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. Sandwiches and soups, created by the Dahlia chef team, start at breakfast with bacon and organic eggs and finish in the evening with chorizo and arugula.
Meet The Chefs
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 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.
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.