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It's quite a few months now since Tell Tale's space on Maiden Lane was
originally supposed to open. The pastry chef says that historical
preservation issues, Union Square's ban on holiday construction, and
other issues keep pushing opening day back.
In order to keep his
production kitchen busy (he's paying rent on it, after all), Werner has
placed pastry cases in a couple of cafes, launched a monthly
subscription series that now ships around the nation, and started a
twice-weekly farmers' market stand. Stocking an extra shop can't take that much more effort, can it?
