The NYT has the interesting backstory on Cafe le Perche in Hudson -- the bakery grew out of the owner's desire to replicate a baguette he ate in Normandy. So: he hired the former pastry chef at Charlie Trotter's, bought and shipped a 17-ton oven from France, and the bakery buys a special blend of flour straight from a local miller. [via Sam Pratt]
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My three year old son absolutely loving riding the train around Huck Finn's (Hoffman's) Playland this summer.
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Comments
The food in that place brings tears to my eyes. Amazing.
... said Katie on Nov 22, 2011 at 3:46 PM | link
@Katie: Ooh, please explain! What's great about it?
... said Greg on Nov 22, 2011 at 3:51 PM | link