I had another special (i.e., cat-related) post in mind for tonight, but I’ll either sneak in a Saturday or Sunday post or add it in with my last post on Monday. Instead, I’m going to highlight Corina Bakery a little more, as we’ve been visiting them pretty often as of late for reading, coffee and some special snacks.
Corina Bakery is so close to my apartment, it’s kind of frightening. The ease and speed with which I can acquire vegan baked goods is awe-inspiring to say the least, and I know that I’m quite lucky because of these facts. I don’t know what I’d do without them on the days when we need a little something sweet but are a bit too busy or zonked to prep them ourselves.
This local vegan bakery keeps up with the times and seasons, and right now they’re rolling out all kinds of delightful vegan baked goods that encompass the traditional pumpkin-in-everything fashion everyone is loving as the winds start blowing in, leaves fall and temperatures drop to brrrr! status.
Behold, one of my favorites from Corina during this season:
I first tried this last year when my favorite local craft cocktail lounge (which I will review on here, one of these days) started offering it when they instituted their 2010 fall/winter menu, (they brought it back this year as well. Yay!). It perfectly accompanies both hot cocktails and non-alcoholic beverages such as vanilla tea or Valhalla espresso drinks. All my non-vegan friends at the table tried it the night of the 1022 menu tasting party and loved it. The pie filling is teeming with warming spices – cinnamon, cloves, nutmeg – and smooth pumpkin flavor. The crust is buttery, soft and flaky, and the combo of filling and crust is just classic. I could eat a slice everyday and be perfectly content.
Today, I tried a new offering that I’d never seen before:
I always see cream cheese frosting items on Corina’s regular menu and desperately want them to be made vegan, so today my dreams came true, (okay, they could’ve if I’d called in and requested it, too, but I like seeing all the vegan options naturally available every time I come in and/or flying by the seat of my pants, guys). This cake was incredibly light and fluffy, and so spongy on the fork. The pumpkin flavor wasn’t overpowering but just right – slightly spicy with the right amount of sweetness. The cream cheese frosting brought this cake home! I was so happy slowly enjoying this cake, and savoring every moment with it. With my Americano in hand, I didn’t fret as the rain came down outside and turned the sky an apocalyptic shade of gloomy.
Some days, though, Corina is either low on or out of some of their finer vegan dessert-type items. It happens, they’re a popular place! On those days, vegan visitors can usually rely on one or both of these always vegan, always delightful sweet options to be in or on top of the pastry case:
The Quinoa cookie is actually a healthy option for those looking for a lighter treat. Filled with raisins and other wholesome ingredients, this cookie is generously portioned and pairs well with any beverage. The Pumpkin Loaf is the perfect little rich, nutty bread that has a great texture and is covered in pumpkin seeds. I personally love bringing it home, heating it up for a few seconds and then slathering it in Earth Balance. You can find this loaf at Satellite Coffee and Metronome Coffee as well, as it’s quite popular with vegans and non-vegans alike.
Corina’s a great place to be for Tacoma vegans anytime of the year, but it’s so nice to be able to switch gears and get something seasonally-inspired sometimes!
Which fall treats are you enjoying at your local vegan-friendly bakery?