I love the way tarts rotate through the year and herald the changes in seasons. January is time for the Epiphany Galette Des Rois, and when the first strawberries come in Spring, oh those strawberry tarts! And baked peach tarts in the summer. Marionberries on a bed of puff pastry layered with whipped cream infusions. Apply tart normande in autumn, and poached pear tarts. Yumm. Fortunately, chocolate knows no season, so our chocolate tarts are available year round.

A staple of the French patisserie, a fresh tart, purchased the day it is made is a great solution for dessert for a family dinner, a special occasion, and most of all just for the pure pleasure of it. In my family we sometimes do birthday tarts instead of cakes!The Pacific Northwest produces some of the very best berries I have ever had. What a pleasure to be able to offer up tarts topped with these berries – we purchase all of our berries directly from local growers.We make these on a rotation, and rely heavily on inspiration and a ‘what looks good today’ approach, so not all of these are available every day: Some of our tarts: Fresh berry tarts on a vanilla bean pastry cream where you can see the vanilla seeds in the cream, and you only enjoy strawberry tarts when strawberries are in season. The same for blueberries, raspberries and all the varieties of blackberries. Baked fruit tarts, using locally grown apples, peaches, nectarines, apricots and pears. Tart lemon tarts, that go for that zone where the tartness is about as far as we can go without pushing the pucker-factor too far. Chocolate tarts made with Valrhona chocolate. Seasonal tarts that celebrate a holiday, like the famous galette des rois, made during Epiphany season, in January. We offer petit single serving tarts in our bakery, as well as 9" & 11"  full size tarts to go. Since we make everything fresh every day, it is best to call a day ahead for a made-to-order full tart, or you can come in to see what we have on display in our case.