Union Square Donuts


Unlike most of the culinary establishments I seek out, Union Square Donuts found me. I have visited the Harvard Farmers Market in the Science Center Plaza every Tuesday during the summers and autumns that I’ve lived in Cambridge. I always went directly to the Danish Pastry House stand and got a kringle slice (buttery pastry with almonds and almond paste) and sometimes a cookie, and then continued on my way to class. I rarely deviated from this routine. When I returned to the market in 2013, I noticed a sign that read “Union Square Donuts” and listed a few flavors, but didn’t think much of it, despite the sizable crowd gathered there. Because of my many bad experiences at the ever popular Dunkin’ Donuts, I had lost my faith that a truly delicious donut existed. So, that first week, I got my kringle slice, went to class, and didn’t look back. The next week, the stand was back, and again I passed it up on my way to class, but afterward, I followed my gut instinct and decided to try one. By that time in the afternoon, the only flavors left were orange creamsicle and cherry, so I went with an orange creamsicle. The donut was huge and more substantial than any I had eaten previously because they use a brioche dough. I wasn’t in love with the orange glaze, but I knew that going in since it’s never one of my preferred dessert flavors. I decided immediately that I would return the next Tuesday and get there early enough to have my choice of flavors.


Clockwise from upper left: Chocolate covered pretzel donut, poppy roll, blueberry jam filled donut, brown butter hazelnut crunch donut


 Clockwise from upper left: Buttered popcorn donut, cinnamon sugar donut muffin, malted milk chocolate donut, birthday cake donut

That’s when I found the brown butter hazelnut crunch donut, the reigning champion for Best Donut I’ve Ever Eaten. It’s the perfect combination of contrasts – sweet and salty, crunchy and fluffy – and buttery, nutty notes. In my opinion, it’s the ultimate donut. The brioche dough has a hint of nutmeg in it and a subtle yeastiness, and it is infinitely light and layered. Browning the butter in the glaze makes it taste rich and nutty, which is complemented by the generously applied chunks of toasted hazelnuts. No matter how many other flavors I try, this is the one I return to again and again and recommend without hesitation to friends trying Union Square Donuts for the first time. When the farmers market ends in late November, I dearly miss having such easy access to high quality donuts. After braving one of the worst winters ever, I decided it was time to break my donut hiatus and trek to their storefront. I’m glad I did, because that’s the first time I was able to try a warm brown butter hazelnut crunch donut, which was next level amazing.


Brown butter hazelnut crunch donut

To make sure that I wasn’t missing out on another fantastic flavor, I’ve sampled many of their other options. I wasn’t a fan of the poppy roll (because I didn’t know that it had cardamom in it and that flavor completely overwhelmed it) or the chocolate covered pretzel donut (because the texture was slightly tough and I didn’t think the flavor of the milk chocolate added anything interesting to it), but other than that, I’ve really enjoyed everything I’ve had there. Their glazes always taste like the freshest and best possible versions of their name – even the buttered popcorn glaze – and their risen brioche dough is consistently the best donut dough I’ve had. Their cake style donuts are great too, and are addictingly crisp on the outside and fluffy and cakey on the inside. I would highly recommend their Birthday cake donut, since it’s simplicity allows their cake donut and chocolate glaze flavors to shine through while still feeling like a whimsical treat thanks to the rainbow sprinkles.


Berry pistachio donut

Whatever your taste, there is something for you at Union Square Donuts. It’s always great to see a business so willing to create new flavors and to publicize them on social media to keep its customers informed. JUST NEVER TAKE THAT BROWN BUTTER HAZELNUT CRUNCH DONUT OFF THE MENU!!! Thanks.


The Fab Four of Pittsburgh Ice Cream

I was born and raised in Pittsburgh, and it’s still home to some of my all-time favorite ice cream (and frozen custard) places. Even though my four favorites have been around longer than I have, I didn’t discover them until I was a teenager (they are kind of off the beaten path). Now they’re all mandatory stops each time I’m back at home.


