Not that it’s unloved (there are lines every day), but the current iteration of their cardamom bun is a thing of majesty and wonder.
Its super-flaky laminated croissant-style dough is soaked in cardamom syrup during baking which crystallizes into a glassy light caramel. It’s then dotted with blackberries stewed in tarragon syrup. Today’s batch were just astonishing.
It’s fantastic. Their new riff on pan dulce is delightful. It’s more of a brioche bun than your typical pan dulce but it has a wonderful corn flavor and isn’t overly sweet. Petitgrain > SMFM makes for a great Wednesday morning.
I meant to post this earlier (went 2 weekends ago to get some goodies for a friend’s b-day)… Tomorrow is their 1-yr anniversary, and one of the people working there said that they were planning to do affogatos then.
I don’t see anything on their IG about it, so I take no responsibility if my memory/info was wrong.
