Sugar Mt. Bake Shop Finds Temporary Home at Pasta Co.

By Seattle Mag April 4, 2014

lucy

!–paging_filter–pSome sweet and sour news pertaining to desserts here in Seattle./p
pFirst the sour: stronga href=”http://seattle.eater.com/archives/2013/04/22/sugar-mountain-bakery-comin…” target=”_blank”Sugar Mt. Bake Shop/a/strong is no longer in the plans to be part of Kurt Dammeier’s smoked meats emporium, strongMax’s/strong, slated to open in South Lake Union early next year. Dammeier needs the space for extra seating, so the bakeshop will have to find another home (SLU is the goal!). Also, nobody wants cakes that taste like a bonfire, am I right?/p
pNow, the sweet stuff: In the interim, Sugar Mt. Bakeshop has found a home at stronga href=”http://www.pastaco.com/” target=”_blank”Pasta Co./a/strong, another arm of Dammeier’s empire.nbsp;/p
pa href=”http://\/\/seattlemag.com/article/next-wave-tastemakers-2011” target=”_blank”Pastry doyenne Lucy Damkoehler/anbsp;also does the desserts for Dammeier’s stronga href=”http://www.liamsbistro.com/” target=”_blank”Liam’s/a/strong in U-Village and stronga href=”http://www.bennettsbistro.com/” target=”_blank”Bennett’s/a/strong on Mercer Island, where artificial colors, flavoring and preservatives are all no-nos. Now, she gets a spotlight all her own.nbsp;/p
p“The one thing I’m really excited about that’s currently different from Pasta Co. is the cakes — we can slice them in order to sell individual slices of cakes.”/p
pAs for what’s in store. Damkoehler, who has also honed her skills at stronga href=”http://www.tastesam.com/” target=”_blank”TASTE/a/strong and stronga href=”http://mistral-kitchen.com/” target=”_blank”Mistral Kitchen/a/strong, tells me about a German chocolate bar that’s a cross between a candy bar and cake. She’s also doing a lemon olive oil cake and a raspberry mousse cake — both available by the slice. Check out a href=”https://www.facebook.com/photo.php?fbid=608841142532055set=a.60884171253…” target=”_blank”the entire menu/a.nbsp;/p
pTo avoid any freakouts, Damkoehler is keeping one Pasta Co. cheesecake and the famous coconut layer cake, “I think I’d have my head cut off if I took it away!”/p
pBut what excites emme/em most is the peanut butter and jelly cake that stems from Damkoehler’s time at TASTE. It’s a frozen concoction featuring peanut butter bread with peanut butter mousse, strawberry jam and strawberry buttercream./p
p“Some of the desserts I do are a little different. The Pasta Co. crowd is a little, ‘What is this?’ but then they eat it and it’s good.”/p
pThe official Pasta Co. pop-up launch happens today at the Bellevue location (10218 N.E. 8th). Damkoehler will be sampling her wares from 11 a.m. to 3 p.m. (or whenever the pastries run out). As an extra bonus, all desserts are 10% off. Same goes for tomorrow at the U-Village location./p
pDamkoehler says they hope to have a permanent space for Sugar Mt. Bake Shop within the next seven to 12 months, right around the time Max’s is hoping to open./p

 

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