A few pretzels and the trend will reach us

At the end of spring a National Pretzel Day was organised in the United States and in the following months gastroblogs and culinary magazines started writing about this ‘cake’, imported by German immigrants in the 19th century. Creative restaurant owners started making new types of pretzel: Prime Meats in Brooklyn covered it with chocolate, while in the bakery-confectionery Almondine they filled it with butter and Gruyére. In Cafe Pedlar they make it in brioche shape and put ham and cheese inside.