Embracing an ethos not unlike Portland or Brooklyn in the United States a stop at Cafe Strange Brew begins with closed doors, staff attentive to service from a small window before seating diners at one of a handful of tables inside.
“Keep Shawlands Strange” in neon over old posters, otherwise white tiles and shaky tables, once inside the meal progresses like many other breakfasts with hot Coffee and a Pastry, in this case a Blondie that was good towards the center but too dry at the edge.
Known for inventive Food and sizable portions, a commitment to local organic Produce admirable at such a low Price Point, fans of Pancakes will find Cafe Strange Brew’s thick and fluffy as a stack of three with various toppings such as Key Lime or Nutella, though purists shouldn’t hesitate in ordering the Buttermilk beauties with just Maple and Bacon plus sliced Banana.
Located in Glasgow’s Shawlands area Deanston Bakery is beloved by many, their Vegan lineup a rarity in Scotland while more traditional baked good draw raves from locals in a part of town otherwise lacking in artisan options.
Owned by Ukranian Yuriy Kachak, his recent contribution of £25,000 to support his homeland making news, guests visiting will find a small store near the entrance with cases full of interesting options just in front of the kitchen.
Staffed by friendly employees, on this day a chatty young man from Boston, Cookies, Banana Bread and Brownies are on par with other similar concepts while both the Cinnamon Roll and Cardamom Bun are sizable, soft and loaded with bold aromatics.
Best known for Medivnyk, or Ukrainian honey cake, early arrivals are well-advised to grab a slice as £3.70 yields several layers of caramelized Honey Dough separated by tangy Sour Cream Frosting that yield more complexity than German Bienenstich.
As Scotland’s oldest distillery Glenturret dates back to the 1600s, it’s acquisition by Lalique in 2019 further elevating the historic brand and adding a Restaurant that is currently Scotland’s highest rated at 2* by Michelin.
A proud heritage where everything is still done by hand on-site, those interested invited to tour the Distillery before dinner at a supplemental cost, The Glenturret Lalique Restaurant features the cooking of Chef Mark Donald who simultaneously blends seasonality, fun and storytelling across 14 courses.
Upstairs from the shop with an attached hotel, its location down unpaved roads in Crieff noteworthy for those intending to imbibe, guests are offered seats in either the bar area or main dining room where staff suits the white tablecloths and French design house’s custom tableware.
Offering some 300 Whiskeys and a greater volume of Wines, the Glenfizz Cocktail well-matched to opening bites including a Goose Liver Bon Bon and Chicken Skin used to scoop local picked Crab, Donald’s Venison Tart is dynamic in terms of taste and texture before a Tattie Scone triples-down on opulence.
Not forgetting the Bread, a steaming full-loaf incorporating Glenturret’s Mash served with four toppings, Chef’s Langoustine plated gorgeously draws smiles via the cleverly named “Bisque-it” before “McTurbot” that is unfortunately a bit too busy to properly showcase the Fish.
Throttling back with a fresh local Scallop in enriched Butter, then taking cues from Alinea’s Black Truffle Explosion, Lamb to finish is nicely cooked alongside bitter Greens and a single slice of Charcuterie that unfortunately feels out of place.
Cheese next, a modernist spin with liquid nitrogen haze still hanging, Triple Wood Scotch Syrup poured over a Chocolate and Coffee Mille-Feuille works well before finishing with Coffee and an elaborate Lalique container of Sweets in the parlor before departing.
CITRUS MADELINE, Pistachio Mousse, Orange Chocolate, Black Currant Pate de Fruit
Awarded 1 Michelin star, tied for the most of any Restaurant in Glasgow, Unalome by Graeme Cheevers is named after the Buddhist word for enlightenment and occupies a Finnieston townhouse tucked amidst private residences.
Recognized at the age of twenty-three for his work at Martin Wishart at Loch Lomond, then LOMA, it was 2021 that Chef Cheevers brought his talents to the city, and within eight months of opening Bibendum came knocking for elegant Food served in cozy confines.
Drawing on classic European training with occasional Japanese influence, an opening volley of warm Gougere alongside bites featuring Seaweed and Dashi but one example, lunch comes at a bargain 3 “courses” for just £60 flanked on both sides with plenty of extras.
