Twelve glazes on the rack, boxes of a dozen packed warm, and one seasonal cruller that changes every Friday.
The one we proof overnight — sugar shell, still warm
Freeze-dried berries folded into the icing
Ceremonial grade, half-dipped, white chocolate drizzle
Browned on the stove, piped cold, dusted at the counter
Vermont maple, candied pecan, flaked salt
Whatever the market gave us on Thursday
Cake style, split edges, Tahitian vanilla bean
Dark ganache and the rainbow ones, obviously
Curd cooked each morning, powdered sugar top
Rolled twice while it is still too hot to hold
Sixteen hours, single origin, over ice
Mix any twelve — we pack them warm for the drive