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honore bakery


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7 replies to this topic

#1 cupcakequeen

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Posted 06 May 2008 - 11:48 PM

has anyone heard anything about this place? when's it supposed to open?

#2 kiliki

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Posted 12 May 2008 - 07:49 PM

Where is it?

#3 tsquare

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Posted 12 May 2008 - 09:47 PM

Courtesy of Voracious:

Honore, 1413 NW 70th St., BALLARD

#4 malarkey

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Posted 21 May 2008 - 02:23 PM

is this the same peeps as the one in Portland?

Edited by malarkey, 21 May 2008 - 02:23 PM.

Born Free, Now Expensive


#5 sugarseattle

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Posted 15 June 2008 - 08:30 AM

yeah, i can't find anything in the dept of planning and development site regarding any permits or such...am excited though. However, as my friend always says, "Ballard is not Paris"
Stephanie Crocker
Sugar Bakery + Cafe

#6 tsquare

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Posted 09 August 2008 - 12:12 PM

Voracious says they are open and:

Kouign Amann!!!

#7 tsquare

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Posted 10 August 2008 - 11:06 AM

Honore does have Kouign Amann - different than the one at Colville Patisserie. This one is round, multilayered, buttery with a salty finish. They also have Canneles - darkly attractive with a creamy interior and a citrus fragrance. chocolate brioche, pain au chocolate, croissant, scones (?), cheese brioche, gruyere tarts, seasonal fruit tarts...more coming out as I left.

This place is dangerously close to Lunchbox Lab. Good thing Ballardites have a pool and tennis courts nearby. Across the street is Tarasco and a small breakfast/lunch place. Years ago, this place did custom wedding cakes - can't remeber the name. The baker here is another young (looking) man. Already in the wholesale business.

I am happy it is 1/2 hour from my house. Closed Monday and Tuesday. Serving Lighthouse coffee and espresso too. Not Paris, but mighty fine, as far as I've eaten. editing to add - Besalu has no competition here as far as items in common. The croissant at Honore are far too bready, but tasty.

1413 NW 70th.

Edited by tsquare, 10 August 2008 - 03:54 PM.


#8 JasonTrue

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Posted 11 August 2008 - 12:27 PM

The straight-from-the oven croissant we had at Honore about a week ago gave both Besalu and Bakery Nouveau a run for the money. It wasn't bready at all. The kouign amann was bready, but it had been in the case for a while. One other laminated dough was fantastic; basically a blueberry danish. The almond brioche had excellent flavor, with deeply fermented (not yeasty) notes.

However, the traffic at Honore is still a bit light. Besalu used to be accused of having unimpressive croissants until they started getting busy and turning them out every 30 minutes.
Jason Truesdell
Blog: Pursuing My Passions

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