No salmonella here!

You wouldn’t know it if you’d seen us slurping raw quail eggs at a cocktail party last week, but we’re as concerned about salmonella as our friends over at The New York Times, who dedicated a few columns today to the temporary disappearance of peanut butter desserts from pastry menus around town.

Indeed this racket on the matter of peanuts, and their buttery resulting product, has had us in knots. After all, the fate of one of our most beloved NYC treats—the peanut butter cupcake at Sweet Revenge—is in peril. So we checked in with owner Marlo Scott on the state of things at her West Village bakery. Her answer, after the jump.

“Hellllll no! We use Skippy at Sweet Revenge, I eat it daily, and there’s been no slowdown from my patrons buying the namesake. l do get an occasional patron asking about the issue, but it never stops them from buying it. So it’s all good on keeping your fave and mine on the menu!”

It’s the little things, ain’t it?