Legend has it that buns were developed to enable poor people to buy bread with dignity. Dignity for the buyer—who could not afford a loaf and for whom it was either humiliating or impossible to buy just a slice or two—and dignity for the bun—which was sold with its crust and crumb beautifully intact, a small piece of perfection to be shared as graciously as a big loaf. Whatever their history, we can find buns in just about every country in the world. There are sweet buns and savory buns; steamed buns and baked buns; stuffed buns and plain buns; buns for special occasions and buns for every day. Take a journey around the world and explore bun culture in depth with Jane’s delicious, foolproof and fun recipes.

Jane Mason is a baker, writer and social entrepreneur who has been profiled in publications such as The Telegraph, You (Mail on Sunday), and Good Housekeeping. She set up Virtuous Bread in 2010 to teach people to make and learn about good bread. Jane also teaches baking in prisons, schools and care homes for the elderly. A Canadian, Jane divides her time between London, Mexico, and Canada.

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