Haru

Such a busy and beautiful sunny day! So grateful to see how much our customers love our products. Thanks for your support as always, enjoy our Valentine’s Day Edition 💖

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Strawberry Rose canelé 🌹

Berry & rose petal base filled with strawberry vanilla jam, and finished with rose ganache. Fragrant rose notes - just enough of a hint. It pairs so lovely with our special strawberry vanilla jam!
You will love this strawberry-rose combination 🥰

See you all tomorrow 9am-1pm❣️ We have limited inventory for walk ins too 🤗💛

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Almond Chocolat Canelé 🍫

Belgian dark chocolate melted in the canelé base, topped with toasted almond chocolate. Well balanced yet decadent taste, with a delicate almond crunch texture.

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Lychee Raspberry fideleine 🌺

Hibiscus and lychee fruit lightly folded in a fideleine base, dipped in raspberry glaze. Buttery, fruity, a surprisingly fresh combination that instantly brings the spring to Seattle🌷

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❤️Valentine’s Day Edition❤️
We got you covered for Valentine’s Day treats. We put so much love in this edition, along with all our favorite decadent flavors.

✨Haru V Day edition box✨
Strawberry Rose canelé
Almond Chocolat canelé
Rum Vanilla canelé
Lychee Raspberry fideleine

Pick up at on Saturday, February 12th, from 9am to 1pm.

Orders are now open 💫 Very limited walk-in quantities 😊

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Hi! We are back and ready to serve you our handcrafted desserts this year❣️We’re at our kitchen to test new flavors and items ☺️
Our first event of 2022 will be during Valentine week 🥰 Beautiful special editions coming up 💖💝

See you all soon!

Pictured: Dark chestnut pound cake with praline swirl, candied chestnut, and rum glaze.

Hope everyone had a good Thanksgiving week and enjoyed our Pain de Genes. It was so good to see you all at Tougo 🥰

And… it’s December! Can’t believe 2021 is almost over. Since lots of you asked me about this month’s schedule - we’re taking a break for most of December, visiting our family ✈️ and bringing back some of their baking recipes too shhhh🤫 Until mid-December, we will still be at from time to time, stop by and say hello 😊

Hope everyone enjoyed our baked goods this year. We couldn’t make it without your support, thanks so much for all your love as always💛 We’ll be back with more delicious creations next year 🤗

Slowly getting ready for next week’s pop up with some help from 🥰

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Honey Pumpkin - Chocolate Pecan Praline - Yuza Ginger. Have a slice for breakfast with coffee, a mid-afternoon snack, and one as dessert after dinne 🥰

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Chocolate Pecan Praline Pain de Gênes 🌰

Roasted pecans, dried persimmons, and Dutch cocoa are folded in the almond cake - finished with a house made pecan praline ganache, pecans, then hand dipped in dark chocolate.

Rich, nutty, and chocolatey. Dried persimmons are one of my favorites for baking. Like figs, they add a nice flavor kick to the cake🙃

We’ll be at 11/23 and 11/24 11am-4pm with chef Hyunji 🙌🏻 Fun Thanksgiving week! 🍁🍁

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