CakeSpy Undercover: Bearded Lady Food Co in Olympia, WA

CakeSpy note: this is a guest post from Dawn M. Quinn of veganmoxie.com and Roxanne Cooke of roxannecooke.com.

Bearded Lady Food Co. is a mostly vegan, gluten-free bakery in downtown Olympia that makes and sells cupcakes, cake, cheesecake, brownies, cookies, ice cream, cheese plates, and sundaes. Many items are vegan and/or gluten free, but there are non-vegan versions of many of their goodies, too. You can pop in during the day to buy bakery case goodies, or show up in the evening for a seated dessert. Who could say no to making dessert a sit-down event? Dawn of Vegan Moxie and Roxanne of Roxanne Cooke Photography spent a recent Saturday evening trying a few of Bearded Lady’s plated desserts, as well as a couple beverages. Here are their impressions!

Dawn: After reading/hearing great things about Bearded Lady from friends and other vegan types, I knew that I had to get in to try their in-house baked goods and treats soon. My first trip to the shop happened rather accidentally: a group of friends went to dinner in Olympia, and a friend of a friend suggested we check it out. An amazing suggestion, as everyone (and me being the only vegan) thoroughly enjoyed their treats of choice and I couldn’t get the ice cream sundae I’d enjoyed that night out of my head. Fast forward a few months, and my friend Roxanne asked if I was interested in heading back to Bearded Lady for a most delicious blogging assignment: reviewing the bakery’s sweet wares for Cakespy. Um, yes please!

Roxanne: After that first successful visit to Bearded Lady with Dawn and other friends, I just had to go back to try more. I’m always up for trying new things, especially when it comes to baked goods and ice cream. Dawn: We came to Olympia from Tacoma on a warm summer’s afternoon, perfect for some sweet treats and cold beverages. I ordered an iced coffee, and was impressed by how decadent a normally simple beverage can be. Along with the accompanying soy milk I requested, the drink came with simple syrup that seemed to be dotted with vanilla bean flecks. I’d never seen anything like this before, and it added the perfect smooth and sweet flavor to the coffee that this traditional Americano, soy, no sweetener girl thoroughly enjoyed.

Roxanne: I couldn’t pass up the lemon fizz drink, since it was a warm evening (shorts weather, for sure). It didn’t disappoint; in fact, it was better than lemonade, yet just as simple! It was sweet but not overly so, and super refreshing and flavorful. Like Dawn’s iced coffee, the lemon fizz contained specks of vanilla that intrigued me and added a hint of sweetness that took it to the next level. All in all, it was the perfect choice for a summer night.

Dawn: Roxanne and I decided to order three desserts, again reaffirming the decadence of this outing, and my choices were the customizable “lil’ bit” sundae with vegan espresso-coriander ice cream, vegan chocolate mousse, toasted nuts, and vegan caramel sauce as my toppings, and a habanero sugar brownie. Roxanne had the espresso-coriander ice cream on our first visit, and I loved the flavor so much I knew I needed to try it again. The coriander flavor (something I generally don’t associate with sweets) really pops here, and the espresso isn’t overpowering, which allows the herb’s flavor to shine thorough. The addition of the mousse was a win this time around, as it was velvety smooth, boasted rich flavor and had a great texture. The caramel was great, no different in its appearance or taste from its non-vegan counterparts. Roxanne: My chocolate sundae consisted of vegan chocolate ice cream, vegan and gluten-free vanilla cake, fresh berries, and berry jam. There was a lot going on, but it meshed really well together. The rich chocolate ice cream was complemented by the fresh berries and berry jam. The vanilla cake was a bit dry, but it still went well with everything else. Overall, it was an extremely good combination I’d order again! Dawn: The habanero brownie stuck out to me in the bakery case because it sounded like an intriguingly rare combination: a super spicy twist on a traditional baked good. I took a couple of small bites and said, “This isn’t hot or spicy at all!” with a tinge of disappointment. I handed it over to Roxanne, who said “Whoa!” after taking her bite. After digging in a little deeper, I finally got it, too: pow! A peppery flavor hit like a kick in the mouth, in the very best way possible. The frosting was a bit hard, but that could be attributed to a few factors. The habanero sugar definitely added an element of surprise and bold flavor that made me opt for a brownie, a dessert option that normally doesn’t catch my eye. Well done, Bearded Lady. Well done.

Bearded Lady Food Co. 412 Franklin Street, Olympia, WA 360-943-6235 Serves bakery case goodies Friday-Saturday, 9 a.m. to 2 p.m. Evening sweet kitchen open Thursday-Sunday, 5 to 11 p.m. Online here.

CakeSpy Undercover: Corina Bakery, Tacoma WA

CakeSpy Note: This is a guest post from Cake Gumshoe Roxanne. View more of her work at roxannecooke.com!

Corina Bakery, located between Tacoma’s Theater and Stadium districts, offers a wide assortment of baked goods for a variety of dietary restrictions. The bakery recently celebrated its 4-year anniversary. Happy birthday, Corina!

Among Corina’s many goodies: cakes, cheesecakes, pies, cookies and bars, scones, muffins, and savory goods such as quiche. There are also options for vegan, gluten free, soy free, or low sugar diets. You’ll see most of the goodies in the main display case when you walk in, but don’t forget to look around the corner for the refrigerated display, with puddings, cheesecake, quiche, and more.

