Autumn Martin, former Canlis pastry chef and Theo head chocolatier (and fourth-generation Washingtonian), makes all-organic desserts from carefully sourced, local ingredients. The hybrid soda fountain/dessert cafe features classic desserts (bread pudding, crème brûlée, salted butter toffee) and original treats, plus boozy milkshakes and cocktails. Eat them immediately, or take-and-bake their most popular item, a molten chocolate cake in a four-ounce mason jar.
Hot Cakes Molten Chocolate Cakery
1650 E Olive Way,
Bakery, Dessert, Ice Cream, Local/Organic/Sustainable Focus