rolled into a buttery dough,

擀成奶油麵團。

dripping with a sweet vanilla glaze.

淋上甜美的香草釉。

This is Ann Sather.

我是安-薩瑟

And its cinnamon rolls have kept customers

而它的肉桂卷也讓顧客絡繹不絕。

coming through its doors for almost 80 years.

在近80年的時間裡，通過它的門來。

Customer: Best thing on the menu has gotta be

顧客：最好的東西在菜單上必須是

the cinnamon rolls.

肉桂卷。

The best, ever.

最好的，有史以來。

Customers: These are absolutely excellent.

客戶。這些都是絕對優秀的。

These are delicious.

這些都是美味。

Medha: Ann Sather sells a bevy

梅達安-薩瑟賣了一大堆東西

of breakfast items,

的早餐項目。

but people in Chicago have been coming here

但芝加哥的人都來這裡了

for the cinnamon rolls since 1945.

為1945年以來的桂花捲。

But with the rise of bakery giants,

但隨著烘焙巨頭的崛起。

how has this mom-and-pop shop stood the test of time?

這家母嬰店是如何經受住時間考驗的？

Let's go inside and find out.

我們進去看看吧。

Step into Ann Sather's and you instantly feel at home,

走進Ann Sather's，你會立刻有家的感覺。

surrounded by families, friends,

在家人、朋友的簇擁下。

and boatloads of comfort food.

和一船的舒適食物。

Tom Tunney: Just right out of the oven.

湯姆-唐尼：剛出爐的。

Oh, you had some, all right.

哦，你有一些，所有的權利。

You've already gotten.

你已經得到了。

Oh, good. Good.

哦，好。很好。

Medha: The colorful diner is filled

美達。五顏六色的餐廳裡

with traditional Scandinavian art

與傳統的斯堪的納維亞藝術

and, of course, the scent of its delectable cinnamon rolls.

當然，還有它美味的肉桂卷的香味。

Tom: How can no one not have an Ann Sather cinnamon roll,

湯姆：怎麼能沒有人不吃安-薩瑟的肉桂卷。

unless they're from out of town?

除非他們是外地人？

Medha: That's Tom Tunney,

梅達那是湯姆-唐尼

a Chicago native and current owner

芝加哥人，目前擁有

of Ann Sather Restaurants.

的安-薩瑟餐廳。

Featured on "Rachael Ray" and Food Network,

在 "Rachael Ray "和食品網絡上有特色。

Ann Sather's gooey, made-from-scratch creations

安-薩瑟的粘稠的，從頭開始的創作。

are served hot from the oven

熱騰騰

and drizzled with frosting

淋上糖霜

that oozes onto customers' plates.

滲入到顧客的盤子裡。

On average, the team at Ann Sather

平均而言，Ann Sather的團隊

prepares about 60 cinnamon rolls per tray

肉桂卷

and sells about 100 trays daily.

並每天銷售100盤左右。

That's 6,000 cinnamon rolls a day.

一天要吃6000個桂花捲。

Tom: And you know what? I still eat them.

湯姆：你知道嗎？我還在吃它們。

OK, so you say, "Oh, you must be sick of them."

好吧，所以你說，"哦，你一定是厭倦了他們。"

I'm like, "No, no, no."

我想，"不，不，不。"

As they come out of that oven,

當他們從爐子裡出來時

there's nothing better.

沒有比這更好的了

Well, I'll go for a period and not eat them,

好吧，我去來一段時期，不吃它們。

and then all of a sudden I'll have four in a day. [laughs]

然後突然間，我將有四個在一天。[笑]

Medha: And there's a special ingredient

梅達有一個特殊的成分

behind the much-loved cinnamon rolls.

備受喜愛的桂花捲背後。

Tom found out the secret recipe

湯姆發現了祕方

when he took over the restaurant

在他接手餐廳時

from its namesake, Ann Sather.

從它的名字，安-薩瑟。

In 1981, Ann Sather, the restaurant's founder,

1981年，餐廳的創始人安-薩瑟。

was looking for a successor who would continue

正在尋找一個將繼續進行的接班人

serving homemade Swedish and Scandinavian recipes

瑞典和斯堪的納維亞半島的家常菜譜

to the Lakeview community.

到湖景社區。

At the time, Tom was a 24-year-old

當時，湯姆是一個24歲的

looking to own his own restaurant.