Corina recently moved to a larger space. The shop’s old location was nice and cozy, but lacked seating space. Now there are plenty of places to sit, with lots of beautiful natural light shining in through big windows. Plus, the bakers get a much bigger kitchen!

Because there are so many different sweet treats at Corina, I’ve sampled something new during each visit and selected my favorites to review.

Valhalla brownie: Corina serves organic, fair-trade coffee from Tacoma-based Valhalla Coffee Co., and one of their most delicious desserts makes fantastic use of it! The brownie is rich, flavorful, and moist, with just a faint taste of rich coffee flavor. Decadent, for sure, so I couldn’t finish it in one sitting (that’s okay—more for later!).

In addition to Valhalla Coffee, Corina serves tea from Mad Hat, an organic, fair-trade tea purveyor in Tacoma. My go-to is the black lavender tea, pictured above with the Valhalla brownie, but there are many others, including decaf and herbal varieties.

Lavender honey cake (pictured top): This is just one of several different types of specialty cakes Corina offers. So far, it’s my favorite. Dried lavender is baked into a vanilla cake, topped with lemon-honey buttercream, and sprinkled with more dried lavender. I couldn’t stop eating this (gigantic) slice, with just the right amount of sweetness.

Pumpkin loaf (vegan): The pumpkin loaf apparently goes really well with coffee, but since I’m not a coffee drinker, I didn’t try it. I did, however, eat the entire mini loaf in one sitting. The pumpkin seeds on top provide a contrasty crunch to the soft, moist bread. All in all, it’s a good, flavorful choice if you’re not in the mood for something as sweet as cake or a brownie.

Peanut butter cookies (gluten free, vegan): I used to avoid peanut butter cookies. They’re always so dry and crunchy! But not these peanut butter cookies. They’re soft, and yummy, and pair perfectly with a glass of milk. They’re quickly becoming my favorite Corina item.

This is really only a tiny sampling of what Corina has to offer. For prices, bakery hours, and a detailed menu, check out Corina’s website. Or, even better, stop by for a cookie and a cup of tea before catching an indie flick at the Grand Cinema next door!

Corina Bakery, 602 Fawcett Avenue, Tacoma, 253-627-5070; online here.

CakeSpy Undercover: Doughnuts and More at Cle Elum Bakery, WA

I've been to Cle Elum Bakery in Washington before.

I've tried their tantalizing Torchetti, and lovingly learned about the bakery's history.

But on a recent visit, I had the good fortune of trying a few more goodies: their quiche (savory, I know), as well as several of their doughnuts (cake and a yeast variety with coconut coating) and their divinity.

The quiche (not pictured) was truly outstanding. The crust was just flaky enough, and full of flavor. The filling (vegetables on the day I went) was not at all bland (a common quiche complaint for me)--it was simply bursting with flavor, and required no seasoning whatsoever. It paired beautifully with the dark, rich Caffe Vita coffee which they serve.

The doughnuts were divided, in my mind: the cakey varieties were pretty perfect, just greasy enough, and delicious with coffee. The yeast varieties were not quite as memorable in this Spy's opinion, relying more on the toppings for flavor, with a slightly drier interior. 

The divinity was unlike any other I've tried, more like a meltaway cookie. Extremely delicious, melt-in-your mouth, with a tantalizing slight saltiness that will make you want to keep on eating more. 

The bottom line? Cle Elum Bakery is well worth a visit, and not just for the famous Torchetti. Of course, next time I know I have to try the butter horns--or else, says my friend Molly!

For more information, visit the Cle Elum Bakery Facebook page.

Teeny's Tour of Pie: High 5 Pie, Seattle

CakeSpy Note: This is the first in Teeny Lamothe's Tour de Pie series on CakeSpy! Teeny is touring the country, learning how to make pies at some of the nation's sweetest bakeries. She'll be reporting here on each stop! First stop: Seattle!

Where: Seattle, Washington

When: The first stop was September... beginning to end.

Why: I found a friend in pie and a fellow lady baker: Dani Cone. She is a truly savvy business lady as well as an inspired pie baker. Dani was the first person to say yes to the tour of pie! 

How: The first stop on the tour was phenomenal. I couldn't have asked for a better way to begin. Not only were Dani and lead baker Anna happy to host, they seemed enthralled with the idea of a pie tour. They provided some really solid advice as well as major baking time. I was able to go in four or five times a week and learn the process of making a High Five pie. 

Observations: I was able to do all sorts of things during the month I was at High Five. I learned how to make fillings by the pound rather than by each individual pie. I helped bake the wholesale pies, packaged them and got them ready for delivery. There was always crust to be rolled out. Anna was very conscious of not wasting excess dough, and I've actually incorporated a lot of her crust ideals into my own pie making. While I was there I fell in love with their marionberry pie and their savory reuben pie. I made my very first cream pie ... banana cream, thank you very much! and was able to share my own recipe for french silk pie, which I think they might still make on occasion. (and if they do, I am endlessly proud) Every day at the kitchen felt like a collaboration. If we weren't making the actual fillings we were talking about them, bouncing ideas off of each other and essentially letting the excitement of baking pie permeate our lives. The whole month felt very surreal, I had a hard time grasping what my life had become. Every day I got to play with butter and flour and that at the end of each day our labors resulted in delicious pies. It was truly an inspiring first stop. 

