We love visiting interesting and landmark food destinations. Let’s face it, when we’re on vacation the diets take a backseat, and we let ourselves live a little. While we’ve traveled to several great places, and tried several great desserts that have made it possible to truly experience a destination. These are three of the interesting dessert destinations that we can’t wait to try.
Voodoo Doughnut – Portland, Oregon
For any foodie traveling to Portland, Oregon Voodoo Doughnuts is an absolute must see stop, having pioneered the now eponymous Bacon Maple Bar doughnut with maple frosting and bacon on top; their signature Voodoo Doll doughnut filled with raspberry jelly, topped with chocolate, and complete with a pretzel stake; and their Triple Chocolate Penetration doughnut with chocolate cake, chocolate frosting, and coco-puffs–among many other bizarre and, surprisingly, tasty creations.
Photo by Rockobilly
Voodoo Doughnuts is open 24 hours a day and 7 days a week with two locations in Portland but be sure to get there early. Lines have a tendency to go out the door.
Photo by Cliff Danger
Chocolate Lab – San Francisco, California
During our last trip to San Francisco, we had the opportunity to visit the Ferry Building and Recchiuti Chocolates: one any number of gourmet, high end chocolate shops located in the bay area. Since our visit, they’ve branched out and formed the Chocolate Lab which was created to highlight Michael Recchiuti’s background as a pastry chef, incorporating chocolate and caramel oriented desserts, pastries, and desserts. In true San Francisco fashion, when Chocolate Lab was created using locally sourced materials such as California grown, fallen elm for the walls, original oak floors, lighting sculpture by The Kettle Collection, Metal framed dessert bar and server station by metal smith Christopher Whitney of Object Assembly, fern glazed tiles from Heath Ceramics, and live greenery in gun metal grey metal planters from Flora Grubb.
Photos by Tom Seawall Photography
Some of their unique offerings include Chocolate Lab Cake which is a devil’s food cake layered with bittersweet ganache, wrapped in a proprietary blend of 65% semisweet chocolate, topped with caramelized cacao nibs, and sitting coffee crème anglaise; Pot de Creme’s burnt Caramel blended into a milk chocolate custard, sprinkled with sugar, melted into a brittle sugar crust, and finished with topping of hazelnut crumble and butter cookies; and Strawberry Tartlette made with organic strawberries, a Gravenstein apple vinegar glaze over vanilla bean pastry cream, sitting in a flaky tart crust, and served with house-made tarragon and strawberry sorbet.
Photos by Tom Seawall Photography
Cafe Sacher – Vienna, Austria
The Sacher-Torte can be found throughout Vienna in various coffee houses and cafes, but the genuine article was first produced by Franz Sacher for Prince Wenzel von Metternich as a special dessert in 1832 and eventually found its way to the Hotel Sacher which was founded by Eduard Sacher, Franz Sacher’s son, in 1876. The Sachertorte is composed to two layers of dense chocolate sponge cake with a thin layer of apricot jam in the middle, and coated in dark chocolate icing the top and sides, and is traditionally served with sugarless whipped cream. Although the composition remains the same, the recipe used at the Cafe Sacher Wien is a closely guarded secret and is found only at one location. Their website event has a guide for identifying an authentic Sachertorte.
Photo by SimFan34
Besides the eponymous Sachertorte, the Cafe Sacher Wien and its several sister cafes located throughout Europe also offer the Sacher Melange, called the original Viennese Coffee Experience, which is hot black coffee with foamed milk and whipped cream; an Einspanner with mocha topped with whipped cream, and served in an einspanner glass, and its own original liquor.
Although visitors can travel to Vienna to visit the Cafe Sacher in Wien, there are additional shops in Salzburg, Innsbruck, and Graz.