Once the dough is rolled out, more pimentón butter is spread over it, the dough gets folded and yet more butter swathed atop. Repeat, repeat, repeat, before cutting into rounds. The baked result is a golden round that can be pulled apart into layers with the same glorious satisfaction as when tearing into a flaky croissant.
Cheese and membrillo, as quince paste is known in Spanish, are a classic pairing. At Bar Mercado, they stay true to the Iberian concept by coupling the biscuit with a ramekin of membrillo or, as with the version I was served, a house-made orange marmalade balanced in sweetness and thick in texture but not so chunky as to be un-spreadable.
Shore will be leading the food squad at
Recess, Bar Mercado's sister stall at Krog, opening early next year
. If her biscuits are any indication of what's in store, I'll look forward to taking my recess at Recess.
Bar Mercado, 99 Krog St. NE, Atlanta. 404-480-4866, barmercadoatl.com.
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