Tour of Pie Recipe: I did a lot of biking while I was in Seattle, and after getting very lost one day I stumbled on a huge cache of wild blackberry bushes. I later found out that they grow like weeds along the bike trails... but that day I thought I had discovered an amazing hidden treasure. I was tired and frustrated and entirely lost lost lost, but I dove into those bushes without a second thought and picked blackberries until my arms were sufficiently scratched, my fingertips were sufficiently stained and my appetite was sufficiently sated. So, clearly, the Seattle 'tour of pie' recipe is for...

Washington Blackberry Pie

Whole Wheat Crust Ingredients

• 2 1/2 c whole wheat flour
• 1 tsp salt
• 2 tbs sugar
• 1/2 c shortening 
• 1 1/2 sticks of butter (12 tbs)
• 1/4 c vodka
• 1/4 c water

Procedure

1. mix all the dry ingredients. cut in the butter and shortening until the pieces are about the size of peas and coated in flour. add the vodka, smush together with a spatula. add the water, smush together with a spatula. it's gonna be a little sticky/wet. divide into two balls, put in baggies, refrigerate for at least half an hour.... ya know, while you mix the filling. 

Blackberry Filling Ingredients

• 2 cups fresh or frozen (but definitely handpicked if possible!) blackberries
• 1/4 c sugar
• 4 tbs cornstarch

Procedure

1. mix everything together and preheat the oven to 350 degrees. 
2. assemble the pie! Roll out the first of the chilled crust balls. Transfer to 9-inch-diameter pie dish, trim any excess dough but be sure to leave a 3/4 inch overhang, spoon filling into the crust. I would use a lattice for the top crust, because it's just the prettiest with the dark blackberries. Arrange 7 or so dough strips on top of the filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction on top of the filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
3. bake for 45 - 55 minutes or until the crust is a golden brown and your blackberries are bubbling. 

CakeSpy Undercover: Cake Gumshoe Molly Visits The Gingerbread Factory, Leavenworth WA

CakeSpy Note: This is a guest post from Cake Gumshoe Molly, a student at Central Washington University, pursuing a degree in English as well as a Professional Writing Certificate. Amongst the reading of great literature and the writing of papers, Molly spends all of her free time baking, visiting bakeries, and writing about all of the sweet things she finds along the way!

Recently, I visited The Gingerbread House. This place was absolutely adorable, with a gingerbread mail box, and a rolling pin built into the door. As you walk inside, and ginger, cinnamon, and nutmeg fills your nose, and you can see the bakers working in the kitchen. This small shop offers customers a view from “behind the scenes” as the mixers, counters, and ovens, are right behind the display case.

The cookies, gingerbread and sugar, are incredibly cute. Each is decorated individually with various colors, in shapes such as maple leaves, reindeer, trains, and skates.

Overall, considering this and my other sweet bakery visits in town, I would consider Leavenworth to be an oasis of sweets. This isn’t a town many would live in, but the visits sure are tasty! If you ever have a chance, please, get in your car (or fly) and visit this tasty little town.

The Gingerbread Factory can be found online here.

Gelat-O'Clock: Gelato from Procopio Gelateria, Seattle

I don't know if I have told you this in so many words, but I have been having a Gelato Awakening in recent months. I'd consider my visit to Via Dolce Gelato in Leavenworth the kickoff to this awakening; since then, I have been sampling the sweet and cold stuff at as many places as I can. I'm just in love with that tiny spoon, and find it the ideal strolling-while-eating food. 

And most recently, I tried Seattle's Procopio Gelateria.

The establishment, perched in the shadow of the Pike Place Market, is named for Procopio dei Coltelli, who is said to have opened the first gelateria in Paris in the 1600s, who may not have invented the stuff, but is credited with, you know, making it a "thing".

Well, clearly this appealed to my confectionery and sweets-history obsession, and the gelato, made using the same time-tested traditional methods, reflects a love and respect for the sweet treat's storied history.

I made the wise decision of pairing the seasonal Cherry gelato, which was creamy, pleasingly pink, and redolent of rich, deep cherry flavor, with the vanilla, which was flecked with vanilla beans and had a deep, rich vanilla flavor that worked like sweet love with the cherry. The consistency of the vanilla flavor was more to my liking, but when paired together, they worked beautifully.

The flavors couldn't have been more spot-on, and I look forward to trying more seasonal flavors at this sweet spot in downtown Seattle.

Procopio Gelateria, 1501 Western Ave., Ste 300, Seattle; online here.

CakeSpy Undercover: Cake Gumshoe Molly Visits Vinman's Bakery, Ellensburg, WA

CakeSpy Note: This is a summary of Cake Gumshoe Molly Allen's recent visit to Vinman's Bakery, in Ellensburg, WA. Molly is a student at the nearby CWU!

Vinman’s, across the street from the the Central Washington University campus, not only provides sweet and savory treats for Ellensburg residents, but also comfort food for the homesick college student.

On a Saturday morning at Vinman's, the options range from sweet and decadent treats to loaves of bread and foccacias. Vinman’s display holds danishes, croissants, muffins, sticky buns, Nanaimo bars, and even freshly made dog biscuits. Their loaves of bread, stacked behind the counter, included sourdough, wheat, and rosemary olive. 

Unfortunately, in sampling their treats, I had to choose wisely; on a college budget, one has to declare limits.

Right away I knew I wanted a bear claw. Bakeries often attempt to shape the dough, which then results in a semi-circle that only somewhat resembles the shape of a claw. Never have I seen a bakery offer this treat with the same shape definition as Vinman's does. Topped with a thin vanilla glaze and slivered almonds, this treat proved itself. The outer part of the treat was crispy, but not tough. The inside, was light and flaky and full of flavor. Though many bakeries often fill their bear claw treats with custard or a fruit spread, Vinman’s keeps this classic treat simple. Filled with a light almond paste, Vinman’s bear claw was one sweet treat.

