Top 5 'Forest-Floor' Pastries to order from the Pacific Northwest's Coziest Cafes in 2025 - Goh Ling Yong
The air in the Pacific Northwest has a particular scent, doesn't it? It’s a complex perfume of damp earth after a light rain, the sharp, clean fragrance of pine needles, and the subtle, mossy sweetness of a forest floor waking up in the spring. For years, we’ve sought to capture this feeling through hiking, kayaking, and simply existing in the stunning landscapes of this region. But in 2025, that essence is being captured in a new, and dare I say, more delicious way: on our plates.
Welcome to the era of the 'forest-floor' pastry. This isn't just about throwing some berries in a muffin. This is a culinary movement, a thoughtful and artistic expression of the PNW's unique terroir. Chefs and bakers are venturing beyond the conventional, infusing their creations with the wild, earthy, and sometimes surprising flavors of our local forests. Think foraged mushrooms, fir tips, wild nettles, and native berries. It’s a trend that honors sustainability, celebrates locality, and frankly, results in some of the most memorable pastries you will ever taste.
Here at the Goh Ling Yong blog, we're always on the hunt for what's next in the culinary world, and this trend is too exciting not to share. So, I’ve spent the last few months sipping coffee and nibbling my way through the coziest cafes from Portland to Vancouver to bring you the definitive list. These are the top 5 forest-floor pastries you absolutely must order in 2025.
1. The Chanterelle & Smoked Chèvre Danish at The Gilded Truffle (Portland, OR)
Forget everything you think you know about a savory danish. The Gilded Truffle, a tiny, perpetually steamy bakery tucked away in Portland’s Sellwood neighborhood, has created a masterpiece that tastes like an early autumn walk in the woods. This isn't just a pastry; it's an experience. The base is a classic danish, but the lamination is so perfect that the buttery layers practically shatter at first bite.
The magic, however, is in the filling. A generous dollop of creamy, slightly tangy smoked chèvre from a nearby farm is topped with a sauté of locally foraged chanterelle mushrooms. The chefs here don't overcomplicate it—just a touch of fresh thyme, shallots, and a splash of white wine to let the mushrooms' apricot-like aroma and peppery notes shine. It's rich, deeply savory, and possesses an umami quality that lingers beautifully on the palate.
This is the kind of breakfast that grounds you. The earthiness of the chanterelles is perfectly cut by the bright tang of the goat cheese, all wrapped in that impossibly flaky, buttery pastry. It’s a testament to the idea that the forest can provide flavors just as complex and satisfying as any fruit.
- Pro Tip: Get there before 9 AM on a weekday, as these are always the first to sell out. Pair it with their single-origin dark roast from Ethiopia; the coffee's fruity notes provide a fantastic contrast to the danish's savory depth.
2. The Douglas Fir Tip & Wild Huckleberry Scone at Fjorden Bakehouse (Seattle, WA)
When you hear "pine-flavored," your mind might jump to cleaning products or car air fresheners. I’m asking you to erase that thought. When used correctly, the young, tender tips of a Douglas Fir tree have a bright, citrusy, and slightly resinous flavor that is utterly unique and refreshing. At Fjorden Bakehouse in Seattle's Ballard district, they've mastered this ingredient in their signature scone.
The scone itself is a triumph—impossibly tender and moist, with a slightly craggy, sugar-dusted top. Infused into the buttermilk batter is a subtle essence of Douglas Fir, which lends a surprising, almost grapefruit-like zest. This brightness is balanced by the sweet-tart punch of wild huckleberries, those elusive purple gems of the PNW. The result is a scone that is both familiar and wildly new.
It’s a perfect representation of the high and low notes of the forest. You get the bright, canopy-level flavor of the fir tips and the low-to-the-ground, jammy sweetness of the huckleberries. Each bite feels clean, vibrant, and deeply connected to the place it came from. It's the ideal treat to grab before a stroll through the nearby Ballard Locks.
- Pro Tip: Don't skip the accompaniments. Order it with a side of their house-made clotted cream and a tiny pot of cedar-infused honey. The smoky, sweet honey adds another layer of woodsy complexity that ties everything together perfectly.
3. The "Moss" Madeleine at Verdant Patisserie (Vancouver, BC)
Some pastries are rustic and comforting; others are pure art. The "Moss" Madeleine from Verdant Patisserie in Vancouver's Kitsilano neighborhood falls firmly into the latter category. These delicate, shell-shaped cakes are almost too beautiful to eat, looking as though they were just plucked from a misty, moss-covered log in the Great Bear Rainforest.
