Here’s what others are saying about Belle Epicurean.
Belle’s in the Fall/Winter issue of Seattle Bride! Here’s an excerpt from the story, Petit Sweets For Your Wedding Dessert Buffet:
Craft a très chic dessert bar with delicate, whimsical confections that capture the magic of Paris
Take Your Pick A delectable plate of tarts and cakes by Belle Epicurean. Clockwise from top right: round tarts of house-made almond frangipane with poached pears or fresh raspberries; a decadent sea salt caramel tart with almonds, cashews and pecans in a cocoa crust with Frangelico ganache; an opera cake made with almond cake…
Here’s just a little from her article:
…amongst them, this wintry jewel: a sticky coconut cake… with its sliver-fine layers of cake, dense cream cheese and coconut milk icing, topped with shredded sweet coconut.
It’s like a little holiday dusting, even if there’s no snow on the ground.
You can read the full story in the printed December edition of Seattle Magazine, or online right here.
And you can experience this sticky little holiday treat at either one of our shops. Drop by and see us soon!
Seattle Met Brought Our Macarons To Their Nosh Pit and We Emerged Victorious
Seattle Met recently sent in a panel of sweet tooths to determine just who Seattle’s best Macaron Makers are. We’re pleased to report that out of all the submissions from a dozen of the city’s finest patisseries, we nailed it, taking both first and third place (woot)!
Our Pumpkin Macarons made a great impression with the judges, tying for third. But it was our Chocolate Macarons that they declared “Truly Delectable” and gave the Blue Ribbon. (Personally, we think they’re both top notch!)
Thanks to all the judges at the Seattle Met!
- You can read the full article and see all the winners here:
- Seattle Met Taste Test: Macarons