Sarris Candies and Ice Cream Parlour in Canonsburg, PA is one part old-fashioned soda fountain-style creamery and two parts chocolate shop, complete with a seasonally changing giant chocolate castle. They’re famous for their peanut butter meltaways and chocolate covered pretzels, but their ice cream is what keeps me coming back for more. I first became enamored with their unreasonably large (one size only) shakes – their chocolate malt (made with vanilla ice cream as the base of course) was my go-to order. Years after getting a shake each time I visited, I heard a young boy in line in front of me rhapsodize about his favorite treat – a sundae made with cookies and cream ice cream topped with marshmallow fluff and milk chocolate hard cap. Woah. I wasn’t ready to try it just yet, but the next time I visited that is exactly what I ordered. It was great, but the marshmallow made it a little too sweet for me. Nonetheless, it shaped my future standard order. Now I always get a sundae with milk chocolate hard cap. They put enough chocolate on top that huge puddles of it pool around the sides of the dish and stay warm and melted, while some forms a hard shell around the ice cream. Their portions of everything are huge and unfinishable, but that just makes it feel more special.



Cookies and cream ice cream with milk chocolate hard cap, whipped cream, a rolled wafer cookie, and a cherry


Pralines and cream ice cream with dark chocolate hard cap, whipped cream, a rolled wafer cookie, and a cherry

For years, my mother went to Sugar and Spice in the South Hills of Pittsburgh for cake decorating supplies so that she could make extravagant and inspired birthday cakes for me and other family and friends. I hardly realized they sold ice cream, let alone homemade ice cream, until high school. They have an old-fashioned vibe like Sarris, but without the crazy portions. My favorite flavor is their vanilla – it’s perfectly creamy, rich, and sweet, and it tastes unbelievably fresh. It’s currently the frontrunner for my favorite vanilla in Pittsburgh. I like to dress it up as a sundae, since they do such a nice job of making them look pretty in tall sundae glasses.




Front: Vanilla ice cream with caramel, Oreos, whipped cream, and a rolled wafer cookie

Back: Vanilla ice cream with hot fudge, whipped cream, a rolled wafer cookie, and a cherry

Glen’s Custard, all the way out in Springdale, PA, is the first frozen custard that I ever tried. It’s kept at a higher temperature than hard ice cream, so it’s the perfect temperature and texture for eating, it’s denser than ice cream because it has very little air whipped into it, and it’s rich like French vanilla ice cream, since it has egg yolks in the base. Glen’s stellar reputation preceded it, but it was apparent at first bite that this was the real deal and it exceeded my expectations. Glen’s always has fresh vanilla and chocolate custard as well as a rotating flavor of the day (my favorite is their butterscotch custard). I tend to stick to some variation of their vanilla – either getting it as part of a sundae or pairing it with another flavor – because it is just that good. My mother loves their “gourmet custard flavors,” which are more reminiscent of hard ice cream than frozen custard to me. Her favorites are caramel cookie dough and malt shop brownie (which includes chocolate malt custard, marshmallow swirl, and brownie chunks). You can even play mini golf while you’re there since they have their own course!


Vanilla custard, butterscotch custard, caramel, and M&Ms


 Peanut butter pretzel custard topped with a scoop of vanilla custard

Page Dairy Mart was my final discovery of these four esteemed frozen dairy institutions. Ironically, it’s also the oldest (open since 1951!) and closest to my house. Go figure. The sheer magnitude of their menu, which decorates the entirety of the storefront windows in no particular order, can feel overwhelming…but in a good way. Just driving up to this place is fun, and the absurdity and decadence of their creations adds to this energy. I was practically apoplectic when I realized that they serve Nancy B’s cookies (which is only open during working hours so I can rarely get to the shop) with their ice cream and it had taken me this many years to find out. Do your research, kids. After that epiphanic moment, of course, my first taste of Page’s was in the form of a cookie sundae. It featured their vanilla soft serve, hot fudge, whipped cream, and a warm Nancy B’s chocolate chip cookie. It was as amazing as it sounds. They have so many sundae options and soft serve flavors that I’ll never try them all, but everything I’ve had has been great – especially the birthday cake soft serve cone (with big chunks of vanilla cake throughout) and the arctic swirl made with crushed Nancy B’s cookies. There is truly something for everyone there.



Arctic swirl made with vanilla soft serve and Nancy B’s chocolate chip cookies


Sofra Bakery and Cafe

Since it’s my last semester living in Cambridge, MA, I’ve made it my New Year’s resolution to try as many new (to me) bakeries and restaurants as I can. That’s easier said than done when you have places like Flour and Cafe Luna within walking distance, where you can rest assured your trek through the snow would be well worth the effort.

