NYC food
fromwww.nytimes.com
3 months agoPB&J Transcends the Lunchbox
Pastry chefs are creatively reinventing peanut butter and jelly desserts, combining traditional flavors with modern techniques.
"Affordable pricesâthat was our key when we started this restaurant," Gangadhar says. "If a person is coming with even $5, with $1 chai and one puff he can have a good evening."
A Greggs spokesperson said: We've closed the doors of our Dagenham shop for a short period while we give it a refresh. The new and improved shop will return to usual service when it reopens to customers.