Nosh Pit

Macrina: Swedish Overnights

The Verdict: Even with the liberal topping of sprinkles, several pined for the cookie itself to be sweeter. Given the scone-like texture the rounds would pair well with tea or coffee.

Dahlia Bakery: Gingerbread People

The Verdict: Though we like our ginger folk brittle, these were tooth-cracking crunchy. A splash of color wouldn’t have hurt either.

THIRD PLACE WINNER!

Belle Epicurean: Almond Sandies

The Verdict: Buttery and light wonders, exactly the way sandies should be. Delightful nutty flavor.

Fresh Flours: Snowmen

The Verdict: Best presentation of the bunch. Simple and classic—“tastes like all my childhood Christmases,” commented one—but in need of more butter. A close runner-up.

Belle Epicurean: Hazelnut Snowstorms

The Verdict: The rummy undertone was overwhelming for some, but a handful loved the amaretto aftertaste. Thumbs up for the squishy melty texture.

Dahlia Bakery: Pumpkin Whoopies

The Verdict: The spice on top had us split: some relished the savoriness, others found it distracting. All agreed the mini pies were more of a Fall rather than yuletide treat, and tasty when bites weren’t sprinkled in spice.

SECOND PLACE WINNER!

Parisian Star Desserts: Gingerbread Men

The Verdict: Nailed the texture: the crisp outside and soft chewy middle made for a satisfying snap without being too dry. Big points for the festive (and tasty) frost job.

Nielsen’s Pastries: Gingerbread Stars

The Verdict: A taster aptly summed up these gingerbread bars with “not bad, not exciting.” Those who like treats less sweet gave their stamp of approval.

FIRST PLACE WINNER!

DeLaurenti Specialty Food and Wine: Nutella Pizzelle

The Verdict: “What’s not to like?” cracked an eater smitten with the generous spread of Nutella. “Looks like a little Belgian waffle sandwich!” said another of the slightly crispy cakes dressed in sugar.

Three Girls Bakery: Rum Balls

The Verdict: Lots of great ingredients—dark chocolate, orange zest, espresso—but the rum dominated. “It’s like spring break in a ball.”

Nielsen’s Pastries: Finnish Shortbread

The Verdict: For shortbread cookies these guys sure were short on butter (and sandy as a result).

Lilli-Pilli: Caramel

The Verdict: Great ratio of crumb to cream, and downright yummy. Alas the gloppy caramel had us pining for a thinner spread. Points for the just-so touch of salt.

Bakery Nouveau: Chocolate

The Verdict: Dense rather than dainty, this nugget reminded us of a truffle, not a macaron. Intensely flavorful, with a boozy aftertaste.

THIRD PLACE WINNER! (TIE)

Belle Epicurean: Pumpkin

The Verdict: Kudos for the zesty, complex finish. As one taster put it, “There is some rogue flavor. Is it chili? Is it rum? Maybe a little salt?” The filling: pleasant, thanks to its velvet whip, but rather buttery for some. Great texture all around.

Le Panier: Chocolate

The Verdict: With the tooth of a brownie and a tad dry, these didn’t deliver the ethereal texture we sought. Not enough filling.

THIRD PLACE WINNER! (TIE)

Le Panier: Espresso

The Verdict: But Le Panier’s coffee cakes did capture that lightness.

Madeleine Bread and Desserts: Chocolate

The Verdict: The middle maintained an undeniably chocolate flavor, but the meringues were wan. The first morsels gave way nicely: “It almost melts as soon as you bite it.”

SECOND PLACE WINNER!

Lilli-Pilli: Chocolate

The Verdict: Effortlessly delicious, with a smooth cacao tang and masterful balance between meringue and middle. No matter these were the penultimate macs on our list—most noshers went in for seconds.

Marie and Freres: Chocolate

The Verdict: While the ganache is no doubt first-rate (indeed, it’s additive free and sourced from Brazil’s Atlantic Forest), it just didn’t work in this medium. The dark savor imparted sour notes, we wanted something sweeter. But the crusty cakes rocked.

FIRST PLACE WINNER!

Belle Epicurean: Chocolate

The verdict: Truly delectable. As any proper macaron should, the meringues are made with almond. The ganache—“really, really creamy and dark”—proved a delicious complement to the fragrant, nutty undertones. Delicate yet “the right amount of chewiness.”

