April 3, 2013
The making of flavor #83, PretzelStep 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them. 

The making of flavor #83, Pretzel

Step 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them. 

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    Step 1
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    Son soretes cacas de diarrea con azúcar MUCHA AZÚCAR *-*
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