Gourmet Junk-Food Eats

Where to find the Ding Dong, the Pop-Tart, and the Twinkie.

Tuesday, December 01, 2009

SEATTLE

Dahlia Bakery
To class up the Twinkie, Garrett Melkonian re-creates that familiar golden torpedo shape in sponge cake, which he then submerges in sugar-Cointreau syrup and fills with buttery pastry cream. (2001 4th Ave., 206-441-4540; tomdouglas.com)

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