The Flying Apron Bakery
— a small, local bakery in Seattle, run by a father and daughter team. A few years ago, they started making vegan treats, most of them gluten-free, out of a little space underneath Cedars restaurant. Lines started to form. Even before I had given up gluten, I used to stop for their tahini cookies after my stroll around the University Farmers’ Market on Saturday mornings. Now, they make baked goods at their warm and inviting cafe in Fremont. And some of the best coffee shops in town carry their cookies and bars, which is a wonderful surprise when I wander in for a soy chai.
I recommend these, entirely. Well, they could probably use a tad more xantham gum, as the goods grow too dry and flaky pretty quickly. (That is, to be honest, probably because of the lack of dairy.) But, if you buy it the day they make it, there’s no mistaking it for anything other than what it is: a damned fine baked good treat.