Among their other tasty options, Vinman’s offers two types of croissants, one with prosciutto and Asiago cheese, and the other with Gruyére cheese. I chose the one with Gruyére, a satisfying decision on my part. Vinman’s croissants weren’t traditionally shaped in a crescent, as most would see at a bakery. But don’t let the rectangle shape deter you; Vinman’s croissants are the perfect balance of light, buttery pastry and savory cheese. The croissant, a hollow, flaky bread, was lined with Gruyére cheese, a sweet and salty cheese.

The lemon bars, stacked and displayed on a pedestal, caught my eye as I made my choices. The bars, consisting of a half inch of pastry crust and a half inch of lemon filling weren’t overly impressive. The ratio between crust and filling wasn’t ideal. Though flavorful and buttery, the crust was dense and overbearing. Many struggle with offering a successful lemon bar filling to their customers, often times the filling can be too sweet or too bland, or too ‘eggy’. Despite the unsatisfactory crust, Vinman’s lemon bar filling was balanced. The lemon was tart and sweet, but not too sweet, and certainly not overpowering. I suppose with this treat, one will just have to weigh the pros and cons.

Lastly, I grabbed a coconut macaroon from the cookie jar. The outside, which was sweet and flaky, tasted perfectly toasted. The inside was smooth and cool, with the perfect amount of coconut for those who love or only sort of like coconut. This macaroon wasn’t too strong or overbearing, and fluffy, as it should be.

Thankfully, since Vinman's is the only local bakery Ellensburg has to offer, I found their treats suitable for another trip in the near future.

Vinman’s Bakery is located at 700 E. University Way in Ellensburg, WA. Online here.

Batter Chatter: Interview with Cyndy of Stanwood Cupcakes, WA

Images c/o Stanwood CupcakesCupcakes truly are taking over the world. The trend of cupcakeries that started in cities is continuing to spread in the suburbs and smaller towns, with continued success; one such establishment is Stanwood Cupcakes in Washington. I recently caught up with owner Cyndy for some sweet talk about her business:

To break the ice: tell me. What is the last amazing dessert or baked good you ate? It was a crème brulee that had been made just perfectly with the top torched and just a dollop of whipped cream on top. I'm a sucker for the creamy desserts!

Stanwood Cupcakes. Tell me baby, what's your story? About 2 years ago I became aware of the growing interest in a couple of cupcake shops in Seattle. I began to follow their growth and I started to have cupcakes delivered to my Seattle friends for celebrations. A year ago, my husband and I took a car trip to Ashland Oregon and decided to stop at every cupcake store on the way back to Stanwood that showed up on our GPS. We tried a cupcake at over 15 different cupcake shops on that trip. Last summer, all the right things happened for us to get into the business ourselves. I started to overwhelm my neighbors with cupcake samples and got great feedback on the good and bad of my cupcakes. After loads of paperwork, lots of equipment orders and hundreds of cupcake bakings, my husband and I opened our shop in October of 2010. We believed that Stanwood needed a happy place to drop in for a cupcake, cookie or hand-dipped ice cream and we're glad that we created just that place.

(CakeSpy Note: P.S. here are a few shots of Cyndy and her husband David...one from 1968 and one from since opening the cupcake shop! Which one is sweeter?!? I can't say!)

What is your most popular flavor right now? Our most frequently purchased cupcake right now is the S'mores. Graham cracker crust, chocolate cake filled with marshmallow frosting, topped with a swirl of ganache, a pile of marshmallow frosting, a sprinkle of graham craker crust and finally a square of chocolate.

What made you decide to take the jump to opening a retail storefront? My husband and I were both available to put all our time into our shop and the timing was right!

Are you professionally trained or self taught as a baker? I am a self taught baker pulling lots of guidance and tips from being a food network junkie. When I watch the food network, I pretty much go into a zombie mode, shutting out the world around me, taking in all the techniques and recipes.

Describe a "perfect" cupcake to me. A perfect cupcake is moist, flavorful, well balanced with frosting to cake ratio and appealing to the eye.

I've never sampled Cascade Glacier ice cream, but it's your house brand of ice cream. What makes it cream of the crop? We sampled several local brands to ice cream looking for creaminess, incredible flavor and that refreshing uplift that should come with ice cream. Cascade Glacier, from the Oregon Ice Cream Company, got our highest marks all around. It never lets you down.

Some people like to say that cupcakes are "so over". What is your response? Cupcakes are "new" to Stanwood and our goal is to help Stanwood and Camano Island residents learn the delightful joys of cupcakes.

In your opinion, what is the ideal cake-to-frosting ratio for a cupcake? For most cupcakes, the best ration for cake-to-frosting is 2/3rds to 1/3rd.

I didn't fail to notice that there is a "Cyndy's Famous" chocolate chip cookie on the menu. What makes these cookies so special? As a kid, I started making these same chocolate chip cookies and have raised 3 kids on them. At every church and school function, they were always a hit and neighbors and visiting children always asked for more. My son was amazed and delighted to see these cookies featured at our shop.

For more information, visit stanwoodcupcakes.com

Pastry Profiles: Raspberry Dark Chocolate Shortbread Bar from Avenue Bread, Bellingham WA

And now, I'd like to tell you about something delicious I ate.

