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Salt & Straw

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10-25 min
714 E Pike St (NaN mi)
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Open Hours

Order Delivery until 10:30 PM
Monday
10:00 AM-11:00 PM
Tuesday
10:00 AM-11:00 PM
Wednesday
10:00 AM-11:00 PM
Thursday
10:00 AM-11:00 PM
Friday
10:00 AM-11:00 PM
Saturday
10:00 AM-11:00 PM
Sunday
10:00 AM-11:00 PM

Salt & Straw | Pints

Honey Lavender

For this dusky purple delight with a cult following, we steep pounds of carefully selected lavender flowers in honey to bring out the buds’ delicate herbaceousness. While other folks use a lavender oil and can tip the scales towards perfume, our method treats lavender like fine tea, extracting just the right amount of flavor for a beautifully round, creamy taste kissed by a bit of honey.
$11.00
0

Chocolate Gooey Brownie

This one hits the spot when those extra-urgent chocolate desires kick in. An indulgent, almost hot-chocolatey chocolate ice cream lays the foundation for hearty chunks of chewy chocolate brownies made with homemade marshmallow fluff to keep them extra soft—even when frozen in ice cream. It’s the ultimate comfort food.
$11.00
0

Double Fold Vanilla

It’s vanilla ice cream, dialed up to 11. You think you know vanilla ice cream? Prepare yourself—body and soul—for the cold, creamy vanilla epiphany that awaits you in every scoop.
$11.00
0

Almond Brittle with Salted Ganache

Our Grandma Malek makes the best almond brittle this side of the Orion Nebula. We make it in our kitchens just like she does, then mix big chunks of the salty-sweet nut candy into creamy vanilla ice cream before adding generous hunks of chewy chocolate ganache with a dusting of salt. If you’re someone who likes every bite to be a little bit different, the textures and flavors in this family-favorite ice cream will keep you busy.
$11.00
0

Sea Salt with Caramel Ribbons

Our signature flavor combines Guatemalan Fleur de Sel ice cream with ribbons of housemade, hand-burned caramel for a positively obsession-worthy blend of salty and sweet. We created this ice cream with Mark Bitterman, the ‘selmelier’ behind The Meadow, a family of world renowned salt shops in Portland and New York. He literally wrote the book on the subject—James Beard Award-winning cookbook Salted—and has aided many of our saltier ice cream experiments since 2011.
$11.00
0

Strawberry Honey Balsamic with Black Pepper

It's triple Oregon Strawberry! Made with strawberries, jam, and syrup from Oregon Hill Farms, Honey Balsamic from a fifth-generation beekeeper at Honeyridge Farms, and locally imported, rare Cubeb Pepper (not to make it spicy... just a trick we learned from the Italians to pepper fruit to bring out the flavor).
$9.56
0

Freckled Mint Chocolate Chip (v)

We are so excited to partner with Theo Chocolate, based right here in Seattle, to create a very special spin on mint chocolate chip. Theo pioneered the art of bean-to-bar organic chocolate in 2006, and every bar they make is still crafted according to the highest standards for organic, Fair Trade, and Fair for Life—proving that chocolate can be made in a way that allows everyone in the bean to bar process to thrive. In this flavor, Theo’s 70% dark chocolate is the star of the show! We make a peppermint coconut ice cream for the perfect blend of creamy mintiness, then add untempered chocolate straight into the ice cream machine, where it shatters on contact into a million tiny chocolate freckles that melt in your mouth.
$11.00
0

Rachel’s Raspberry Ginger Beer (v)

The best ginger beer we’ve ever tasted is from right here in Seattle by Rachel’s, a small-batch soda maker that started in Pike Place market. We take some of their ginger and raspberry syrup from the soda of the same name and combine it with coconut cream to make a creamy but slightly tart ginger sorbet. It’s got a nice sherbet texture but just happens to be vegan.
$11.00
0

Elm Coffee & Westland Whiskey

If you’re going to scoop coffee ice cream in Seattle, it’s got to be dark and rich. So we brew Elm Coffee’s 9 Swans roast two ways. We simmer it in cream for an hour to soak up its oils and richness, and then steep more coffee in warm water and Westland whiskey for a day to capture its fruitiness. Then we combine both extracts with sugar and cream for an intense coffee ice cream.
$11.00
0

