If you’re a tad obsessed with Pixie Retreat’s raw pudding, you’re not alone. Known as L’il Puddin’s, the petite cups of nutrient-dense nirvana have developed something of a local cult following over the past few years. Raw vegans and other special-diet folks rejoice in finding a dessert they can actually enjoy, but even gluten-friendly omnivores have fallen hard for the creamy, chocolate-y, caramel-y goodness. After all, if it tastes good, who’s going to complain that it’s organic and dairy-free?
As it turns out, the pixies do a lot more than make pudding all day. Starting Wednesday, November 30, patrons can visit Pixie Retreat’s new Pearl District location to try all kinds of sweet and savory snacks in the same style as the signature puddin’: organic, raw, and super special-diet friendly, yet tasty enough to woo mainstream eaters. Many of the dishes have been available for months at Pixie Retreat’s “Laboratorie & Makery,” a gleaming commercial kitchen and retail window tucked away in a Central Eastside warehouse. But if you don’t tend to wander down SE Clay (and who does?), you may have missed out on the majority of the pixies’ creations… until now.
Located in the former Supa space on NW 11th and Glisan, the tiny space is decked out with loving personal touches: hand-carved wooden signs, murals by local artists, and a bathroom boasting selfie-ready leopard print wallpaper. Walk up to the counter to order a cheez burger collard wrap bursting with layers of zesty macadamia “cheez,” rich cashew mayo, funky dill kraut, and a hearty millet burger; or a mock BLT made with nutty flax crackers and smoky eggplant “bakn” strips. For dessert, how about a chocolate heart filled with caramel, almond butter, and vanilla cream?
While the opening menu is largely grab-and-go items, Pixie Retreat co-owner Theresa Keane hopes to eventually introduce made-to-order fare, and drops hints about developing a create-your-own l’il puddin’ option. Um, yes, please. Pudding counts as self-care, right?
Pixie Retreat Raw’r
432 NW 11th Ave
Wed–Sat, 10 a.m.–6 p.m.