Buns Bakery

I LOVED everything about Buns Bakery’s food and story.The Babka was insanely delicious, but all the food was out of this world.The Matzo Ball Soup was salty and yummy, and the Latkes were so good. I have had, and made, Latkes before but was never adventurous enough to try sour cream and applesauce with it. But, thanks to the Culinary Arts Club, I now love the salty Latkes with the tangy sour cream and sweet, smooth applesauce. Guy, and his co-workers, were so interesting and inspiring. Their passion is reflected in their success and the quality of their product. I’m heading home for a week and am determined to try and make either Babka or Rugelach, although I doubt they’ll be a speck as good as Buns Bakery. Thank you so much toThe Culinary Arts Club for providing me the opportunity to try new, delicious things and hear the stories behind them! —Augusta Ambrose ‘21

I was super excited for this event and it certainly did not disappoint. I had never had most of these foods before and now seem to have many new favorite foods. I was most excited to try the matzah ball soup because I have see it everywhere and wondered what those delicious looking balls of bread were. It had a broth like chicken soup, but the wonderful added twist of the matzah balls, which were soft, but not mushy. I absolutely loved it! The dessert was also quite memorable. I tried babka and challah for the first time. The babka was sweet and delicious, while the challah was lighter and more subtle, both textures appreciated. It was also nice to see a familiar treat, rugelach, on the plate, which I often have at home with my family. It reminded me of hone when I most needed it. What struck me most about Guy is his true care for baking and all the effort he puts into every single one of his treats. The time it takes to roll and twist the bread is worth it when you see the beauty of a bread loaf come out of the oven. I love that he has brought his traditional style of baking to Rhode Island to share with everyone. —Delia Fillippone ‘21

Going into the experience, I had very little knowledge of Jewish cuisine. I had heard of challah bread before, but I had never tried it, in fact, I am sure I couldn't even spell it! After trying an assortment of Jewish foods such as babka, rugalah, and of course, challah, I can know proudly say that I am a fan of Jewish pastries. I was also surprise to find that some of the foods I tried reminded me of Portuguese cuisine, which I am very accustomed with. It was also interesting to learn more about the culture through going over the Seder Plate and its contents and why they are significant. It is safe to say, I will one day hopefully and happily eat Jewish food again! —Tori Travassos ‘21