Made in WA

6 Foods Created Right Here in Washington

The staples of our diets.

Edited by Benjamin Cassidy By Allecia Vermillion August 23, 2022 Published in the Fall 2022 issue of Seattle Met

Jerilyn Brusseau developed a cinnamon roll that's endured for decades.

Image: Kyle Johnson

Cosmic Crisp

Yes, apples can be inventions. Washington State University’s tree fruit research program bred this new variety to be high in both acid and sugar. It hit supermarkets in 2019 with buzz levels usually reserved for movie multiverses.

Dutch Babies

Brunch pancakes, edges puffed up like a souffle, resemble a continent’s worth of egg-batter dishes, from Yorkshire pudding to pfannkuchen. This decadent version—baked rather than griddled—originated at Manca’s cafe in downtown Seattle in 1905.


In 1985, Restaurants Unlimited tapped Edmonds baker Jerilyn Brusseau to develop a cinnamon roll worthy of a national chain. Today Cinnabon’s based in Atlanta, but the Bellevue Square location still mixes its own dough (most franchisees use frozen).

Rainier Cherries

A desire to extend cherry season led one WSU horticulturist to cross-breed Bing and Van varieties. Together, these two sturdy red fruits yielded something delicate—with the two-tone color palette of a tequila sunrise and exceptional levels of sweetness.

Evaporated Milk

Sterilized—and minus significant water content—fresh milk becomes shelf-stable and compact. The fledgling milk company in Kent later known as Carnation introduced this newfangled product in 1899; what once nourished armed forces and hungry children in World War I is now a home cook’s secret weapon.

Frango Mints

Chicagoans claim these minty chocolate truffles as their local icon. But Midwestern department store Marshall Field embraced the recipe after acquiring Seattle’s Frederick and Nelson, which created it in 1918. Survivor chain Macy’s still sells Frangos online.

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