Cream Puff Consumerism
The new cream puff renaissance is news to me – but according to this SF Chron article, the proverbial prodigal puff hath returneth to San Francisco with a vengeance. The epicenter of this epicurean event, according to the article, is Beard Papa located on Mission across from Yerba Buena Gardens. Thousands of 220 calorie cream puffs have been sold to ready and waiting (some up to 2 hours) customers.
After chowing down on a half-dozen puffs, one person interviewed in the article declared it to be “one of the best days in my life.” Others, however, aren’t sold, saying “it’s a fad, cream puffs are not a staple.”
Beard Papa’s is a Japanese chain:
“It’s a very Japanese phenomenon,” said the 38-year-old Ongpin. “They take a Western product that’s been around for a long time, they engineer it and they bring it to the top level.”
Wow, first cars, now dessert. Who knew one could re-engineer a dessert.
So, San Franciscans, have you puffed yet? I’m eager to hear confirmation of this cream phenom. Perhaps a field trip is in order . . . .