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cannele

david kaplan | May 7, 200310:28 PM

The LA Times today had a nice story on making cannele at home -- they are crown-shaped French pastries, caramelized on the outside and eggy (almost custardy) inside. Making them requires more patience than I have, but I'm eager to find out where to buy them.

So far, I've seen them at the Boulangerie on Cole and its sister shop in the Marina, Marinette. But I'd love to find a source in the Mission, Union Square, or downtown so I can feed this addiction frequently.

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