Seattle dining

Green is the Word

“The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.” – Harriet Ann Jacobs

It never ceases to amaze us just how spectacularly green Seattle is this time of year. I guess that’s one of the upsides of living in such a rainy place. The garden at the restaurant is overflowing with an abundance of dreamy, cascading flora; it seems as if something new blossoms each day. Our West Woodland neighborhood looks lush and renewed, and more and more of our neighbors cruise by us on their bicycles and with many a happy dog in tow.  

We love this magical time of year and the bounty of fresh ingredients it brings to us to experiment with and taste. Once again our menu mirrors the emerald-hued city just beyond our front door, a thing we’ve come to love about the emergence of spring. Fresh herbs, along with foraged and found goodies from Washington’s literal backyard and our own garden, have truly brought our seasonally-inspired menu to life. As American author Harriet Ann Jacobs observes, we are indeed beginning to feel revived after such a long winter.

Creamed nettles with miso, glass noodles, and green garlic. 

Creamed nettles with miso, glass noodles, and green garlic. 

Our spring salad features fiddlehead ferns, peas, pickled ramps, mustard seeds, and opal basil, among other green goodies. 

Our spring salad features fiddlehead ferns, peas, pickled ramps, mustard seeds, and opal basil, among other green goodies. 

It makes us so happy when the dishes we serve are able to surprise our guests in some way. Many people don’t know that nettles, which have a somewhat short season here in Washington, are actually edible and not just pesky, prickly wild greens. Similarly, the gorgeous fiddlehead ferns we’ve been adding to our daily-changing spring salad have brought many a smile to the faces of people who never considered noshing on these tasty plants.

Our delicious prawn salad. 

Our delicious prawn salad. 

Our prawn salad, prepared with herb oil, pickled chiles, pistachios, and green Szechuan peppercorn, is one of our menu standouts right now. This dish is unbelievably fresh, bright, and contains a multitude of textures that absolutely sing when enjoyed together.

Perhaps one of the things that makes springtime so beloved is the fact that it’s a fleeting time. Ingredients like our foraged nettles, ramps, and fiddleheads won’t be around for too much longer; come in soon and let them revive you.

Author: Caitlyn Edson

Images: Will Foster Photography

Vendor Spotlight: Steven Smith Teamaker

Photo credit: Will Foster Photography. 

Photo credit: Will Foster Photography. 

It should come as no surprise that we’re really into details. We obsess over the finer parts of service and food preparation because we know that doing so is one of the things that makes coming in to dine with us such a positive, welcoming experience. From the way we arrange our table settings, to the ingredients we use in every cocktail or dish, to the vendors and farmers we work with – these details matter to us, and they speak to what we’re all about.

With this in mind, we want to shine a spotlight on one of our beloved vendors: Smith Teamaker. Based in Portland, Oregon, the artisan tea company was founded in 2009 by talented husband and wife duo Steven and Kim Smith. “The Smith name has grown to stand for uncommon quality, taste, and innovation in the Super Premium tea category,” the company explains, a nod to the decades of experience Steven Smith gained while succeeding in starting acclaimed tea companies Stash and Tazo.

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Smith, who passed away in 2015 due to complications of liver cancer, made a tremendous mark not only on Portland’s tea scene but on a global level during his lifetime. As journalist Molly Harbarger writes, “Smith co-founded two of the most important tea companies in the U.S., and a third namesake brand that is doing some of the most exciting experimentation with tea in the world.” The Oregonian contributor Richard Read echoes her sentiment, writing, “A quietly charismatic and humorous man, Smith took creative and financial risks to help make tea to Portland what coffee is to Seattle…. He reinvented tea much as Starbucks revolutionized coffee, Oregon craft brewers transformed beer and Northwest vintners refined wine.”

Read also points out that “Smith’s success inspired dozens of other high-end tea start-ups, elevating consumer standards and expectations. His palate was so refined, having sampled hundreds of thousands of varieties, that Portland entrepreneur Steve Lee considered him to be one of the world’s top tea tasters. At one sip, Smith could tell which part of the world a tea came from and often which plantation had produced it.”