Le Panier: Lemon

The Verdict: Not as bright in flavor as color but notable nonetheless: “This tastes natural,” enthused one over the citrus savor.

Madeleine Bread and Desserts: Green Tea

The Verdict: Fans of Asian pastries may dig the heavy hints of matcha. This team, however, found it overpowering.

Bakery Nouveau: Margarita

The Verdict: Too much of a novelty for this classic-loving crew.

We begin at Yogurtland, a Cali company with big plans for Seattle. The flavors—so many! Where to start?!—range from fruity (mango, strawberry) and exotic (lychee, taro) to candy-like (chocolate coconut truffle, vanilla wafer) to downright questionable. Devil’s food cupcake batter? All told Yogurtland offers 16 varieties on any given day, among the most of our stops.

We settled on Yogurtland’s strawberry, plain, and mango. The first was nice enough, if not a tad too reminiscent of soft serve. Though not as tart as we would have liked, the plain was highly delicious and got a gold star for texture; other plains we’d sample would clump into craggy nuggets. The mango, meanwhile, tasted of unflavored yogurt mixed with something generic. Also: beware the gummy bear—the gooey guys add more color than yum.

Where are we, Shibuya? Customers choose the color—all neon, of course—and character—all Hello Kitty—of their spoons.

Next stop: Zoëyogurt in Greenlake. While megachains dominate the market, several mom-and-pop shops have entered the game locally. Tom Hudson says he and his wife Donna visited Southern California a year and a half ago and upon return, noticed a dearth of froyo here in Seattle. So they opened Zoëyogurt. They attended “Yo U” classes to learn the ropes. Since March the Hudsons have been churning 70 different flavors, a dozen of which are available every day. (The aforementioned Peaks opened after the tasting trip.)

And what of the prices? They’re pretty cheap! Every spot has its own system, but we’ll say the average is 40 cents per ounce. At Zoëyogurt this hefty serving plus two others totaled $8.40.

Like to pucker up? Zoëyo’s plain brought the tartness we sought at Yogurtland. Cake flavors, we learned, like the “batter” mix here and the red velvet chocolate at our next stop, are best avoided.

Fremont’s Cool Whirled proved the favorite stop. The selection is noticeably smaller (and, what’s this, just one type of spoon?), but every flavor we sampled (except for that funky red velvet chocolate) was a winner. The texture was creamy and luxe while the piquant yogurt tasted natural and healthy. The cloying artificial sugariness we’d found in others just wasn’t there.

Don’t miss Cool Whirled’s refreshing raspberry pomegranate—it’s like eating a bowl of freshly picked fruit. The honey lavender and thin mint are also excellent.

Like Yogurtland, California-based Menchies has sprouted many area offshoots, with more due soon in West Seattle and Puyallup. Like Yogurtland, Menchies ups the cute ante: note the swirly coiffed mascot.

The Queen Anne Menchies lacked the spic-and-span sparkle of the three other spots. And while the chocolate-vanilla mix disappointed—it was powdery, and tasted of low quality ingredients—the pineapple packed a tasty punch.

Bottega Italiana: Chocolate

The Verdict The texture was uneven: at times it was light and perfectly smooth, other licks were chalky. Still, the intensely dark savor won over chocolate buffs.

ViaVita Cafe and Wine Bar: Fennel Pollen

The Verdict Initially put off by the jaundiced tint, the crowd was nonetheless intrigued by the creative flavor combo, and quickly wowed by the natural, fresh tang: “This is nature’s Good & Plenty,” enthused one panelist. “Like licorice without all the fake stuff,” echoed another.

THIRD PLACE WINNER!

Sirena Gelato: Chocolate

The Verdict The finish is just right, but it was the first-rate chocolate that excited taste buds with its vibrant undertones. A favorite in Bellingham, Sirena recently opened a Kirkland storefront.

D’Ambrosio Gelato: Chocolate

The Verdict Lots of potential, with an indulgent chocolate silkiness. Several spoonfuls in, however, and tasters were comparing the mixture to mousse and pudding.

SECOND PLACE WINNER! (TIE)

Fainting Goat: Pistachio

The Verdict Tasters heralded the purity of the pistachio (“dead on,” “the perfect flavor,” and “exactly how pistachio should taste”), made better by evenly distributed flecks of the nut.

Gelatiamo: Hazelnut

The Verdict Gelatiamo nailed this one, the most traditional of gelato flavors. A tad sweet for some, but all relished the spot-on taste—like eating hazelnuts without the crunch, they said. A close runner-up.

