We’ve loved Maruca’s plain slice for many years. With a little more-than-usual focused attention it became clearer to us that mild cheddar is part of the cheese mix. We don’t know that for a fact but our tongues are telling us. We hadn’t noticed this before (or was this slice atypical) but the crust, under the pie but not at the edge, had a croissant-like flakiness that was very appealing. Maruca’s, with no slow-fermented doughs or wood-fired ovens, is non-artisan pie at its best. Continue reading