Today, Steven Smith’s legacy lives on at Smith Teamaker, a company that prides itself on being innovative and unconventional, as well as philanthropic. “As an American tea company devoted to uncommon good taste in your cup, we source the finest teas and botanicals from friends in India, China, Sri Lanka, and Africa. In most cases, these are growers, exporters, and tea brokers we’ve worked with for over 15 years,” the company explains. “Every blend begins with a moment of inspiration – maybe a nicely aged cask of merlot, or a scoop of vanilla ice cream – that is then perfected with decades of experience and a fine feeling for flavors and fragrance.”

We absolutely love Smith's Lord Bergamot blend. | Image via Steven Smith Teamaker 

We absolutely love Smith's Lord Bergamot blend. | Image via Steven Smith Teamaker 

At Brimmer & Heeltap, we’re incredibly inspired by Steven and Kim Smith’s passion for tea and the attention to detail that Kim continues to employ in their business. We love serving their bold, delicious teas; The Lord Bergamot blend that we carry has been a particularly beautiful addition to the menu. Described by Smith as having “a flavor somewhat superior to traditional Earl Grey,” this offering is made with select teas from India’s Assam valley and scented with bergamot flavors from the Reggio Calabria region in Italy. Our current menu also contains their Brahmin, Mao Feng Shui, Jasmin Silver Tip, Peppermint, and Big Hibiscus flavors – teas that we enjoy drinking just as much as our guests do.

For more information about this exceptional teamaker, visit Smith Teamaker online. And, be sure to stop in soon for brunch or dinner to try a cup of Smith tea for yourself.

Blog author: Caitlyn Edson

That's a Wrap Baby!

Did you know that the word nostalgia is a compound of two Greek words nóstos & álgos, referring to homecoming and ache?  Now that 2016 is behind us, we’re experiencing a little homesickness and relief for another year gone by.

At B&H we take comfort in the events of our past, the personal ties and threads connecting them at this little corner of Ballard. Smell and touch happen to be key factors of evoking such emotions so it’s no wonder we are warm and fuzzy with a pinch of melancholy just thinking about 2016.  Nostalgia for the last year, or three, helps carbonate my personal and professional life in way that provides texture, connection, and gives me inspiration to keep moving forward.

A New York Times article a few years back states “nostalgia has been shown to counteract loneliness, boredom, and anxiety. It makes people more generous to strangers and more tolerant of outsiders.”

In an industry that breeds newness and change, our memories are among some of the gatekeepers to our development and evolution.

Can our past predict our future? Some dear friends are investors with a team of us that own the real estate the restaurant sits on. One night Ryan and his family came in for dinner and introduced the restaurant to his mom & dad. Within earshot, his mom said “you know your great grandfather owned a grocery store somewhere in Ballard.” Instantly I got chills knowing that somewhere in the history of our building was a grocery store. What were the chances, that unbeknownst to Ryan, he bought into the real estate that once belonged to his family?

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As it turns out, the nostalgia must have been flowing pretty good to have his mom say something and was able to dig up this amazing relic. Ryan’s great grandfather George Leu is the one pictured in front of the very door you walk through on any given day or night and we are reminded of how powerfully connected our past and present can be.

One of the biggest developments for the year was the spring arrival of brunch. Adding mornings to our routine meant seeing the space in a new light, welcoming more families to dine, expanding our amazing crew, and letting Mike’s expression of flavors explore different ingredients. One of my favorite dishes from the year happens to be on the brunch menu and has been receiving praise and adoration ever since our launch.

Hot puffed black rice with fresh mango, and warm sweet coconut milk

Hot puffed black rice with fresh mango, and warm sweet coconut milk

At the height of summer, bartender Nick Baralow and I embarked on the fantasy of aged eggnog. A crazy idea to mix alcohol, sugar, eggs, cream, and spices 5 months before we were to drink it. Would this be genius or devastating? Only time would tell. We didn’t know what to expect as this was our maiden batch. How small? How large? Would anyone like it?

Lessons learned: You loved it. Make more!

As summer turned into fall, Brian Hibbard joined the restaurant as our new bar manager. He was far and away the obvious choice because of his genuine care for fostering relationships and his innate ability to pair cocktails with Chef’s menu of bold flavors.

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One of my personal favorites of his, is the Market Drop Kick. Combining Brandy, Ramazzotti, Campari and Curacao, this is a big drink - hence Drop Kick - that lingers in a way that will bring up several different flavors while you enjoy it. Allspice hits your nose right from the get go, and serving the cocktail over a large ice cube allows the flavors to meld and come through more and more as the ice slowly melts.