Well portioned with proper cookery, the open-kitchen well-equiped with state-of-the-art equipment, Cheevers commitment to doing everything on-site continues with housemade Bread before a modern take on Quenelles de Brochet that eats lighter than the original in an airy Bisque.
Unobtrusive and pleasant in terms of service, the dining room less than 1/3 filled on Thursday, an entree of tender Guinea Fowl with Mushrooms found brightness in Ginger and Carrots before an unexpected Palate Cleanser marrying Cucumber with Passion Fruit.
Choosing Chocolate to finish, a beautiful take on Kirschtorte as Fondant from Normandy’s Michel Cluizel, Mignardises again impress whether one opts for the Madeline warm or dragged through silky Pistachio Mousse.
While Cartmel didn’t invent Sticky Toffee Pudding, it’s origins actually heavily debated, they are credited with perfecting and commercializing the takeaway version. Since 1989, Howard and Jean Johns have been baking and selling the famous packaged Cartmel Sticky Toffee Pudding in the back kitchen of the village shop, and along with their other puddings it’s definitely worth a look if in the area.
PEREGRINE PEACH – lemon verbena, ragstone and begonia
MERCHANT CHERRIES – muscovado, woodruff and oxalis
MOOR HALL HONEY – yoghurt, oolong and pumpkin seed
Considered by some to be The United Kingdom’s finest Restaurant Moor Hall relies almost entirely on its own gardens and the skill of Chef Mark Birchall to create an author’s cuisine, though the stories revolve entirely around the region and it’s terrain.
Spread across nearly 120 acres, history dating to the 1200s or earlier fully established as a brick and stone structure by the mid-16th century, it was 2015 when plans for a Restaurant and six acre garden were established and 2025 when a third Michelin Star joined two awarded seven years prior.
Rooted in sustainability, years as Executive Chef of L’Enclume informing Birchall’s approach considerably, guests begin in the lounge with Apertifs and snacks including house-made Charcuterie before an informative tour of the grounds and many of the Vegetables to be consumed throughout the evening.
Playful but delicious, one-bite Black Pudding and a decadent “English Muffin” with Lobster followed by Peas outside and Smoked Eel in the kitchen, transfer to the Scandic-style dining room is seamless as 70s and 80s rock drift across the high ceilings.
Guided by a professional yet friendly team fully steeped in the property’s history, Mackerel balanced by bitter and pickled flavors giving way to an Oyster in Buttermilk with Dill, plating throughout is gorgeous while flavors are expressive and pure.
Growing some exotic Ingredients locally, Paris Market Carrots with Sea Buckthorn and Doddington Cheese displaying a meticulous approach to showcasing known flavors in new ways, Turnip and Crab play off one another beautifully prior to a take on Beef Tartare with Mustard and Beets.
Suggested well-priced Sancerre to accompany Lobster and Turbot, both perfectly cooked and given some weight before adding floral hints, an Entree of Lamb comes first as Stew beneath a cloud of Whey and then generously sliced with Artichokes and Bread to soak up all the Sauce.
Opting for Cheese from a dedicated room, the Staff’s selection joined by condiments including Champagne Rhubarb Spread, Dessert is a four-part affair first dedicated to Ormskirk Gingerbread in textures including Ice Cream followed by Peaches, Cherries atop Cream and on-site Honey with Frozen Yogurt back in the lounge.
Boltardy beetroot, salted mackerel and sunflower seed tart, Juices infused with nasturtium
Fritter of Duroc pig and smoked eel, Lovage and fermented sweetcorn
Corra Linn pudding caramelised in birch sap, Stout vinegar, aged Corra Linn
Maldon oyster, pickled rose, fresh curds, Horseradish and Cherry Belle radish
Little gem lettuce with fig leaves and fermented vegetables, Lamb sweetbreads, hen of the woods
Raw Orkney scallop, Ballot kohlrabi, Preserved magnolia and calamint
Young Red Baron onions with Doddington, Preserved Welsh truffle, onion ashes
Pumpernickel Bread – Caramelized Onion and Yeast Butter
Seaweed custard and Aquadulce broad beans, Gairloch langoustine, roast chicken and marjoram
Sweet Belle turnips with cuttlefish, Ham fat, anise hyssop
West Coast monkfish and Sugar Snax carrots, Salted roe and blackcurrant leaves
Pork from Gaythorne Hall farm, grilled and glazed over binchotan, New Zealand spinach, ramson, black apple
Frozen Tunworth cheese, Malt crumb, Champagne rhubarb and lemon thyme
Malwina strawberry with lemon verbena, Wraysholme yoghurt, sweet herbs, flowers
“Anvil” Caramel mousse with our miso, apple and spruce
Darkwoods Coffee Americano
Marigold, woodruff, tart, mint stones
Opened in 2002, the son of a Fruit and Vegetable salesman turning childhood interests into an obsession with quality as well as sustainability, L’Enclume resides in the quiet town of Cartmel where its white stone building has stood since around 1243.
A smithy until the 1950s, the anvil still present in more than one way, it is now inside airy and minimally adorned rooms that guests are invited to enjoy fifteen seasonal courses featuring Produce almost entirely grown on a 12 acre organic piece of land designed by the Chef exclusively for his Restaurant.
The singular vision of Simon Rogan, he and his team celebrating Cumbria from “Our Farm” through relationships with local farmers and fishermen, it is almost immediately upon seating that staff’s enthusiasm bubbles over to create an atmosphere far less stuffy than one typically associates with Michelin 3* accolades.
Nearly zero-waste in 2026, a shorter lunch menu and the longer “experience” each beginning with small bites, bitter Beets and Salted Mackerel awaken the palate alongside fragrant Juice prior to two bites of fried Pork and an elegant piece of crispy Sheep’s Cheese Pudding sweetened by Tree Sap.
High on technique as well as presentation, razor-thin Radishes concealing an Oyster amidst Roses and Horseradish, grilled Lettuce on a cloud with Sweetbreads below is earthy and impactful before delicate raw Scallops sliced beneath roots and tinged by Mint.
Occasionally sweeter than many “Farm-to-Table” concepts, Onions and Truffles one example followed by Bread, Rogan’s Seaweed Custard with Langoustine is a highlight thanks to the unique interplay of Beans and Crustacean while gently cooked Turnips and Cuttlefish stand up nicely to Anise Hyssop floating on Pork Fat.
Pairing sweet with savory across the three courses preceding Dessert, the glazed and Grilled Pork with an accompanying Crumpet more memorable than slightly overcooked Monkfish or L’Enclume’s take on Dippin’ Dots, the Anvil reappears as a sort of Caramel Apple before finishing with four Mignardises and a plant to take home.
Bahraini Royal Garden Date – Miso Sticky Toffee Pudding
Ethiopian Ynyshir Edition Tiramisu
Jenkins Farm Milk – Kent Mango, Vietnamese Passion fruit
Any discussion of Ynyshir Restaurant & Rooms is a discussion of Chef Gareth Ward, the Chef-owner originally from rural England who has quickly emerged as one of the most original voices in the global dining scene.
Located in Wales and currently awarded 2 stars Ynyshir takes guests on a five hour journey complete with bumping music, knives forged on-site and proteins from a hand-built salt room.
High effort but thoughtful, the process of navigating several hours rewarded with thirty or so bites, guests begin with seats in the lounge with bubbly from Kent before a discussion of all the top-tier Ingredients and a brief tour of the grounds.
Trained at Sat Bains and informed by Japanese technique, a willingness to source the best products in the world regardless of origin no small feat in northern Wales, transition to the dining room lays out like a theater with Ward and his team preparing each dish from scratch while service is exceedingly gracious.
Divided into courses by primary Ingredient, simple Dashi followed by precisely sliced Madai, Hamachi and four distinct interpretations of Balfego Bluefin Tuna, every dish is simultaneously dainty yet impactful with a decidedly minimalist approach that pairs just a few flavors in ways that allow them to shine.
An uncompromising vision that starts with sourcing, Prawns in Wild Garlic followed by a generous amount of Caviar matched to Scallops, Black Cod comes next with a thick Miso Sauce followed by a frothy cup of Parsley with Butter.
Shifting to Southeast Asia with a dazzling display of Singapore Chili Crab then Lobster and Shrimp as Curry or Thai flavors, then refreshing the palate with razor-thin Ginger chilled and kissed with Vinegar, Poutry sees dry-aged Duck then Pigeon shift to Cantonese-favorites like Peking Duck and Char Siu with smoked Eel.
