FROM THE KITCHEN · AUGUST 14, 2026 · 3 MIN READ
The case for a very good morning bun.
Our baker on laminated dough, citrus sugar, and why the first batch is always special.
WORDS BY ELENA RUIZ, PASTRY CHEF
A few notes from Acme, for your next cup and the time you make for it.
The quiet work before sunrise
A morning bun should feel both simple and a little extravagant. Ours begins with dough folded around cool butter again and again until it has the thin, tender layers we are after. The work happens before sunrise, while the shop is still quiet.
There are no shortcuts in the lamination. We rest the dough between turns, give the butter room to stay distinct, and let patience do the work that a mixer cannot.
“The best mornings begin with butter, time, and a little citrus sugar.”
Citrus, cinnamon, and the first tray
After the first bake, we roll each bun in citrus sugar while it is warm enough for every crystal to cling. The outside becomes gently crackly; the center stays soft and fragrant with orange, cinnamon, and butter.
The first tray is always special. A few minutes after the doors open, the whole room smells like a reason to stay.
Take the corner first
There is no wrong way to eat one, but we recommend taking the corner first. It is the crispest bite, and it gives way to the soft center in exactly the right order.
Pair it with a small cappuccino or a bright pour-over. Then take a second bun home for someone you like.
