A brief history of the cake.
Ancient Greece: Birthday candles invented. Trick candles still some ways off.
1804: A bar file concealed inside a gingerbread cake is smuggled into prison. Records show
the cake tasted awful.
1895: A woman first jumps out of an oversized cake. Bachelor parties forever changed.
2011: Tom Collins–flavored frosting is born. Funfetti stock shares hit an all-time
low.
Behold Jane’s Sweet Buns, a boozy little
bakeshop from the folks at Death & Co. that’s serving as ground zero for cocktail-inspired
confections, now open.
Think of this as that rarest of opportunities to have your cake (or sticky bun/cobbler pie/savory tartlet)
and drink it, too. Because the key ingredient in every pastry here… cinnamon. Kidding, it’s
alcohol.
See, the joint’s fiery-haired proprietress, Jane Danger (apparently, Danger’s not her middle
name), used to keep bar at spots like Cienfuegos before trading in her muddler for a rolling pin. Hence:
butter-brushed Old Fashioned buns with bourbon, pecans, caramel and Angostura bitters.
Like a bar, the place is open late-ish (last call is midnight on Friday and Saturday). Unlike a bar: it
looks like a set from Easy-Bake Oven: The Musical. Still, you’re not one to let some hot-pink
aprons and strawberry-striped walls keep you from finding a new suitable way to incorporate rum into your
breakfast.
Spreading it on your toast was proving to be impossible.
