(Michele Mc/Donald for The Boston Globe)
Short orders
When Eunice Feller first made corn muffins for Bread & Chocolate, her bakery cum cafe in Newtonville, the ingredients included jalapeno and cheddar cheese. The muffins weren’t popular. Feller understood. “I always felt it lacking,’’ she says. Still, patrons kept requesting cornbread. After reading about an interesting muffin in an Italian bakery magazine, Feller tried again. Recently, an altogether different ... (Full article: 180 words)
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