Our recognition in the media has been significant this year and I couldn’t be more proud of our team. We were super excited to discover that we made Food & Wine’s “Best Bars in America”!  We also made appearances in Seattle Weekly’s “Favorite Restaurants”, Seattle Met’s “Seattle’s Very Best 100 Restaurants”, Eater Seattle’s Top 38 Restaurants, and multiple mentions in other publications including Seattle Magazine.

Media backing or not, you are the reason we are still here and striving for greatness every day. This coming January 15th we will officially celebrate our third year and you. We will have a special throwback menu with some of our favorite dishes. It’s really insane to think about growing up but I hear that part is optional. The growing older part is mandatory.

Each year we work to support the community through the creation and sale of limited edition commemorative anniversary prints, signed by the artists, to benefit a local charity. We are dedicated to raising awareness about vital work being done on a local level, and raising funds for Seattle-based nonprofits.

This year we teamed up with Patrick Nguyen or artist name Dozfy. One night he was in having dinner with his wife and simultaneously drawing/painting on the menus. The entire team was blown away and soon discovered that his m.o. is going to restaurants and leaving behind this incredibly beautiful souvenir. You can find him on Instagram by his artist name and see for yourself or check out his poster design below.

In his own words, he states that “I make art. I am obsessed with single images. These images are meant for the audience to input their own feelings, own thoughts, or own memories. … My Current Inspiration is food. I love how an abstract form of meat and vegetables is manipulated from its original source. Extending from the visual aspect, the smell and taste takes the audience on another journey derived from the life experiences. This is exactly what I want my art to do hence I dissect the eating experience.”


Net proceeds for this year's poster benefit Arts Corps, a local arts education organization that is dedicated to developing creative habits of mind in young people with hands-on art classes in areas with little or no access, and predominantly children in low income communities of color. In 2012 Arts Corps was awarded the highest national honor by the White House, The National Arts & Humanities Youth Program Award.

As we forecast and navigate the year ahead, I am comforted by the thought of seeing Sylvia, the crossing guard to Market Street on school days. The flock of kids that grow up before our very eyes. The details you share about your lives when you come in for a visit. The dogs that collect each night at our front door for their snack (Thanks Blue Dog Bakery). And the countless hugs we received from you and first time guests. You're a special bunch and I am honored that we have a place people can gather.

In loving gratitude, 


Saving the Best for Last

“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” – William Powell

Summer is a magical time to work in a restaurant. The kitchen is hotter than ever, and the dining room is brighter. Our guests visit us more regularly and tend to stay later, their conversations around the fire pit dissolving into the warm night air as their glasses hold the final sips of wine. It’s a time when Seattle’s weather is volatile, and our seasonally-inspired menu changes constantly based on what ingredients we can get fresh. Unpredictable and ever-busy, Brimmer & Heeltap’s crew adapts to this lively season with great care.

With so many random seasonal elements creating a deeply energetic atmosphere each night, there is one consistent thing we can all take comfort in: dessert. I love peering out into the dining room to see guests delight in the final sweet bites of their meal, eyes closed as they slowly savor each bite. If you haven’t ended your meal with us on a sweet note lately, you’ve got to come in and try the bold, inspired desserts we’re serving this summer. Here’s a taste of what you can look forward to on your next visit:

Nick’s Slate Coffee-infused scotch

If you prefer to drink your dessert, you are in for a wonderful treat from behind the bar. Inspired by the idea of an after dinner espresso, Brimmer & Heeltap bartender Nick Barkalow has been infusing scotch with the high-quality coffee beans we’ve come to love from our neighbors over at Slate Coffee. The 24-hour infusion results in a soft, subtly smoky and flavorful finish to one’s meal. Served with a side of soda water, this after-dinner drink option is one that is not to be missed.

Koji Rice Sorbet

Chef Mike Whisenhunt’s koji rice sorbet served with toasted rice powder is a light, refreshing way to end any meal, or to enjoy as a wonderful intermezzo. Koji is a cooked rice that has been infused with a naturally occurring fermentation culture, and can be found in many ingredients and even beverages including sake, miso, and rice vinegar. This sorbet is a perfect example of Chef’s love of playful flavors and unexpected twists on more traditional recipes.

