The Cascadia Bakery is one of those places that you can't not go into when you walk by. The aroma of freshly baked breads and desserts and the hip-casual vibe beckon passersby, daring them to resist. If the smell doesn't get you through the front door, the sight of relaxed patrons sipping coffee and digging into homemade cakes, breads, and pies at the sidewalk tables will.
And, really, who could resist? Cascadia's breads are hand-shaped, preservative-free, and baked fresh every day. The wide variety of flavors includes rosemary-garlic focaccia, sun-dried tomato, kalamata olive, cinnamon-raisin swirl, and the hearty stone loaf, made with flax seeds, sunflower seeds, organic whole-wheat flour, honey, and just a touch of lemon.
For dessert, from-scratch fruit pies with homey lattice tops, along with old-fashioned carrot cake, chocolate-espresso cheesecake with hazelnut crust, a vegan Belgian-chocolate fudge cake, and brandied chocolate mousse torte, tempt sweet tooths.
According to general manager Zoe O'Doherty, one of the most popular of Cascadia's pies is the raspberry-rhubarb, which melds sweet and tart together. You don't have to make a lattice top, but this presentation is true to Cascadia Bakery and looks all the more rustic and inviting.

Double-crust pie dough
1-1/2 cups (3 sticks) cold unsalted butter, cut into 1/2-inch pieces
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2/3 cup ice-cold water

In a food processor or large bowl, combine the butter, flour, sugar, and salt. Process or cut with a pastry cutter until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest for 30 seconds, and then process or cut again very briefly, just until the dough begins to stick together. Wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 375°F. Lightly spray a 10-inch deep-dish pie plate with cooking spray. Separate one-third of the dough and set aside. Roll the remaining two-thirds of the dough into a 1/4-inch-thick round on a well-floured surface. Gently fold the rounds in half and lift onto the pie plate, unfold, and carefully fit into the plate. Trim the excess dough, leaving a 1-inch overhang. Gently roll the overhang under itself to match the edge of the pie plate. Flute the edge or keep it plain, whichever you prefer. Set aside in refrigerator until ready to fill.

Filling
3-1/2 cups fresh or frozen rhubarb, diced into 3/4-inch pieces
1-1/2 cups fresh or frozen raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
2 teaspoons grated orange zest

1/4 cup milk
1 tablespoon raw sugar

In a large bowl, combine the rhubarb, raspberries, granulated sugar, cornstarch, and zest. Stir gently to avoid crushing the raspberries, but make sure the cornstarch is evenly distributed. Pour the filling into the pie crust and level with a spoon or offset spatula to create a flat surface for the lattice top. Roll the remaining one-third of the pastry into a 1/4-inch-thick round. Cut 1-inch strips with either a paring knife or pastry wheel. Lattice the strips on the pie, leaving space in between the lattice for steam to vent. Trim off any pastry strips at the inside edge of the pie plate. Brush the top with the milk and sprinkle with the raw sugar. Bake for 40 to 50 minutes. The filling should look thick and bubbly at the edges of the pie. Eat it warm, or allow to cool for 2 to 3 hours for a firmly set pie. Makes one 10-inch latticed pie.