It was simply called a "Raspberry Dark Chocolate Bar" and it was one of the bar cookies available at Avenue Bread in Bellingham, Washington.

Just look at this thing.

It's like a shortbread cookie on the bottom (already good), buttery and flaky and dense...but wait, there's more.

On top of that buttery base, a layer of raspberry jam, lightly tart and sweet.

And on top of that jam (which might be too healthy on its own), a smattering of dark chocolate chunks and nuts.

And then, on top of that, a rich crumb topping which was sweet and lightly salty.

Are you on your way to Bellingham yet?

As a bonus, this establishment also offers sweet pretzel-y looking cinnamon twists, all sorts of other carbohydratey treats, and it's right down the street from Mallard Ice Cream and Sweet Art.

Everything about this bar cookie and this establishment spells "WIN".

Avenue Bread, various locations (I visited 1313 Railroad Ave. in Bellingham); online here.

Sweet Chill: Gelatiamo, Downtown Seattle

Hello, Gelatiamo.

My name is CakeSpy, and I am going to talk about the experience of eating your delicious gelato for a few minutes.

For those who may not know Gelatiamo, it's in sort of an odd spot--downtown, on a block of 3rd avenue with a hub bus stop, and therefore, a lot of, shall we say, very interesting people watching. It's like a little pastry oasis surrounded by chain restaurants and mall-type stores.

But when you walk inside, you'll be so glad you did. There are rows and rows of pastries (including respectable cream puffs, which I have known and loved in the past), but because I have been suffering a recent gelato obsession, finally I visited at long last to try their signature product.

After looking at the rows and rows of delectably tempting flavors, I settled on a scoop of coconut, and a scoop of chocolate. Pretty normal, but good flavors to see what they were all about, I thought.

The coconut, for me, was the clear winner--coconutty and rich and creamy, with little flecks of coconut inside of the creamy gelato which offered a nice texture. The chocolate was pleasant, but I felt like it was a bit dull next to the coconut. Does this mean that I should have just paired my flavors better? Possibly. 

Overall, this was a highly pleasant if not earth-shattering gelato experience; I will most definitely be returning to try out more flavors to find my perfect match. 

Gelatiamo, 1400 Third Ave., Seattle; online here.

Sweet Find: Johnson Candy Company, Tacoma WA

Not long ago when I took a little road trip to Tacoma to try and find the site of one of the original Mars factories (nerdy but true), my friend Reina (also one of the owners of Hello, Cupcake) introduced me to a gem of a candy shop: Johnson Candy Company.

Now, I was absolutely thrilled with this old-fashioned candy shop. It was old-school, but not in a put-on, contrived nostalgia sort of way: more like because they've been doing this candy thing the same way for, like, ever.

Of course, being so-old school, they don't even have a website. But I was able to learn a bit of their backstory from South Sound Magazine:

This long-time Tacoma favorite has been creating candy for local sugar seekers since 1925. The business was started by Russell Johnson, who ran a soda fountain lunch spot in the Hilltop neighborhood and bought some candy items. Well, the candy was popular so he decided he’d learn how to make it. Eventually he ditched the lunch gig and started making candy full time when he opened Johnson Candy Company, according to his son, Ron. During WWII, the elder Johnson hired another candy maker who brought with him more recipes. Ron purchased the business in the 1970s and now his son, Bill, is the third-generation lead candy maker turning out favorites such as caramel pecan turtles and homemade caramel dipped in chocolate and sprinkled with salt. “People keep coming back for more of those,” Ron said. Sweet, salty and addicting. Don’t miss out on their boxes of Valentine’s Day chocolates. 

...and if you're seeking classic confections such as cordials, homemade candies, or even bubblegum balls decorated like zoo animals (pictured top), they're a great spot, but honestly it's worth a visit alone just to walk in and absorb what feels like a very sweet history of candy-making.

Johnson Candy Company, 924 Martin Luther King Jr. Way, Tacoma, 253.272.8504

CakeSpy Undercover: San Francisco Street Bakery, Olympia WA

You want to know how I find all of the best bakeries? Here's my secret.

Here's the thing. People love telling me about their favorite bakeries.

And I love hearing about people's favorite bakeries. And when they tell me about them, if I find myself in a geographically convenient place, I will seek them out.

So when Alithea suggested the San Francisco Street Bakery in Olympia, WA (which, interestingly, turns out to be located on San Francisco Avenue, not Street), I made a mental note, and when I was passing through on my way to Portland for Crafty Wonderland, I made sure to stop there.

This is the type of bakery I adore. Slightly off the beaten path, you can tell that this is a place beloved by locals—it is a daily place, the type of spot that locals would drop in every day for years, where the staff would know what they wanted before they even ordered.

But on my visit, as a newbie, I had to take it all in. Bread's big here, with all sorts of challah, hippie-Northwest loaves, and traditional breads—but my eyes were fixed on the baked goods. Cookies, cakes, pies, and cream puffs and french pastry—they had it all. But what called to me was one of the simple treats: a spiral chocolate and vanilla butter cookie. 

Buttery, with a perfect crumb that didn't crumble as much as yield, this cookie was redolent of butter, and the chocolate swirl added the perfect slightly bitter and rich dimension to the cookie to make it more interesting than a mere butter cookie, but still simple, sweet, and delicious. The pleasure of a cookie like this is simple, but sweet and delicious—and this is a place where it can be savored. Though I didn't try it, trusted sources say that they have “the best brioche ever” and “amazing macaroons”.

