It’s not very often we make a big deal out of a particular dish. Sometimes, though, we gotta do what we gotta do. We heard about a specialty breakfast item at the brand new Emporium Kitchen and Wine Market in downtown Savannah and were intrigued by the idea, so we popped in to check them out.
They are called Sticky Bunssants. At a glance, they look like any artisan sticky bun you’ve ever seen. They are different in that they are made like croissants, with layers of pastry and butter. “We took about a month to work on the idea.” says Emporium Pastry Chef Tina Haldeman “We wanted something different, but in the spirit of the sticky bun.”
I did Eat and Like a couple and love them because, unlike a traditional sticky bun, they aren’t ridiculously sweet. “Instead of the usual brown sugar based glaze, we are using honey.” Chef says.
They are currently making them only on Friday mornings. They come out of the oven about 7:20am and are available roughly about 7:30am. Here’s the catch (because you knew there would be one of those) they are currently only making 40. When they are gone, they are gone. Is there anything worse than a stale sticky bun?
I’m figuring they won’t have that problem there. Get ’em while they are hot. Again, only on Friday mornings.
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