Skip to content

Food & Drink

Read More ›

At The Fox and Pantry, Cookies are Fine Art

A Sammamish resident shares her edible artistry with cookies lovers and aspiring cookie decorators alike

20200206-alexcrook-3013

This article originally appeared in the April 2020 issue of Seattle magazine.

This article appears in print in the April 2020 issue. Click here to subscribe.

For Kym Joles, every Friday is black. Every Saturday is yellow, and Tuesdays are light green. This color association stems from Joles’ synesthesia, a sensory phenomenon that, in Joles’ case, causes her visual perception of different colors to evoke different emotions.

A lifelong home baker, Joles discovered an outlet for that emotional palette in elaborate cookie decorating. “I am very much a person who feels too much in many circumstances, but, in turn, that is what drives my work,” Joles says. “Cookies, without a doubt, are my therapy.” Her edible artistry offers a type of meditation, and it’s a craft she shares with others through classes ($95, $145 for private lessons) at her Sammamish-based home studio, The Fox and Pantry. These meticulously frosted, piped and painted shortbreads look a better fit for art galleries than bellies, but Joles insists it’s the act of embellishing the cookies, not consuming them, that provides the most satisfaction. “We actually sit and play with colors and textures and consistency,” Joles explains. “We don’t do that enough as adults. 

Restaurant Roundup: Bomb Banh Mis and Oktoberfest on the Water

Restaurant Roundup: Bomb Banh Mis and Oktoberfest on the Water

Here’s what was served up recently in the Emerald City.

Knowing where to take out-of-town guests is an art form. You know the dance. How do you show Seattle off just enough that it still comes off classy? Give them a taste of what they’re missing and send them home with a pair of emerald-tinted glasses. “The Nosh with Rachel Belle” has some ideas, like…

Entertaining Like a Pro: Holiday Hosting Tips from Herban Feast's Culinary Director
Sponsored

Entertaining Like a Pro: Holiday Hosting Tips from Herban Feast’s Culinary Director

Holiday season means one thing for hosts: pressure. Whether you’re planning a corporate client appreciation party or an intimate gathering at home, the goal is the same: you want people talking about it well into January. Herban Feast, the Seattle-based farm-to-table catering company and award-winning creative force behind some of the region’s most memorable events…

Mountain Bar Gets a Nutty Update

Mountain Bar Gets a Nutty Update

Brown & Haley introduces its first new Mountain Bar flavor in more than 50 years.

Tacoma confectioner Brown & Haley is raising the bar. Earlier this summer, the century-old candy maker rolled out a new Mountain Bar featuring rich milk chocolate and pieces of Oregon-grown hazelnuts. Developed in partnership with Oregon Hazelnut Growers, the release celebrates a crop with deep regional roots. Oregon produces 99% of the hazelnuts grown in…

Onigiri on the Rise

Onigiri on the Rise

Japan’s iconic snack is all the rage from baseball games to Seattle boardrooms, thanks to Onigiri Sen.

Anyone who’s been lucky enough to visit Japan has almost certainly made a pit stop at a 7-Eleven—and left with enough onigiri to feed a bus full of tourists. For the uninitiated, onigiri are rice balls stuffed with seafood or veggies and often wrapped in seaweed. It’s a culinary tradition that’s endured for centuries. Samurai…