2525 E. 29th Ave.
Samuel Canty and his family were on their way to a friend’s house for brunch with the intention of bringing a coffee cake. Instead, his dad suggested picking up a cake from Nothing Bundt Cakes, a bakery the rest of the family had never heard of.
Canty had been looking into a couple of different franchise opportunities, but once he tasted Nothing Bundt Cakes, it caught his attention. "We tried it and it was amazing," he says. Now, the 25-year-old - along with his mom - is opening a Nothing Bundt Cakes on the South Hill, and the family came back to the Northwest just to do so.
The Bundt-cake bakery chain has about 70 locations nationwide, but this will be the first to open in Washington. It’s a homecoming not only for Canty, but also for Nothing Bundt Cakes cofounder Debra Shwetz, who grew up on the South Hill. Shwetz was crowned the 1975 Lilac Princess, attended Lewis and Clark High School and later graduated from the University of Washington.
At the Spokane location’s official opening on Friday, Oct. 11, the cakes Shwetz dreamed up with cofounder Dena Tripp in Las Vegas will finally make their way into the mouths of her fellow Spokanites.
Nothing Bundt Cakes has nine year-round cake flavors and one seasonal flavor. (From October to Christmas you can get pumpkin spice.) Each cake - whether it’s white chocolate raspberry, chocolate chocolate chip, red velvet or cinnamon swirl - is wrapped in chunky strokes of pedal-shaped cream cheese frosting.
610 W. Hubbard Ave., Ste. 110, CdA
Fresh, bright, tropical and yet prominent throughout Latin America, the carambola fruit is the inspiration for the Coeur d’Alene cafe of the same name. Run by Colomba Zavala-Aguilar, her father Juan and husband Carlos, Cafe Carambola serves lunch-only crowds in a cozy storefront along Northwest Boulevard.
Cafe Carambola’s menu features salads, soups, drinks, quesadillas and tortas (sandwiches) that reflect chef Colomba’s fusion cooking style. From-scratch French bread, for example, reflects French influences on Central Mexican cuisine, while the contents of Carambola’s sandwiches run the cultural gamut from the El Cubanito (pulled pork and pineapple salsa) to El Argentino (with chimichurri).
Recipes blend travel experiences, family get-togethers, and Colomba’s classic training at San Francisco’s Le Cordon Bleu and its affiliate, the California Culinary Academy. Look for daily soup specials like the zesty sweet potato, as well as seasonally changing, Mexican-style fresh fruit coolers.