Archive for September, 2016

Marketing in Magnolia

September 18, 2016

I’ve lived in Seattle for a decade and somehow I’ve never been to Magnolia – not even Discovery Park. I decided to rectify this situation while also checking a couple bakeries off my list, including Cereal Box Bakery. Cereal Box doesn’t have a storefront, but operates a delivery service (baked goods and fresh baked bread delivered to your doorstep!) and has a booth at the Magnolia Farmers Market. That’s where I found them, and selected a peach muffin top and a jam-filled scone.

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Both were notable in their lower-than-usual sugar levels, which I actually appreciated. It was more like breakfast and less like dessert, which was fine… because my next stop was Petit Pierre Bakery. No shortage of sugar here!

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I started with a homemade pop tart, which was nothing like the grocery store variety. Flakey, with a lovely jam filling and homemade icing – you don’t need to be a kid to appreciate these. For later, I got a raspberry chocolate brownie type thing, which was less impressive but still enjoyable:

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It was a little on the dry side. I would stick to the pastries and more traditional French desserts – their lemon tarts and macarons looked pretty good. The cafe itself was cute and popular, with excellent espresso and friendly service.

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Market Treats Round II

September 7, 2016

The South Lake Union Saturday Market has a wealth of dessert options (including macaron ice cream sandwiches, as mentioned below). One spot that’s gotten a lot of hype is Susu, an on-trend rolled ice cream stand. ┬áIf you’re wondering what rolled ice cream is, it’s like a cooler, more modern version of Dippin Dots. The flavored cream is poured onto a freezing surface and spread out like a square crepe. Cookie crumbles or other toppings are added for texture.

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Then, sections are rolled up with the spatula, just like you’d roll up a yoga mat. Susu’s flavor/topping choices range from S’mores to Tiramisu. I got the earl grey tea with sesame seeds.

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The joy of Susu is partly in the flavors, partly in the texture, and largely in watching the process. It’s ice cream art and it’s worth savoring (and Instagramming).