Puff Daddy: A cream puff from Japan is packing in the crowds
Betty Shimabukuro, Honolulu Star-Bulletin, Wednesday, March 2, 2005
They're only in town until Sunday. But the parent company is open to a local franchisee...
Betty Shimabukuro, Honolulu Star-Bulletin, Wednesday, March 2, 2005
Beard Papa, it's called, and it has a status in Japan equivalent to, say, Krispy Kreme here -- a bit of mystical, magical specialness that you can have for a buck and a half... Beard Papa takes an all-natural approach -- no preservatives added -- but the public appeal is more likely the unique pastry. It's a double crust incorporating a traditional choux (cream puff shell) and a pie crust-type dough. The combination produces both softness and a degree of crunch.
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