Butter Pecan Cookie ($2.50)
Stacy says this sandwich cookie, which has a creamy butter pecan filling between crispy chocolate cookies, is her top pick at the bakery. It's unique because the filling is made with butter that's browned on the stove, so it has a nutty flavor that really complements the pecans. Better yet: this cookie is available year-round.
Seasonal Tart ($6.50)
"This is ever changing with fresh Washington fruit or berries from our farm in Prosser," says Stacy. During my visit, the seasonal tart was filled with mango curd, and topped with with toasty coconut meringue, candied macadamia nuts and Prosser farm pansies. Kelsey Letcher, the baker at Dahlia Bakery, says the tart will soon change to a blueberry and cream cheese with lemon verbena.
Check out the fluffy, toasted meringue and colorful mango curd.
Inside the Macaroon
Toasty coconut on the outside, moist, tender coconut on the inside.
"Most people would probably go for the chocolate croissant, but I'm not a big chocolate eater," says Stacy. Instead, she recommends the plain croissant. "I just love the crispness of it, and its nice, crunchy shell. It's also not too greasy or heavy."
Whole Wheat Danish ($3.25)
"This can be sweet or savory and changes with the season. It was developed by Kelsey, one of our pastry cooks to make the laminated dough a bit healthier and another layer of flavor."
Whole Wheat Danish
The current sweet version features strawberries, cream cheese, and pistachios.