In honor of National Pastry Day earlier this month, we swung by Prep & Pastry to chat with executive pastry chef Kayla Draper and photograph each of their baked treats. It might not be the National Day, but do we really need a reason to order the buttery bakes? No, Susan.
With five core “pastries,” flavors change regularly for an endless selection of fun options. Here are the stars from our most recent visit.
If you were instructed to “think of a happy smell,” buttery cinnamon from a bakery in the morning would rank in the top 10, easy.
This breakfast classic features a yeast-leavened dough with cinnamon and sugar. This massive Classic XL Cinnamon Roll is the size of your head and features a cream cheese frosting.
While Prep & Pastry is known for its pastries, the donuts are a comparatively new addition. The classic fried dough can be filled and topped with a variety of icings, jellies, and more.
This Rosé All Day Donut is stuffed with a strawberry champagne filling, topped with rosé icing, and coated with beet sugar on the bottom.
The classic French croissant features buttery flaky layers, sometimes with a filling.
This Lemon Raspberry Croissant is filled with raspberry jam and lemon mascarpone.
Combine the flaky layers of a croissant with the ring shape of a donut and you have the Dossant.
The classic and popular Maple Bacon Dossant features a maple buttercream and candied bacon.
A classic tea partner, the scone is a baking powder-leavened pastry with a crumbly texture.
Prep & Pastry brings the tea to the scone in their Blueberry Earl Grey Scone with Earl Grey icing.
They’re open from 7 a.m. – 3 p.m. daily; get there early before the pastries sell out.
For more information, visit prepandpastry.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...