In an interview in the Stranger's Chow Bio, 3.14 Bakery owner Jessica Haury admits to being a math geek, which is why she pulled in that famous irrational number to represent her bakery's specialty: pie. Haury sees baking as therapeutic, asking "Who can feel bad when there's a homemade pie in the house?" With that in mind, she sells each freshly baked morsel hoping it can bring some good to someone’s day. The bakery’s seasonal menu captures the bounty of nature throughout the year with the flavors of cherry, rhubarb, or apple in the personal pies, pie pops, and single slices. The bakery doesn't stop at perfecting pie, the team also rolls cake balls and bakes seven-layer bars, cookies, and gooey cinnamon rolls perfect for sticking to coworkers' foreheads. Diners who wish to enjoy their goodies onsite can settle into a chair with a fork and a steamy cup of coffee on the side.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
Just off the bustling strip of E. Marginal Way S. sits The Daily Coffee & Tea Co., a small blood-orange drive-thru manned by a friendly barista ready to serve up cups of the freshest coffee. Roasted by Fonte in Georgetown just blocks away, their beans form the basis of beverages ranging from traditional drip coffee to lattes and mochas infused with sweet flavors. The shop also houses brewed-to-order artisan teas, as well as foods from local sources including breakfast and lunch sandwiches from Gretchen's and pastries from Macrina Bakery. Above all, however, the shop values convenience; all menu items, breakfast and lunch alike, are available from 5 a.m. until close each weekday.
What started as a simple salad-making ritual during lunchtime at her corporate office sprouted into a business for Molly, owner of Molly's Salads. Her dedication to fresh vegetables and fruits culled from local farmers inspires her customers to eat healthier and live more sustainably. With Molly's Fridge—her business within a business—customers are also able to augment their diets with all-natural fare delivered directly to their office or hovercraft, which is often a feature of dream within a dream.
Conceived in 2010 as a way to expose vibrant grassroots coffee culture to more people, Northwest Coffee Festival gathers local roasters, artisan chocolatiers, and other comestible makers for a weekend of food, drink, and demonstrations. During the two-day event, the pristinely appointed showrooms of the Seattle Design Center fill with the aroma of hot coffee, stirred by moving crowds who wander from booth to booth to witness artisans' brewing demonstrations or sample treats. In addition to coffee, the festival features beer, wine, and a holiday gift show where patrons can pick up the ideal trinket to stuff a stocking or booby-trap a sock.