SAN FRANCISCO — It takes three days to make a cruffin, a muffin-croissant hybrid that is the signature of pastry chef Ry Stephen, 28. His shop, Mr Holmes Bakehouse, has been open three months and ...
Bisous Bisous Patisserie in West Village is selling cruffins -- a pastry made from croissant dough that's rolled with a filling and baked in muffin tins, then topped with frosting. This is the ...
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