A savory pastry from Piedmonter Joyce Tang’s bakery, Bake Sum, was featured in a Dec. 17 New York Times article “The 26 Best Dishes We Ate Across the U.S. in 2024”
The “Croissubi” is:
Topped with Parmesan and togarashi, a blend of dried red chile, sesame seeds and seaweed, the flaky, laminated layers form the perfected honeycomb cavern of a traditional croissant — with Spam suspended in the middle. Among the growing wizard scroll of outstanding bakeries around the country, the Croissubi stands out.
Eleanore Park, New York Times, Dec. 17, “The 26 Best Dishes We Ate Across the U.S. in 2024”
Bake Sum has received positive press since it opened in 2020, and was featured in the SF Chronicle’s “Best Bakeries of the Bay Area” in March 2024.
Lisa Chan Carnazzo, local realtor and author of sponsored column ‘Local with Lisa’ in the Exedra, interviewed Tang in Nov. 2022: