KEEPING IT FRESH

We fire up the ovens early every morning at the U District cafe to create a rotating assortment of sweet and savory scones, turnovers, muffins, and cookies. Depending on the day, we feature breakfast specials like french toast (pictured above, right), biscuits and gravy, or green eggs and ham, and lunch specials like pretzels or bierocks. There's no need for our Pioneer Square friends to lament, though. We're bringing many of those creations down to that cafe, as well.

Wondering what it will be next? We post our fresh-sheet daily on the website.

Where'd we get such unique syrups?

Many people know Trabant for our flavorful syrups, in traditional flavors like vanilla or sea-salt caramel and more daring flavors like rosemary and allspice. If you've ever been tempted to hide out back on delivery day to find out our source, we'll let you in on our little secret: We make 'em ourselves! Pioneer Square Manager Lani Paschall creates infusions by simmering fresh fruits, nuts, or herbs in a saucepan with sugar or agave (for sugar-free syrups). This allows us to keep an interesting menu of specialty drinks as well.

TRABANT WELCOMES A NEW ART CURATOR

Starting in March, Keely Dolan, a working artist with residence in the Tashiro Kaplan Artist Lofts, will be curating art at Pioneer Square. She'll be doing the same in the U District come May.

Keely holds an MFA in Illustration from the School of Visual Arts in New York City. She has curated small guerrilla galleries in New York, and participated in charity exhibitions. We're excited that she will be showcasing some of Seattle's most talented artists in the cafes.

LEARN THE INS AND OUTS OF BREWING GREAT COFFEE AT HOME

In our March brewing workshop, barista Matt Greenfield will show you hands-on how to make a tasty cup of coffee from a pour-over, French Press, Chemex and Vacuum pot. Come prepared to taste lots of coffee! We will send you on your way with some coffee at the end. Sign up here!