About the Buns
The base of all of my buns is a yeasted brioche dough. The buns are soft and light and filled with a range of unique combinations. All of the chocolate buns are made with King Arthur Flour’s black cocoa powder, which adds an intense chocolatey flavor. My ingredients are all sourced locally whenever possible. Including but not limited to: King Arthur Flour, Monument Farms, Cabot, Stonecutter Spirits, and Green Pasture Meats. Most of the herbs, vegetables and fruits come from my own gardens and the eggs from my hens.
My name is Caroline Corrente and I am a pastry chef living in Middlebury, Vermont. I attended pastry school at Le Cordon Bleu in Paris, France and have been working in the food industry for almost a decade. Baking is both my passion and my profession and I am constantly experimenting with new recipes and techniques. In case you couldn't already tell, I love me some good buns.