So please ask Frank for the recipe of the buns from the KAF bakery. Was just there for a class and samples (for breakfast) were very different--thin and crisp dough instead of spongey. It was like eating a vertically rolled elephant ear. Would really love that recipe since I only get to KAF a few times a year. John Alas John, all of the bakery's recipes are proprietary, so they cannot be shared. Even those of us who work here do not know them. Guess you'll have to plan another trip soon, we'd love to see you! ~ MaryJane

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