A little concerned: Stolles Bakery and The Doughnut Plant @ Falchi’s, 31-00 47th Ave., Long Island City, Queens 4/27/17

Something weird is going on at Stolles…they are selling pizza slices, and sweet cinnamon buns. I don’t know what is happening here.

They still have their excellent stock of savory and sweet pie delights. But the pizza…they looked like cheap slices one can get at any corner in NYC. 

Why is this happening? And why did that lady’s face grimaced at the rabbit pie? (Rabbit is delicious!). 

Today I settled an oldie-but-a-goodie, the potato and mushroom pie. It always makes me happy and centered: the subtle seasonings, the golden, flaky crust cut like a Faberge egg filligree, the potatoes and mushrooms mixed with a light sour cream sauce. Yum!!!

Today, buoyed by today’s choices, I settled on the pistachio cake doughnut, which I haven’t had yet. (It was a good vanilla cake with a glacé laced with fat, green pistachios. I’ll like to eat this one again…)

A dad and his two kids were enthusiastically deciding on which ones to get; it was a joy to watch. 

“Everything is excellent here,” I told the man. He laughed and added: “Makes the choices harder.”

If food becomes an excellent product over time and reputation, it’s sometimes hard not to choose the good stuff…pizza may be plentiful, but it might be years before I can eat it confidently at parties, wondering where it came from.

I hope that Stolles never goes under. Their pies are legendary, good enough to travel many miles for.


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