Fresh-baked, handmade, and just a dollar—but how?
People don’t like Commissary; they love it. And Chef Ruben Toraño isn’t its Executive Pastry Chef; he’s some sort of butter-and-flour wizard. He (and his kitchen entourage) whip up perfect pâte à choux, gild delicate patisseries, and creating things like strawberry cruffins (muffin + croissant) and the cubessant (square-shaped croissant).
Naturally, the holidays are a baker’s busiest time of the year. To prep for the season’s deluge of catering orders and special events, Toraño is test driving new dessert recipes. And right now, he’s really, really into pie.
Every Wednesday you can try the new, rotating, and experimental flavors he’s cooking up. The best part? All the sour cherry lattice pies, mango cream tarts, and peanut butter banana pies are all just $1 a slice after 5 p.m. when you order dinner.