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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 Tom's Tasty Tomato soup and a loaf of fresh baked 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.


due to the popularity of our cakes our cake team DOES book up, especially Friday - Sunday. please order early to ensure the availability of a particular day. 

our cakes are made with TLC and take 48 hours to prepare: all orders must be placed no later than noon two days in advance. please call the bakery directly at 206.441.4540 to place your order; we do not accept cake orders via email or online.

we are unable to offer delivery of cakes unless your event is located at one of the Tom Douglas restaurants

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Meet The Chefs

Brittany Bardeleben Pastry Chef

Brittany Bardeleben

Pastry Chef

Brittany Bardeleben is the head pastry chef for Dahlia Bakery, and has worked with Tom Douglas Restaurants since 2011. She previously served as head pastry chef for two Seattle sister restaurants, Betty and Crow. She also spent a bit of time on the savory side, cooking brunch and managing the kitchen at the former beloved Seattle vegetarian restaurant The Green Cat Café.

Brittany is a Seattle native who grew up in Issaquah and graduated from South Seattle College, where she studied pastry and specialty baking. Her hobbies include wine tasting, shopping for antique treasures, and when she has time for it – traveling.

She resides in the Mountlake Terrace area with her husband Trevor, and their little boy Lucas.


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.

Dahlia Bakery Donation Requests

Giving back to the community is both a commitment and a priority for all of us here at Tom Douglas Seattle Kitchen. We receive many requests for donations and do our best to assist programs operating in our local community - this allows us to share in the efforts and partner, where possible, with the organizations that most need our help. Due to the high volume of requests, please email us at dessertdonations@tomdouglas.com at least 4-6 weeks before your deadline for procurement. Thank you in advance for respecting the time needed for this process.