Bonus Scene: Sluys Poulsbo Bakery
Clip | 3m 8s
A sequence about making and baking cinnamon Krispies.
Since the late 1960s, the bakers at Sluys Poulksbo Bakery have been making thin, flat, crispy, dark brown cinnamon rolls called Krispies. Bakery founder Marion Sluys explains how they began making them, and Dan Sluys explains how to take them off their baking sheets and what can happen if you don’t bake them correctly.
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Problems with Closed Captions? Closed Captioning Feedback
Bonus Scene: Sluys Poulsbo Bakery
Clip | 3m 8s
Since the late 1960s, the bakers at Sluys Poulksbo Bakery have been making thin, flat, crispy, dark brown cinnamon rolls called Krispies. Bakery founder Marion Sluys explains how they began making them, and Dan Sluys explains how to take them off their baking sheets and what can happen if you don’t bake them correctly.
Problems with Closed Captions? Closed Captioning Feedback
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Bonus Scene: Standard Baking Company
Loading “rustica” bread into the oven and a time-lapse of the counter during set-up. (1m 52s)
Now PlayingBonus Scene: Sluys Poulsbo Bakery
A sequence about making and baking cinnamon Krispies. (3m 8s)
Bagel-maker and chef George Jackson talks about his Tlingit heritage in Alaska. (1m 51s)
Bonus Scene: Orange Peel Bakery
Baker Juli Vanderhoop at Orange Peel talks about sharing and how our attitudes change. (1m 33s)
Bonus Scene: Mama Ines Mexican Bakery
Rosa Montoya shows us the special items her bakery makes to celebrate the Day of the Dead. (1m 57s)
Bonus Scene: Mahoroba Japanese Bakery
Find out how to translate “Mahoroba” into English, and customers talk about the bakery. (4m 9s)
Bonus Scene: Columbus Baking Company
A few comments from some loyal Syracuse customers that we had to cut from the show. (3m 10s)
Rhonda Jones talks about her father and her love of all things French. (2m 6s)
Marco Littig talks about his favorites & Monty Colby talks about the bakery's local fame. (3m)
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