Spiced Chocolate Cake

Served with a luscious chocolate buttercream frosting and spiced cocoa crumble, this chocolate cake is the stuff that chocolate-lovers’ dreams are made of. Rich and comforting with a surprising, subtle use of savory spices, this cake is a fantastic way to end a meal. Enjoy it with a glass of the Cocchi Barolo Chinato for a truly balanced, phenomenal dessert experience.

Almond Panna Cotta

Sous Chef Dallas Dziedzic’s almond panna cotta is the pièce de résistance of our summer dessert menu. With elements that alone are crunchy, creamy, tart, and sweet, the sum of its parts is a whimsical, dynamic dish that is as beautiful to look at as it is to eat. A perfectly executed almond panna cotta sits beneath layers of blueberry caramel sauce and rice crisps rendered purple from beet powder. A candied egg yolk sits atop these violet layers and is meant to be broken over the other components as a way to marry the unique, powerful ingredients. Creating something classic like panna cotta and innovating it by adding unexpected, fantastic elements is one of the things we love to do most.

We can’t wait for you to indulge in our playful, delicious desserts on your next visit. Even if you’ve already had a cookout at home, there’s no better way to end a summer evening than with something sweet paired with a cocktail or glass of wine at the bar. It’s okay to save the best for last, after all.

Blog Author: Caitlyn Edson

Images: Will Foster Photography

Meet Us in the Garden

Everyone says that summer in Seattle doesn’t actually start until July 5th, but that sure doesn’t stop us from trying to get outside as much as possible before then.

At Brimmer & Heeltap, we L-O-V-E al fresco dining and we’re kind of obsessed with our garden patio – a charming, beautiful space that feels like a precious secret shared between friends. During their first visit to the restaurant, many guests admit that they never realized our patio existed. Even some of our neighbors and regular diners were surprised to find such a unique outdoor dining area tucked away behind the main part of building. Its secretive nature lends itself to a wonderfully intimate atmosphere, and is one of the things we love most about it. 

Perhaps one of the reasons why so few people know about our garden patio is because it actually hasn’t been there for very long. When Brimmer & Heeltap proprietress Jen Doak first stepped into the newly cleared out Le Gourmand, the restaurant that inhabited the space before it became B&H, she immediately recognized how much more impactful the space could be with some renovations. “Standing inside the vacant walls, I felt an instant connection,” she explains in this blog post. “I could see the potential unfolding before my eyes.”

“Standing inside the vacant walls, I felt an instant connection,” explains Brimmer & Heeltap's proprietress Jen Doak, of the old studio space. 

“Standing inside the vacant walls, I felt an instant connection,” explains Brimmer & Heeltap's proprietress Jen Doak, of the old studio space. 

One part of the property that held significant potential was a one hundred-year-old 400 square foot studio that sits to the rear of the garden. Formerly used for dry storage by Le Gourmand, this studio space has since been refurbished and transformed into a gorgeous dining room that anchors an expanded outdoor dining area. It’s a stunning space that we use for private events throughout the year, as well as additional seating when the weather is warm. 

Seattle Met Magazine’s Kathryn Robinson describes this section of the restaurant, and the small seating area that leads to it, as an “enchanting hidden courtyard,” adding that it’s “a sun-dappled must on the romance tour.” Eater’s Megan Hill also sings the praises of our patio, calling it “straight up dreamy.” Ever since the expansion of the garden, Brimmer & Heeltap has been included on various lists of the best outdoor dining destinations in Seattle, a nod to the truly special feeling one gets when dining in this beautiful space. Eater mentions B&H in its roundup of great spots for outdoor dining and drinking in Seattle, as does the Seattle Met and Seattle Weekly, to name a few.

In addition to the dreamy annual flora that blooms there, the garden patio and back studio are dotted with special touches that really make this part of the restaurant come to life: One wall of the studio is actually a retractable garage door that helps provide privacy for private dining and special events in the studio, while still allowing guests to peer out into the garden beyond. A fire pit adjacent to the studio serves as a gathering place for friends who want to share snacks and stories in a casually intimate setting. Ceramic sculptures created by local artist Larry Halvorsen blend effortlessly into the garden where they are displayed; these fantastic custom pieces create depth in a way that feels organic. 

