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Inspired by great fresh ingredients, our small neighborhood bakery on a corner in downtown Seattle began creating cakes and pies sweets. And upon a little success, neighbors began to ask us for donuts filled with our fabulous pie filling, followed by homemade delicate macarons, and even esquisite chocolates and candies. Our guests’ requests continued to inspire us as our bakery’s menu and business grew.

Today, we continue to fulfill the needs and desires of our neighbors with a menu of ingredient-inspired, prepared-to-order food. When you visit our cafe, you’ll see real kitchens in place of assembly lines. Our quality and customer service is unmatched, proven by the longevity, loyalty and satisfaction of our customers over the years. We look forward to serving you and making your special day as memorable as it can be. Enjoy your shopping with us


specialized cakes






pieces of chocolate



  1. 1 c. sweet corn (fresh)
  2. 2 tbsp. butter, melted
  3. 2½ sticks unsalted butter, room temperature
  4. 2 c. sugar
  5. 4 large eggs, room temperature
  6. 2 tsp. vanilla extract
  7. 1 tbsp. butter flavor or extract (optional)
  8. 2½ c. cake flour
  9. ½ c. corn flour (I used Masa Instant Corn Flour)
  10. 1 tsp. baking powder
  11. ½ tsp. baking soda
  12. 1 tsp. salt
  13. 1 c. ricotta cheese
  14. 1 c. buttermilk, room temperature


  15. 1 stick unsalted butter
  16. 1¼ c. powdered sugar
  17. 1 tsp. salt
  18. 1 tbsp. milk

Preheat oven to 350 Degrees. Add the sweet corn in a small shallow bowl and toss in the 2 tablespoons of melted butter. Turn the corn to a baking sheet and roast in the oven for 10 minutes. Once the corn has roasted, turn to a food processor or chopper and pulse until well chopped (pulse just a few times).
Increase oven temperature to 375 Degrees: In a large bowl, cream the butter and add the sugar until light and fluffy. Blend in the eggs one at a time. Now add the vanilla extract and butter extract (if you have it). In a separate bowl, sift together the cake and corn flour together. Slowly add the flour into the wet ingredients. Add the baking powder, soda, and salt.

Slowly pour in the buttermilk and add the ricotta cheese ( you can use sour cream if you don't have it);

Fold in the sweet corn. Spray an Angel Food Cake Bundt Cake pan and sprinkle the bottom with sugar. Pour in the cake batter and spread evenly and bake for 35 to 40 minutes on middle rack or until toothpick is inserted and comes out clean. Allow cake to cool. Once the cake is ready to be removed place on top of a cooling rack (my cake was very soft and moist so be careful).

  1. 100 g almond flour
  2. 4 cookies with filling removed
  3. 130 g powdered sugar
  4. 100 g egg whites room temperature
  5. 1/8 tsp cream of tartar
  6. 90 g caster sugar
  7. Oreo Buttercream

  8. Filling from 12 Double Stuffed Oreos
  9. 4 Tbsp unsalted butter room temperature
  10. 1/4 cup powdered sugar
  11. 2 cookies with filling removed

Line baking sheet with a silpat mat or parchment.
Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter. Set aside.

Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue.
Fold the dry mixture into the meringue.
Pour the batter into a piping bag fitted with the 1A tip. Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.

Let the macarons dry at room temperature until dry to the touch. Approx 1 hour.

DO NOT skip this step.

Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan. Let cookies cool completely before removing from pans.

Oreo Buttercream:

Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.


Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together. Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.