SECOND PLACE WINNER! (TIE)

Procopio: Pineapple Basil

The Verdict Though less traditional, tasters took to the icy, almost slushy texture, deeming this the most refreshing of the bunch. Points for the unique (and well-balanced) flavor combo; the lingering and delicate pineapple had us clamoring for rum.

Fainting Goat: Chocolate

The Verdict More of a mild chocolate, it paled in comparison to the richer submissions. Would be a good balance to another, more pronounced scoop.

Sirena Gelato: Sea Salt Caramel

The Verdict Commendable mouthfeel but quite buttery—a lot of caramel, not enough of the promised sea salt.

FIRST PLACE WINNER!

Gelatiamo: Chocolate

The Verdict Owner Maria Coassin brought from the Boot several generations’ worth of culinary study, which she masterfully applies to gelato. (Said one eater: “This tastes European to me.”) The texture—creamy yet dense—coupled with a strikingly complex chocolate (the hints of dark were a nice surprise) made this a top-notch submission. Tasters couldn’t help but go back in for seconds.

D’Ambrosio Gelato: Pistachio

Considering D’Ambrosio’s rabid fan base, we were surprised when the Ballard Ave shop didn’t top our list. But the emphasis on ingredient wasn’t lost on the panel: tasters made note of the nutty zing of the pistachios (a Sicilian variety sourced directly from Italy), and their pleasing, lingering aftertaste. Points were docked for texture.

Bottega Italiana: Salted Caramel Chocolate Chip

The Verdict Too sweet. The caramel overwhelmed and imparted more of a butterscotch or toffee taste. “The flavor is so powerful you don’t really get the refreshing part.”

ViaVita Cafe and Wine Bar: Chocolate

The Verdict We couldn’t get past the consistency. Mudslides, French silk pies, and Jello snack packs all came to mind.

Procopio: Chocolate

The Verdict A muted, barely there milky chocolate. The texture was airy. (Little known fact: Gelato is supposed to have less air content by volume than ice cream.)

Eltana Za’atar

POINTS FOR Dusted with the eponymous green Mediterranean spice blend, the bagels impressed tasters with the novelty of the flavor (none had encountered such a unique variety before). We were also impressed with Eltana for going in such a bold direction—all of us wanted to know what else the bakery had to offer. Delicious with olive oil.

BUT Several said za’atar contained an herbal quality that was too prominent in the bagel. It took half the group a few minutes to warm up to the powdery texture that the spice imparted on the bagel’s surface.

Blazing Bagels Jalapeno Pepper Jack Cheese

POINTS FOR: The intense spiciness made these hard to forget, especially since the kick lingered long on the tip of our tongues. We also liked that the jalapenos weren’t just dumped on the top but also cooked into the dough and evenly so. Runner-up in the specialty category.

BUT: Those who aren’t hot-heads won’t dig the kick. Several tasters thought cheddar would work better.

Stopsky’s Delicatessen Plain

POINTS FOR With a slight sourdough taste and a crunchy pull, tasters agreed this was more baguette than bagel—“it makes me want to try their bread,” said one fan. Would be great with soup or for making a sandwich.

BUT: The exterior was too tough for some: “It seems to take so much energy to tear off a piece.”

Blazing Bagels French Toast

THIRD PLACE WINNER!

POINTS FOR: The liberal sprinkle of sugar crystals made for an audible crunch. The texture and taste were spot-on and had us thinking we were eating a plate of eggy, maple syrup–soaked toast. Sure to satisfy sweet teeth wanting to start the day with a saccharine kick. And look how pretty it is.

BUT: Too sticky: “For bagels being such a hand food, this is not one I’d want to handle,” remarked a participant. The somewhat gummy dough turned off two tasters: “It’s like you could roll it in a ball and throw it at someone,” noted one of them.

Seattle Bagel Bakery Plain

POINTS FOR: The texture. There was a nice and even exterior and a soft inside. The perfect bagel for a sandwich.

BUT: Could use some salt. And some love—the word “standard” was thrown around a few times.

Blazing Bagels Everything

POINTS FOR “Sometimes an everything seems like someone took a plain bagel and just threw some stuff on top. This one tastes like the baker took time to give the dough flavor too.”

BUT A problem we’d encounter with several everythings: the toppings were only on the top, leaving the bottom slice unappealingly bland.

