![]() We were given a strawberry(or raspberry?) glazed mochi donut. OH Mochi has different flavors every month. The use of tapioca and rice flour in the batter results in a fluffy, moist texture with a satisfying chew. Instead of eating these donuts at Dahlia Bakery, we were given time to walk off the beignets and have a change of scenery here at the market.Īs the name implies, these were mochi donuts, a fusion of American doughnuts and Japanese mochi. OH Mochi Donuts do not have their own storefront yet, so uses Dahlia Bakery’s kitchen at the moment. However, this was our next donut tasting spot and the view was soon forgotten. Normally the view would be decent, but there is major construction happening on the waterfront and in front of the market, so it was a bit of an awkward location. We arrived at the edge of Pike Place Market where she parked us away from the crowds. Again, Bella continued to give us some Seattle history that even I didn’t know, and I’ve been a local for ten years! Once we had scarfed those down ( hands down my favorite stop on the tour!), we continued our walking journey. The jam flavor that day was blueberry, which is typically not my favorite flavor, but oh my! it was incredible! They were served warm with sides of mascarpone and a seasonal jam which we could scoop onto the donut ourselves if we wished. She came out with bags of beignets (aka Dahlia Donuts) that she shook up with sugar first before serving. We waited at the covered outdoor tables on the sidewalk while Bella went inside to get our next treats. Our next stop was Dahlia Bakery, a Tom Douglas restaurant.
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