I would be remiss if I didn’t mention the cronut on my blog. The cronut is a new pastry creation by Dominique Ansel. It’s a hybrid of a doughnut and croissant. The trademarked cronut is selling out like crazy. I’ve heard that they sell out within 45 minutes. Dominique Ansel says he has a small kitchen and can’t produce more and also prefers quality over quantity. Long lines have formed outside the bakery on Spring Street, and I know I will be on that line soon.
- 7 Italian American-Owned Food Businesses in the Carolinas huntingfortheverybest.wordpress.com/2018/06/20/7-i… @NellinosSauce @MelinasPasta… twitter.com/i/web/status/1… 21 hours ago
- How do Italians use orange blossom water? huntingfortheverybest.wordpress.com/2018/06/20/the… #AuthenticItalian https://t.co/gSfXmxx34y 21 hours ago