This year, the beloved bakery has reprised its holiday Bûche de Noël, featuring sponge cake brushed with coffee simple syrup, layered with dark chocolate mousse and vanilla crème madame with a raspberry mousse center, and topped off with coffee buttercream, chocolate bark, and chocolate mushrooms.
Central District Ice Cream
This month, the lineup at the Central District ice cream shop known for their bold and unique flavors includes their ever-popular Hood Famous Ube Cheesecake flavor made in collaboration with Hood Famous Bakeshop, featuring ube and cream cheese ice cream swirls with ube cheesecake chunks; the Seahawks-inspired Beastmode Roasted Marshmallow; Fruity Pebbles ice cream with cereal-infused milk; Black Sesame, a black sesame swirl flavor; Matcha Strawberry, a flavor with green tea and strawberry ice cream swirls; Big Boy's Milo Custard, a flavor with Milo chocolate malt powder and custard; Passion Orange Guava, a flavor with passionfruit, orange and guava ice cream swirls; and Spiced Mocha, a dairy-free flavor with cinnamon-spiced espresso and chocolate.
The vegan ice cream parlor and bakery has added an assortment of seasonal cookies, including gingerbread, shortbread, peppermint hot cocoa, molasses, chocodoodles, double chocolate sea salt, chocolate chip, PB s'mores, snickerdoodles, pink sugar, and pumpkin spice. They've also introduced a Nutella version of their "popster" (their plant-based take on the Pop Tart with a flaky pastry crust, vanilla glaze, chocolate drizzle, and crushed hazelnuts).
Rachael Coyle's adorable Greenwood bakery has brought back Christmas offerings for its December menu, including sticky toffee pudding, a Meyer lemon and cranberry meringue tart, pecan pie, pear galette, bake-at-home cinnamon rolls, and bake-at-home cream currant scones. (The deadline for ordering for the holidays is Monday, Dec. 17.) They also have other festive treats, like eggnog lattes with house-made nog and candy cane and cacao nib meringues.
For December, the cupcakery is serving four seasonal flavors: Maple Sweet Potato, a sweet potato cupcake frosted with maple cream cheese frosting and topped with pomegranate compote and a pomegranate caramel drizzle; Eggnog Snickerdoodle, a vanilla cupcake with cinnamon and sugar on top, frosted with fresh eggnog buttercream and sprinkled with snickerdoodle crumbs; Cranberry White Chocolate, a vanilla cupcake filled with Washington cranberry compote, frosted with white chocolate buttercream and topped with a dollop of tart cranberry compote, candied orange zest, and a white chocolate stick; and Peppermint Bark, a chocolate cupcake with peppermint buttercream topped with a chunk of house-made peppermint bark.
Fainting Goat Gelato
For the holidays, the gelato shop, which recently ventured into baked goods, will have a variety of stunning Italian sweet breads and cakes, including pandoro, pannetonne, panforte, and panpepato, available for sale at all of its locations.
Frankie & Jo's
For December, the popular plant-based creamery is bringing back three favorite winter flavors: Ginger & Molasses, a fresh ginger ice cream with chunks of gingerbread cookies, warm spices, and blackstrap molasses; Cured Persimmon Pudding, a butterscotch ice cream with ribbons of caramel and chunks of a house-made spiced cake studded with hoshigaki (cured persimmon) from London Plane; and Solstice, organic white sage steeped in a sea salt chocolate base (originally called "Retrograde" when it was released last year).
The dessert emporium's molten cake of the month is Chai Caramel Molten Cake, a "dark decadence" molten cake with chai caramel cream, Darjeeling tea shortbread crumble, chai caramel sauce, and vanilla ice cream. Their shake of the month is the Hazelnut & Smoked Chocolate Vegan Shake, made with salty hazelnut butter, Frankie & Jo's plant-based brown sugar vanilla ice cream, and smoked chocolate magic shell chunks, topped with candied hazelnuts. They'll also be posting their full winter menu on Thursday—we'll update here once it's announced.
The Fremont Japanese soba restaurant has created a special with beef tataki bukkake (cold soba noodle salad) and horseradish aioli, featuring lightly seared, thinly sliced grass-fed tres major, kai ware sprout, shiso leaves, cucumber, lemon wedge, horseradish aioli, and horseradish snow. They're also currently featuring a bone marrow sukiyaki.
