When topological surveys uncovered a richly flowing chocolate vein under Spokane, a sure-footed band of chocolatiers set to work building a premium confectionarium on site. That passionate team of gastronomes and sweet tooths synthesize the succulent sustenance at The French Quarter, their products lovingly infused with locally sourced and handcrafted ingredients wherever possible. Rich Guittard chocolate populates each of the hand-rolled and hand-mixed truffles, which are made in small batches and trained in aikido fortnightly. Each chocolate comes energized by its natural beginnings from genuine plants, herbs, and fruits, while also being happily sheltered from the meddling influence of artificial flavors. Choose from a variety of confections for your 18-piece package, with flavors including burnt-caramel truffle, the citrus smooch of cloved orange, and the coffee kick of Vietnamese moka bean espresso. Purchasers can keep the 18-count container of The French Quarter's chocolate concoctions all to themselves, or gift them to the chocoholic in their life, further feeding a tragic dependency on candy bars and cereal box vampires.
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.
Cannon Coffee & Cone gets its coffee beans from Anvil Roasting and its ice cream from Brain Freeze Creamery. The result is locally sourced scoops of dessert and cups of espresso, cappuccino, and latte served in a space that the Pacific Northwest Inlander calls “cleaned up and cozy”. Baristas also use a special pour-over drip coffee device called the Chemex, a brewing apparatus highlighted in the James Bond flick From Russia with Love, in which Mr. Bond defeats the villain by staying awake longer. The team even presents a selection of gluten-free and vegan baked goods to complement the standard café options.
The Service Station fuels people for busy days or full nights. Baristas craft drinks from premium Ethiopian coffee, pairing beverages with tasty pastries, gourmet soups, and more substantial desserts. But the coffee house only occupies a portion of the 18,000-square-foot facility, which transforms into a full-blown concert venue come evening. The space has hosted such acts as Ani DiFranco, Jars of Clay, and Jon Foreman of Switchfoot.
The glass cases at Four Sal's Bistro hold fresh-baked puff pastries, pound cakes, and cinnamon rolls that pair perfectly with a lengthy menu of coffee drinks. Baristas can infuse lattes, cappuccino, and espresso with more than 40 shots of flavor, from huckleberry and peach to salted caramel and chocolate chip cookie dough. More savory offerings include pastrami sandwiches on rye and hard salami on kaiser rolls.
At Flavor Cafe, guests settle in for cozy cups of espresso or coffee complemented by friendly conversations, hearty breakfasts, and light lunches. Diners sip chocolatey mochas or frothy cappuccinos as they chow down on breakfast burritos and Sweetwater Bakery bagels or lunch on reubens, caprese sandwiches on focaccia, or veggie wraps.