On Saturday morning, Marissa and I went to Craftsman & Wolves to finally try, The Rebel Within, for ourselves. The muffin with the soft, runny egg in the center that I previously wrote about and tried to make at home, without success.

You’d think that with this “Anatomy of a Rebel” from the C&W website, I would be able to figure it out. But how to get the egg to have that runny center – that is the mystery.

The guy at the counter, who took our order, thought Marissa was super cute. As well he should!

Anyhow, we sat down with our muffins (plus an amazing Chocolate Sourdough, Citrus, Almond & Coconut pastry!) and just admired the beauty of it all.

I held my breath and then sliced mine open. Pure Per-fec-tion! It was exactly as I hoped it would be. No, let down. Not an ounce of disappointment. Just perfection.

The one surprising thing that may just be the key to unlocking the mystery of how they keep that egg center soft instead of hard-cooked … it is served cold. Not ice-cold, but it was obviously refrigerated after being baked. When the staff arrives in the morning, my guess is that they must remove the muffins from the refrigerator, to allow them to come to room temperature, before they open the door to customers.

I attempt to make it again, soon, and I shall prevail!

After breakfast, we spent the day shopping. I wanted to check out a cookbook store called Omnivore.

It is housed in an old butcher shop. The former meat locker is the storeroom and office. There’s a huge meat scale hanging from the ceiling.

It is full of lovely new, used, and vintage cookbooks and in the front window, there is a funny chicken with a toque upon his little head.

Oh, how I’d love to have a quirky kitchen store/school in such a unique and fun space.

Next, Marissa surprised me as we pulled up to Big Daddy’s Antiques. My friend, Sheila, and I visited and fell in love with Big Daddy’s Los Angeles store a couple of years ago. This location did not disappoint.

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