And for extra Northwest hippie points, they have their own garden in the back.

San Francisco Street Bakery, 1350 San Francisco Ave NE, Olympia, WA; online here.

Pastry Profiles: Fisher Fair Scones of the Pacific Northwest

Recently, Fisher Flouring Mills celebrated their 100th anniversary. Why is this of interest, exactly?

Because, for anyone who has ever attended the epic Puyallup Fair in the Seattle area, you may know them as the makers of the famous Fisher Fair Scones. Let's take a few minutes to learn a bit of the backstory behind this company and their signature product, shall we? I'd like to thank Nick at Team Soapbox who was so helpful with getting me much of this information.

The Fisher Flour Mills opening invite, from 1911First off, why the Pacific Northwest? This company, which initially focused mainly on flour, settled in Seattle in 1911 because it was “the most promising city on the coast.”

The Fisher booth in 1923How did they start making scones as a fair food? William H. Paulhamus, president and general manager of the Puyallup Fair (Western Washington State Fair) pitched the scones idea to Fisher and said he’d donate jam made from his raspberry farm in Oregon. The scones debuted at the fair as a chance to showcase and promote the company's flour flour. They were a success, going for just a few pennies each. Today, they are still a Northwest favorite and a tradition of Washington fairs.

Current CEO Mike Maher has a long history with the company, too:

“My connection to the fair goes back three decades. As a teenager, I started working in fair operations for Fisher, driving the trailers to each venue, training staff and making scones for customers myself. I learned quickly about the magnetic appeal of a fresh-baked scone slathered with whipped butter and raspberry jam. It didn’t take long before I became hooked on the idea of delivering smiles to our customers, one fresh-baked bite at a time.”

Michael Maher began with the company in 1978 (then Fair Scones, Inc.) and has risen up the ranks as the company has grown over the past 30-some years.  

Current CEO MikeHow did current CEO Mike rise to floury fame? Mike’s career began as a high school student in Portland, OR when he was hired by Fair Scones, Inc. to work its concession booth at the Rose Festival.  From 1979 to 1984, he worked summers as a concession manager, operating various events in Oregon,Washington, and British Columbia.  After graduating from the University of Oregon in 1985, he came on board full time as the general manager, overseeing all festival operations.  In 1995 Mike became vice president—operations and directed the company’s expansion into retail scone products and wholesale baking to the airlines.  In the late 1990s Mike led three specialty food company acquisitions and expansion into private label products.  He was named president and COO in 1999.  He joined the Board of Directors in 2003, and was later promoted to his current post as president and CEO.

Old Fisher Flouring Mills truckHow did the scones gain such popularity? What started as a promotional tool eventually expanded to became a signature food item at 39 fairs and festivals throughout the Northwest, but the company is still family-owned (and even the Fisher family still has a stake in the company) committed to local community. Today, Fisher owns the raspberry farm in Oregon and still uses the same simple jam recipe (berries, sugar & pectin) to accompany the scones. The scone recipe has remained largely unchanged, except for a few tweaks to the salt and sugar amounts to accommodate modern tastes.

The scones represent the company’s commitment to a tradition of local, Northwest deliciousness by utilizing local ingredients and tastes—showcased at local fairs. This commitment has now come full circle in a world where people are thinking and shopping local.

Some more little tidbits of interest, sent along by Nick of Team Soapbox:

• Fisher Scones debuted at the 1915 Puyallup Fair, in the very same corner booth under the grandstand where they are still sold today.

• The scones originally were free or just a few pennies, promoting Fisher Flours.

• Today, Fisher serves up more than 40 tons of raspberry jam each summer to top the scones.

• 1.5 million scones are sold each year

• This fall, Fisher will serve its 100,000,000^th (yes, one hundred millionth!) scone at the Puyallup Fair. 

• Mike Maher, Fisher’s CEO started out by making scones at the fair himself. Mike’s been with the company three decades. Nobody's sure how many scones he’s eaten.

• Fisher supports Northwest farmers through a partnership with Shepherd’s Grain, a cooperative of 33 local farmers who use sustainable agriculture farming methods. They’re also connected with the Food Alliance of Oregon, which provides the most comprehensive third-party certification for social and environmental responsibility in agriculture and the food industry in North America.

• For almost 100 years, Fisher Scones have been a tradition at fairs and festivals throughout the Northwestern United States. These triangular shaped biscuits, baked fresh and smothered in honey-whipped butter and tart raspberry jam, have created unparalleled loyalty.

• Scones can be yours year round, at home. Fisher brand scones are available by a home mix line; on the mix subject, this year, the company plans on introducing new packaging for the scones (and new all-natural Pancake & Baking Mix, Biscuit Mix, and Cornbread Mix).

Want to continue getting sconed? Check out their website here, and find them on Facebook here.

Via Delicious: Via Dolce Gelato, Leavenworth, WA

Dear Twitter: I love you. Because when I say "I am going to this town, what bakeries should I visit?" I get many many great suggestions. I believe this is what they call "crowd sourcing". And when it comes to seeking out sugary sweets to eat, it rules.

And this is how I came to discover Via Dolce Gelato in Leavenworth, WA (thanks, Dalipardon). Now, one might not think that a traditional Italian treat would be the thing to seek out in a Bavarian village, but One Would Be Wrong.

