In the tiny village of Anatevka, food was very simple: As Tevye the Milkman says in the film version of Fiddler on the Roof, “When a poor man eats a chicken, one of them is sick.”
But the Charleston JCC this Saturday is putting out a fancier spread for a Bookfest lecture by the author of The Worlds of Sholem Aleichem: The Remarkable Life and Aftermath of the Man Who Created Tevye. Jeremy Dauber’s 8 p.m. talk will be followed by a Russian café-inspired reception featuring babka, macaroons, rugelach, chocolate-covered apricots, tea with preserves, coffee and wine.
Tickets to the event are $10 for JCC members; $14 for non-members. Call 571-6565 for more information.
The pastry case at the Starbucks on lower King.
The New York Times this Tuesday took notice of Starbucks’ revamped pastry program, which has riveted investors curious about the chain’s attempts to diversify its coffee service. The story likely made more sense to Charleston readers than it might have made the previous day, since Tuesday also brought the pastry line’s local debut.
As previously reported on Raskin Around, the coffee giant this April started rolling out its “served hot” pastries developed by La Boulange. According to the New York Times, 3,000 of Starbucks’ 10,000 domestic stores now offer the pastries, displayed on signature pink paper.
The rollout is scheduled for completion by the end of next year.
Starbucks isn’t saying when its new pastry line will reach Charleston, but local staffers suspect the switchover’s imminent: According to a barista at the chain’s International Boulevard location, the store last week received new warming equipment.
The coffee giant in April rolled out La Boulange products at its stores in San Francisco, which birthed the bakery responsible for the upgraded cookies, cakes and croissants. The pastries are now available in Seattle, Portland, Phoenix, Chicago and New York, with Boston’s stores set to start carrying the sweets and savories this month.
Starbucks last year bought La Boulange for $100 million with the intention of elevating the quality of its baked goods. “Starbucks has 40 million customers per week in America,” La Boulange’s owner Pascal Rigo this spring told the San Francisco Chronicle. “How do you scale that? How do you bring great product to that many people?” Continue reading “Charleston Starbucks Inch Closer to La Boulange Pastry Rollout” »
It took just over an hour, but Kaminsky’s version of cronuts achieved sell-out status.
Today marked the debut of the sugary doughnut-croissant hybrid, styled after the Dominique Ansel sensation. The downtown bakery is making a batch of 25 KronutZ on Fridays, Saturdays and Sundays, and pastries can’t be reserved: They’re sold on a first-come, first-served basis starting at noon, and customers are restricted to two KronutZ per person.
The last KronutZ crossed the counter at 1:15 p.m., spokesperson Kaili Howard says.
Kaminsky’s KronutZ cost $3.