I used to love morning buns. (For those who don't know, they're basically a love child of croissants and cinnamon buns.) We used to share morning buns...from Bovine Bakery and most frequently, from Starbucks where they warmed them up so that the flaky pastry was warm and crunchy. It was, like many other things, a morning tradition.
A little over a year ago, Starbucks replaced the beloved morning bun with a no-transfat / healthy version. It didn't taste as good. It wasn't flaky. It just wasn't the same. I stopped eating them. The sharing also stopped.
Earlier tonight I walked by the pastry case at Whole Foods, and there on a tray, staring back at me were some morning buns. I resisted. And then acquiesced. It's just a pastry. It has no meaning beyond saturated fat and calories.
The morning bun wasn't very good. It wasn't warm. It wasn't flaky. I threw it away. It left a bad taste in my mouth.
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