Blazing Bagels Pizza

POINTS FOR: The size would sate even the hungriest of eaters. Kids would love it.

BUT: Too much tomato, and the taste was reminiscent of tomato paste.

Eltana Everything

SECOND PLACE WINNER!

POINTS FOR: The garlic and poppy and sesame seeds (the latter tasted toasted, which we valued) coated the Montreal-style bagel all the way around and didn’t litter our plates with each bite. The nutty and natural flavor was delicious, and the dough had a perfect pull. Nice density without feeling like a carb bomb.

BUT: Few complaints here, just a call for more punchy garlic.

Seattle Bagel Bakery Jalapeno Cheddar

POINTS FOR: The softer chew and fluffy versus heavy dough. The peppers tasted wonderfully fresh and lent just the right amount of spice.

BUT: The excessive amount of cheese in the middle drowned out the taste of the jalapenos. The peppers were situated just in the center, we wanted a more even spread.

Eltana Plain

POINTS FOR: The complex flavor set it apart from the rest of the undressed options—“I’ve definitely never had a plain bagel with that much character,” enthused one— making this the favorite of the plain bunch. Bites started off slightly sweet and ended on a smokey note. Also appreciated: the distinctly crunchy skin.

BUT: That aftertaste had tasters split—some said it was too reminiscent of smoked salmon. Shrimpy in comparison to the other submissions, the size prompted several to label it a “snacky” rather than a “mealy” bagel—a good or bad thing, depending on your appetite.

Seattle Bagel Bakery Everything

POINTS FOR: The garlic: lots of it but not overpoweringly so. The distinctly non-bready dough (a common complaint of tasters was that biting into a Seattle bagel is like eating a loaf of the leavened stuff) and the pretzel-like crust.

BUT: Toppings were only sprinkled on the upper quarter—“none of us took the bottom half because we could tell there was nothing there,” noted a taster—and didn’t stick to their bready base.

Stopsky’s Delicatessen Onion

FIRST PLACE WINNER!

POINTS FOR The cooked onion and the wheat flavor made this a sophisticated favorite of the bunch—“this tastes like an adult food, it’ so flavorful and interesting,” was one remark. Serious thought is clearly given to its mouthfeel: texture is lightly chewy on the inside and pleasingly firm on the outside without being tough.

BUT No complaints here, even the onion averse couldn’t resist.

Seattle Bagel Bakery Pizza

POINTS FOR: The tomato taste didn’t dominate as it did with the previous pizza bagel. The basil seasoning added some interest.

BUT: It could’ve used even more of that seasoning. Is there such thing as a pizza bagel that’s complex enough for the adult palate?

Stopsky’s Delicatessen Sesame

POINTS FOR: Not surprisingly, Stopsky’s once again had tasters raving about the perfectly prepped dough.

BUT Too many seeds! They ended up everywhere—plates, laps, and especially, stuck in our teeth. A couple tasters resorted to scraping them away.

Little Rae’s Bakery

Tasters’ note: “Love the crunch.” “But the middle is dry.” “The ratio of chocolate to dough? It seems really uneven.” “I actually don’t like as much chocolate in my chocolate chip cookies, so I like that about these cookies. But it does look like an uneven distribution.” “Really simple.” “It tastes like it has pretty good ingredients—the butter, the chocolate, it tastes classic.” “I would not regret eating an entire one of those.”

Eaters’ info: $1.60/cookie. Little Rae’s Bakery, 309 S Cloverdale St #D47, 206-762-5750; littleraesbakery.com

Dahlia Bakery

Tasters’ notes: “It isn’t as crispy as I thought it was going to be.” “It kind of looks like when a second grader makes cookies for the first time and goes, I like big cookies! and and puts a huge thing of Tollhouse dough on the pan.” "The chocolate is really sweet. It tastes like Cadbury…like Easter chocolate.” “Or like the dough is made with a fake sugar.” “It’s a little too chewy.” “I feel like there are candy shells or M&M’s in it.”

Eaters’ info: $2.50/cookie. Dahlia Bakery, 2001 4th Ave, 206-441-4540; tomdouglas.com

FIRST PLACE WINNER!

Volunteer Park Cafe

Tasters’ notes: “Oh, this one is sweet. It’s very fragrant.” “I like the way that it’s cracked because then you feel like you’re getting a really good crunch.” “The chocolate chunks are so rich. Definitely tastes like high-end chocolate.” “The chocolate is definitely richer in this one.” “Points for the stick-to-your-teeth aspect.” “The cookies are crunchy on the outside and chewy toward the middle—a perfect combo.” “Nice and buttery.” “The chocolate chips are really soft, in a good way.”

