Middlebury's Haymaker Bun Puts Out the Pastries | Food News | Seven Days | Vermont's Independent Voice

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Middlebury's Haymaker Bun Puts Out the Pastries

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When people run into Caroline Corrente, they often ask her about her buns. Some want to know how big they are. Others want to know if they can take a bite.

Corrente doesn't mind a bit. The pastry chef, who trained at Le Cordon Bleu in Paris, is the owner of Middlebury's new Haymaker Bun, which launched in early August.

"My favorite pastry forever has been cinnamon buns, and I like buns that are really light, airy and moist." Corrente said. Once she perfected her yeasted brioche dough, she realized its applications were nearly endless. "Why not do crazy, unique combinations?" she recalled asking herself.

That's how Corrente ended up with three lines of buns: classic sweet, chocolate, and savory. A Middle Eastern variation features cardamom, dates and nuts; a riff on German chocolate cake has coconut, pecans and caramel flavored with Stonecutter Spirits whiskey; and a bun stuffed with leek, Gruyère and prosciutto is a meal in itself.

For now, Corrente delivers to Pratt's Store in Bridport, to Green Pasture Meats in Shelburne and New Haven (which also supplies the meats for her savory buns) and to Addison County retail customers via her website. Those farther afield can get theirs delivered for a fee.

How much does it cost to take home Corrente's buns? A half-dozen of the classic go for $18, chocolate and savory vegetarian for $21, and meat for $24.


The original print version of this article was headlined "Cheeky Eats"

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