If you haven’t yet dined outside in the garden patio, we invite you to join us on the next sunny day. We love seeing our friends, neighbors, and guests breaking bread together outside in the summer air, and with new dishes and cocktails gracing the menu, as well as a brand new brunch menu to enjoy on the weekend, now has never been a better time to come by and dine al fresco at Brimmer & Heeltap.

Author: Caitlyn Edson

Images: Will Foster Photography

Morning People

Chef Mike Whisenhunt's hot puffed rice served with sweet, warm coconut milk and fresh mango. 

Chef Mike Whisenhunt's hot puffed rice served with sweet, warm coconut milk and fresh mango. 

Mornings just got a lot tastier in Ballard, you guys.

After months of extensive menu testing, crew training, and intense planning, Brimmer & Heeltap has officially launched its brand-spanking-new brunch program. We are so pleased to announce that we are now feeding the hungry masses not one, not two, but THREE mornings every week on Friday, Saturday, and Sunday. Can I get a hell to the yeah!?

If you’ve ever been to Brimmer & Heeltap in the evening, you know that the space itself possesses a very special, animated quality. From the excited, laborious clangs and clinks coming from the open kitchen, to the lively chatter of friends coming together to nosh on Chef Mike Whisenhunt’s signature menu in the adjacent dining rooms, there is a very present sense of joie de vivre that invigorates each of us that works here. It’s what makes this job such a delight.

I wasn’t quite sure what to expect when we opened our doors to welcome guests to dine with us for brunch for the first time earlier this month. Would that same sense of playfulness and energy be present during the daytime, I found myself wondering? Neighbors, friends – I am so happy to report that being at Brimmer & Heeltap in the morning is just as wonderful as it is at night. Spring’s early light floods the main dining room in the most incredible way, and spills into the nooks and crannies of the restaurant, reminding me what a truly unique and beautiful space it is. The kitchen crew is hard at work preparing the thoughtful, dynamic, boldly-flavored food that our regular guests have come to know and cherish. The aroma of freshly brewed coffee mingles with the fragrant blooms of the garden, and a wonderfully serene feeling washes over our little corner on NW Market Street.

Not one to ever dabble in the ordinary, Chef Whisenhunt’s brunch menu is a deeply satiating combination of sweet, savory, and umami flavors, unique textures, and complex combinations of ingredients. The Dungeness crab salad with smoked fingerling potatoes and lemongrass green goddess dressing has been met with great praise by guests, as has the giant lemon pancake served with seasonal berry syrup, a menu item that absolutely lives up to its name. His hot puffed black rice, served with fresh mango and warm, delightfully sweet coconut milk, is the grown-up Rice Krispies you never knew how much you needed. The thick-cut bread slathered with house-made jam and peanut butter frosting is ridiculously tasty. The slab of bacon is out-of-this-world good.

Thick cut bread, toasted to order and slathered with housemade jam and peanut butter frosting. 

Thick cut bread, toasted to order and slathered with housemade jam and peanut butter frosting. 

Our fried duck leg and Belgian waffle awaiting a hungry diner. 

Our fried duck leg and Belgian waffle awaiting a hungry diner. 

The "Italian Panache" - a delightful combination of Carpano dry vermouth, lime, grenadine, and egg whites. 

The "Italian Panache" - a delightful combination of Carpano dry vermouth, lime, grenadine, and egg whites. 

If you love brunch as much as we do, you know that a good cocktail can be the best way to kick off your weekend, or quell your hangover. Our list of brunch libations showcases an array of vermouths and is a thoughtful, fresh complement to the bold flavors you’ll find coming from the kitchen. During our opening weekend we delighted in seeing so many friends and regular diners sitting at the bar sipping sweet coconut milk and tasting our refreshing, unique brunch cocktails for the first time.

Now that our brunch kickoff weekend has come and gone, we are more excited than ever to share mornings with you. We are looking so forward to seeing friends come and spend their mornings drinking and dining on our garden patio together. We can’t wait to see moms, dads, and their little ones trying new foods and flavors together for the first time. We’re so stoked to serve our fellow cooks, servers, and bartenders on Friday mornings before they start their long work weekends. Perhaps more than anything else, we are so excited to share this new, delicious side of Brimmer & Heeltap with you. So come in soon, and come hungry.

Brimmer & Heeltap now serves brunch weekly on Friday, Saturday, and Sundays from 9am-2pm. You can reserve your spot for this weekend here.

