It is one of my favorite monthly reads, with articles that focus on eats from all over the world, exotic recipes within reach and writers that offer great cultural backgrounds on dishes, traditions and tools. I just finished reading this month's issue of Saveur, a high quality magazine dedicated to all things food. The following bread toppings are by far the most favorite. They carry a solid array of favorites and introduce every so often a new variety. Koninklijke De Ruijter, in existence since 1860, is the main producer of bread toppings in the Netherlands. Because it's not just jam or jelly that's available to the Dutch: in regards to bread toppings, they are the master decorators! One sandwich will have a savory cover such as cheese, liver paté or sandwich meat, and the other one will have a sweet choice. From early on, Dutch children learn to eat the savory sandwich first, and save their appetite and creativity for the sweet one. The Dutch spread butter or margarine on their bread to hold on to the toppings. As you can imagine, the variety of bread and the huge amount of sandwich toppings is not so much a luxury as a necessity.īreakfast usually consists of two to 4 slices of bread, depending on whether you prefer open or closed faced sandwiches. Holland, or the Netherlands, is one of the largest bread consumers of Europe. Many a tourist, when stepping inside a Dutch bakery, is surprised by the large amount of bread varieties. Two out of the three daily meals, breakfast and lunch, consist mainly of bread. Each seed has a little stem that causes the