As the demand for local produce continues to grow, The Chocolate Box has taken the next step and emphasized local confections. The storefront’s shelves feature products from a Who’s Who of Seattle chocolatiers and winemakers, including milk chocolate from Fran’s, vegan chocolate from Theo, sugar-free chocolate from Spokandy, and boutique wines from the northwest wine region. The staff wants customers to feel as informed as possible about the products they purchase, so they schedule informative events such as truffle-making workshops, hot-chocolate tastings, and wine-and-chocolate experiences in the city.
A stripe of bright green skirts each LimeBerry Yogurt's ceiling, leading patrons' eyes to a bank of stainless-steel dispensers framed in petite tiles. There, patrons fill paper cups with swirled ribbons of fro-yo flavors, such as rich chocolate truffle, tart wildberry, and creamy cake batter?up to 15 varieties in all. Confectionery caravans then move on to a toppings bar where they load on up to 80 choices of edible provisions, including warm fudge, fresh fruit, nuts, and marshmallow cream. Bright-green chairs host noshers beneath framed action shots of blueberries sticking triple backflips off a Yurchenko vault.
Tea aficionados at Momma Honey and the Princess brew up pots of Intelligentsia loose-leaf tea and coffee to serve alongside pastries crafted at local bakeries. Pinkies protrude over high tea as pairs of guests share pots of elixir brewed from loose leaves or roasted beans harvested from sustainable small farms around the world and brewed with local water. Discuss teatime topics, sharing opinions on world politics or the boiling point of water between mouthfuls of sandwiches, savory cream puffs, and scones. Alternatively, customers can present a punch card and caffeinate with 10 12-ounce Intelligentsia loose-leaf tea and coffee drinks of their choice, served in compostable cups that amateur farmers can use to fertilize and grow their own coffee-shop plants.
Ever since Growl Movement opened, a rotating selection of craft beers, hard ciders, and kombucha teas have flowed freely through its taps. The various beverages are crafted at breweries around the Northwest, and most can't be found in a grocery store—normally, you'd have to journey to the breweries themselves to buy a supply for your home. The shop sells half-gallon growlers, quarter-gallon growlettes, pints, and taster portions. Growlers can be reused again and again with a quick wash between fills.
As a teacher, Cathe Pearson is always asked to attend many social functions, from schoolwide potlucks to team-building outings. Instead of bringing the usual potato salad, veggie tray, or flame-roasted book reports, she started bringing batches of her handcrafted cookies. She soon realized that as soon as she broke open her signature red tins, people were already clamoring for more. That's when she got the idea to start baking professionally.
Pearson bakes up a blend of classic and original cookies, such as oatmeal raisin, jalapeño-infused milk-chocolate Mexicali, almond-butter cranberry, and peanut butter. Customers can also design their own cookies, choosing from four basic doughs—chocolate chip, peanut butter, oatmeal, and sugar—and up to four adornments from a list that includes shredded coconut, white-chocolate chips, and locally grown nuts. To ensure that customers get the freshest batch possible, she delivers cookies in red tins the day they're baked and cooks with no preservatives or cryogenic agents.
Dedicating themselves to the unique pleasures of a cup of freshly roasted, skillfully brewed joe, Broadway Coffeehouse's baristas stay local, using beans from renowned Portland roaster Stumptown Coffee and stacking the display case with pastries from Salem's Great Harvest Bread Co.
The Oregonian aromas of the specialty brews and warm desserts fill the spacious café, whose expansive windows and crackling fireplace bathe the cushy couches and armchairs in natural light. A second-floor skyway overlooks the main seating area, and youngsters frolic in a family area while older people talk business in private conference rooms. In the warmer months, guests sit outdoors under the shade of patio umbrellas, safe from the sun's periodic spills of scalding-hot coffee.