Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.50–$8.50 per loaf) that are high in fiber, free of preservatives, and crafted with freshly milled flour every day. The bread selection changes each day of the week according to a monthly schedule; previous offerings include golden honey wheat and Dakota bread. Gluten-free and high-protein breads are available in a variety of flavors, including gluten-free cinnamon-chip bread. For carb connoisseurs that prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars.
Owner and baker Chandell Witham knows real passion for baked goods. To put herself through culinary school, the single mother of three had to work long hours as a bartender in a disappointingly donut-free environment. Her perseverance paid off and today Chandell spends plenty of time with her children and her brainchild, Fritters N Jitters, where she mans the kitchens and whips up tasty donuts. Every morning, she bakes off fresh batches of comforting plain donuts. As patrons order, the innovative baker then outfits each ringed pastry with customizable frostings and toppings to fashion quirky confections her guests can marvel at alongside a steaming cup of coffee or fresh-squeezed donut juice. Frosting choices include classic flavors and wild variations such as mint or crunch peanut butter, and can be accented with a choice of sprinkles, candy pieces, or salty portions of pretzels or crispy bacon.
Hailing from an Italian clan that expressed adoration via edibles, Bellacelli Cupcakery's head baker whips together fresh local eggs, fruits, and dairy products to create desserts that land on doorsteps in recyclable packaging. Lollicakes emulate the makeup of their cupcake cousins, flaunting bite-size morsels speared on a stick to facilitate jabbing competitors at community bake sales. Peanut-butter filling bursts from the heart of Ted dark-chocolate lollicakes, topped with semisweet chocolate buttercream. Emilia confections mimic citrusy summer sips by marrying strawberry buttercream with lemon cake and candy, and white-russian fixings spike the adult-oriented Thad lollicakes, which are perfect for celebrating 21st birthdays or throwing at the ghosts of prohibition enforcers.
Frosted Cupcakes & Cakes proprietor and pastry chef Stefanie Buono bakes a profusion of icing-slathered cupcakes from scratch each day, earning her shop a spot on the Snohomish County Real Estate Guide’s local to-do list. To make her daily batch of buttery treats, Stefanie whisks together all-natural ingredients such as sugar, eggs, and cream, keeping concoctions free of artificial margarine, prepackaged mixes, or cyborg sprinkles played by Arnold Schwarzenegger. Flavors rotate daily, but previous options have included dark chocolate cake with fudge frosting or lemon cake topped with passionfruit buttercream.
Before they became business partners, the owners of Frost Doughnuts were just three best friends who shared a passion for loving and eating donuts. Following what must rank among the most productive hangout sessions ever, the trio decided their beloved breakfast staple was worthy of elevation alongside other resurrected sweet treats such as the cupcake, and so they got to work crafting a concept that would revamp its reputation from greasy to gourmet. Today, while customers still sink their teeth into a roster of exquisitely baked classics such as a chocolate glazed or bavarian-cream filled, it’s the shop's evolved flavors that really turn morning munch-a-thons upside down. Available on a rotating schedule due to their gourmet preparations and forgivable diva complexes are favorites such as a smoky bacon maple bar or an aztec chocolate donut iced with cinnamon-cayenne chocolate. Inside the charming shop, diners can watch as chefs whip up batches of banana split fritters or peaches and crème bismarcks in their exhibition-style kitchen, but should take care to break their hypnotic gaze before closing time, as all leftover donuts depart for local food shelters at the end of each day.