Eaters’ info: $2/cookie. Volunteer Park Cafe, 1501 17th Ave E; 206-328-3155; alwaysfreshgoodness.com

Essential Baking Company

Tasters’ notes: “Is it whole wheat or something? It’s not very sweet. It really makes the chocolate pop out.” “I like the chocolate, the level of sweetness.” “The texture is almost mealy, and was very crumby, but I liked the cookie taste.” “It tastes like it’s missing an ingredient.”

Eaters’ info: $2.05/cookie. Essential Baking Company, 5601 1st Ave S, 206-545-3804; essentialbaking.com

Skydottir Epic Cookies (gluten-free, vegan, organic dark chocolate)

Tasters’ notes: “There’s a big essence of vanilla. Like an extra vanilla flavor. It’s maybe a little bit exaggerated for me.” “For a special diet cookie, this is well done.” “It tastes healthy, like a breakfast or protein bar.” “It’s got a really nice texture to it, but a weird aftertaste.” “I don’t mind it, but it’s not the taste I expected out of a chocolate chip cookie.”

Eaters’ info: Skydottir Epic Cookies, sold in markets and cafes across Washington State, 206-265-3195; skydottir.com

SECOND PLACE WINNER!

Specialty’s Café and Bakery

Tasters’ notes: “They’re so thick! They look like scones.” “They look like they pack a lot of chocolate, but I got a fairly large piece with barely any. I actually think they need more chips, they’re pretty inconsistent.” “I love the texture, they’re light.” “I’m impressed because it must require some kind of confection cooking or something like that. I can’t imagine you can cook those in a regular oven.” “I would have no clue how to make a cookie this thick.” “Nice ingredients, really good quality.” “Does it taste like a S’more to anyone else?” “Can you imagine ice cream on that?”

Eaters’ info: $2.19/cookie. Specialty’s Café and Bakery, various locations; specialtys.com

Macrina Bakery

Tasters’ notes: “It’s the first one I finished all of. Every other one, I took a bite and didn’t want the rest.” “Chewy and crunchy. Nice and light. I feel like I could eat this and not feel guilty afterward.” “It’s more of a milk chocolate than a bitter chocolate.” “Nails both the cookie and the chocolate parts.”

Eaters’ info: $1.90/cookie. Macrina Bakery and Cafe, various locations; macrinabakery.com

Sugar Bakery

Tasters’ notes: “Mine is falling apart!” “It reminds me of when you have a brownie, there’s a more cakey taste.” “It’s too doughy in the middle. Look at the plate, they’re all sagging.” “It’s like we’re conducting a cookie dough tasting.” “The chocolate is really nice.” “It made me think of licking a spoon covered in chocolate chip cookie dough.”

Eaters’ info: $1.95/cookie. Sugar Bakery, 1014 Madison St, 206-749-4105; sugarbakerycafe.com

THIRD PLACE WINNER!

Delaurenti

Tasters’ note: “I think it’s the dark chocolate that makes it stand out. It’s not too sweet.” “And there’s lot of it, which is obviously a plus.” “This is the best chocolate we’ve tasted. Almost liquidy.” “It’s pretty evenly distributed.” “Yummy. That’s gotta be one of the best ones.” “The texture is really hard. It’s kind of crispy.”

Eaters’ info: $2.19/cookie. Delaurenti Specialty Food and Wine, 1435 1st Ave, 206-622-0141;
delaurenti.com

Hiroki (made with orange zest and cocoa powder)

Tasters’ notes: “It’s too orange.” “The cookie part isn’t bad.” “I kind of like it, and really would if it had less orange. The zest is just a bit too intense.” “They’re not really chocolate chips, are they? They’re like chunks.” “Certain bites were underbaked in the center.” “The texture reminds me of those Pepperidge Farm Milano cookies.”

Eaters’ info: $2.50/cookie. Hiroki, 2224 N 56th St, 206-547-4128; hiroki.us

Three Girls Bakery Oolalas are made with shortbread, pistachios, and dried cranberries.

Tasters’ notes One taster loved the texture that dried fruit and nuts leant to these funky treats.

Ordering information $1 each; call the Pike Place Market location at 206-622-1045. Cookies are available daily; for specific orders call a few days in advance.