After enjoying a fabulous, Eastern Mediterranean influenced meal at Oleana last year, I learned that Oleana’s Executive Chef Ana Sortun also owns Sofra Bakery and Cafe. Hundreds of glowing Yelp reviews and pictures of their special weekend-only doughnuts later, I was ready to run to Sofra in the middle of the night. Sensibly, I waited until Saturday morning to head over. Their pastry case overflows with exotic and enticing cookies, tarts, and breads. After reading all of the signs, I wanted to try one of everything, but narrowed it down to eight sweet items and one savory for good measure.


The first item I tried was the morning bun, made from pieces of croissant dough held together by sugar and cinnamon and topped with an orange glaze. It was sweet, crisp, and buttery, but I preferred the bites without the glaze because it was so sweet.


Morning bun with orange glaze

The pistachio pop tart had a similarly sweet glaze, but luckily it was used more sparingly. The filling had hints of honey and rosewater.


Pistachio pop tart

The bostock was my favorite pastry of the morning, and combined buttery, eggy brioche dough with almond paste and hints of cinnamon. It had a surprising sweet-salty balance that kept me going back for more.



The brioche doughnut filled with tahini (sesame seed paste) brown butter cream and topped with a salted caramel ganache was not quite what I expected. I liked the dough and the ganache, but the tahini filling was not very sweet and had a savory quality that I found off-putting. There was a lot of filling in this doughnut, so it was impossible to eat around.


Tahini brown butter brioche donut with salted caramel ganache

I had better luck with the dukkah doughnut, which featured a sour cream cake doughnut as its base. The coconut, phyllo, and hazelnut crunch topping was sweet and slightly mysterious because of the dukkah spices.


Dukkah crunch sour cream donut

Sofra’s chocolate chunk cookie is an extremely well executed version of the traditional recipe. It’s crisp on the outside, soft on the inside, and filled with high-quality dark chocolate disks and notes of brown sugar.


Chocolate chunk cookie

I was excited to try the unique tahini shortbread, but I was overwhelmed by the potency of the tahini and could only manage one bite. If nothing else, I learned today that I’m okay with tahini in my savory food (like hummus!), but that I’d really prefer for it to stay out of my desserts.


Tahini shortbread

Sofra is known for its earthquake cookie, which is an extra-chocolaty take on the familiar chocolate crinkle cookie topped with powdered sugar. It strikes the perfect balance between cookie, cake, and fudge in terms of texture and has just the right amount of intense chocolate and palate-pleasing sweetness.


Chocolate earthquake cookie

I couldn’t end my first visit to Sofra without trying one of their savory lunch options, so I opted for one of their cold meze spreads served with three of their sesame crick-cracks. I chose the squash skordalia spread topped with pepitas, and I was very happy with my decision. It reminded me of butternut squash soup in cold, light-as-air, spreadable form.


Squash skordalia spread topped with pepitas (left), crick-cracks (right)

I plan to go back soon to try more of their offerings, like the chocolate-hazelnut baklava, simits (Turkish bagels), chai-spiced coffee cake, and spinach falafel!


Culinary Adventures in Portland and Seattle


For years I watched shows like Unique Sweets and The Best Thing I Ever Ate feature countless eateries in Portland and Seattle. It was an exercise in self-torture, since I knew that an opportunity to visit one of these distant cities in the Pacific Northwest would probably never arise. Lucky for me, I was gifted a trip to this area for my 21st birthday last spring and was able to embark on the food-filled vacation this December. Each day was planned to maximize the number of restaurants and bakeries visited, and these are the highlights!


Blue Star Donuts in Portland was undoubtedly my favorite stop of the whole trip. I had seen their pear, pine nut, sage, and caramel fritters (yes, that’s all in one fritter) featured on Unique Sweets many moons ago, and that particular item always stuck with me as my #1 must try. I had actually forgotten that it was from Blue Star until I walked in and saw the little display sign that read, “Pear Pine Nut Fritter.” Words cannot describe my level of awe and wonder as this realization sank in. This miraculous fritter lived up to my lofty expectations, and each component offered its own flavor and texture while still complementing each other to make the sum better than its parts.




The Buttermilk Old Fashioned was the other standout doughnut here. It was slightly crisp on the outside and was surprisingly flavorful. The combination of the glaze and the cake had an almost cake-mixey flavor that worked really well here and made this basic doughnut feel like something very special. Blue Star was the only place that got a repeat visit on our trip!


