Highly Recommend: Venezuelan sticky buns stuffed with salty cheese.
, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy.
I wouldn’t call myself a sticky bun person. I’ve just never really understood what all the fuss was all about. A spiral of wan, eggy, underdeveloped dough, a dusting of cinnamon, a sticky, too-sweet mess of caramel. Not hating; just not my cup of tea.I was cruising around Denver, minding my own business, when I found myself in the food hall attached to The Source Hotel.
I took a bite before I had even finished tapping through the Square reader’s payment menus. It was everything I’ve ever wanted in a pastry. A flaky coil of buttery laminated dough—as in,—lacquered with a rich, raw sugar syrup and pushed right to that beautiful, bittersweet razor’s edge between browned and burnt. At once crispy and yielding and chewy, it was shot through with toasty walnuts and perfumed with anise seeds.
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