想擁有自己的餐廳。

The two hit it off, Ann sold the restaurant to Tom,

兩人一拍即合，安把餐廳賣給了湯姆。

and now Tom carries on her legacy.

現在湯姆繼承了她的遺產。

For the last 35 years,

在過去的35年裡。

Tom has kept his promise,

湯姆遵守了他的承諾。

learning every aspect of the trade,

學習行業的方方面面。

from cooking to cleaning tables to serving,

從做飯到擦桌子再到服務。

all while letting Ann's spirit prevail

惟有安之若素

by maintaining "good food,

通過保持 "吃得好"。

good friends, and good conversation."

好朋友，好談話。"

Tom: Ann's was this oasis, they used to call it.

湯姆：安氏是這個綠洲，他們以前叫它。

It was a place where families could come,

那是一個家庭可以來的地方。

where you'd bring your children,

你會把你的孩子帶到哪裡去？

and with the expansion of our restaurant

隨著我們餐廳的擴張

into different parts of the city,

到城市的不同地區。

it has really become a household name

家喻戶曉

in the city of Chicago.

在芝加哥市。

The cinnamon roll is a 75-year tradition of Ann Sather's.

肉桂卷是安-薩瑟75年的傳統。

It's when we incorporated the cinnamon roll

我們就是在這個時候加入了肉桂卷。

into the breakfast menu that it took off on wildfire.

成的早餐菜單，以至於它的發展如火如荼。

Medha: According to Tom, the recipe behind

梅達據湯姆說，背後的配方

the belly-warming Chicago breakfast staple

暖胃的芝加哥早餐主食

took years to perfect.

花了幾年時間來完善。

Tom: The base of the cinnamon roll is a yeast product.

湯姆：桂花捲的基礎是酵母產品。

So, what we have to do is,

所以，我們要做的是。

we have a dry mix that's made specifically for us

我們有一個專門為我們做的幹混。

that I cannot tell you the ingredients.

我不能告訴你的成分。

Medha: No, not at all?

美達沒有，一點也沒有？

Tom: No, it's a very complex little formula

湯姆：不，這是一個非常複雜的小公式。

that's been in the Ann Sather family

安-薩瑟家的東西

for probably 30 or 40 years.

大概有三四十年的時間。

Medha: The pillowy, soft rolls

梅達。枕頭，柔軟的卷子

actually start off as that special dry mix,

其實一開始就是那種特殊的幹混。

which is combined with lukewarm water and yeast.

它與溫水和酵母相結合。

Tom: The yeast product needs to rise and fall,

湯姆：酵母產品需要起伏。

rise and fall,

興衰。

and then it rolls out into this product,

然後就滾到這個產品裡去了。

which is what makes it gooey and delicious.

這就是為什麼它的粘性和美味。

Medha: And so, the ingredients that you can tell us?

梅達所以，你可以告訴我們的成分？

Tom: Well, it's mostly flour,

湯姆：嗯，主要是麵粉。

and it has wheat flour, it has soda.

它有小麥粉，它有蘇打。

Actually, if you look in our

其實，如果你在我們的

Ann Sather cookbook,

安-薩瑟的烹飪書。

they'll have the ingredients.

他們會有成分。

Medha: All the ingredients.

美達所有的成分。

So you can make your cinnamon rolls at home.

所以你可以在家裡做桂花捲。

Tom: I left one out just for the heck of it.

湯姆：我漏掉了一個，只是為了搞笑。

So, this is ready to put into the pot.

所以，這就可以入鍋了。

What will happen is,

將會發生的是：

given the right amount of time and patience,

給予適當的時間和耐心。

this is going to double in size.

這將是雙倍的大小。

So, I'm flattening the dough,

所以，我把麵糰壓扁了。

and I am going to spread it

而我要把它傳播出去

so that I can put these great ingredients in it.

這樣我就可以把這些好的食材放進去。

Try to even it out, 'cause you want your cinnamon roll

試著平衡一下，因為你想要你的肉桂卷。

to look like it's uniform.

要看起來像它的統一。

First step is the margarine, soft margarine.

第一步是人造黃油，軟人造黃油。

Obviously, you don't wanna put too much,

很明顯，你不想放太多。

'cause then it'll get too sloppy,

"因為那樣的話，它將得到太馬虎。

as far as I'm concerned.

據我所知。

All right. So, next step is the cinnamon,

好吧，下一步是肉桂，那麼，下一步就是肉桂了。

pure cinnamon.

