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Spring Thyme Bakeshop

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Café$$$$

Seattle Central Business District, Seattle

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Spring Thyme Bakeshop

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Main Menu 2

Main Menu

Individual Pastries

Apple Tartlet

Whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze

Pear Caramel Mousse

Layers of almond and chocolate biscuit topped with caramel soaked pears in a delicious mousse finished with brushed coffee flavour

Strawberry Cake

A moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds

Le Croqueline

Grand marnier and praline mousse divided by a thin layer of chocolate and almond biscuit, hazelnut feuilletine, finished with caramelized orange slice

Eclair

Fresh pste aschoux filled with creme patissiere base, topped with european dark chocolate icing

Chocolate Mousse Cake

Layers of dark chocolate genoise flavored with a hint of grand marnier and a fluffy chocolate mousse. glazed with chocolate ganache - rich but not too sweet.

Napoleon

Alternating layers of flaky pastry dough and creme topped with fondant sugar. french name "millefeuille" meaning "thousands of sheets or layers" refers to the flaky pastry dough.

Champagne Mousse

Raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue

Lemon Cake

Two layers of moist white genoise divided by smooth lemon curd and whipped cream, garnished with granulated croquants, and finished with home-made lemon cream

Trio of Mousse

Perfect combination of chocolate mousse and vanillla mousse, with almond and chocolate biscuit in the middle

Paris-Brest

Ring-shaped pate a choux with praline butter cream garnished with slivered toased almonds.

Blueberry Tartlet

Glazed fresh blueberries and pastry creme in a buttery dough shell

Le Pistache

Pistachio biscuit base with two layers of smooth chocolate mousse and white chocolate mousse with pistachio flavor

Opera

Thin layers of true mocha butter cream and chocolate ganache and dense almond biscuit with a hint of rum

Tiramisu

Rum and espresso soaked chocolate and white genoise divided by smooth mascarpone cheese and whipped cream

Rustic Apricot Tartlet

Glazed apricots on a light almond cream base with flaky, buttery pastry dough

Lemon Meringue

Home-made lemon curd with a toasted swiss meringue in a sugar dough shell

Pear Almond Tartlet

Syrup soaked pear halves on top of almond cream in a buttery sugar dough shell

Strawberry Mango Mousse

Smooth strawberry and mango mousse divided with a thin layer of moist white biscuit

Royal

Rich chocolate mousse with almond biscuit and a crunchy hazelnut feuilletine on the bottom. finished with chocolate glaze and imported snow sugar

Black Forest Cake

A traditional black forest cake made with two layers of kirsch- soaked chocolate genoise, a layer of chocolate ganache, fresh whipped cream and imported dark cherries. finished with chocolate shavings on the side.

Whole Cakes and Tarts

Strawberry Cake

A moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds

Petit-Fours

Nice assortment of chef's choice bite-size pastries

Pear Almond Tart

Syrup soaked pear halves on top of almond cream in a buttery sugar dough shell

Assorted Fruit Tart

Lightly glazed slices of kiwi and strawberry halves on top of a freshly made pastry creme in a buttery sugar dough shell. fruit selection may vary depending on the season.

Trio of Mousse

Perfect combination of chocolate mousse and vanillla mousse, with almond and chocolate biscuit in the middle

Lemon Meringue

Home-made lemon curd with a toasted swiss meringue home-made lemon curd with a toasted swiss meringue in a sugar dough shell

Apple Tart

Whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze

Bread Pudding

Chocolate Tart

Rich dark chocolate baked in a buttery sugar dough shell

Croque-En-Bouche

Traditional french cake for baptisms, communions and weddings. dipped in hard caramel, the pate a choux is filled with vanilla cream (other flavours available) and built like a tower.

Pear Caramel Mousse

Champagne Mousse

Raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue

Chocolate Mousse Cake

Layers of dark chocolate genoise flavored with a hint of grand marnier and a fluffy chocolate mousse. glazed with chocolate ganache - rich but not too sweet.

Strawberry Mango Mousse

Strawberry mango mousse smooth strawberry and mango mousse divided with a thin layer of moist white biscuit

Le Pistache

Pistachio biscuit base with two layers of smooth chocolate mousse and white chocolate mousse with pistachio flavor

Tiramisu

Rum and espresso soaked chocolate and white genoise divided by smooth mascarpone cheese and whipped cream

Black Forest Cake

Napoleon

Alternating layers of flaky pastry dough and creme topped with fondant sugar. french name "millefeuille" meaning "thousands of sheets or layers" refers to the flaky pastry dough.

Rustic Apricot Tart

Glazed apricots on a light almond cream base with flaky, buttery pastry dough

Lemon Cake

Two layers of moist white genoise divided by smooth lemon curd and whipped cream, garnished with granulated croquants, and finished with home-made lemon cream

Opera

Thin layers of true mocha butter cream and chocolate ganache and dense almond biscuit with a hint of rum

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