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Photographs by Danny Kim
You might not know it, but just like Brussels sprouts and kabocha squash, sticky buns have a season. According to Peels pastry chef Shuna Lydon, who just reinstated her pecan version to her bakery menu after a summer hiatus, that season is now. Fall, which just so happens to coincide with the pecan harvest, she says, is the perfect time to load up on these demonically gooey, cinnamon-infused, diet-be-damned belly bombs—and then, presumably, hibernate.
Jane’s Sweet Buns $3.75; 102 St. Marks Pl., nr. First Ave.; 212-777-6707. There’s booze in these buns: bourbon and bitters in the pecan-topped Old Fashions, and rum and Galliano in the raisin-happy Rum Runners, pictured. Barkeep turned bun-baker Jane Danger (real name) makes them so sticky she keeps a basket of Wet-Naps over by the cash register. Photo: Danny Kim