(This article appeared in the Winter 2023 issue of Pastry Arts Magazine)
Katie Smith, Head Baker & Operations Manager
We strive to create and operate great restaurants, bars, and cafés—places that care for guests and employees alike, places that serve excellent food and drink, places that are warm and welcoming, places that give back to their communities.
Our customers are loyal to our doughnuts. We have three mainstay flavors – Vanilla Custard, Chocolate Marshmallow, and Lemon Curd. Then we have two Seasonal rotating flavors, one special and one jam, depending on the season.
We mise out projects the day before that way if there’s a production issue or a call out, this saves us time and sets us up for success.
We have a piece of equipment called the “Duchess”. This piece of equipment cuts each piece equally and saves the team time in portioning each individual doughnut.
Secret of Success
Staying true to working with PNW partners. We work with multiple Pacific Northwest partners such as Collins and Tonnemaker farms for our fruit, Cairnspring Mills for our flour, and Theo’s Chocolate for our cookies. Our customers really appreciate that we support these partners and it’s great to be part of the food community with them.
We have been working on bringing more food options to the cafes such as Quiche and Sandwiches as well as bringing beer and wine into the spots. We want to be a spot where anyone can come in and enjoy something to eat and pair it with classic beverage pairings.
For more info, visit www.eatseacreatures.com/
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