肉桂也。

Next is the mix of brown sugar and cinnamon.

其次是紅糖和桂圓的混合。

Maybe a little bit of white sugar should be in there too.

也許還應該加一點白糖。

Medha: So, why did you add more cinnamon again?

梅達那麼，為什麼你又加了更多的肉桂？

Tom: Because the customers said, you know,

湯姆：因為客戶說，你知道。

they asked us.

他們問我們。

They said, you know, "It's a cinnamon roll.

他們說，你知道，"這是一個肉桂卷。

We don't taste the cinnamon."

我們沒有嚐到桂花的味道。"

You know, the best thing to do in our business

你知道，在我們這行裡，最好的辦法就是... ...

is listen to the customer.

是聽從客戶的意見。

Especially when, around the country, in the '80s,

尤其是當，全國各地，在80年代。

there was many cinnamon-roll bakeries.

有很多桂花捲餅店。

Just bakeries for that,

只是麵包店的。

including an Ann Sather bakery concept of our own.

包括我們自己的一個安-薩瑟麵包店的概念。

Medha: In fact, in the 1980s,

美達。事實上，在1980年代，

cinnamon-roll shops began opening up across the country.

桂花捲店開始在全國各地開張。

Bakery giants like Cinnabon and TJ Cinnamons

Cinnabon和TJ Cinnamons等麵包店巨頭。

got their start in 1985.

1985年，他們開始了。

And in Chicago alone,

而僅在芝加哥。

there were already a dozen specialty cinnamon-roll shops.

已經有十幾家特色桂花捲店。

But even with all that competition,

但即使有那麼多競爭。

Ann Sather's cinnamon rolls not only survived, but thrived.

安-薩瑟的肉桂卷不僅存活了下來，而且茁壯成長。

Ted Allen: The best thing you could ever eat

你能吃到的最好的東西。

when you roll right out of bed

當你從床上滾下來的時候

is a cinnamon roll from Ann Sather's in Chicago.

是芝加哥安-薩瑟家的肉桂卷。

Customer: The cinnamon inside there,

顧客。那裡面的桂圓。

I don't know what they do to it,

我不知道他們對它做了什麼。

but it just is absolutely amazing.

但它只是是絕對驚人的。

It just, it has to be a secret recipe.

只是，這必須是一個祕方。

Medha: To achieve the layers of cinnamon,

美達。為了達到肉桂的層次。

Tom and his team roll the dough in a diagonal direction.

湯姆和他的團隊沿著對角線方向捲起麵糰。

Tom: Obviously, it's called a cinnamon roll for a reason.

湯姆：很顯然，它叫桂花捲是有原因的。

OK?

好嗎？

And we wanna make sure that we have

我們要確保我們有

somewhat of a uniform width here.

這裡的寬度有些統一。

Medha: The addition of brown sugar and butter

美達。加入紅糖和黃油

to the mix allows the pastry bun to become gooey

讓麵包變得黏糊糊的。

and sticky after it's heated in the oven.

並在烤箱中加熱後粘稠。

Tom: We're arranging them to be ready to be baked off.

湯姆：我們正在安排他們準備烤掉。

Try to space them out, 'cause they're gonna rise.

試著把它們分開，因為它們會上升。

This is a perfect cinnamon roll

這是一個完美的肉桂卷

in the sense that there's enough rolls

夠卷

in the cinnamon roll, no pun intended.

在肉桂卷，沒有雙關語的意思。

Medha: Once in the oven,

梅達一旦在烤箱。

the rolls bake at 350 degrees

烘烤

for about 30 to 35 minutes.

約30至35分鐘。

Tom: It's about double the size

湯姆：它的大小大約是兩倍

of what you see on the original pan.

的原盤上看到的。

Let's see what this one is doing.

讓我們看看這個人在做什麼。

Medha: Next up,

梅達下一個

the delectably sticky frosting.

美味的粘稠糖霜。

Tom: For the glaze to glaze over,

湯姆：對於釉面的釉面。

it's just coming fresh out of the oven.

這只是剛出爐的新鮮。

'Cause that creates that drip

"因為那會造成滴水

that goes over the side of the rolls.

那是在卷子的側面。

If it's cold, it just sits on top of it.

如果是冷的，它就坐在上面。

It doesn't have the glaze effect that you want.

它沒有你想要的釉面效果。

The frosting, I think, is unique.

