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You could draw a good map of America based on pastries that are emblematic of certain places:
Now universal, muffins have long been considered the traditional New England morning breadstuff.
No one is more particular about buttered hard rolls than New Yorkers.
Crumb cake reaches its apotheosis in New Jersey.
In parts of Texas and Oklahoma, Czech-ancestored kolaches, made with sweet dough and filled with fruit or poppy seeds, are nearly as popular as donuts.
In Latin neighborhoods of Florida cities, no breakfast is complete without a length of buttered Cuban bread.
Sopaipillas accompany nearly every meal in New Mexico, where little cinnamon-anise cookies known as biscochitos are the official state pastry.
In the South, biscuits rule, especially in the morning; and hushpuppies and/or cornbread are on the plate with seafood and barbecue later in the day.
Racine, Wisconsin, is famous for its kringle, which is something like a giant Danish.
Sticky buns and sweet rolls are known everywhere, but you won’t find better ones than in the bakeries of the Midwest.
The growth of coffee-house culture has boosted Americans’ savvy about pastries that once were foreign, exotic, or little-known. Among such newly appreciated coffee companions are scones, croissants, palmiers, boules, biscotti, rugelach, and morning buns … not to mention a whole world of artisan bread loaves and rolls.
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