Moonstruck Chocolate Cafe was an unexpected and delicious surprise. We were walking around Portland’s Alphabet District one stereotypically rainy morning when we came across this shop. It wasn’t until I saw their display of chocolate bars that I realized I had been purchasing their chocolate at grocery stores in my hometown of Pittsburgh, PA for years and was already a huge fan of theirs. One of my all time favorite movies also happens to be Moonstruck, so clearly it was fate. When I saw that they had macarons, a huge selection of truffles, and hot chocolate, my excitement multiplied. I ordered malted caramel hot chocolate and it was divine. I also tried their cookies and cream cone truffle (filled with buttercream!) and their gingerbread macaron.





Since one can’t survive entirely on sugar (at least not for long), I needed to find some savory spots that could match the caliber of the bakeries I had found. I had been craving ramen for a while and was delighted to accidentally stumble upon Boke Bowl. I got their caramelized fennel broth ramen and ordered a side of fried pears. Everything was delicious – the noodles, the eggplant, and especially the rice tots.



I first found Salt and Straw ice cream at Joan’s on Third in L.A. and knew that I had to visit their flagship store at some point. I got their snickerdoodle and pecan pie ice creams, but really, you can’t go wrong here. They put so much care and consideration into each of their flavors and come up with some really unique combos. They now have a full store on North Larchmont in L.A. as well!


On a whim, we decided to take a ferry from Seattle to Bainbridge Island. Here, we spotted Mora Iced Creamery next to the crepe place we stopped at for lunch. Their store is gorgeous and impeccably clean, and they carry flavors that I haven’t seen anywhere else. I got a cup of speculoos (!) and white chocolate ice cream, and it was so good that I ate it even though I was completely full from my banana-nutella crepe. It reminded me a lot of gelato and rivaled (your highness) Grom in terms of quality. The best part is that you can mail order it, which of course I have done already since returning to the East Coast. I would also highly recommend their dulce de leche with shaved chocolate flavor.


An adorable ice cream shop called Parfait offered up one of the most expertly crafted ice cream sundaes that I have ever had. I chose a scoop of their chocolate chip cookie ice cream and their caramel brownie ice cream and topped it with caramel, homemade hazelnut toffee pieces, homemade whipped cream, and white chocolate shavings + rainbow sprinkles. This sundae tastes even better than it looks, and it was a stunningly gorgeous sundae. The ice cream somehow melted at exactly the perfect rate to allow for a relaxed pace of sundae consumption, even after being hit with the hot caramel sauce. They also had a ton of other unique and enticing ice cream novelties, like s’more ice cream pie and gingerbread ice cream sandwiches, which I hope to have the opportunity to try someday.



Toscanini’s and Brown Butter Bakery

It didn’t take me long after moving to Boston to declare Toscanini’s the best ice cream shop in town. My go-to flavor for years has been B3 (brown butter, brown sugar, brownie), and it never disappoints. On a recent visit, I discovered that their freezer was stocked with quaintly packaged ice cream sandwiches.


I was so surprised to find this novel treat that I went with my usual order that evening, but I couldn’t stop thinking about those ice cream sandwiches after I left.  After doing some research, I learned that the cookies are made by Brown Butter Bakery and filled with various Toscanini’s flavors.  I was sold.  I went back the next week and tried the oatmeal molasses cookie sandwich filled with Ovaltine ice cream.  It was fabulous.  The ratio of ice cream to cookie and overall size were perfect too.


I noticed that they had three cookie types – oatmeal molasses, dark chocolate, and malted peanut butter – so I vowed to try them all as soon as possible.  The next week, I went to Tosci’s early one morning with a bag of ice in tow so that the ice cream sandwiches wouldn’t melt on my way home. This time, I got a dark chocolate cookie and nocciola ice cream sandwich and a malted peanut butter cookie and belgian chocolate ice cream sandwich.  Since it was early and the pastry case was stocked, I also picked up a pain aux raisins and a brown butter chocolate chip cookie (also made by Brown Butter Bakery).  I couldn’t detect the nutty brown butter flavor in my cookie, but it was tasty and pleasantly soft nonetheless, and the pain aux raisins was made from deliciously buttery, flakey croissant dough.



