When people walk into Little Euro or Old European Breakfast House for the first time, most of them couldn’t tell you what ebelskivers are. Unlike buttermilk pancakes, croissants, and other imported specialties, they haven’t become a common part of American breakfasts. But once diners sample the ball-shaped pancakes—served with toppings such as blackberry-brandy syrup or stuffed with sausage and havarti cheese—they most likely add them to their breakfast lexicons. Beyond their deliciousness, ebelskivers are significant to the restaurants’ staff for another reason. Tami and Dave Sevier own both Little Euro and Old European Breakfast House’s Spokane location. When Tami’s grandmother, Marie Mekkelsen, was 18 years old in 1906, she moved away from her poor family in Denmark to join her brother in America. Before leaving her homeland, Marie’s mother made one last dish for her—her favorite Danish ebelskivers. Marie carried the memory of these unique pastries with her, passing it down through the family. To this day, the chefs use the same recipe Tami’s great-grandmother used in Denmark, crafting them from scratch alongside crepes, belgian waffles, and hungarian goulash with red potatoes. To heighten the authenticity, they squeeze their orange juice in-house rather than buying it from the store. Lunchtime diners also have their pick of sandwiches and housemade soups. Little Euro also has an espresso drive-thru for drivers to grab an on-the-go pick-me-up before sitting through a business meeting or Wagner’s entire Ring Cycle.
A shrine to all things saccharine, Fuzziwig’s Candy Factory satisfies cravings for sweet confections and classic candy varieties. In addition to specialty chocolates and Pez dispensers, the store stocks more than 150 types of candy available by the pound.
Bruttles sweetens teethbuds with a variety of gourmet treats, including caramels, nut brittles, and signature, chocolate-dipped Bruttles. Master candy maker and Bruttles founder Aunt Sophia Gerkensmeyer engineered the 60-year-old recipe for soft peanut-butter brittle, and each batch is still hand-pulled on her original marble slab ($6.50–$22.95). The shop’s signature candy is the peanut-butter Bruttle: soft peanut-butter brittle (sans nuts) dipped in rich, semi-sweet chocolate, ($9.95 for a 12-piece bag). Romantics can appease the impending onslaught of armed cherubs with gift items such as the Valentine truffle sampler, which houses 12 handmade truffles, four peanut Bruttles, and two caramels ($22.95).
Peek across the counter at Rocky Mountain Chocolate Factory's resident chocolatiers, who massage creamy loafs of chocolate on sturdy marble slabs daily. For additional culinary theatrics, feel free to cheer on the expert orchard orderlies as they dip Granny Smiths into thick, bubbling caramel from a traditional copper kettle. Caramel apples ($3.95–$6.95) range from classically simple to loaded with toppings, accommodating different degrees of decadence more tastefully than a pair of convertible mink pants. If you're in the mood for poppable sweets, snag a pound of chocolate-dipped strawberries ($24.95), or strip away the core and go straight for the score with freshly fangled fudges ($14.95 per pound).
Froyo Earth's yogurt is packed with live and active cultures, which customers then pack into biodegradable cups, and then into their bellies. This health- and earthy-friendly snack comes in a rotating selection of flavors such as huckleberry, root-beer float, and kiwi-strawberry sorbet. After swirling their chosen flavors into the cups, customers can shower frozen peaks with toppings that range from fresh berries to candy, nuts, and Hershey's syrup. Then, the cashier weighs new creations to fill out an accurate birth certificate and determine the price based on its weight. Customers can take their treat to go or savor it amid Froyo Earth's local and global artwork.
The staff at Black Tie Coffee & Bakery make all their selections in-house, roasting their own blends of coffee and experimenting in their kitchen to create a roster of 20 original scones. This do-it-yourself attitude has resulted in fan-favorite concoctions such as complex double dark chocolate with cinnamon, cherry, and a dash of chipotle, and yerba mate tea blended with honey and vanilla until it reaches a smooth frappuccino consistency. Alternatively, traditional americanos and cinnamon-spiked espressos sate drinkers with less of an appetite for sugar. Freshly roasted beans are kept in stock for customers who prefer to make their drinks or eat handfuls of caffeinated beans at home. Guests can complete meals with bagel sandwiches and the house’s signature scones, which staff bake every morning in eight daily flavors, such as wild-berry lemon and almond poppy seed.