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  2. T. Marzetti Company - Wikipedia

    en.wikipedia.org/wiki/T._Marzetti_Company

    The T. Marzetti Company is the Specialty Food Group of the Lancaster Colony Corporation. T. Marzetti produces numerous salad dressings, fruit and vegetable dips, frozen baked goods and specialty brand items.

  3. Dylan's Candy Bar - Wikipedia

    en.wikipedia.org/wiki/Dylan's_Candy_Bar

    Interior of the New York store. Lauren was inspired to create the store, which is asserted to be the "largest unique candy store in the world", by the Roald Dahl story of Willy Wonka & the Chocolate Factory. [2] Lauren said that her goal was to "merge fashion, art and pop candy culture". [3] It stocks 7,000 candies from around the world. [4]

  4. Sabrett - Wikipedia

    en.wikipedia.org/wiki/Sabrett

    Sabrett is a brand name used by Marathon Enterprises, Inc., a private corporation headquartered in Englewood, New Jersey. Marathon is a major regional supplier of meats and gourmet delicatessen products to the food service industry in the New York City metropolitan area.

  5. The Secret Trick to Better Croutons - AOL

    www.aol.com/lifestyle/secret-trick-better...

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  6. New York roll - Wikipedia

    en.wikipedia.org/wiki/New_York_roll

    The New York roll or Cromboloni (a mix of Croissant and Bomboloni) is a pastry that gained popularity in the 2020s through social media. [1] [2] Videos on TikTok that featured the roll gained hundred of thousands of views. [1] It is made from circular croissant dough, and filled with pastry cream and topped with a chocolate ganache. [3]

  7. How to Make Olive Oil-Fried Croutons, the Best Croutons on ...

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  8. We Tasted 5 Crescent Rolls — and This Grocery Store Brand ...

    www.aol.com/tasted-5-crescent-rolls-grocery...

    Pillsbury is a household name for pre-made dough products like cinnamon rolls, pie crusts, and toaster strudels. Its classic crescent rolls have been one of the brand’s most popular products ...

  9. The City Bakery - Wikipedia

    en.wikipedia.org/wiki/The_City_Bakery

    The New York Times Magazine called Maury Rubin "a baking impresario." [13] Smithsonian magazine has called the City Bakery croissant "the best croissant...in New York City." [14] When City Bakery expanded to a new space in 2001, New York magazine wrote "you'll never have to leave." [15] The Los Angeles Times called Maury Rubin "[a baking] master."