Jason Paul is the chef and owner of Heirloom at The 1907, a 20 seat, tasting menu restaurant, hidden inside The 1907 building in historic downtown Rogers, Arkansas. Jason was born and raised in Phoenix, Arizona and through a chance meeting, began working for chef Alex Stratta at the young age of 14. After years of training with chef Stratta and working for many other chefs, Jason has forged a style all his own. He has worked and lived in Las Vegas, Los Angeles, Maine, and is proud to now call Northwest Arkansas home. 


Heirloom Oat Bread

  • 1/2c melted unsalted butter
  • 2/3c cane or turbinado sugar
  • 2 eggs
  • 1c buttermilk
  • 1/2tsp baking soda 
  • 1/4tsp salt
  • 1c unbleached all purpose flour 
  • 1c oatflour

Preheat oven to 350 degrees. Melt butter and place in a mixing bowl. Whisk in sugar (use 1/3 cup for a bread that is less sweet) and the egg. Measure 1 cup buttermilk and add the baking soda to buttermilk. Let sit for 30 seconds to one minute, stir well, and then add to mixing bowl. Add salt and mix again. Fold in both flours until just incorporated. Don’t over mix. Place in a lightly greased baking pan and bake for 20 minutes or until bread springs back when you touch it. Let cool, and slice as desired. Serve with good butter and sea salt.