Friday, April 28, 2006

New discovery at the brioche store

We discovered a new product at our bakery which I think is only available on weekends: crusty, chewy little rolls full of baked-in treats. My favorite is the black olive and anchovy, but the lardon roll is obviously as good as it sounds too. The best part about them is that the fillings have been tucked into the dough, not kneaded in, so you hit a vein of salty goodness.

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