我認為，這款糖霜，是獨一無二的。

I think what makes ours different

我認為我們的不同之處在於

is we use evaporated milk.

是我們用蒸發奶。

Customer: These cinnamon rolls are my favorite

顧客。這些肉桂卷是我的最愛

because they're not overwhelmingly sweet.

因為它們並不是很甜。

This is a good balance.

這是一個很好的平衡。

So you've got a nice blend of the cinnamon,

所以，你已經得到了一個很好的混合肉桂。

the dough, and just a little bit of the frosting.

麵糰，和一點點的糖霜。

Customer: They're very warm, always fresh.

顧客。他們很熱情，總是很新鮮。

I'm not sure I've been anywhere else

我不確定我去過別的地方。

that has cinnamon rolls at that size either.

那有桂圓卷的大小也。

So that's pretty...always good.

所以這很......總是好的。

Hey, buddy.

嘿，夥計。

Customer: Favorite thing about the cinnamon rolls,

顧客。最喜歡吃桂花捲。

you get two of them.

你得到兩個人。

That has to be the best part of it.

這一定是其中最精彩的部分。

Double the trouble.

雙倍的麻煩。

Tom: The best way to eat a cinnamon roll is,

湯姆：桂花捲的最佳吃法是。

I'll say it in a negative,

我說的是否定的。

not with a fork.

不是用叉子。

So pick it up, get your hands messy

所以，拿起它，讓你的手凌亂。

and your mouth messy,

和你的嘴亂。

'cause the frosting will go all over your face.

因為糖霜會弄得你滿臉都是。

Medha: So, I just picked up this cinnamon roll,

梅達所以，我只是拿起這個肉桂卷。

and you can see the craft of the cinnamon roll itself.

並且可以看到桂花捲本身的工藝。

Look at that winding circle of cinnamon.

看那一圈圈蜿蜒的桂花。

I'm just gonna go ahead and take a big bite.

我就先去吃一大口。

Tom said you shouldn't use a fork or knife,

湯姆說你不應該用叉子或刀。

so just commit, commit to it.

所以只要承諾，承諾就可以了。

Amazing.

驚人的。

This is phenomenal.

這是驚人的。

I feel like I've fulfilled a craving

我覺得自己好像滿足了一個願望。

I've had for the past two years.

我在過去的兩年裡。

I wanna say the frosting is probably

我想說的是，糖霜可能是

the best part of this cinnamon roll.

這個肉桂卷最棒的部分。

I know some may say other things,

我知道有些人可能會說其他的事情。

but I really enjoy the frosting.

但我真的很喜歡糖霜。

I think it perfectly complements the cinnamon roll,

我覺得它和桂花捲完美地結合在一起。

and it just is so different

它只是如此不同

than other frostings I've had before.

比我以前吃過的其他糖霜要好。

If you're done with one,

如果你做了一個。

you don't have to wait for another.

你不必再等了。

It's waiting for you right here.

它就在這裡等你。

It's very fresh.

很新鮮。

It's soft, it's fluffy.

很柔軟，很蓬鬆。

And it has a tiny bit of a crunch on the outside,

而且它的外面還有一點點的脆皮。

which is really nice.

這是非常好的。

Tom: This is the premier product,

湯姆：這是首要的產品。

and this is what is our logo.

這就是我們的標誌。

This is what people come for.

這就是人們來的目的。

They come for the food,

他們是為了食物而來。

they take home cinnamon rolls, for sure.

他們把肉桂卷帶回家，肯定。

Medha: Ann Sather is not only famous

梅達。安-薩瑟不僅是著名的

for its homemade cinnamon rolls,

因其自制的肉桂卷。

but also the wholesome and warm hospitality

但也有健康和熱情的款待。

that reverberates throughout the restaurant.

在整個餐廳裡迴盪著。

Customer: The best thing about Ann Sather's,

顧客。最好的事情 關於安薩瑟的。

aside from cinnamon rolls,

除了桂花捲之外。

is just how much of a kind of community place

是一個多大的社區場所。

this really is in the Lakeview neighborhood.

這真的是在湖景區附近。

Tom: It's tradition.

湯姆：這是傳統。

It's comfort food, it's comfort people.

這是舒適的食物，這是舒適的人。

It's people that know your name and know your family,

是知道你名字的人，知道你的家人。

and it's very rewarding to see that.

而且看到這一點，很有成就感。