These are no ordinary buns. Cinnamon buns have always been my favorite pastry, but too often I found them too dry, too dense, or cloyingly sweet. After much trial and error, I invented my own unique version of brioche dough: buttery yet light, comforting yet refined. And it dawned on me that I didn’t need to stop at the classics! I could make buns of all flavors: sweet, savory, and even chocolatey. My dough is now the perfect canvas for artistic and inventive combinations. We make it fresh daily in our bakery on the banks of Otter Creek River in Middlebury. I proudly source many ingredients locally and find daily inspiration in the flavors and farms of Vermont.
7 Bakery Lane
Middlebury, VT 05753