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The Spokesman-Review Newspaper The Spokesman-Review

Friday, October 30, 2020  Spokane, Washington  Est. May 19, 1883
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Brunchkin switches format

The pop-up weekend brunch service is becoming a monthly, fixed-price event with a rotating menu.

Brunchkin comes to Batch

The new pop-up brunch restaurant launches Sunday and specializes in gluten-free aebleskivers.

Batch Bakeshop hosts Pi Day party

The fun runs from noon to 6 p.m. March 14. Pies and tarts will be for sale along with coffee, tea and more treats.

Saturday sweetness at Batch

Batch has expanded its hours. The bakeshop is now open from 10 a.m. to 4 p.m. on Saturdays. It’s also open Tuesday through Friday from 7 a.m. to 4 p.m.

Try local Flora Yogurt for free

Flora Yogurt Co. is hosting a free yogurt tasting this afternoon. The event offers the chance to try several yogurt styles – Viili, Filmjolk, Bulgarian, Mediterranean – as well as buttermilk and creme fraiche. There also will be appetizers and recipes to share.

Bakeshop revives storefront

The cozy corner bakery greets guests with its signature salted chocolate chip cookies and vanilla bean scones. Outlined images of cakes, whisks, spoons, spatulas, mugs and mixing bowls dress up the almond-colored walls. Sunny yellow stools sit inside the front windows.

Flora maker hopes for kick start

The first time Karyna Hamilton made yogurt at home three ago she was convinced it was worth the time. Soon, she was making nearly 60 quarts per month for family and friends. Now she wants to turn her yogurt-making into a small-batch business, sharing her passion.