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Best Indigenous Bay Area Pastry 

Morning Buns from La Farine French Bakery

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.
(Sorry, no information is currently available for other years in this same award category.)

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