Why they’re great holiday cookies “The cranberries are so red, the pistachios are so green. Plus cranberries are a winter holiday tradition,” says Three Girls owner and chef Atarah Levy.

Three Girls Bakery Santa’s Elves

Tasters’ notes Santas Elves got big points for their “charming and whimsical” appearance “crunchy” texture. “Plus: chocolate hats!” wrote one sampler.

Ordering information $1.75 each; call the Pike Place Market location at 206-622-1045. Cookies are available daily; for specific orders call a few days in advance.

Why they’re great holiday cookies “It’s a sugar cookie with the flavors of the holiday, plus they’re delicious when dipped in chocolate. The cookie is divine, but you have to buy them because they’re so cute. I like to make things that look like the holidays. The first thing that hits you is art and beauty, and the second thing is the delicious flavor. The spicy cinnamon buttons add a little extra too," says Levy.

SECOND PLACE WINNER!

Three Girls Bakery Ginger Folks

Tasters’ notes “Classic and artistically done,” one panelist noted. “The cutest of the bunch and tasty too,” wrote another.

Ordering information $1.25 each; call the Pike Place Market location at 206-622-1045. Cookies are available daily; for specific orders call a few days in advance.

Why they’re great holiday cookies “They’re tradition. To me gingerbread is something quintessential to the holiday season, and style-wise they look very European," says Levy.

Columbia City Bakery Almond Raspberry Thumbprints

Tasters’ notes These gorgeous rounds won points for “great almond flavor,” and the moist texture of the jam filling.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “They seem like a traditional thumbprint, but the fancier, almond decoration makes them a little different," says pastry chef Karra Wise.

Columbia City Bakery Cranberry Orange Pistachio Biscotti

Tasters notes One sampler suggested serving these crisp cookies with coffee or tea, since they’re “not too sweet.” Everyone loved the holiday flair of dried fruit.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “They’re Christmas-y looking with an orange twist,” says Wise.

Columbia City Bakery Cardamom Shortbread Cookies

Tasters’ notes Our tasters were divided on these: Some loved the cardamom, others found the texture prohibitively crumbly.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “They fit the simple, no booze, no chocolate shortbread cookie, which is a Christmas tradition. But with the cardamom and brown sugar it’s still rich," says Wise.

Columbia City Bakery Tipsy Rum Cookies

Tasters’ notes “Nothing says holidays like a hit of booze at dessert,” noted a fan of these drunken sweets.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “Dark and rich, they satisfy the boozy need at Christmas.” says Wise.

FIRST PLACE WINNER

Dahlia Bakery Chocolate Truffle

Tasters’ notes “How I would prefer to die,” wrote one hyperbolic tester. “Death by chocolate. I would eat these every day but they’re not very festive. They look like cowpies!” Other tasters loved the gooey, rich consistency.

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

Why they’re great holiday cookies “They’re all so delicious and handmade with love,” says marketing manager Robyn Wolfe of the Chocolate Truffles and subsequent Dahlia Bakery submissions.

THIRD PLACE WINNER!

Dahlia Bakery Butter Pecan Sandwich

Tasters’ notes “Salty and sweet, dark and different” wrote one sampler.

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

Dahlia Bakery Peanut Butter Sandwich

Tasters notes Everyone loved the filling in Dahlia’s take on a classic Nutter Butter, one person declared it “the perfect peanut butter cookie.”

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

Dahlia Bakery Snowflake Sugar Cookie

Tasters’ notes These snowflakes got docked for a consistency some samplers considered too crisp and crunchy, but others liked how the straightforward decoration and thinness recalled the holiday cookies of their youths.

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

DeLaurenti Specialty Food and Wine Chocolate Chip

Tasters’ notes “A chocolate chip cookie is always nice,” said one taster, “but it’s not seasonal.” Still, everyone seemed to like the smooth, soft consistency and ample chocolatiness of these thick classics.

Ordering information $2 each; can be bought individually at DeLaurenti, or purchase the dough and make them at home. Special orders are accepted, but must be placed 24–48 hours in advance. Call 206-622-0141.

DeLaurenti Specialty Food and Wine Chocolate Chunk

Tasters’ notes “These are fabulous” noted on sampler. “I love the nuttiness of the hazelnuts.”

Ordering information $2 each; can be bought individually at DeLaurenti, or purchase the dough and make them at home. Special orders are accepted, but must be placed 24–48 hours in advance. Call 206-622-0141.

