Highly Recommend: Tandem Bakery's flaky, buttery pastry slathered in jam.
. Everything behind baker Briana Holt’s pastry case is exquisite, but it’s her loaded biscuit that really gets me. The layers of flaky, buttery dough; the deeply browned exterior; the crispy nooks and crunchy crannies; the fluffy interior; the not-so-modest swipe of grassy butter; the lava flow of whatever housemade jam they’ve got that day—always the right balance of bright, sweet, and faintly tart in the way that the best blueberries, raspberries, and strawberries are.
So if you happen to see me at Tandem this summer, please, I beg you, don’t say a thing. You are witnessing the single most anticipated moment of my year. Let me enjoy myself, uninterrupted. Then—after only crumbs and butter marks remain on my plate—you can tell me that I need to move to the back of the line, behind the other patient customers, to get myself another biscuit.
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