Not leaving anything to chance with imported A5 Wagyu, first served thin with Egg Yolk before a sort of Shabu-Shabu in Umami-laden broth, ynyshir’s final savory came from Ward’s fondness of Japanese Curry, though less heated and more complex than most.
Pressing the peddle Dessert, a total of six starting with refreshing hand-shaved Crown Melon Kakigori, Kuzu Custard serves setup for slow-churned Banana Ice Cream with Caviar and 99% reduced sap from the restaurant’s own Birch.
All-in sourcing Dates for Sticky Toffee Pudding from the Bahraini Royal Garden, and every Bean of a highly regarded single-origin Coffee for Tiramisu, the room brightens to Arctic Monkey’s “There’d Better Be a Mirrorball” just before diners make their way to the lounge for one final dish before the option for digetifs, coffee, tea and time to reflect on how fortunate it is to dine at a place so fully committed to excellence.
Described as “a small local pub,” though in reality a Michelin 1* Restaurant housed in what was once just a pub, The White Swan at Fence serves just one set menu at lunch and dinner from Chef Tom Parker.
The only place to get Timothy Taylors award winning real Ales in Lancashire, another feather in the cap atop 3 AA Rosettes, guests will find the confines rustic without any pretense, staff in jeans exceptionally pleasant while describing what’s on the plate.
Describing the Chef as “Tom cooks your food, Tom is very good at chopping chives and turning carrots, Tom loves to play golf and drink tequila,” that sort of cheekiness spilling over to chalkboards overhead, Ingredients take center stage with technique and cookery far outpacing the laid-back confines.
Beginning with an amuse, the two-bite tart complex and elegant with great balance, four courses follow for just £59 including steaming hot housemade Spelt Bread with two types of local artisan Butter.
Not skimping on portions, a filet of lightly fried Fish served on a pool of Tartar Sauce and Beurre Blanc, the day’s Entree featured perfectly roasted Poultry atop a seasonal mix of Mushrooms and lightly cooked Vegetables.
Not a place for shortcuts, the Pre-Dessert outpacing many proper Tasting Menus in London or Glasgow, White Swan’s Souffle arrives tall and proud with Condiments added by the diner, each bite a little different but all of them as comforting as the overall experience.
Arguably Glasgow’s most popular spot for brunch and Baked Goods, Cottonrake has been synonymous with locally-owned artisan Breads and Pastries since 2010, a second Bakery at 35-37 Commerce Street opened in 2025 expanding access to folks unable or unwilling to venture to the West End.
Focused on evolving technique, hours from 8am until 3pm Monday through Saturday, guests will immediately note an expansive footprint with Pastry case nestled in front of a large baking area with several team-members hard at work.
An industrial metal sort of hanger, all business without table service, grab n’ go seems to be the move for most whether opting for a sliced and filled Almond Croissant or double-thick Chocolate Chip Cookie flecked in Sea Salt.
Performing adequately with Viennoiserie, the Sausage Roll tasted two days prior a work of art, fans of traditional Scones will find Cottonrake’s more Muffin-like with plenty of moisture while the Tea Cake described as a “Sponge” and Flan-like Apricot and Citrus Frangipane are both on par with other great Bakeshops across the UK.
cod cheeks, chorizo, tomato and morcilla on toasted sourdough
slow-cooked feather blade of beef, pale ale and confit mushrooms
old spot pork loin, miso and sage
almond and brown butter financier, raspberry and white chocolate
strawberry and champagne trifle, strawberry gelato
Ox & Finch is one of three Michelin Bib Gourmand eateries in Glasgow from Scoop Restaurants Group, the food Ingredient-forward with a focus on letting proteins and Seasonal produce shine for themselves.
A lively spot in Finniestion, an abundance of Pubs on the same block just South of Kelvingrove Park already growing busy at 18h00, guests are offered seats at high-tops or leather banquettes with the later bathed in light by windows.
Open daily from 12h00 to 22h00, the menu prone to seasonal change and best described as “Tapas style” plus a few proper Entrees, Beverages cover a global map of Wine and Beer plus Cocktails including several forms of Spritz.