Why it’s a great holiday cookie “It’s great because it has raw, loosely hand-chopped hazelnuts. The chocolate is a giant bar broken into pieces. It’s my personal favorite,” says chef Garrett Abel.

DeLaurenti Specialty Food and Wine Peanut Butter

Tasters’ notes One taster loved the sweet-and-salty contrast of these peanut butter cookies, another called them “too dry.”

Ordering information $2 each; can be bought individually at DeLaurenti, or purchase the dough and make them at home. Special orders are accepted, but must be placed 24–48 hours in advance. Call 206-622-0141.

Why they’re great holiday cookies “They’re made with organic peanut butter, the best ingredients. Everything we do is about simplicity and quality,” says Abel.

Sugar Bakery and Cafe Holiday Sugar Cookies

Tasters notes “Exactly what I want in a cookie,” exclaimed one person. “Melty, buttery, this is what I would serve at a party.”

Ordering information $2.25 each, $3.50 for three-pack, $22/dozen; most are available daily, but to ensure an order call the bakery in advance at 206-749-4105. Twenty-four hour notice is preferable. These cookies, along with other holiday varieties, are also available on an assorted cookie platter (from 15–20 cookies), priced at $22.

Why they’re great holiday cookies “They’re festive. And religiously neutral,” says owner and chef Stephanie Crocker.

Sugar Bakery and Cafe Mexican Wedding Cookies made with buttery pecan shortbread, cinnamon, rolled in powder sugar

Tasting notes “Nutty and cinnamony,” a sampler described, “almost melts in your mouth.” Another loved the contrast these would add on a platter of various kind of cookies.

Ordering information $3.50/four-pack, $22/dozen; most are available daily, but to ensure an order call the bakery in advance at 206-749-4105. Twenty-four hour notice is preferable. These cookies, along with other holiday varieties, are also available on an assorted cookie platter (from 15–20 cookies), priced at $22.

Why it’s a great holiday cookie “It looks like a snowball,” says Crocker.

Sugar Bakery and Cafe Peppermint Bark Shortbread, chocolate shortbread dipped in white chocolate and crushed candy canes

Tasters’ notes Peppermint divided us. “Love it,” wrote some, but one taster said it conjured toothpaste.

Ordering information $2.25 each; most are available daily, but to ensure an order call the bakery in advance at 206-749-4105. Twenty-four hour notice is preferable. These cookies, along with other holiday varieties, are also available on an assorted cookie platter (from 15–20 cookies), priced at $22.

Why they’re great holiday cookies “Peppermint bark is something you’ll find often, so it’s good to see it in a different form,” says Crocker.

A la Mode Pies: Apple and Ginger Pear Made with sweet and tart apples, Bartlett pears, fresh ginger, and cinnamon.

Tasting notes: “The best thing that’s ever happened to me.” “Perfect crust.”

Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.

What else: “Pears and apples are in season, so it’s a time to celebrate how great they are while offering the spices we attribute to holidays.” -Chris Porter, A la Mode owner

A la Mode Pies: Blue Hawaiian Made with wild blueberries, rubel blueberries, crushed pineapple, coconut crumble topping.

Tasting notes: “Delicious filling.”

Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.

What else: “It’s a shout out to tropical flavors and a way to imagine going somewhere warm for Thanksgiving,” says Porter.

A la Mode Pies: Marionberry and Hazelnut Made with marionberries, ground hazelnuts mixed in the crust

Tasting notes: “Wild and woodsy, and I’d eat it again for breakfast.” “Phenomenal crust.”

Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.

What else: “Marionberries are just awesome, and they should be celebrated all year round,” says Porter.

Columbia City Bakery: Autumn Harvest Made with pear, apple, cranberries, fresh ginger, cinnamon and allspice

Tasting notes: “Love the crispness of the fruit and overall it wasn’t too sweet.” “Tastes like fall.” “Gorgeous.”

Ordering information: $25 for a seven-inch pie, $40 for a 10-inch pie. Thanksgiving orders must be placed by 7pm on Monday, November 22. All pies must be picked up no later than 8pm on Wednesday, November 24. Orders placed by calling 206-723-6023 or in-person.

What else: “Brings harvest fruits together and has the French apple tart feel. It’s a familiar flavor with a formal presentation. It’s fancier than a pie,” says one Columbia City Bakery pastry chef.

