What do you get by combining the flaky, buttery dough of a croissant
with the pull-apart, cinnamon-flecked seduction of a sticky roll? The
irresistible morning bun, of course. It's all too easy to feast upon
this regional addiction at bakeries like Masse's, Bread Garden, and
Hopkins Street (look for the cranberry flavor). But morning buns were
actually invented back in the 1970s by La Farine's first owner, Lili
Lecocq, according to current owner Jeff Dodge, and their recipe remains
the gold standard. With caramelized crusts and tender, toothsome
interiors, La Farine's buns taste luxurious but don't pack the
gut-busting wallop of most supersized American breakfast pastries.
Although the classic recipe is sweetened with brown sugar and cinnamon,
La Farine has lately started selling a ham-and-Gruyère version,
making it possible to stuff your face morning, noon, and night. Hint:
Get there early to taste the buns at their best, and pair them with a
cup of coffee.