For December, the local burger joint is hosting a "Month of Giving," partnering with four different nonprofit organizations to release a different burger special each week. Proceeds from each burger special will be donated to the organizations to help end homelessness. The first weekly special is the YouthCare Garden Works Burger, a burger designed by the students of YouthCare's Garden Works program, with Swiss cheese, green goddess dressing, and pickled vegetables, available from December 4-10. (We'll update here when the next week's special is announced.)
The longtime Seattle bakery's holiday menu includes pastries and pies like chocolate yule logs, white chocolate banana cake, eggnog cheesecake, chocolate walnut tart, maple apple pie, and pumpkin pie; breads like chocolate pecan babka and panettone; and savory offerings like holiday bries and quiches. The menu will be available through January 9th and must be ordered by noon two days in advance. The deadline to order for Christmas is noon on Saturday, December 22, for pick-up on Monday, December 24.
Molly Moon's Ice Cream
The local ice cream parlor's current seasonal flavors include Blackberry Crème Fraîche, a flavor made in collaboration with Pike Place Market featuring Hayton Farms blackberry jam swirled into a crème fraîche ice cream base; Cabin Cocoa, a melted chocolate ice cream base with madrona smoked sea salt and sour salt from San Juan Island Sea Salt and a ribbon of house-made marshmallow fluff; Pepita Bourbon Brittle, a butterscotch bourbon ice cream studded with salty-sweet pepita brittle; and Vegan Horchata, a dairy-free flavor made with jasmine rice-infused coconut milk spiced with cinnamon. The sundae of the month is the Everything Nice Sundae, with blackberry crème fraîche ice cream, a drizzle of house-made spicy ginger syrup, salty caramel popcorn, whipped cream, and a Chukar cherry.
Piroshki on Third
This downtown Russian cafe is serving up show-stopping holiday desserts, like their Christmas wreath made with pistachio panna cotta, eggnog namelaka, and cranberry-pomegranate compote on a macaron base.
The Pike Place pastry purveyor's famous holiday kringle, made with a cinnamom-cardamom spice blend, orange peel, raisins, and a hint of cocoa, is now available for pick-up or delivery.
For their seasonal December flavors, Mi Kim's Central District doughnut shop is featuring gingerbread fritter, cranberry thyme, white chocolate peppermint bark, and pandan mochi doughnuts.
Salt and Straw
For their December "Holidays On Ice Cream" series, the Portland-based artisan ice cream maker is featuring Peppermint Bark Cocoa, a flavor made in collaboration with Williams Sonoma featuring their white and dark chocolate peppermint bark in cocoa ice cream with peppermint oil; Cinnamon Coconut Eggnog, a dairy-free, egg-free eggnog flavor with cinnamon, nutmeg, rum-infused almond milk, and coconut cream; Gingerbread Cookie Dough, a rum royal icing ice cream with a swirl of gingerbread cookie butter and gingerbread cookie chunks; Apple Brandy and Pecan Pie, a vanilla custard ice cream spiked with Clear Creek brandy and swirls of pecan pie filling; and Sugar Plum Fairy, an Assam tea-infused ice cream with swirls of sweet plum jam and marzipan.
The gourmet cupcake bakery's current special flavors include Gingerbread Orange, spicy gingerbread cupcakes with orange zest cream cheese frosting; Neopolitan, Valrhona chocolate cupcakes with a swirl of strawberry and vanilla buttercream, maraschino cherry, and pastel confetti sprinkles; Chocolate Nutella, Valrhona chocolate cupcakes frosted with Nutella buttercream and topped with candied hazelnuts; Chocolate Candy Cane, Valrhona chocolate cupcakes frosted with peppermint buttercream, coated in candy cane dust, and topped with a tiny candy cane; and Holiday Yumfetti, Madagascar Bourbon vanilla cupcakes baked with red and green sprinkles and topped with Madagascar Bourbon vanilla buttercream, a candy cane, gumdrops, a holiday white chocolate pretzel, and Trophy's "holiday yumfetti" sprinkles.