Arlington County Government, VA Neighborhoods, 1 Nov 2010

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From YouTube: Best Buns

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Here we are on Shirlington row, surrounded by some of the best restaurants in Arlington, seriously, you can't turn your head without seeing something that looks amazing. But today, we're not here to try everything on the block, no, we're here to find out one thing, who's got the Best Buns. The answer may just be more obvious than you think.

A

Here in the village of Shirlington, we're surrounded by some pretty popular restaurants, there's Carlisle Guapo's, Busboys and poets, but today we're here for one purpose: to find out who's got the best buns on the block and there's one eatery. That says it has the finest.

A

Carlos, what's it like working here, it.

B

Starts before I even get here, it starts with the bread baking that we started 12 o'clock for all the restaurants at.

A

B

Midnight midnight we start baking, all the breads for all the restaurants. We scratch bake every day, so we bake, we save nothing. Nothing is carried over the next day. What you see has been baked that day for just that day, there.

A

Probably aren't many at the end of the day, but what do you do with any leftovers? Actually.

B

The all eaten homeless, shelter comes and picks them up. So we leave the pastry for them. The breads go over to the restaurant go to Carlisle and they use bread and their service at their restaurant and we'll.

A

Make your buns with that. We.

B

Really care about the way we make our baked goods. It's part of what we think is hospitality. Hospitality is not just helping the cats get the right things, but actually, once they get home, it ends there when they're actually eating there. The things that they fought for less and we're all about big, great flavors, we're not shy. We don't want it to just kind of be subtle. We wanted to just go pop, you heat it. You want to know if says raisin it, because you eat raisins, because now.

A

Best buns are part of the great American restaurants in the area. What.

C

Is that exactly so we own and operate 11 restaurants and then best buns within Northern Virginia? The company has been around since 1974 so 36 years and going strong. We started out with a very small pizza place in fairfax city back in 1974 and we have grown from there. How did the name best buns come about so Randy Norton who's, one of our owners and founders originally wanted to name it crusty bun, but his wife Patsy and his daughter Jill. They were like you know.

C

You cannot name it crusty bun, but that's Randy sense of humor and we all loved it, and so he settled on a death buns in order to appease Jill and Patsy, and the little donut.

A

That you see a great American restaurant. What are those exactly those.

C

Are our world-famous Ozzy rolls, and those are the only rolls that are not baked here at that funds they're baked in all of the restaurants, every.

A

Time I come in here for breakfast: there's a long line. What's happening feedback you get the community members when.

B

I walk by a guest, and they mentioned that we have created a community at the bakery and we really strive to that and we kind of hope we effect people's days if they walked in had a bad day after they leave here. They just have a good vibe, good energy, walking out of the door for.

A

Someone walking in here for the first time what is something they must try. You.

B

Want a cupcake, you must do the chocolate cream cheese, the red velvet. If you love lemon, though your door lemon you go for the triple lemon cupcake can.

A

We head back there now and see how you decorate those cupcakes.

A

All right, we're in the kitchen with Carlos and Silvia and you're gonna, show us how to decorate the scrumptious cupcakes. All right, so is everything made from scratch. Scratch.

B

Bake every day, every every day we make the cupcakes fresh, we make the frosting fresh, and then we set them up 10:30 in the morning to have already forget what do.

A

You think the secret is, it needs cupcake. Oh.

B

The Equality of degrees that we have and actually the care that the staff takes and making the cupcakes the way they are to.

A

Show us how it's done Sylvia, what's ganache exactly what goes into that! It's.

B

A chocolate and cream a chocolate, yumminess.

A

mmm This is so moist. What's the secret to getting it, moist I've had a lot of dry crusty, cupcakes. Well,.

B

You have to find the right temperature to bake it at where you retain that moisture, but you don't bake it all the way through where it starts to dry out. So it's really a time and temperature that you bake something at yeah.

A

When you take it out of the oven, it's still baking. Isn't it? Yes,.

B

They can choose baking, yes, it does.

A

Is this a peanut butter kind, alright, so show us how the peanut butter is done. Natural peanut butter, natural.

B

Peanut butter, organic, no trans fats and we use our vanilla frosting is debase a Reese's Peanut Butter Cup in a cupcake. It.

A

Does taste like a resi top wonderful? What's your favorite cupcake.

A

So that's real cream cheese and then what else some sugar, some.

B

Sugar, some butter and just care so.

A

Then so that's the cream cheese. Now that's toffee and there are toffee chips in there and cupcake in a candy bar well, I can't say no just like martinis mmm-hmm. These are the best cupcakes I've had in the area. There's not one bad cupcake.

A

It's out where you do the bread, everyday bread.

B

Baking mixes shape the day beforehand and then we slow down the fermentation Baker comes in at midnight and he starts baking off the bread for the restaurant. How.

A

Many loaves: do you do a day? Would you say loaves.

B

About 700,000, depending on the type of bread, see.

A

A pretty strong hands, then the.

B

Baker's more than I do what's.

A

Your best selling bread would you say the.

B

Poblano cheddar and the raisin pecan bread also are baguettes. People love our baguettes and.

A

This is where you get the dope started, so.

B

Spiral, mixer, flour, water and.

A

B

Goodie Oscar: what are you making? Sir monkey bread? What's that monkey bread is milk, a little sugar, some butter and then we'll just go round it up and we're tossing this cinnamon and sugar, and then we'll put it back together in a pan. I think it's called monkey bread because it looks a little bit like a rope that a monkey might climb up, but it people love the monkey bread. We also make an apple monkey bread that people people enjoy quite a bit. It's our rack, oven!

B

It's where we bake all of our pastries, all of our sweets, every other Wednesday we give free rides that.

A

Wants to go for a ride.

A

B

Really great for sweet baking because it allows it to bake evenly without burning on top or on the bottom, as opposed to the other oven there I'm going to show you, so this makes a little bit different. The heating element is on the bottom, and so when we have a bread will score the bread and once you put it in the heat, will make the yeast and the explosion of the break go this way. So that's how you get that oven, oven.

B

First, the one other cool features that it has steam injection, so the steam moisés it enough. So the natural caramelization that happens from the bread from the baking occurs. We also give rise in this to write on our loader.

A

Free right, what.

B

I love about us is that we have a lot of great people to care about what they're doing and put their heart into it. It's a great thing about our base now and just our staff in general, Carlos.

A

Thank you for letting me in your kitchen showing me around get me me. Some cupcakes I'm definitely gonna be taking some home with me tonight. That's for sure our leftovers and I'll probably see you tomorrow for breakfast awesome.

B

Okay, it was a pleasure to have you here and I'm glad you took the time out to allow us, so let you show us our bakery and what we do here. Thank.

A

You I'll see you again soon. Thank you. Okay, bun, no best, buns and best cupcakes that I've had in the area stop by for a delectable treat you'll, be back for seconds check out our website for more information about best funds of Shirlington and about all the great American restaurants in the area want more of South Arlington stay with us. More delicious fights are just ahead.

A