Dahlia Bakery: Caramel Apple Made with Granny Smith apples, cardamom, caramel sauce

Tasting notes: “Looks like Grandma’s.”

Ordering information: $19 for a six-inch pie, $35 for a 9-inch pie. Call (206) 441-4540 or visit tomdouglas.com for more information.

WINNER!

Dahlia Bakery: Pumpkin Made with homemade roasted butternut squash with a mix of clove, cinnamon, ginger, allspice, and nutmeg

Tasting notes: “A very pretty pie, and I loved the extra nuance in seasoning.” “It wins the beauty contest.” “Custardy.”

Ordering information: $19 for a six-inch pie, $35 for a 9-inch pie. Call (206) 441-4540 or visit tomdouglas.com for more information.

Hi 5 Pie: Caramel Apple Pecan Made with apples, pecans, caramel, brown sugar, various spices

Tasting notes: Would you serve it for thanksgiving “No, I would keep it for myself.” “Very darling.” “A nice diversion from the usual.”

Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: dani@high5pie.com. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.

What else: “Great for Thanksgiving because it blends a classic apple pie with another holiday classic of pecan pie. And the caramel, that’s an added bonus,” says Cone.

Hi 5 Pie: Cranberry Nut Made with cranberries, orange juice, brown sugar, walnuts, pecans, various spices, spiced oat, and brown sugar crumb top

Tasting notes: “Crunchy and gooey at the same time.” “I expected to pucker but the cranberries had just enough sweetness.”

Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: dani@high5pie.com. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.

What else: “It’s a new holiday tradition for us at High 5 Pie. The cranberries add a perfect amount of color and richness with a bit of tart for a great holiday dessert,” says Cone.

Hi 5 Pie: Sweet Potato Made with yams, vanilla, milk, marshmallows

Tasting note: “Sweet, great for kids.”

Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: dani@high5pie.com. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.

What else: “Sweet potato pie is definitely a tradition in many homes this time of year, and for me it’s a new favorite. Topped with toasted marshmallows you really can’t go wrong. It’s a taste of classic ‘homey’ holidays,” says Cone.

WINNER!

Macrina: Apple Made with apples, maple sugar

Tasting notes: “This is a perfect apple pie.” “This is what apple pie should taste like—crisp crust, ( like the hint of sugar) and apples aren’t too mushy or too tart.” “Perfect amount of buttery flakiness but it still kept its shape.”

Ordering information: $25 for a nine-inch pie. All Thanksgiving pie orders must be made by Monday, November 22 at noon. Orders must be picked up by 6pm on Wednesday, November 24. Phone or walk-in orders accepted.

Macrina: Pumpkin Seasoned with pumpkin pie spices

Tasting notes: One taster nominated it for “best pumpkin” because “the filling was the most interesting and the crust was distinctive.”

Ordering information: $20 for a nine-inch pie. All Thanksgiving pie orders must be made by Monday, November 22 at noon. Orders must be picked up by 6pm on Wednesday, November 24. Phone or walk-in orders accepted.

Shoofly Pie: Pecan Made with pecans, sugar and brown sugar, pure vanilla extract, and bourbon

Tasting notes: “Needs bourbon.” “Soft and gooey in a great way.”

Ordering information: $22 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.

What else: “It’s the perfect proportion of sweet and nutty, and we spike ours with pure vanilla extract and bourbon. It’s a Thanksgiving classic–and grandma would be proud of ours,” says co-owner Kimmy Tomlinson.

WINNER!

Shoofly Pie: Apple Cranberry Crumble Made with Granny Smith apples, cranberries, lemon juice, sugar, spices

Tasting notes: “The crust is perfection.” “Tart, sweet, savory, buttery.” “A game changer.”

Ordering information: $21 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.

What else: “It’s a twist on the traditional apple pie. Tart cranberries are a perfect complement to sweet, tangy apples and our handmade, crunchy oat crumble completes it,” says Tomlinson.

Shoofly Pie: Pumpkin Made with pumpkin, heavy whipping cream, whole milk, brown sugar, eggs, spices

Tasting notes: “Fluffy. The best texture of the pumpkin pies.”

Ordering information: $21 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.

What else: “We roast and puree fresh pumpkin on site. It’s perfectly spiced. Topped with fresh dollops of whipped cream and our own mini pie dough stars that are dusted with cinnamon and sugar, it looks really lovely on the Thanksgiving dessert table,” says Tomlinson.