To satisfy its collective sweet tooth, the South End has Columbia City Bakery. In particular, try the popular tres leches cake, a sponge cake soaked in three kinds of milk: evaporated, condensed, and heavy cream. Who doesn’t love super moist and milky cake deliciousness?

For people who don’t like their desserts too sweet, Bar Del Corso’s warm polenta cake with built-in seasonal fruit and whipped cream topping is the gold standard.

Seasoned trufflemaker Aaron Barthel opened his Pioneer Square retail space in 2015 after years of growth and development. Step inside for a sampling flight of Intrigue’s veritable apothecary of ingredients, and leave with an assortment of wild truffle flavors like Hops, Mojito, or Sichuan Pepper to wow your friends.

Yeast-raised, sweet-filled doughnuts reign over Union Street. Rotating selections range from classic lemon curd to adventurous mincemeat. Bonus: Watch the neighborhood for new competitor Frankie and Jo’s, a plant-based ice cream shop coming soon from Hotcakes and Juicebox veterans.

For those who prefer to sip dessert, Espresso Vivace offers the Caffé Nico: a heartwarming steamer of espresso, cream, orange zest, vanilla, orange spritz, and cinnamon. Served at all three locations, this dessert has the added bonus of a caffeine jolt.

From-scratch ice cream is only as potent as its ingredients, and the expertly-sourced Parfait doesn’t skimp. From nectarine ice cream made with local Tonnemaker Farm stonefruit to mint stracciatella made with mint grown by Seattle Urban Farm Co. just outside the shop’s doors, prepare to scoop up the terroir in ice cream form.

An entirely vegan ice cream and cookie shop first launched inside a mobile VW bus is newly open in brick-and-mortar form on Greenwood and 74th. There's a delicious coconut milk ice cream base and a huge range of baked and frozen treats made in house, so stop in for the adorable Milk & Cookies Happy Hour, Tuesday to Friday 3 to 5 p.m.

蕾切爾Coyle跳躍到她華麗的格林伍德retail space from the homespun Book Larder pop-up shop without skipping a beat. Honorable mentions among Coyle’s French-influenced pastries go to highly seasonal fruit-featuring tarts and galettes, executed with flawless delicacy.