Well priced and properly portioned, a good diner easily able to manage three or four choices, Ox & Finch’s Cod Cheeks seem something of a signature and are well-worth ordering as Fish, Pork and Blood Sausage join together on Bread like some sort of Catalonian fever-dream.
Efficient if not pleasant in terms of service, a variety of youngsters delivering plates in a timely fashion, volume rises as the night goes on thanks to high ceilings, but not so much as to drown out the bold flavors of Beef cooked like Pot Roast beneath Mushroom Gravy or tender Pork Loin kissed with Miso and Sage.
Unable to choose just one Dessert, a downfall of dining solo, Chef Craig Nelson and Jonathan MacDonald prove equally well-suited for sweets as they are for savories with both the Financier and Trifle finding sweet yet fresh balance while incorporating varying textures and temperatures.
Taking its name from a Scottish word that means “to roam or wander about without a specific destination” Stravaigin serves a unique menu of globally inspired food and Scottish classics, including what many consider to be Glasgow’s best haggis.
Michelin recommended but neither starred nor bib gourmand, over twenty years of experience informing a Cafe, Bar and Cellar where locals gather amidst heavily wooded décor, lunch on Monday offers quiet respite from the streets with light music overhead.
Friendly but fairly aloof in terms of service, the young waitress spending much of this slow service flirting with a bartender, Stravaigin’s menu offers a good bit of customization whether one opts to partake a just a Burger, in courses or using small-plates as a sort of Tapas.
Not neglecting Whisky across a Cocktail list, Elevenses a smoky Citrus masterpiece, the “wee” portion of Haggis is perfect for one with four-bites of liberally spiced Offal alongside equal size quenelles of Potatoes and Rutabaga.
Spanning south for fried Bitterballen, straight out of Germany with smoked Ham, Fish Fritters get a bit muddled by the aggressive heat and creamy dressing while Carrots are unevenly cooked but pleasant in a mix of Nuts, Beets and unnecessary Tofu.
Uncertain why any menu would offer both Flan and Creme Caramel for Dessert, though locals seem to prefer Cheese regardless, an Italian riff in the former was small and smooth but frankly unmemorable in either a negative or positive way.
Established in 2015, and now with three locations across Glasgow, Tantrum Doughnuts comes from independent ownership and seeks to compete with the likes of Krispy Kreme for Scottish tastebuds through the use of fresh and local Ingredients.
Previously a pop-up, Iain and Annika’s brick & mortar an instant hit in a market where handmade Doughnuts were previously unheard of, guests entering the space near Central Station will immediately note whimsical decorations, friendly servers and roughly 18 varieties including a trio targeting Vegans.
Responsible in practices, sustainable packaging and living wages part of their ethos, choices range from Cake to Risen and Bismarks with the later exemplified by springy Brioche filled with a Maple-Cinnamon Custard beneath Cinnamon Icing and a “Doughnut Crouton.”
Trendy but not overwrought, an Old Fashioned with Bacon given depth by Brown Butter, Tantrum’s signature Almond Buttermilk Old Fashioned eats moist and subtle while Cereal Milk Crunch takes a decadent approach fully-stuffed with nutty-sweet Cream.
Using Hibiscus instead of the usual Raspberry for a Pistachio ring, surprising almost anywhere outside of Latin America, perhaps the best overall bite comes from a squared “Old Fashioned” that is actually a Blueberry Cake Doughnut with naturally flavored Icing and a drizzle of White Chocolate.
Recently reopened after a brief closure The Bon Accord has been serving Glasgow for over 55 years, and although perhaps not Scotland’s most storied Pub the space still draws legions of fans thanks to over 800 varieties of Beer and 300 bottles of Whisky.
Sold several times in its history, new owners Ken Stott and Euan McMillan currently retooling a menu of Pub Fare, The Bon Accord lacks televisions in favor of classic ambiance and conversation including staff and patrons full of suggestions.
Sold out of Sticky Toffee Pudding late on Sunday, the bartender recommending a skillet Brownie with Ice Cream instead, making a decision amongst so many styles of Scotch comes down to personal preference with the Honey and Chocolate notes of Sherry cask aged GlenDronach Revival winning out in this case.
The first of two locations, this “Wee Shakk” much smaller than that at Botanics with just two cooks and two servers for ~20 seats, Crabshakk has been serving Glasgow since 2009.
