Dessert is for savoring and celebrating. We are honored to be a part of your moment, nourishing your joy with organic, thoughtfully-made desserts.
Hot Cakes is a dessert restaurant and brand of high-end organic confections. In 2008 our founder Autumn Martin started the company with one product – our namesake take and bake molten chocolate cakes. She worked her day job as head chocolatier at Theo Chocolate and on the weekends would sell raw, frozen cake batter in mason jars at the farmers markets. Four years later, she opened our first dessert restaurant on Ballard Ave., the same street of the farmers market she started at. Still to this day, the most popular dessert at the restaurant is the original cake from 2008, the Dark Decadence, nothing has changed in the recipe for 10 years.
We are passionate about creating the best desserts with high-quality organic ingredients. We prefer methods of production that are slow, require hands and an intuition to create.
Rooted in the PNW, we inspire and nurture our community by creating beautiful, organic deserts. We are dedicated to our employees and partnerships, and advocate for the preservation of wild and farm lands.
Autumn Martin is a 4th generation Washingtonian, proud of her northwest roots and draws much of her inspiration from the wilderness of her home. She began her career as pastry chef at the world-renown Canlis Restaurant in 2002, then moved on to head chocolatier of the country’s first organic chocolate factory, Theo Chocolate in 2004. In 2008 she started Hot Cakes at the Ballard farmers market and in 2012 opened our first brick and mortar dessert restaurant. In 2016, she co-founded Frankie & Jo’s, a plant-based vegan ice cream company. Autumn is a board member of WA Wild, our non-profit partner who works to defend and protect our wild lands. She spends her time creating, riding boards of all kinds and exploring the resilience of the human spirit and the interconnectivity between all living beings.