Matcha, Mochi & the Last Whisper of Spring

There’s something bittersweet about seasonal sweets—especially when you know it’s the last one for the year.

This week, I savored one of the final Sakura Mochis from Setsuko Pastry over at Modern Bakery on Phinney. Made from scratch with no preservatives and low sugar, their confections are delicate in both flavor and intent. The soft pink rice, floral notes, and gentle sweetness are so emblematic of spring in Japan.

I paired it with a cup of Jyoraku Matcha, my ceremonial-grade blend that’s smooth, deep, and a little earthy—like spring moss after rain. The result? A tea time that felt quietly celebratory and grounding all at once.

If you’re in Seattle and haven’t yet tried Modern Bakery’s seasonal offerings, I highly recommend it. And of course, keep your own matcha close. Some moments are worth slowing down for 💚🌸🍡🍵✨

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