Author: Caitlyn Edson

Images: Will Foster Photography

Spring Things

“Spring looks good on you guys,” one diner commented during a recent visit. He had just shared a plate of our new-to-the-menu English pea hummus with his dining companions, and bread, rice cakes, and scallops were on the way. 

With fresh flowers lining the walls of the dining room, our garden patio open, and a pantry filled with bright, leafy ingredients, we think spring looks pretty good on us too.

One cannot help but notice just how very green Seattle is looking these days. Lush flora is springing to life again after a cold, rainy winter, and beloved sunshiny days are getting Seattleites excited to spend as much time outside as possible. Have you enjoyed dinner and drinks outside on our beautiful patio yet this season? In a recent feature for Eater Seattle, writer Jason Price calls Brimmer & Heeltap’s outdoor dining area “one of the sweetest hidden patios (complete with fire pit) in the city.”  Another article describes it as “straight up dreamy.” We love inviting guests to dine on our garden patio, especially when they didn’t even know it was there!

Inside, it’s looking quite dreamy as well. You know spring has sprung when you see fresh flowers resting cheerily in tiny vases around the dining room. Each week, proprietress Jen Doak takes care to bring in a new batch from our neighbors at Ballard Market. With soft breezes and bright light coming in through the open windows and filling the dining room, inside is just as pretty of a place as out to break bread with friends on a warm spring evening.

The thing that really makes Brimmer & Heeltap shine this time of year, of course, is our menu. With English peas, snow peas, green curry, poblano peppers, miner’s lettuce, pandan, and sorrel being utilized by the kitchen, there are an abundance of vibrant, fresh, and wonderfully seasonal offerings to choose from.

New to the menu is Chef Mike Whisenhunt's tasty English pea hummus served with homemade grilled flatbread. A play on traditional hummus, our version is made with sesame oil and served with fresh peas and pea shoots. Each bite is like a taste of spring. Scallops are also having a moment on our menu. Seared perfectly and served with pickled Cipollini onions, snow peas, and foamy, aerated poblano pepper aioli, this dish is not to be missed! Also new to the menu are rice cakes served with green curry, pea vines, pistachio and mint. This combination of ingredients makes for a dish that is comforting without being too heavy. Balanced and bright, the rice cakes are a playful, flavorful homage to spring.

Come in soon to try these new additions to our menu. Pull up a chair with friends at your favorite table, or, better yet – get cozy around the fire pit and treat yourself to an al fresco dining experience. We’ll have the rosé waiting!


Author: Caitlyn Edson

Images: Will Foster Photography

Crew Spotlight: Dawn Shelley

Dawn has been an important member of the Brimmer & Heeltap team for nearly two years.

Dawn has been an important member of the Brimmer & Heeltap team for nearly two years.

Dawn Shelley has been part of the Brimmer & Heeltap team for almost two years! Our regular guests would agree that her smiling face and positive attitude are absolutely infectious, and all of us can appreciate the level of energy and humor she brings to work with her each day.

A Seattle native, Dawn has been working in the hospitality industry locally for years; Liberty Bar, Lottie’s Lounge, and Caravan Crepes are just a handful of the various bars and eateries she’s gained invaluable experience at. “I love the opportunity I have to impact or shape someone’s day,” she says, about her favorite part of working in restaurants and bars. 

Outside of work, Dawn keeps busy as a student at Green River College, where she is working hard to earn her certification as an occupational therapy assistant (OTA). After speaking to other occupational therapists prior to enrolling in the program, she became immediately inspired by how holistic and client-centered the healthcare practice is. Dawn enjoys being social and working with people in a personalized and connected way, qualities that make this career path a perfect one for her. Just like her ability to shape someone’s experience as a server at B&H, Dawn was drawn to occupational therapy because of how it will allow her to empower patients on social and emotional levels, as well as improve their overall wellbeing.

For fun, Dawn says that she likes to do “typical Seattle things” like going on hikes and to concerts. She’s also a self-described “cupcake nerd” who makes elaborate, meticulously decorated cupcakes just for fun in her rare free time. She says she’s the first person her friends call when they’re hosting a party and need something special and sweet.

Make sure to say hello to Dawn on your next visit to B&H!


Author: Caitlyn Edson

Images: Will Foster Photography