The dish on Long Island's restaurant and food scene.
It was only six months ago that Starbucks introduced a new line of baked goods from La Boulange Café & Bakery in San Francisco, improving on previous food choices.
These days, when I grab something to eat with my morning coffee, it’s usually a plain croissant which, while not quite Parisian, is about as flaky and buttery as it gets for 240 calories. Trouble is, there’s no jam, jelly or marmalade to spread on it.
Butter doesn’t quite do it for me. And the thought of cream cheese on a croissant is beyond unspeakable. So I eat it plain, wondering all the while why a condiment that’s basic to nearly every diner on Long Island is missing here. Is a thin schmear of raspberry jam or orange marmalade too much to ask of Howard Schultz?