This super cute café charms with individual-size cakes, creative lattes, and delightful gifts, making it a must-visit for dessert and cat lovers alike.
"This Burnside cafe is known for its adorable pastries and pot de cremes topped with edible illustrations of kittens and sunflowers, but the cafe also offers a number of cheery hot chocolates. Cocoas blended with mint or banana syrups come with foam art of bears, sweet and silken on the palate. It’s worth a visit for the aesthetic alone." - Rebecca Roland, Seiji Nanbu
"This Korean coffee shop is perhaps best known for its earl grey tiramisu and colorful cakes, but the shop also offers an array of coffee drinks, with things like banana and cherry blossom lattes as well as the standard espresso drinks. One of the more dramatic drinks on offer is the snow affogato, a cotton candy-topped affogato made with Stumptown’s Hairbender. Drinks often arrive with latte art depicting teddy bears and frogs." - Levi Rogers
"This Burnside cafe is known for its adorable pastries and pot de cremes topped with edible illustrations of kittens and sunflowers, but the cafe also offers a number of cheery hot chocolates. Cocoas blended with mint or banana syrups come with foam art of bears, sweet and silken on the palate. It’s worth a visit for the aesthetics alone. Soro Soro is open for takeout and delivery." - Seiji Nanbu
"East Burnside’s Korean coffee shop is still serving an abundance of cute drinks and pastries, including a matcha version of the tiramisu. The matcha tiramisu here is made with matcha from Jasmine Pearls, which has been incorporated into both the cake and the mascarpone cheese. The cake is then dusted heavily with a matcha powder for good measure. Soro soro is open for takeout Tuesday through Sunday." - Seiji Nanbu
"Soro Soro, owned by Tae Kim and Bobae Choi, offers cutesy cakes and pastries donned with the faces of bears and kittens, dense and sweet. The pastries often infuse tea flavors like matcha or earl grey. Part of Soro Soro’s charm is the overall experience beyond the pastries themselves." - Brooke Jackson-Glidden