I discovered Tobi Firtel and Clark Eaton's Buffalo Doughboy Bakery—and the from-scratch savory and sweet pastries—years ago. And then I forgot all about it; that is, until a friend called to rave about the cheese-and-chive scones. She had eaten two in one sitting and said I had to give them a try.
A couple days later I headed over, with visions of crumbly scones in my head. The bakery was sold out, so I scanned the cases' selections: turnovers, cookies, croissants, pumpkin roulades, loaves of braided bread.... I chose a Monet, a brioche bun filled with English Stilton cheese.
What a happy accident. After breaking open the golden crust, I found an expertly tender, buttery crumb swirled with melty, stinky cheese. Thanks to Buffalo Doughboy, I have a new afternoon indulgence.
FYI: Eaton bakes in small batches so offerings are always fresh. For the best selection, stop by earlier rather than later.
33 E. Dakota Ave., 303-722-9477
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