During Bakery Break-In, Only Recipes Are Taken
New York Times SAN FRANCISCO — It takes three days to make a cruffin, a muffin-croissant hybrid that is the signature of Ry Stephen, a 28-year-old pastry chef. His shop, kMr Holmes Bakehouse, has been open three months and inspired a wild following, with customers … and more |
From:: San Francisco News By Google News
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