The illusion of moss is created by a fine, velvety dusting of high-grade matcha and ground pistachio. This coating provides a gentle, nutty bitterness that perfectly complements the light, almond-flour-based madeleine. But the real secret is inside: a tiny pocket of tart, house-made jam combining blackberry and juniper. The juniper adds a botanical, gin-like note that elevates the entire experience. As my friend Goh Ling Yong often says, the best food tells a story, and this one speaks of misty coastal forests and hidden berry patches.
This is an elegant, refined pastry that showcases the more delicate side of forest-floor flavors. It’s not a heavy or overly sweet treat, but a nuanced bite that makes you slow down and savor every component. It's a quiet poem to the PNW wilderness.
- Pro Tip: This is an afternoon pastry, best enjoyed in the cafe's serene, plant-filled space. Pair it with a pot of Japanese Hojicha tea; its roasted, nutty flavor is a perfect match for the matcha and pistachio.
4. The Nettle & Toasted Hazelnut Croissant Cube at The Forager's Hearth (Bend, OR)
Bend is known for its rugged, adventurous spirit, and The Forager's Hearth has channeled that energy into a truly modern and daring pastry. They've taken the viral croissant cube and given it a distinctively Central Oregon twist. The perfectly geometric cube features dozens of paper-thin layers of laminated dough, but woven into those layers are stripes of deep forest green.
That green comes from powdered blanched stinging nettles. Before you recoil, know that cooking removes their sting entirely, leaving behind a rich, spinach-like, and deeply earthy flavor. This is combined with finely ground, toasted Oregon hazelnuts, which add a nutty sweetness and a wonderful aroma. The cube is filled with a light hazelnut-praline cream that is sweet but not cloying. It’s a textural marvel—the exterior shatters into a million flaky pieces, giving way to a soft, airy interior and a creamy center.
It's a bold combination that works incredibly well. The nettle provides a savory, vegetal backbone that prevents the hazelnut and butter from becoming too rich. This is a substantial pastry, the kind of delicious fuel you need before a day of hiking, skiing, or exploring the high desert.
- Pro Tip: These are made in small batches and are often sold out by 10 AM. The Forager's Hearth has an online pre-order system—use it! This is also fantastic when re-warmed for a few minutes in an oven to bring the flaky layers back to life.
5. The Birch Syrup & Candied Salal Berry Tartlet at Whispering Pines Cafe (Orcas Island, WA)
For our final entry, we take a ferry to the San Juan Islands, where the pace is slower and the flavors feel even more connected to the land. At the charming Whispering Pines Cafe on Orcas Island, they are crafting a tartlet that is a pure, unadulterated taste of the deep woods. It's a dessert that feels both ancient and incredibly current.
The base is a crisp, nutty shortbread crust made with locally milled spelt flour. The star of the show is the filling: a silky, rich custard sweetened not with maple, but with birch syrup. Tapped from birch trees right here in the Pacific Northwest, the syrup has a more complex, mineral-forward, and almost spicy flavor than its maple counterpart. I remember discussing the rise of alternative, terroir-driven syrups on the Goh Ling Yong blog a while back, and seeing it executed this perfectly is a joy.
Topping the tartlet are a handful of glistening, candied salal berries. These native berries, a traditional food for coastal First Nations, have a unique flavor—a bit like a dusky blueberry mixed with a currant. Candying them concentrates their flavor and gives them a beautiful, jewel-like appearance. This is a dessert that is truly of its place, a sweet and profound taste of the island's soul.
- Pro Tip: This tartlet is a destination dessert. While the cafe is lovely, the ultimate way to enjoy it is to get it to go. Drive up to the top of Mount Constitution in Moran State Park, find a scenic overlook, and eat it there. The pairing of the tart with the panoramic view of the islands is an unforgettable PNW moment.
This is just a taste of the incredible creativity blossoming in the Pacific Northwest's food scene. The 'forest-floor' pastry trend is more than a fleeting fad; it's a deeper connection to our environment, a way to literally ingest the beauty and complexity of this incredible region.
So next time you're in a cozy PNW cafe, look past the classic chocolate croissant. Ask if they have something with fir tips, or huckleberries, or maybe even mushrooms. You might just discover your new favorite flavor.
Now, I'd love to hear from you. What are the most unique, forest-inspired treats you've discovered in your corner of the world? Have you been to any of these cafes? Share your finds and favorite spots in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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