Via Dolce is passionate about their art, with a website which will not only educate you, but will make you very hungry. But not as hungry as looking at their lovely chilled case, which contains a rainbow of possibilities. I kept it pretty beige, with a scoop of Toasted Almond and a second of Stracciatella.

What both scoops had in common was that they were both highly delicious, creamy and dreamy and yet somehow still light--they didn't linger thickly but rather kept you coming back for more (and made me wonder why gelato is served by the scoop rather than by the vat).

But the real standout was the Stracciatella (don't ask me to pronounce it, I tried to when ordering and then was corrected, and had been so wrong that I blushed). What does Stracciatella taste like, you ask? Well, it's kind of like meeting chocolate chip ice cream's relative from the Old Country, who does everything the old (and better) way. Made up of creamy vanilla speckled with shreds, rather than chips, of chocolate, and it is clearly the way to go--they melt as you go and don't have a distracting texture like chips. You can find a recipe for it here.

Via Dolce Gelato, Leavenworth, WA; online at viadolcegelato.com.

Pass the Torchetti: Torchetti Cookies from Cle Elum Bakery, WA

The other day, I found myself in a magical land called Cle Elum.

Now, don't ask me how to pronounce the name of the town--but do ask me what I ate there, because I did find a magical place called Cle Elum Bakery.

I ate something called Torchetti, that's what. This is a traditional Italian cookie which I learned more frequently goes by Torcetti, which means "little twist"--which, you know, describes them pretty well. Physically they resemble Berlinerkranser or Calabrian Love Knots, but texture and taste-wise they are different; where aforementioned cookies are crumbly and buttery, these biscuits are more hearty and sturdier in texture with the addition of yeast, more like lightly sweet biscuits than butter cookies.

As I learned from this segment,

The recipe itself is very old, indicated by the use of yeast, not baking powder, for leavening.  These cookies are from the Piedmont region of northern Italy.  Turin, Piedmont's capital, was also Italy's first capital.  The city preserves remarkable architectural and cultural treasures.

They're a very nice snacking cookie, no matter what you want to call them or how you want to spell it.

Of course, if you can't make it up (or over?) to Cle Elum, you can try this recipe (adapted from Taste of Home):

Torchetti (or Torcetti)

• 5 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 cup shortening
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm milk (110° to 115°)
• 2 eggs
• 1 tablespoon sugar
• 1-1/2 teaspoons vanilla extract
• 2 cups confectioners' sugar
• Additional confectioners' sugar

Procedure

1. Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In a large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture.
2. Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into six portions. Shape each portion into twelve 6-in. ropes, about 1/4-in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together three times.
4. Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks. 

Batter Chatter: Interview With Jennifer Morin of Cupcake D'Lish

Problem: you are near, but not in, Seattle, and want a cupcake. STAT! Well, instead of driving all the way to Seattle like a jerk, you can now pick up a dozen cupcakes right on your home turf via Cupcake D'Lish, a new custom-order cupcakery. But since everything tastes better with a backstory, let's have a little interviewsy with the baker who makes the magic, Jennifer Morin:

Cupcake D'Lish. Tell me baby, what's your story? It all just came to me one day out of the blue that I really needed to find a useful outlet to vent my artistic talent through! I tried different things and baking just seemed to stick! Honestly I was excited about baking because I would be able to decorate. The cake part would come with time.

Cake or Pie? Definitely cake.

Pants or Skirt? Skirt (steak) that is!

Yes or No? Always yes. I only use no on my kiddos!

Vanilla, chocolate, or strawberry? Vanilla……it just goes with everything! Don’t let my husband read that.

Tell me about how you and your husband are working together on this business: what do both of you (respectively) bring to the table? My husband and I work very differently towards Cupcake D’ Lish. I am the artist and baker; he is my #1 taster.

What is the last delicious thing you ate? The last delicious thing I ate was my organic vanilla stuffed vanilla cookie.

Any plans to open a retail location? We plan to open a retail cupcakery in the near future. Definitely on the Eastside.

Please, tell us something I might not know about or expect of you. Surprise us. I don’t like chocolate. (CS Note: But kindly, she will make it for the rest of us.)

What is next for you and your business? Our business has been growing by leaps and bounds with larger catering requests and the addition of another Farmer’s Market in North Bend. We are working our way towards opening a retail location.

Find Cupcake D'Lish online here and on Facebook here.

Where I Want To Live: Taffy Town, Salt Lake City, Utah

Taffy Town, Population: YOU.

Or at least it could be. Because friends, this place actually exists. It is a candy factory, located in Salt Lake City, Utah.

Now, this company is magical in more ways than one. First of all, it opened my eyes to the fact that Saltwater Taffy, which I knew from growing up by the Jersey Shore, exists outside of the tri-state area. True, many accounts point to it being invented there (NJ pride!), but there are pockets of Taffy Territory elsewhere in the US: notably by the Oregon Coast, and also--news to me--in Salt Lake City.

I learned of this company in a roundabout way--while visiting a Bavarian Village in Central Washington. It's true. While visiting a Das Sweet Shoppe, a candy shop in Leavenworth, WA, I was impressed with the vast array of taffies in flavors from Buttered Popcorn to caramel to Cinnamon Bun (!) to Apple Pie to Huckleberry, and asked "are these made on premises?". 

No, the kind employee informed me, almost apologetically, the candies came from a company in Salt Lake City. 

Say what?

It's true, she said: these taffies were made by a company called Taffy Town, which had the best taffy she'd ever tasted--worth shipping, undoubtedly--made using salt from THE Salt Lake.

