the elusive sticky bun

Yes, this sticky bun was 1)sticky and 2)came in the form of a bun, but any reasonable breakfast pastry eating person knows that a good sticky bun is, but not limited to, all these things. They should also be large (in my opinion), somewhat soft yet chewy, and slathered in gooey caramel. My favorite are the ones that use a flaky croissant dough instead of a yeasted bread dough, but that's sometimes hard to find.


I dropped by Citizen Cake patisserie this morning for some sweet treats after brunching at Absinthe in Hayes. I suppose my first deterrent should have been the sheer size of the sticky bun. It was puny, but my craving was anything less, so I gave in and bought one. (It was about the size of a tennis ball.) I have to say, it was an overall disappointing experience. The dough was overly dense and meaty, like it hadn't risen properly, and maybe had just been sitting there all night and morning. The caramel was nice and sticky and rich. However, it left me wanting more. (My fingers were no where near sticky and messy enough after eating it!) At $3 a pop, I felt a bit pastry-cheated. Even my cherry ginger scone, at $3, was on the underdeveloped side.

Lately, I've been finding that the sticky buns and cinnamon rolls at Whole Foods are quite tasty. At only $2.19 apiece, they're right up my alley.