Situated at 1114 Argyle Street and open from 12h00 Wednesday through Monday, reservations strongly recommended at all times for any size party, guests will find upstairs seating, bar stools and a few uncovered outside tables all tightly packed.
A concise concept sourcing only Fish and Shellfish from Scotland, five classics and some snacks surrounded by daily specials, Food is simple yet nicely prepared while prices trend high per portion.
Baking Focaccia on-site, springy with good Olive Oil, a first visit featured Crabshakk’s skillet Scallops in fragrant Butter before a tiny £30 Crab with mixed Meat in a cheesy Stew and Rice Pudding with Coconuts and Pineapples that seem inconsistent with the concept.
Tandoori hot smoked salmon crumpet, crème fraîche, green apple, pickled kohlrabi, coriander
Roast Chateaubriand of Aberdeen Angus Beef, Bone marrow gravy, roasties, broccoli, glazed carrots, cauliflower cheese, Yorkshire pudding
Sticky toffee pudding, vanilla ice cream, custard
Owned by brothers Chris and Paul Charalambous, the Cultar Restaurant Group behind Michelin-starred Cail Bruich, The Clarence delivers traditional pub fare including a family-friendly Sunday Roast between Hynland and Partickhill.
Open daily for dinner, lunch from Wednesday through Saturday leading up to a busy Sunday service starting at 12h30, guests are offered a choice of Bar seating or tables in the dining room where staff proves both pleasant and efficient.
Served as a two or three-course Prix Fixe, each with a minimum of four choices including some at supplemental pricing, £39 yields more than enough Food for one person even without adding Snacks or Sides – though a drink including one of several Spritzes is recommended.
Opting for signatures, the Smoked Salmon Crumpet a delicate four bites with Fish balanced by Apple and pickled Kohlrabi, The Clarence’s Chateaubriand comes thin-cut and gently cooked with rich Gravy, crisp Potatoes and seasonal Vegetables.
Not forgetting a perfect Yorkshire Pudding, golden outside and custardy within, cheesy Cauliflower is rich and best shared in order to afford room for Sticky Toffee Pudding offered with Custard, Ice Cream or – the only proper answer – both.
French Toast – Bacon, Maple Syrup, Hollandaise Butter
Arguably Glasgow’s most popular spot for brunch, Cottonrake started as a Bakery before opening the Cafe, but since 2010 the West End concept has been synonymous with locally-owned artisan Breads and Pastries.
Now served at three locations, the 497 Great Western Road location opened in 2013 since joined by a larger Cafe and in 2025 by a second Bakery at 35-37 Commerce Street, guests arriving early are seated fast with a full view of the kitchen and pleasant service staff.
Focused on evolving technique, the daytime and nightly menus distinct, diners will notice a Pastry case on entry before perusing choices including everything from Mexican Eggs and Grilled Cheese to weekend-special French Toast giving housemade Brioche a good soak before griddling and topping with Bacon, Maple Syrup and a liberal quenelle of Hollandaise Butter.
All exposed ceilings, wood and cement, its noise level growing with the crowd, fans of Cinnamon Rolls will find Cottonrake’s enjoyable with a golden surface around soft insides while the Sausage Roll puts a thick link at the center of flaky Viennoiserie.
Debuted in August of 2025 the West End’s 1841 Café Bar is a concise space featuring Baked Goods and Coffee by day and Cocktails alongside bar bites at night.
A follow-up to the original 1841 Café on Vinicombe Street, turnkey occupancy from Hyndland Road’s JellyHill seeing a few indoor tables joined by tight seating outside, guests are likely to find a full-house from open to close.
Pouring Thomson’s Coffee in a wide variety of styles, an Americano with smooth caramel and fruit notes well-matched to unique Pastries, service is pleasant while complimentary WiFi invites a lengthy stay to enjoy a chewy Pistachio Cookie or texturally complex Hazelnut Oat Croissant.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
Ube Velvet Cookies – Cashews, Milk Chocolate Chips, White Chocolate Chips
Red Velvet Cookies – White Chocolate Chips
Brownie
Ube Tres Leches Cake
Ube Flan Layer Cake
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Cakes, Cookies and Donuts, this day featuring a dozen varieties ranging from Red Velvet to a thick Chocolate Brownie and Ube Tres Leches.
