Here at les collines we get excited by all the possibilities for our gems and jewels of locally-sourced, small batch jelly & preserves. The savory applications as well as the sweet. The new meat and cheese pairings that we find or come our way– Concord grape preserve with bleu de Bresse, mmm. Scots bitter with a young Pecorino, who knew. Quince preserve with Basque salami and Idiazabal (thank you, Tivoli General!)
But always good to get back to the touchstone of our earliest experiences with preserves, like on a piece of hot buttered toast. Here, sour cherry preserve, a les collines classic, on the wonderful Ella’s Bellas of Beacon’s gluten free sourdough, a revelation itself. A spread of unsalted Cabot butter in between, always appropriate. 
What more do you need, for breakfast, or in life? Not much. A decent cup of tea, and you are good to go xo