Ellenos Yogurt & Matcha

We’ve always thought Ellenos yogurt is so wonderfully rich, it tastes like ice cream is in its unfrozen form. So instead of going the frozen yogurt route, we made it into ice cream. We cook it down with a little sugar, turning it into a pudding, and swirl tons of that into a matcha, honey, salt and orange juice ice cream. It tastes like a fruity and floral Greek yogurt… in other words, Eleno’s in its frozen state!
$11.00
0

Beecher’s Cheese with Peppercorn Toffee

We’re long time fans of Beecher’s and are ecstatic about partnering them. We take their aged peppercorn Marco Polo cheese and cook it down, turning it into a creamy cheese swirl. Then we drizzle it into a salted ice cream along with our homemade green and black peppercorn butter brittle for a fruity, salty, savory trifecta of flavor.
$11.00
0

Extras

Spoons & Napkins

0

Chocolatier Series

Fran’s Almond Gold Bar

As if all your favorites toppings just exploded onto vanilla ice cream. One of the first chocolatiers in the country, the woman who put salted caramel on the map, revered confectioner to the stars, Fran Bigelow (of Fran’s) is kind of a big deal. But she keeps it real. We were thrilled to meet her and turn her handmade gourmet candy bars into our version of an ice cream her friends used to make for her in the `80s. Think salted vanilla ice cream with generous drizzles of caramel, chocolate, and pieces of the best darn toasted-almond-and-burnt-caramel chocolate bar you’ve ever had.
$11.00
0

Theo’s Root Beer Barrel Chocolate Sorbet (v)

Meet the offspring of a root beer float and hyperethical chocolate bar. As the first organic- and fair-trade-certified chocolate maker in North America, we love that Theo Chocolate’s transparency with both customers and farmers is as crystal clear as those ubiquitous wrappers on every vintage root beer barrel. We followed their lead and sourced only organic or fair-trade ingredients for this play on their vegan root beer barrel dark chocolate bar—a vanilla-laced root beer and dark chocolate sorbet swirl. Bettering the lives of everyone on their supply chain by eating this refreshing, zingy flavor is a mission we can get behind.
$11.00
0

Fresco’s Pure Chocolate Bar

Will the real chocolate ice cream please stand up? Former engineer/current chocolatier Rob Anderson of Bellingham’s Fresco takes an incredibly analytical and wholly singular approach to making chocolate, even constructing his own conche and using a clothes dryer for roasting. Multiple roasts, conches, and sugar levels were tested before determining the best parameters for the single-origin Dominican Republic Oko Caribe that he chose for our ice cream, with 100% cacao going into the base and 70% into stracciatella. Just a touch of salt, sweet cream, and dark chocolate with deep red-fruit notes. Cacao at its finest.
$11.00
0

Forte’s Chili & Orange Spiced Chocolate

The antithesis of the orange-foil-covered whack-and-unwrap chocolate orange of holidays past. Karen Neugebauer of Forte Chocolate in Mount Vernon, WA—highest awarded chocolatier in the nation in 2013—insists that every step in her intricate process be done entirely by hand. In an attempt to do her nuanced chocolates justice, we blended her spicy Aztec chocolate directly into the base and preserved her Orange Jazz chocolate in crisp shards. Expect a chile-chocolate base with a punch of zesty, salty, orange stracciatella.
$11.00
0

Intrigue Chocolate’s Zort in Paradise

A boozy jelly, wrapped in a seedy base, inside a chocolate enigma. Intrigue Chocolate is just that—farmer-turned-botanist-turned-brewer-turned-baker Aaron Barthel is now a meticulous, small-batch chocolatier concocting truffles so innovative and obscure that a daily running list is kept on Twitter. Blink and you’ve missed them. We’ve done our best to channel his creativity with a grains of paradise base (a rare dried seed native to Africa), a Zinfandel Port Jelly, and indulgent ganache. The peppery and floral cream provides a warming backdrop to boozy, berry notes and rich, salted chocolate pillows.
$11.00
0

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