Starbucks and UK baker in 'Duffin' kerfuffle
October 10th, 2013
12:45 PM ET
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The world has gone crazy for hybrid pastries.

In New York, fans continue to stand outside the Dominique Ansel bakery every morning to buy the fried, cream-filled hybrid known as the Cronut. Its popularity has since spread to London, and Starbucks looked to get in on the hybrid craze by unveiling their own “Frankenpastry,” a donut-muffin concoction called the Duffin.

On its website, Starbucks UK proudly noted that the company “sat together with our bakers” to create a pastry that combined “the iconic shape” of a muffin with “the elements of a traditional jam-filled donut.”

Sounds tasty, right? Not to Bea Vo.
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Filed under: Bakeries • Chain • News • Restaurants • Starbucks


July 2nd, 2013
02:15 PM ET
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The little Cronut has created a big controversy.

The fried, cream-filled, croissant-doughnut hybrid has a cult following in New York, where patrons line up outside the Dominique Ansel Bakery every morning.

The $5 Cronut is so popular that the bakery limits purchases to two per customer. The demand for the product is so great that the bakery has hired a half-dozen workers since the Cronut was created in May, expanding its staff to 20.
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10 great new bakeries around the U.S.
April 29th, 2013
10:30 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

It’s an awesome time to be on a high-gluten diet. (It’s also a great time to be gluten-free, but I’ll leave that celebration to someone who actually is.) Recently, Starbucks turned every one of its 430 (!) San Francisco locations into a mini bakery when it introduced La Boulange breads and pastries like open-face ham and cheese croissants and mini chocolate marble loaf cakes to its stores.

Those products haven’t hit my local Starbucks yet (they arrive in New York in September), but here are nine great new places for me to get my gluten fix on, plus one where I can experiment with a gluten-free diet.
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