{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Savor with Tiffany Pham","title":"The Cinnamon Roll with Armando Litiatco, Chef and Co-Owner of Sunday Morning","html":"","width":"100%","height":180,"duration":1729,"description":"The bakery is called Sunday Morning because a restaurant person almost never gets one.\nDays off land on a Tuesday, or wherever they land. But if you get a Sunday, Armando Litiatco says, that's a good Sunday. And what he did with his was wake up early enough to start a dough that would not be ready until late, and spend the day doing nothing and making cinnamon rolls.\nTiffany Pham sits down with him over four of them: the classic caramel pecan, strawberry Earl Grey, blueberry lemon curd, and Brooklyn Blackout, which is chocolate on chocolate on chocolate. He explains why the dough is American rather than European, gooey and fluffy in the centre; why enriched dough deserves more love than it gets; and why the staff are in at half four for a bakery that opens at nine.\nHe was born in the Philippines, raised in San Francisco, trained at the California Culinary Academy, cooked at Daniel early in his career, and was working at Google as an accountant when he started picking up catering gigs on the side. He asked a friend named Ahmet Kiranbay to help with the holiday rush. Ahmet never went back to his office. Twenty years later they run Rana Fifteen, their Aegean Turkish restaurant in Park Slope, and two bakeries together.\nAsked what's next, he says he'd like to see Sunday Morning in other cities, and then immediately explains why that frightens him: there are only two people who know the actual recipe, and he still tastes the dough every day.\nSavor with Tiffany Pham, a Representation production, is a companion to the television docuseries premiering May 2027. Cinematography by: Kym Pham.\nCHAPTERS\n00:00 Walking in, and the four rolls on the table\n00:38 \"I'll tell you what we have in front of us\"\n01:45 \"I always go for the classic, because I want to taste the dough\"\n02:05 American style: gooey, fluffy, not European\n02:33 Enriched dough, and why it doesn't get enough love\n03:33 French butter, brown sugar, Saigon cinnamon\n04:36 \"The staff is here at 4:30 in the morning\"...","thumbnail_url":"https://img.transistorcdn.com/IxuWnflAOf8GdA8Vg9De5VVZjd23x5Il6_3nWxFdE0c/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9hNTM4/MmQ5MGMzZjMzMTAy/N2U4Y2NmMGI2MGI0/OTJlYy5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}