The return of the beloved sandwiches is still in question.
The ham bun from Scram, a bakery in Jersey City specializing in breakfast sandwiches. Originally from South Carolina, the shop opened early in the coronavirus pandemic and has become wildly popular. It takes a lot for a breakfast sandwich joint to stand out in New Jersey, where egg sandwiches are basically a religion.
back in 2020, with its elevated breakfast sandwiches drawing lines down the block. The ham bun, highlighted by Béchamel sauce and pineapple jam, was named theback in December the egg sandwiches were removed from the menu because of fire code issues. Melanie Durant told NJ Advance Media on Thursday the Jersey City fire chief inspected the bakery in November and found some of their kitchen equipment not up to code — namely a 24-inch electric flat top with no hood suppression system. “They said we had until December 7 to appeal or abate the violations or it was a crazy, hefty fine,” Durant said. “So we just stopped using the equipment altogether.” While New Jersey loves simple breakfast sandwiches, Scram took the beloved dish and elevated it with fluffy brioches and creative toppings like fontina cheese, chili mayo and pineapple jam. The sandwiches were a hit during the COVID-19 pandemic and continued to be a popular dish in Jersey City’s bustling food scene until they were taken off the menu.Durant said she attempted to contact the department for years, starting with when the bakery opened in 2020, taking over the downtown Jersey City space that once held Enna Bakery. She was told by the previous tenants the kitchen was up to code. “I even called Solomon’s team, who was our councilman at the time, and they were able to find me some paperwork and said we were fine,” Durant said. “The business before us already had that stuff in place.”“It seemed very strange to me that there wasn’t a hood system in place,” Durant said. “I should have fought harder to figure it out.” Durant said the status of the kitchen is up in the air. The bakery is trying to figure out how to navigate the situation, but a hood system might not be possible for their current location because of structural issues with the building. In the meantime, the bakery is going to dive into other items like large-format quiches and laminated dough pastries like croissants.“I really don’t have an answer at this time. It’s not that we can’t make eggs, we just can’t crank out sandwiches the way we were,” Durant said. “I’m working on some other way to get eggs to the people, but we really just don’t know.”Lauren Musni is a food and culture reporter for NJ.com and The Star Ledger. She holds a culinary arts degree from The Culinary Institute of America and a bachelor's degree in journalism from Rutgers University....
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