The Times Union has featured us on their Table Hopping blog:
"Cookies and other pastry treats make up the majority of Parchment’s products, including kardemummabullar, a slightly sweet roll made with cardamom, also available in chocolate and almond varieties; and pekannflarn, a twist on a traditional Swedish hazelnut cookie. Burlingham tells me that she is also proud of her sourdough rye, which she describes as 'dense and tangy.'"
Read full article.
