Stumptown stocks a wide variety of baked goods that don't get a ton of notice. Any pastry fan will instantly recognize those croissants from Momofuku Milk Bar, square cookies from Ovenly, and sugar-dotted brioche from Ceci-Cela. But look closely and you'll find a set of pastries that just aren't as familiar as the rest. Where do they come from? The kitchens of The Breslin, right next door. They bake little treats like this frangipane-filled Almond Pear Tart ($4), where the almonds are roughly chopped and rolled in sugar, and the pears sliced paper-thin but piled on thick. It looks dainty, but the flavors come in confident, not unlike many of the savory dishes at the Breslin. Also look out for the glazed Molasses Cake ($3), a three-bite log, hearty and accented with plenty of lemon zest.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.