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.
Cinnamon Rolls
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.
Donuts
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.
Croissants
The classic French croissant features buttery flaky layers, sometimes with a filling.
This Lemon Raspberry Croissant is filled with raspberry jam and lemon mascarpone.
Dossants
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.
Scones
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.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed 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 Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
