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Hmmm…such a sweet dilemma!
Less expensive, light options in WC: flan at The Salvadorean Bakery – no fancy add ons, but simply very, very good. They supply flan to many of the mexican restaurants in town. And they do a decent espresso too.
3.14 Bakery on 16th has a few treats at a ridiculous $ value – right now there is some buzz on their cake balls ($1 eac) – not high end, but tasty just the same – particularly their chocolate devil food, with chocolate grenache and chocolate icing. That’s Da’ Bomb!!! Portable cake! They are so cute.
Or, consider going to Bakery N. and split one of their mousse/ cakes. Gah!!!
Rich and creamy our mousse is unsurpassed in flavor and quality. Try the gorgeous Chocolate Raspberry Dome, Passion Fruit Mousse Dome, Banana Mouse, Black Current Panna Cotta or Praline Dream which was awarded best chocolate dessert from Seattle Magazine in 2007. Also try our award winning Phoenix cake. In 2005, William and his teammates won the bronze medal in The National Pastry Competition. The Phoenix cake scored highest in flavor at the competition.
Phoenix
This cake scored the highest points in the National Pastry Championship, 2005. It is a triple layer mousse cake with a delicate balance of pear mousse, 70% chocolate mousse, caramel mousse, pecan dacquoise and chocolate sponge cake. All covered with a caramel glaze.
Chocolate Raspberry Dome
64% chocolate mousse with raspberry crémeux (a curd) center on a chocolate biscuit (sponge cake) finished with a raspberry glaze.
Banana Mousse
64% chocolate mousse surrounds caramelized fresh bananas in a banana mousse, finished with caramel mousse, caramel glaze, and chocolate glaze.
Praline Dream
As featu64% chocolate mousse with a praline Feulletine mixture (delicate and flakey milk chocolate and praline paste) layered on a chocolate biscuit finished with Gianduja (milk chocolate with hazelnut paste).
Black Currant Panna Cotta
This beautiful dessert features Cassis Mousse (chocolate and black currant mousse) with a vanilla bean panna cotta center, sitting on a brenton cookie and finished with cassis glaze.
70% Mousse
A dark 70% chocolate mousse on a chocolate biscuit base coated with a black glaze (very dark, strong cocoa powder) decorated with a 60% chocolate bar.