The true signature item from the Cal bakeshop are these cinnamon rolls, says Reich. The recipe is a classic one, but Reich says what makes the difference is the fact that he makes his own brioche dough from scratch.
"We also make the brown butter icing on top from scratch," Reich says. "I do the rolls in two sizes. We serve them at brunch on the weekends and then we do a jumbo size that we distribute to to campus restaurants. The rolls sell out all the time."