I’m not sure how to classify señorita bread, nor do I know how it received its Spanish-sounding name. I do know that these almost-bite-sized rolls have their roots in Filipino baking, and so I’m sure that they probably have a much different name elsewhere in the world (such as Southeast Asia). However, at Starbread Bakery in Vallejo, these little treats are simply known by their mysteriously Latin moniker — “señorita bread” — and that’s all you really need to know.
Perhaps more addictive than donuts, Starbread Bakery’s señorita bread is the imagined offspring of Hawaiian dinner rolls and freshly-baked croissants (and if that’s not enough of an endorsement, then I don’t know what else to say). The rolls are baked atop a sugary buttery glaze, which adds a slightly gooey caramel componet to the underside of each. Even more importantly, Starbread Bakery’s señorita bread is served warm throughout the day, and is best devoured fresh, straight from the box.
