Bakery Nouveau
Bakery Nouveau is currently featuring the romantic "Rosè All Day," a milk chocolate and rose mousse with raspberry and rose gelée and white chocolate glaze on a cardamom shortbread cookie, sprinkled with cacao nibs and rose petals, and the "Sakura," a pretty pastel vanilla and cherry blossom bavaroise with a limoncello brushed lemon chiffon. And just for Chinese New Year, their West Seattle cafe is baking up special cookies with a design for Year of the Pig created by their baker Natalie Howells and her husband Robert.
Celine Patisserie
The Greenwood-based bakeshop has announced an exciting new special on their menu for this month (possibly a permanent addition to their menu): a peanut butter and jelly chocolate croissant with roasted peanuts on top and Valrhona chocolate inside.
Central District Ice Cream
This month, the lineup at the Central District ice cream shop known for their bold and unique flavors includes Mango Ice Box Cake, a mango ice cream with mango bits and cashew graham cracker crumble; White Chocolate Cherry Merlot, a Ghirardelli white chocolate ice cream with an Amerena cherry merlot drizzle and white chocolate chunks; Sea Salt Jasmine Tea, a jasmine green tea ice cream with salted sweet cream ice cream swirls; Taro Pudding; Bay Chocolate, a Ghirardelli chocolate and bay leaf ice cream with chocolate chunks; Coconut Tres Leches, a coconut tres leches-inspired ice cream with cocadas (a Mexican candy containing dulce de leche, coconut, and macadamia nuts); Circus Animal Cracker; and Chickpea Nut Butter, a vegan and dairy-free ice cream made with a spiced chickpea and peanut butter in a coconut and cashew milk base.
Cookie Counter
The plant-based sweet shop is currently scooping a selection of rotating seasonal ice creams, including Cupid's Conspiracy, an organic lavender ice cream with vegan marshmallows and heart sprinkles, and Cherry Chip, a cherry ice cream with flecks of chocolate and maraschino cherries.
Cupcake Royale
For Valentine's Day, Cupcake Royale is featuring four favorite past Valentine's Day flavors that were chosen as "most loved" by a vote from their fans: Peanut Buttah, a chocolate cupcake with peanut butter buttercream coated in chocolate magic shell; Chocolate Strawberry Cheesecake, a chocolate cupcake filled with strawberry compote, swirled with cream cheese frosting, and topped with chocolate bark with dried strawberries; Dulce de Leche, a vanilla cupcake filled with dulce de leche and topped with whipped cream cheese frosting and chopped white chocolate; and Raspberry Chocolate Cheesecake, a chocolate cupcake topped with raspberry cream cheese frosting, chocolate sprinkles, and a candy heart. Plus, Deathcake, a lethal trifecta of sea salted "chocolate decadence," Cupcake Royale's award-winning chocolate cake, and Stumptown espresso ganache featuring Theo Chocolate, is back for Valentine's Day season and available in a gluten-free version. (Past Stranger writer Megan Seling has documented the Deathcake's deadly powers in previous years.) Cupcake Royale suggests warming it up and digging in with a spoon.
Frankie & Jo's
The plant-based ice creamery's three February specials are "all about getting warm and cozy with cookies, cake and candy made our way": RGE Cookies and Cream, an ice cream inspired by an ice cream sandwich the company made in collaboration with local dietitian Rachel DeVaux of Rachael's Good Eats last year with a date shake base, swirls of Eating Evolved dark chocolate magic shell, and chewy chocolate chip cookie chunks; Chocolate Spicy Sugarcomb, an 85% dark chocolate ice cream with ribbons of sticky cayenne sugarcomb; and Velvet Heartbeet, a returning popular flavor with roasted red beets and medicinal hawthorn berries studded with chunks of chocolate ganache layer cake.
Fuji Bakery
To gear up for Valentine's Day, the Japanese-French bakery is offering some specials like rose panna cotta with lychee and strawberry. They're also offering some fresh macaron flavors, including rum raisin (made with French buttercream and Jamaican dark rum-macerated raisins) and Popping Love (made with Valrhona’s passionfruit chocolate, raspberry Swiss buttercream, and macarons filled with Pop Rocks for an effervescent effect). And for the Year of the Pig, they're offering some adorably porcine specials: pastry piglets stuffed with house-made azuki filling available through Sunday, Feb 10, as well as raspberry French buttercream macarons in the likeness of pigs available at the bakery's Interbay location for at least the next two weeks.
Hot Cakes
The molten hot cakery is bringing back "Bling Blings," their organic take on the Hostess Ding Dong featuring chocolate cake with a chocolate buttercream filling and chocolate coating, starting this Friday, Feb 8. Their February molten cake of the month is Chocolate Rose Molten Cake, a dark decadence cake filled with gooey rosewater ganache and a scoop of vanilla ice cream atop a cardamom-infused sauce, adorned with a house-made crunchy pistachio tile. Plus, their vegan shake of the month is the "Blood Orange Jewelius," with Frankie & Jo's plant-based ice cream, fresh blood orange juice, and gluten-free vanilla wafer cookies.
