I have hired dozens of caterers over the years — Lynette and her team at Hills and Valley are the best. They went above and beyond for my family and made sure we were totally happy with their service. Their food is insanely delicious and Lynette is responsive, flexible and lovely to work with. I highly recommend them and am excited to hire them again.
Tim Lawson
Amazing croissants, great scones, and phenomenal bread. Every week at the farmer's market.
Adrian Hale
This baker bowled me over with his charisma and know-how. I was passing through town on a bakery tour of the NW, and Dalla Nottte's bread stood out. For one, I couldn't get enough of his croissants. The pastries had a certain something, a quality that harnessed the fresh taste of butter and the sweet and slightly tangy aroma of cultured dough. I ate one plain, then decided on a small bite of one stuffed with poached apples, and when I finished polishing that off in three swift bites, I downed a chocolate hazelnut croissant that knocked me over with its ceremony of laminated dough and freshly ground hazelnuts with a bittersweet backbone of cocoa. My Saturday was complete, but not only that, I brought home a loaf of dense rye for the week ahead, and it's equally as ardor-inducing. I had it on Monday smeared thick with homemade cream cheese and wow! This boy can bake. I can't recommend Dalla Notte enough.
Paula
Fresh, local breads and pastries. Makes use of seasonal ingredients. Innovative, something different each week
I have hired dozens of caterers over the years — Lynette and her team at Hills and Valley are the best. They went above and beyond for my family and made sure we were totally happy with their service. Their food is insanely delicious and Lynette is responsive, flexible and lovely to work with. I highly recommend them and am excited to hire them again.
Amazing croissants, great scones, and phenomenal bread. Every week at the farmer's market.
This baker bowled me over with his charisma and know-how. I was passing through town on a bakery tour of the NW, and Dalla Nottte's bread stood out. For one, I couldn't get enough of his croissants. The pastries had a certain something, a quality that harnessed the fresh taste of butter and the sweet and slightly tangy aroma of cultured dough. I ate one plain, then decided on a small bite of one stuffed with poached apples, and when I finished polishing that off in three swift bites, I downed a chocolate hazelnut croissant that knocked me over with its ceremony of laminated dough and freshly ground hazelnuts with a bittersweet backbone of cocoa. My Saturday was complete, but not only that, I brought home a loaf of dense rye for the week ahead, and it's equally as ardor-inducing. I had it on Monday smeared thick with homemade cream cheese and wow! This boy can bake. I can't recommend Dalla Notte enough.
Fresh, local breads and pastries. Makes use of seasonal ingredients. Innovative, something different each week
Fresh and friendly
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