About Hero

Home to the world famous Triple Coconut Cream Pie, Tom Douglas’ Dahlia Bakery offers artisan breads, handmade pastries, and cakes which are baked daily in small batches. Breakfast and lunch options created by the Dahlia chef team, start at breakfast with bacon and organic eggs and finish the day with a quart of tomato soup and a loaf of fresh bread.







please call for availability. special orders must be placed by noon, two days in advance.

all 9 inch pies have a fully refundable 5 dollar plate deposit.


our cakes are made with TLC and take 48 hours to prepare: all cake orders must be placed by noon two days in advance

due to the popularity of our cakes, our cake team does book up. please order early to ensure the availability of a particular day

2016 Holiday Menu November

holiday menu items available November 1st- 30th. online ordering opens November 1st.

orders must be placed by noon, two days in advance

because we do not use any preservatives, please plan to pick up your holiday items as close to the day you plan to serve them as possible to ensure their freshness.

Meet The Chefs

Brittany Bardeleben Pastry Chef

Brittany Bardeleben

Pastry Chef

Brittany Bardeleben started as sous chef in our pastry kitchen in June 2011. Before coming to Dahlia Lounge, she served as head pastry chef for two Seattle restaurants, Betty and Crow, and has also operated the wholesale Wisteria Bakery in the Central Cinema building.

Brittany is a Seattle native who grew up in Issaquah and graduated from South Seattle Community College where she studied pastry and specialty baking. Her hobbies include shopping for treasured antiques, wine tasting and dining out. She also enjoys baking breads and making soups at home. 


Stacy Fortner

Pastry Chef

Stacy Fortner started as a pastry cook in Tom Douglas Restaurants in June of 2009.  Only seven months later, in December, 2009, she was promoted to the top pastry position of Executive Pastry Chef. Prior to her role with Tom Douglas, Stacy was the Pastry Chef at Seattle’s Columbia Tower Club and Mistral.  She also spent some time on the savory side of the line at Brasa, Marjorie, and 727 Pine.

Stacy was born and raised in Kentucky.  She’d been cooking for her family ever since she was 11 years old.  By the time she was 15, she started working for a small restaurant, taking her own money down to Mullin’s General Store to buy the food she needed for her recipes.  Six years later, she graduated from Sullivan University in Louisville, Kentucky, with a Bakery and Pastry Arts Degree.

Though Stacy’s culinary roots are definitely in the American South, she plans to occasionally pull inspiration for her pastry menus from her seven months of travel throughout Latin America where she experienced the ever changing flow of food, culture and people from country to country. In her spare time, Stacy loves to snowboard, a skill she learned in Vail, Colorado, and continues to practice in Washington State.


Wendy Scherer

Head Bread Baker

Wendy has worked at Tom Douglas Restaurants for over 16 years.  Every Brave Horse Tavern pretzel, Dahlia Bakery croissant, Assembly Hall bagel, Seatown Seabar english muffin, Tom Douglas catering semolina cracker & Lola pita (and so much more) is produced by her team, every day.