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Sweet (& savory) morning buns with chef April Bloomfield & Tartine

In the kitchen at Tartine, San Francisco’s popular bread bakery and cafe, chef April Bloomfield observes how their morning buns are made. Tartine’s Chad Robertson mixes the ingredients and preps the dough with layers of butter and sugar before he rolls and bakes them in this extra from Mind of a Chef.

Inspired by Tartine’s morning buns, Bloomfield invents a more savory recipe for her customers at Tosca Café, experimenting with Provolone cheese, broccoli rabe, cured chilis, garlic, and olive oil:

Related DIY: This easy No Knead Bread Recipe and Tartine’s Heavenly Morning Buns Recipe.

Find more inspiration for your own baking experiments: The Amazing Art of Bread Baking in Tajikistan, How to make 3- 4- 5- 6- 7- 8- & 9-Strand Braids, Volcano Bread, and How to Visit a French Bakery.

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