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  • Why, Stone Oven, did you go from heavenly to earthly? I hadn't visited for several months, and was looking forward to the absolutely best cinnamon rolls in town. Light, tender croissant pastry and not drenched in sugary glaze like Panera or grocery store bakeries. Much to my chagrin, I peered into the pastry case and saw cinnamon rolls -- coated with a heavy, sugary glaze. Well, I bought one anyway, figuring the Stone Oven knows what they're doing. VERY disappointing! The glaze soaked the entire outer layer softening what used to be the perfectly balanced browned, ever-so-slightly crispy outside/delicate, soft inside. Also disappointing, an oat-raisin scone used to also be a much more tender, airy consistency. Today's was dense and heavy, like someone forgot to add the leavening. Next time, I'm heading around the corner to On The Rise for cinnamon rolls and scones. They've haven't compromised quality for quantity.
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