The Sally Lunn buns that this bakery excels at starts with 20 eggs, 10 pounds of flour and yeast. The finished dough puffs up as sweet, brioche-like pillows that pair perfectly with salty breakfast meats. This Richmond institution has served Southern-style breakfast for over more than 80 years.
Special Dishes: Sally Lunn Buns
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.