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Sometimes franchisers launch a company simply by making an old product better. In 1982 Ted Rice, a Kansas City TV cameraman, brought home a cinnamon roll he had bought from a vendor and asked his wife Joyce, a schoolteacher, if she could make a tastier one. After she came up with a delicious specimen topped with streusel and a thin layer of vanilla icing, they tried selling her rolls at state fairs and arts-and-crafts shows. When long lines started to form, they knew they had a hit. The Rices opened their first T.J. Cinnamons shop in Kansas City...

Author: /time Magazine | Title: Franchising Fever | 8/31/1987 | See Source »

...boxes and smeared glass countertop. My customer coughs again. "Uh, I wanted Heath bar, not Reeses, if that's okay?" Stifling an urge to scoop his eyes out and fling them into the goody pile, I glance down at the smoosh-in board. Sure enough, my--his--glob of cinnamon-nutmeg is sprinkled with the wrong damn goody...

Author: By John P. Thompson, | Title: Primal 'Scream | 3/5/1987 | See Source »

...came out of the store laden with butterscotch candies, gum, Vermont maple candy and other goodies. At a later stop, she walked out of a donut store loaded down with a dozen chocolate and cinnamon donut holes, apple muffins and assorted regular donuts. On our last stop before the final dash to Cambridge, she stopped at a grocery store and bought more gum and some...

Author: By Victoria G.T. Bassetti, | Title: An Autumnal Adventure: Foliage in Vermont | 10/10/1986 | See Source »

...CINNAMONS IS ON A ROLL, reads a sign by the cash register of the original shop, and that may be an understatement. The cinnamon buns cost $1.25 each, and the top Kansas City shop grossed $50,000 in March. All the bakeries follow much the same routine, offering the rolls as the only solid food, along with coffee, tea and soft drinks. As each one is purchased, it gets a lacing of a thick, viscous white icing, unless the customer protests. At Cinnamon Sam's in Kansas City and Cinnamon Kitchen in Tampa, the buns can be "personalized" with...

Author: /time Magazine | Title: Food: The Sweet Smell of Success | 4/21/1986 | See Source »

Some bakeries boast that their dough is based on a secret family recipe. Others admit that they buy a premixed flour formula. All the shops bake in small lots at frequent intervals so that the rolls will be as fresh and flexible as possible. Once cold, they turn leathery. Cinnamon Sam's rolls remain soft an hour or two longer without reheating, although they have no more flavor than others tried in Kansas City. Nevertheless, the buns have a huge following. "Cinnamon rolls are ageless," observes Rich Favaro, founder of Cinnabon in the SeaTac Mall in Federal Way, Wash. "Their...

Author: /time Magazine | Title: Food: The Sweet Smell of Success | 4/21/1986 | See Source »

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