Beerball Posted March 8, 2015 Posted March 8, 2015 http://www.nytimes.com/2015/03/07/us/crooks-caper-at-san-francisco-bakery-leave-the-cash-take-the-cruffin-recipe.html?action=click&contentCollection=Magazine&module=MostEmailed&version=Full®ion=Marginalia&src=me&pgtype=article&_r=2
BringBackFergy Posted March 8, 2015 Posted March 8, 2015 http://www.nytimes.com/2015/03/07/us/crooks-caper-at-san-francisco-bakery-leave-the-cash-take-the-cruffin-recipe.html?action=click&contentCollection=Magazine&module=MostEmailed&version=Full®ion=Marginalia&src=me&pgtype=article&_r=2If he brings "cruffins" to the Finger Lakes party we'll know he was behind this.
CountryCletus Posted March 8, 2015 Posted March 8, 2015 Chef Jim is only interested in cruffins for his stuffins..... I thought everyone knew that!
Chef Jim Posted March 8, 2015 Posted March 8, 2015 I just now got an email from a friend who did a bakery crawl today and they wanted to go there but she said they were too late seeing they had run out if pastries.
Beef Jerky Posted March 9, 2015 Posted March 9, 2015 http://www.businessinsider.com/london-bakery-foxcroft-and-ginger-introduces-cruffin-2015-3
Chef Jim Posted March 9, 2015 Posted March 9, 2015 Hmmmm, the plot thickens. I wonder why they were short?? Why they were short pastries? It happens with a lot of shops like that. There is a donut place here in Oakland called Doughnut Dolly. They list there hours as 8am until sold out.
Recommended Posts