Sherrie dishes on baking & how a boxed dessert became a beloved, better-for-you date bar

Happy World Baking Day! To celebrate, we sat down with our very own Spice Oracle, Sherrie Hahn, to talk about her love of baking — and her legendary date bar recipe. Her treats are a regular delight for our Seattle team, and we’re so excited to share them with you. 

Before joining World Spice (over 20 years ago!) Sherrie received her formal culinary education from the Seattle Art Institute, and worked in the kitchens of several excellent restaurants throughout Seattle including Andaluca, Fish Club, Cactus, and Gitano.

Sherrie brings something truly special to our small business. Not only is she incredibly generous with her treats, but also with her knowledge — so if you’re in Seattle, be sure to stop by and say hello.  Without further ado, here’s the story behind the bars (and the baker) that keep our crew smiling.

How did you first get into baking?

Sherrie: My mom would always bake on the weekends, whether from a box mix or from scratch. Some were family recipes, some were from magazines — she didn’t have a lot of cookbooks. I remember, as a kid, sitting in front of the oven door watching pita pockets rise — that was a Sunset Magazine recipe she made often. Cookies, cakes, bread, pies, fudge, or Grandma’s divinity recipe during the holidays.

What inspires your baking today?

Sherrie: I have a lot of cookbooks (don’t ask how many!) and follow a lot of food bloggers, chefs, and authors. The history lover in me is drawn to old-school, classic recipes — they’re cool, and some are even making a comeback. 

I love being creative in the kitchen, whether it’s the blending of cultures or cuisines to come up with something new and delicious or using an everyday ingredient in a new way.

What's the story behind your legendary date bars?

Sherrie: My mom used to make it from a mix — I can’t remember if it was Betty Crocker, Duncan Hines, or Pillsbury. Maybe it just seemed “healthier” than chocolate something-or-other, but it was always a favorite in our household. The mix was discontinued years ago.

When I moved back to Seattle after college (shoutout to Boston University!), I had a temp job. Someone brought in date bars they’d made, and they tasted just like the mix! They gave me the recipe and I found it again years later and finally made it. It was just as good as I remembered, but sooooo sweet.

Dates are plenty sweet on their own, and most recipes add way too much sugar, so I set about making it a little healthier. The original recipe only called for cinnamon, but Advieh felt like the perfect upgrade — especially knowing how loved dates are in Persian cooking.

What makes this recipe special to you?

Sherrie: It’s super easy to make, uses Advieh — one of my favorite spice blends — and can be easily adapted to be gluten-free for my gluten-free friends. Plus, it satisfies my sweet tooth without too much guilt.

And of course, the senses of smell and taste definitely trigger memories. I often tell folks in the shop to trust their noses — your nose remembers what you like to eat better than your brain does!


Have you made any changes to the original recipe over the years? 

Sherrie: Sometimes I substitute coconut oil for the butter in the dough, and I’ve subbed rye, spelt, gluten-free, or wheat flour for the all-purpose flour. I’ve also used various oat blends — my favorite is one from Trader Joe’s that has gluten-free oats, amaranth flakes, quinoa flakes, chia seeds, and ground flax seeds. It’s an easy way to sneak more nutrition into something sweet.

Life’s too short to eat boring food, you know?

Any tips you can share? 

Sherrie: I find that using parchment paper or foil to line the pan makes it easier to remove the date bars so they can be cut. If you don't have Advieh, you could absolutely use just cinnamon — they’d still be delicious.

Do you have a favorite tea to pair with the date bars?

Sherrie: Obviously, Onyx Rose — my favorite black tea blend. Toasted Kukicha would be fabulous, too. And for herbal options, Honeybush, Floral Sonnets, or Ginger Sunrise would all be great choices.

Get the recipe.

Try It, You'll Like It

Advieh, the secret ingredient in Sherrie's Date Bars, is a mix of sweet Cinnamon, Cardamom Seed, and Roses, which are grounded by the earthiness of Cumin and Black Pepper, and finished with a bright pop of Indian Coriander.