Over the next few days, I tried the remaining two ice cream sandwiches.  Neither disappointed!  The dark chocolate cookie was more intense than I anticipated, but it paired well with the amazingly creamy nocciola filling, which was one of the most clean and pure hazelnut flavors I’ve ever tasted.


I usually don’t like peanut butter cookies (which is strange, since I can’t go a day without eating peanut butter), but these impressed me.  The malt flavor wasn’t strong, but a natural peanut butter flavor shone through and complemented the belgian chocolate ice cream.


I spotted an oatmeal molasses-cake batter sandwich while I was there and a dark chocolate-mint, so clearly I’ve only exhausted the cookie options, but am nowhere near done trying all of the cookie-ice cream combos.  I’m so glad that we get to reap the rewards of Tosci’s partnership with Brown Butter Bakery!  Two desserts in one is twice the fun!

LA Favorites!

I interned in Los Angeles for three months this past summer, and while there, I made it my singular mission to try as many bakeries and desserteries as humanly possible. I didn’t have a car and had to rely on public transportation, so I used trying enticing pastry as my motivation for exploring this huge city.

To my surprise, almost everything I tried was good – even by my standards. This post showcases some of my favorites out of the hundreds I was able to get my hands on.


Red Bread – Cracked Cookies


Red Bread – Avocado and Radish Tartine


Magnolia Bakery – Banana Pudding


Magnolia Bakery – Marble Cupcake with Blonde Chocolate Buttercream


Magnolia Bakery – Pistachio Cupcake


Quenelle – Blonde Chocolate Chunk Cookie


Quenelle – Blueberry Pie and Strawberry Shortcake Ice Cream with Graham Streusel


Sweet Rose Creamery – Salted Caramel Ice Cream with Pecan Crumble


The Sycamore Kitchen – Chocolate Chip Rye Cookie


The Sycamore Kitchen – Brown Butter Blueberry Financier


The Sycamore Kitchen – Salted Caramel Pecan Babka Roll


Bulgarini Gelato – Vanilla, Hazelnut, and Toasted Almond Gelato


Fonuts – Blueberry Earl Grey Fonut


Carmela Ice Cream – Dark Chocolate Cookie and Salted Caramel Ice Cream Sandwich


Carmela Ice Cream – Brown Sugar Vanilla Bean Ice Cream Cone


Carmela Ice Cream – Chocolate Chip Cookie and Brown Sugar Vanilla Bean Ice Cream Sandwich


Carmela Ice Cream – Brown Sugar Vanilla Bean and Salted Caramel Ice Cream with Caramel Sauce


Bob’s Coffee and Doughnuts – Chocolate Cake Doughnut with Chocolate Frosting


Bob’s Coffee and Doughnuts – Apple Fritter


Bob’s Coffee and Doughnuts – Maple Bar


MILK – Butterscotch Drumstick


MILK – Iced Spiced Molasses Cookie


MILK – The MILKIE Way Malt Milkshake


MILK – Cookies and Cream Macaron Ice Cream Sandwich


Sprinkles Ice Cream – S’more Cupcake with S’more Ice Cream


Sprinkles Ice Cream – Red Velvet Cupcake Tops with Black and White Cupcake and Vanilla Bean Ice Cream


Sprinkles Cupcakes- Black and White Cupcake


Sprinkles Cupcakes – Banana Cupcake with Vanilla Buttercream


McConnell’s Fine Ice Creams – Churros Con Leche, Double Peanut Butter Chip, and Salted Caramel Chip Ice Cream


Top Round Roast Beef – Caramel Truffle, Graham Cracker, and Streusel Concrete

Until we meet again, LA.


