough Craft Beer Ciabattin© slices in the pan, one at a time. Layer each piece with a slice of ham, 20g of mozzarella and a generous spoonful of the relish. Once the cheese is bubbling, sandwich together and serve with a little coriander.

  • 4 slices of ham
  • 4 slices Jason’s Sourdough Craft Beer Ciabattin©, buttered
  • 80g mozzarella, grated
  • Small bunch of coriander, roughly chopped, to serve
  • FOR THE RELISH
  • 2 tbsp olive oil
  • 1 small shallot, finely diced
  • ½ medium pineapple, cut into chunks
  • 1 garlic clove, crushed
  • 15g ginger, grated
  • ½ tsp chipotle flakes
  • ½ tsp ground cinnamon
  • 2 tbsp agave syrup
  • 2 tbsp brown sugar
  • ½ lime, juiced
  • 20ml fresh pineapple juice

1.  Heat the olive oil in a small pan, then fry the shallot for 5 mins until it turns translucent. Add the pineapple chunks and cook for 3 mins. Once softened, add the garlic, ginger, chipotle flakes, ground cinnamon, agave syrup and brown sugar, then fry for 1 min before adding the lime and pineapple juice. Simmer for 2 mins, stirring slowly until the mixture becomes thick and golden, then remove from the heat and set aside.

2.  Heat a griddle pan on high and cook the ham for 4 mins on each side until browned, then remove and place the Jason’s Sourdough Craft Beer Ciabattin© slices in the pan, one at a time. Layer each piece with a slice of ham, 20g of mozzarella and a generous spoonful of the relish. Once the cheese is bubbling, sandwich together and serve with a little coriander.

You can buy Jason’s Sourdough Craft Beer Ciabattin© from most M&S and Ocado shops.

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Vegan katsu curry

30 mins Easy  Serves 1

Whether you want to try a meat-free alternative of this Japanese classic or simply fancy a dinner that’s both tasty and nutritious, this recipe by Jason’s Sourdough and vegan influencer Holly Pearce is just the ticket.

Ingredients
  • 2 slices Jason’s Sourdough Grains & Seeds Ciabattin©
  • ¾ tsp curry powder
  • 4 tbsp cornflour
  • 300ml vegan egg alternative
  • 30ml plant milk
  • 200g firm tofu
  • 50g quinoa, to serve
  • 200ml katsu sauce, to serve
Method

1.  Heat the oven to 220C /200C fan/gas 7. In a food processor, blitz the Jason’s Sourdough Grains & Seeds Ciabattin© with ½ tsp of the curry powder for 15 secs to create breadcrumbs.

2.  In one bowl, mix the corn flour with the remaining ¼ tsp of curry powder and in another, whisk the vegan egg with the plant milk until it’s smooth and runny.

3.  Drain the tofu and pat it dry, then cut it into four chunks. Dip each chunk into the corn flour mix followed by the egg mix, then roll it in the breadcrumbs until it’s fully covered. Bake the tofu on a lined tray for 20 mins and serve with cooked quinoa and hot katsu sauce.

  • 2 slices Jason’s Sourdough Grains & Seeds Ciabattin©
  • ¾ tsp curry powder
  • 4 tbsp cornflour
  • 300ml vegan egg alternative
  • 30ml plant milk
  • 200g firm tofu
  • 50g quinoa, to serve
  • 200ml katsu sauce, to serve

1.  Heat the oven to 220C /200C fan/gas 7. In a food processor, blitz the Jason’s Sourdough Grains & Seeds Ciabattin© with ½ tsp of the curry powder for 15 secs to create breadcrumbs.

2.  In one bowl, mix the corn flour with the remaining ¼ tsp of curry powder and in another, whisk the vegan egg with the plant milk until it’s smooth and runny.

3.  Drain the tofu and pat it dry, then cut it into four chunks. Dip each chunk into the corn flour mix followed by the egg mix, then roll it in the breadcrumbs until it’s fully covered. Bake the tofu on a lined tray for 20 mins and serve with cooked quinoa and hot katsu sauce.

Jason’s Sourdough Grains & Seeds Ciabattin© is available from most M&S and Ocado shops.

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Ready to experience the wonderful taste of Jason’s Sourdough for yourself?

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