[Urbane Guerrilla]

I like every kind of pastry, from phyllo to quick-breads.

I've never heard of zeppole, but I'd probably like them too.

I like strombolis just fine as long as the tomato/marinara sauce is scratchbuilt on-site and inside the stromboli. Setting a little covered plastic cup of factory-built marinara on the side to dip with bores me, quite.

There's a local Mexican-bakery roll with Mexican cheese (it's very hard to tell one Mexican white cheese from another), shaved ham, and sliced jalapeño baked inside. I'm quite fond of these when it's not quite dinnertime for one reason or another but it's still late in the day and my stomach is sending me messages.