featured interview
Pastry Chef Marisa Lown on Eating Well: "It's Not a One Size Fits All for Everyone"
Phoenix New Times, August 2014
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| "paleo" banana bread |
selected press features for Marisa Lown, Executive Pastry Chef
Gertrude's | Phoenix, Arizona | Dec. 2012 - Dec. 2013
"The brown butter apple tart is exceptional, with a sage-accented crust and a dollop of honey lavender caramel and creme fraiche."
- Howard Seftel, restaurant critic for The Arizona Republic
"Forks audibly screeched against plates as my companions savored the last bites of dense, pan-seared bread moistened with tart prickly pear jam."
- Wynter Holden, Phoenix Magazine
"Just plan ahead for pastry chef Marisa Lown's sweets, such as … I Love You Like Chocolate, a warm flourless dark chocolate cake with semisweet chocolate semifreddo and malted milk chocolate truffle (completely worth the calorie count)."
- Bite, the Magazine
"Chef Marisa('s) … marcona almond "S'more" macaron, salted caramel and egg nog. No joke, I woke up at 4am after this dinner thinking about how perfect the macaron was. It was light, with the right little bit of crackle when I bit into it and the (smoked) chocolate and marshmallow had me looking for a campfire."
- Restaurant Live Arizona
"Stout caramel whipped cream: delicious. I could have eaten a tub of just that. The apples were perfectly cooked, and the five-spice and brown butter came through beautifully."
- Rachel Miller, Chow Bella
"I finished my Gertrude's culinary journey with Pastry Chef Marisa's addicting "Milk & Cookies." It consisted of Mesquite-smoked dark chocolate ganache, Darjeeling tea infused sweet milk ice cube, and a chocolate chip biscuit. It was perfection. Someone should tell Santa he should raise his expectations."
- Q The Chef
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| "Milk & Cookies" |
seattle metropolitan bride & groom magazine
real weddings :: jan|feb '10, mar|apr '10, may/jun '10
rosanna inc. product catalogs
created product for photo features :: spring|summer '10, fall|winter '10
selected press features for Seattle Sweets & Company (2012-2015)
"Marisa Lown taps into a vast baking background garnered at The Triple Door, Trophy Cupcakes and, most recently, The Radical Cupcake for her wildly imaginative caramel flavors, which include a spicy grapefruit and black pepper combo, rich chocolate paired with basil, and a citrusy lemongrass and lime." - Seattle Magazine
seattle magazine
feature :: may '12
seattle magazine
"Seattle's Best Candy Makers" :: feb '13
"The moment we met Marisa Lown’s caramels, it was love at first bite. We savored the way they melted across our tongues (without sticking to our teeth!), and oohed and aahed at her seasonal flavors: chocolate and basil, grapefruit and black pepper, honey and lemon, and, of course, fleur de sel and vanilla bean."
seattle metropolitan bride & groom magazine
feature :: summer '12
"Seattle Sweets’ novel caramel flavors (like chocolate with basil and grapefruit with black pepper) inspire guests to taste, trade, and talk as they fill their pillow boxes with handpicked assortments."
seattle bride magazine
Best New Foodie Favors :: winner 2012
"Owner and candy wizard Marisa Lown puts her past experience with The Radical Cupcake to sweet use for her imaginative, gluten-free caramel flavors, which include combos such as spicy grapefruit and black pepper and citrus-bursting lemongrass and lime."
community outreach
we love supporting our community! here are a few of the past events we've donated to:
*sponsor* captain jack's 8k run & walk
*sponsor & donor* get hitched give hope
rainn wilson @ the paramount :: benefitting the mona foundation
eat local now! dinner & fundraising event
annual gala auction :: benefitting chimpanzee sanctuary northwest
cheers for children :: benefitting seattle children's hospital
taste for the cure :: benefitting the fred hutch holiday gala
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