Lady Yum
The macaron maven's winter flavors are Birthday Cake, Earl Grey, and PB&J. Their February flavors are Love Potion and Bananas Foster.
Li'l Woody's
As part of their yearly Burger Month collaboration, Li'l Woody's has assembled a crack lineup of four local chefs to each create their weekly burger specials for February. This year features the "Italian Job" with Artusi meatballs, provolone, arugula, tomato sauce, garlic aioli, and Grand Central Bakery ciabatta bun from chef Stuart Lane of Artusi and Spinasse (Feb 5-11); the "Kamonegi Burger" with a seared duck/chicken patty, duck egg, arugula, Yuzu kewpie mayo, and charcoal bun from chef Mutsuko Soma of Kamonegi (Feb 12-18); the "Deli Burger" with Painted Hills grass fed beef, pastrami, sliced red onions, iceberg lettuce, spicy kosher pickle, Russian dressing, cream cheese Mornay, and an everything spiced bun from chef Mitch Mayers of Lark (Feb 19-25); and the "SARAP Sandwich" with roasted pulled pork adobo, chicharrónes, radishes, fried garlic, patis salsa verde, and a Hawaiian bun from chef Melissa Miranda of Bar del Corso and the pop-up Musang (Feb 26-March 4).
Macrina Bakery
Macrina's seasonal holiday menu for Valentine's Day features chocolate rose gianduja, "eros cake" (a gluten-free hazelnut torta with mocha mousse, speckled meringue, and chocolate buttercream), mini chocolate raspberry cakes, mini strawberry vanilla bean cheesecakes, "Cupid's cupcakes" (red velvet with vanilla bean pastry cream), chocolate cherry almond heart bread with brandy and dried cherries, mini cherry brioche, sour cherry shortbread cookies, and heart-shaped Valentine's Day cookies, available through February 14. (Orders must be placed by noon, two days in advance.)
Maslow's
As part of Black History Month, buzzed-about, award-winning chef Edouardo Jordan of JuneBaby, Salare, and Lucinda created the monthly Maslow's meal special this month: Poulet Creole, a spicy Haitian chicken stew with mushrooms, parsnisp, red bell peppers, jasmine rice, and crispy plantains.
Mighty-O Donuts
The organic and vegan donut shop's February flavor is Banana Bread.
Molly Moon's Ice Cream
The local ice cream parlor's current seasonal flavors include Rose Milk Tea, a floral ice cream inspired by Hong Kong-style milk tea; Vegan Theo Chocolate, a vegan and dairy-free version of the company's permanent "melted chocolate" flavor; Red Velvet, a vivid red-purple ice cream made with organic beet root powder and hibiscus with a hint of milk chocolate and cream cheese ice cream ribbons; and Blood Orange RGB Sherbet, a creamy, frosty sherbet made with Rachel's Ginger Beer blood orange flavor.
Rachel's Ginger Beer
The spicy-sweet ginger beer purveyor's current seasonal flavor is Passion Orange Guava.
Raised Doughnuts
The Central District doughnut shop's February flavors include a chocolate raspberry crunch bar, red velvet, cookies and cream, strawberry mochi, churro French crullers (available on Fridays only), and toasted lemon meringue (available on Sundays only).
Salt and Straw
Each February, the Portland-based artisan ice creamery pays tribute to local chocolate makers with their seasonal flavors for their Chocolatier series. This year, their limited-time creations include Fran's Almond Gold Bar, a flavor inspired by a homemade ice cream that chocolatier Fran Bigelow's friends used to make for her in the '80s featuring a salted vanilla base, caramel and chocolate swirls, and Fran's Almond Gold Bar pieces; Theo’s Root Beer Barrel Chocolate Sorbet, a vegan flavor inspired by Theo Chocolate's vegan root beer barrel dark chocolate bar with a vanilla-spiked root beer and dark chocolate sorbet swirl; Fresco's Pure Chocolate Bar, a pure cacao flavor made with a single-origin Dominican Republic Oko Caribe from artisan chocolate factory Fresco Chocolate; Forte's Chili and Orange Spiced Chocolate, a chili-chocolate ice cream base made with spicy Aztec chocolate from Mount Vernon's Forte Chocolate and shards of their Orange Jazz chocolate; and Intrigue Chocolate's Zort in Paradise, a flavor made with a grains of paradise base (a warm, earthy spice from Africa), a Zinfandel Port jelly, and Intrigue Chocolate ganache.
Smith Tower
In honor of Valentine's Day, the Smith Tower's monthly cocktail special is "Clear Infatuation": Novo Fogo cachaça, ALOO vodka, crème de cacao, Luxardo Maraschino, and grapefruit bitters.