Well, that was interesting enough to get me to buy a half pound of the sweet stuff (one of which had a heart--no, really! I checked the site, and they don't usually), and to (with mouth full of taffy, which was, as hoped, salty-sweet-smooth and delicious) check out their website.

It's true, this company is like...Taffy City. Or at least Taffy Town, which makes their company name apropos. Apparently, after many years in the candy biz, they decided Taffy was their...ah, sweet spot:

For over 79 years we were known as Glade Candy Company offering individuals the finest in Gourmet Taffy.  In 1995, our name was changed to "Taffy Town"  to reflect our total dedication to taffy excellence.  We then expanded to serve a World Wide market.  Using a whipped process that produces a soft texture taffy that simply melts in your mouth, we then add the finest in domestic and imported flavors to obtain perfection in confection.

In case you didn't catch it, my favorite bit: "total dedication to taffy excellence."

While they make it VERY CLEAR IN ALL CAPS THAT THEY DO NOT GIVE TOURS OF THEIR PRODUCTION FACILITY, you can get the following from a visit:

Come in today and see over 60 different flavors of our rich tasting taffy to delight every palate.  In addition to our taffy, we offer you our NEW fresh creamy smooth fudge, and other gourmet candy creations.  We have all sorts of GIFT IDEAS:  including a Taffy Town Gift Certificate!  Also, we have a video playing on our big screen showing how we make the taffy.

Of course, if this alone doesn't seem worth a visit to Utah, here's a link to their retailers. Check out the Taffy Town website here.

Triple Sweet: Triple Berry Oat Bar from Sultan Bakery, WA

If you've read this site more than, oh, once, you probably know that I have a deep distrust of fruit in my dessert (it really does kind of dip a toe into "health food" territory). 

But in the case of the Triple Berry Bar from Sultan Bakery (the most beautiful sight along Highway 2 in Washington), the berries make for a triple threat of awesome.

Tart, sweet, but definitely berry-like, the suspiciously healthy fruit filling (which is also sort of a lie, because I suspect the "triple berry" was made up of marionberry, blueberry, and rhubarb--which I don't think is a berry) is not dumbed down by sugar but allowed to shine in the middle--but don't despair, because there is plenty of sugar on both the top and bottom to cancel out the lack of (added) sugar in the middle. A buttery cookie base acts as the anchor for this sweet treat, and the top contains a brownsugaroatbutter topping--spaces deleted because I want you to know how it tasted--and when it all comes together, it makes for some sort of "tastes like early summer" sort of magic. The middle is natural, but the top and bottom of the bar, baked with the natural bounty, make it...well, supernatural.

Buy some of this bliss for yourself at Sultan Bakery (also the home of delicious doughnuts), 711 W. Stevens Ave., Sultan; it's also fairly similar to the Mazurka Bar, the odyssey to the root of which and a recipe for which you can read about here.

Sweet and Salty: the Chocolate Hazelnut Pretzel Stick from Ralf's in Bellingham

What happens when you cross baguette, pretzel, and chocolate ganache?

A triple threat of awesome, that's right: the sweet, salty, and carbohydratey masterpiece which is simply called the "Chocolate Pretzel Stick" at Ralf's Bavarian Bakery in Bellingham.

This small retail bakery specializes in pretzels of the Bavarian persuasion, some of which are twisted traditionally, some of which are served as "sticks" (more like demi-baguettes), many of which are served with classic pretzel complements: salami, mustard, cheese...and, on the sweet end of the spectrum, a specimen with a rich, beautiful heaping of chocolate hazelnut ganache (sounds like Nutella to me).

This is probably the most pleasurable dessert-sandwich I've enjoyed in some time, with a perfect pretzel: with a little bit of resistance on the chewy exterior giving way to a soft, yeasty interior which was perfectly matched by the contrasting chocolate-nut filling, which worked beautifully with the salty, carbohydratey mass. Oh, and yes, that is a burger wallet in the background. That would be mine.

So awesome. So delicious. Drive to Bellingham right now.

Ralf's Bavarian Bakery, Bellingham, WA; online here.

Sweet Love: Sweet Art in Bellingham, WA

It's official: I am in love with Sweet Art in Bellingham, WA.

Why? Let me count the ways.

Let me start by sharing with you their self-description, as written by co-owner Jerry:

A small mom-pop type retail candy store and art gallery where my wife is the artist and I'm the candyman. She paints oils of flowers & landscapes and I dip chocolates and make candy.

That's right: an artist wife and confectioner husband who have teamed up to open the sweetest little spot--one that makes you feel as if you've entered Alice in Wonderland's rabbit hole when you walk in.

Curios and art line the shelves (there's even a little diorama to peek in from the outside), and in the candy cases, row after row of confections:

Fudge, English toffee, Czech Toffee(!?), chocolate dipped strawberries, turtles and so, so much more.

...yes indeed, this is a special place to discover. But even better? The chocolates are delicious. It was after much debate that I finally settled on the fat little mint truffle, known as the "Bombay Mint Truffle", featured at the top of the post. 

If I've ever tasted chocolate-coated bliss, this was it. Rich, buttery, minty ganache that coats the mouth in the most delightful, flavorful way, this is one of those "I think I will close my eyes for a moment now" types of treats. In fact, I solemnly vow to make this a destination for every Bellingham trip, from now until eternity.

Sweet Art, 1335 Railroad, Bellingham, WA.