"No one could expect what was in store when the Seattle restaurant luminary Rachel Yang of Joule and Revel announced she was opening a cake shop with Gabby Park of Saint Bread. The pair have built a gourmet but whimsical cakery. The cakes are baked in slab-shaped sheet cakes and come in Asian-inspired flavor that rotate seasonally, with standby flavors like their Bluebe — a lemon sponge with blueberry compote and violet ube icing. there is also the Keel Bill with blackberry jam, lychee gel, and raspberry buttercream. It also keeps a vegan and gluten-free option available at all times. The delicate texture and refined flavors available at this Stone Way-based store makes it feel like grabbing a slice of the best wedding cake you ever had, any time you want." - Kurt Suchman, Alana Al-Hatlani
