This S.F. bakery can’t survive without eggs. So it’s raising prices, The bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese pastéis de nata, or egg tarts., This S.F. bakery can’t survive without eggs. So it’s raising prices, The bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese pastéis de nata, or egg tarts.

This S.F. bakery can’t survive without eggs. So it’s raising prices, The bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese pastéis de nata, or egg tarts., This S.F. bakery can’t survive without eggs. So it’s raising prices, The bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese pastéis de nata, or egg tarts.

This S.F. bakery can’t survive without eggs. So it’s raising prices, The bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese pastéis de nata, or egg tarts., This S.F. bakery can’t survive without eggs. So it’s raising prices, The bakery goes through about 120 pounds of egg yolks every week to make its popular Portuguese pastéis de nata, or egg tarts. continue reading...