Bites Around Boston Lately


Grilled buttermilk biscuits with honey butter


Cookie monster french toast

I have walked past Café Luna at least once a week for years, but I never looked their menu up until recently.  After seeing their long and enticing lists of french toast, pancake, and waffle options for weekend brunch, I knew that I had to stop in as soon as possible!  It’s a very small place, so reservations are a must (unless you get there before the doors open).  I tried the biscuits with honey butter to start, which came warm and fresh off the griddle (I think they were grilled in the honey butter) and with a side of honey butter.  The sweet-salty-caramelized-warm biscuit combination was addictive!  The french toast special for April sounded amazing; it was called Cookie Monster French Toast, and it was described as speculoos spread and dark chocolate sandwiched between brioche and topped with Oreos and whipped cream.  Mine also had festive egg and bunny sprinkles on top, since it happened to be Easter Sunday.  This had the potential to be the best, most decadent french toast ever, but I wasn’t completely in love with it.  There was not nearly enough cookie butter in it, and I only managed to get one or two bites that had a detectable amount.  The bread/egg batter combination itself was also not very flavorful, and without any syrup or butter to add to the finished dish, it was all very dry and not entirely pleasant to eat.  More than a teaspoon-sized dollop of whipped cream for four large triangles of brioche also would have helped to make the dish more palatable.  I definitely want to go back to try their waffles, maybe with lemon curd and blueberries, to see if this combination is more well-balanced.


Custom ice cream sandwich: Totally Turtle ice cream sandwiched between a red velvet white chocolate chunk cookie and a chocolate chunk cookie


The Salty Dog: Totally Turtle ice cream sandwiched between two salted caramel cookies

Unfortunately, these ice cream sandwiches were consumed on a particularly gray, windy, and cold day, but they were still really tasty! The cookies themselves had the ideal crispy outside/chewy inside, and they tasted buttery and homemade.  The ice cream that the The Cookie Monstah truck uses is Richardson’s, which is pretty good, but not as smooth and rich as Häagen-Dazs or Ben and Jerry’s.  The flavor that I tried was called Totally Turtle, and it was vanilla ice cream with caramel, cashews, and brownie chunks.  The red velvet and white chocolate chunk cookie was my favorite because of its subtle cocoa notes, contrasting white chocolate, and fun color.  If I return to this truck, I think I’ll just order a cookie, since they’re way too substantial to manage as an ice cream sandwich.  I wasn’t able to get one bite that had all three layers – red velvet cookie, ice cream, and chocolate chunk cookie.  Perhaps this would be less of a problem in hot summer weather, when the ice cream might melt into the cookies and soften them, as opposed to staying frozen and making the cookies even harder and more difficult to bite.


Chocolate chip cookie yogurt topped with cookie dough, chocolate pearls, and a chocolate chip cookie

If you’re sensing a cookie theme in this post, you are correct, and it’s about to continue.  When I walked past Pinkberry and noticed that their new yogurt flavor was chocolate chip cookie (one of my favorite flavors), I decided to try it before it was replaced by another rotating flavor.  The cookie yogurt itself actually (surprisingly) lived up to its name and tasted like a chocolate chip cookie without any weird artificial aftertaste.  The cookie dough and chocolate pearl toppings that I had with it also served to add texture and to enhance the cookie flavor of the yogurt, so that I actually felt like I was eating a creamy, frozen chocolate chip cookie.  The Chips Ahoy! chocolate chip cookie that I got as my third topping did not fair so well.  This may just be an issue with the particular Pinkberry location that I visited, but it tasted extremely stale and not at all like a cookie.  It’s kind of funny that the one component of my fro-yo creation that didn’t taste like a chocolate chip cookie was the actual, whole chocolate chip cookie itself!   Image

Left: chocolate salted caramel cupcake, right: white chocolate raspberry cupcake

I have never been to the DC Georgetown Cupcakes location, but I did have them shipped to my house in Pittsburgh when I was in high school after watching the TLC show for a few months.  I was not impressed with them then, and I thought that they were too sweet, so when I heard that they opened up a location in Boston in 2012, I didn’t bother to visit it.  Recently, I decided that I should give them another shot – perhaps they just didn’t travel overnight well and would be better fresh.  I got their white chocolate raspberry cupcake (vanilla cake baked with raspberries and topped with a white chocolate buttercream) and their chocolate salted caramel cupcake (a chocolate cupcake topped with a salted caramel buttercream and filled with dulce de leche).  Both had the perfect cake to icing ratio, and the flavors that the descriptions promised shined through.  I would have liked a stronger white chocolate flavor in the buttercream, and perhaps a salted caramel core instead of a dulce de leche one on the other cupcake, but overall I was left with a much better impression than I was when I had them mailed to me years ago.  I’m even planning a return visit to try more flavors.  They do use cream cheese icing on more of their cupcake flavors than most other cupcakeries that I’ve visited, so I have to be extra careful when ordering to make sure that all of mine are topped with buttercream (since I don’t like cream cheese icing).

Hope your spring has also been filled to the brim with brunches and baked goods!