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Favourite Seattle bakery


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109 replies to this topic

#91 Ling

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Posted 14 July 2006 - 05:08 PM

Have you all been to "Hiroyuki" in Green Lake? It's across the street from Eva. I heard about Hiroyuki from the pastry chef at Eva, and we had breakfast there this morning. We chose the matcha tiramisu, which is his signature item. It's two thin layers of very buttery, very soft cake and layers of creamy matcha...for me, it had a bit more sugar than necessary, but hhlodesign thought it was nice because it wasn't very sweet compared to typical American desserts (which is true.) The sweetness level is probably what you'd expect from a typical French bakery. The other desserts Hiroyuki had this morning were what looked like raspberry mousse cups, pots de creme with coffee gelee, different coffee cakes with various fruits, and a few cookies. What I enjoyed most about the matcha tiramisu was that there wasn't too much gelatin in the mousse. I thought the quality was very good, and Hiroyuki is a really nice guy. :smile:

#92 scarlett

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Posted 14 July 2006 - 09:55 PM

I agree...the pastries are really good at Hiroki. I also really like their panna cotta. The scones and bread items are worth taking a pass on, but their cakes, panna cotta, tiramisu, etc. (basicly everything in the right pastry case) are fab.
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#93 Eden

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Posted 21 July 2006 - 05:43 PM

I had the nectarine danish at Besalu this morning, fresh out of the oven :wub: :wub: :wub: now THAT actually edges out the pain au chocolate for me. Nectarines are among my favorite fruit & fresh from the oven these are not to be beat. Tons of warm fruit not overly sweetened on that oh so perfect pastry...
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#94 tsquare

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Posted 02 August 2006 - 09:36 AM

Finally had a waffle at Arosa (Madison, across from Swedish.) Better than what they are selling on the street. Seriously, these are good - and mochas are made with shaved swiss chocolate. (Sandwiches are very good as well.)

#95 rooberu

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Posted 02 August 2006 - 04:03 PM

I am a creature of habit, and have thusfar been unable to break away from Le Panier for a breakfast pastry while in Seattle. We had the Jambon Mornay and the chocalatine along with a latte this weekend....maybe it is because we live in Olympia where nothing similar exists, but I love the pastries at Le Panier.

Someday I will try something different...perhaps when Ling decides to open her pasteleria. That pan au chocolat looks insanely good!

#96 Ling

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Posted 02 August 2006 - 05:15 PM

^Thanks for the compliment! :smile: Have you had the almond croissant from Le Panier? I heard they are really good, and they look really good too. I'll get one next time I walk by. I confess though, that the other pastries in the case don't really appeal to me...some of the items look a little sloppy. I don't remember seeing the chocolatine though, but I'll keep an eye out for it.

BTW, I have been referring to Hiroki's (the bakery across from Eva) incorrectly...it's not Hiroyuki's. Oops.

#97 Terrasanct

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Posted 21 August 2006 - 10:34 PM

I visited Dahlia and Macrina today after reading everyone's recommendations. I'm not usually much of a sweets person, but I don't get to Seattle very often, either. (Salumi was, unfortunately, closed today, or I might have gone there instead.) I'm already having a hard time remembering what I got where, but I tried the coconut cream pie from Dahlia, I think. We all liked it. Wherever I got the pear tart with caramel sauce, that was the best thing I got today. There was also a brownie that tasted fine but not really worth the two dollars, a big rolled-up thing with apple butter in it that looks good, a lemon tart, and some ciabatta I haven't tried yet.

I was tired so I'm not remembering much, but I figured it's better to at least try it even if I don't recall it later. We had a big day in Seattle, with dim sum, pastries, Pike Place, and a trip to the airport to pick up my husband. Early in the morning we leave for Billings, where there is no good food to be had. Fortunately, I'll have my car packed with groceries from Central Market and Trader Joe's, plus a gallon of blackberries we picked this morning.

Ever notice how some areas of the country are disproportionately blessed when it comes to food?

#98 forkit

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Posted 23 August 2006 - 11:26 AM

^Thanks for the compliment!  :smile: Have you had the almond croissant from Le Panier? I heard they are really good, and they look really good too. I'll get one next time I walk by. I confess though, that the other pastries in the case don't really appeal to me...some of the items look a little sloppy. I don't remember seeing the chocolatine though, but I'll keep an eye out for it.

BTW, I have been referring to Hiroki's (the bakery across from Eva) incorrectly...it's not Hiroyuki's. Oops.

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I really like the little cakes called friands which taste like lemony madellines at Le Panier.
On the topic of Seattle bakeries, why does the bread from Panzanella no longer taste nearly as good as it did before the bakery sold recently? Forkit.

#99 pupcart

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Posted 13 November 2006 - 06:53 PM

Okay, so it's November in Seattle. The basement is flooding again, the splendid summer garden produce is way over, and it seems to get dark before it gets light these days, but wait - there's compensation, there's hope, there's a reason to be happy - PECAN PIE IS BACK AT ESSENTIAL BAKERY! I had lunch with my daughter at the location in Madison Valley on Saturday, and lo and behold, I about jumped up and down for joy to see one little pecan tartlet sitting in the glass case. Of course, I wanted a whole regular sized pie, but they didn't have a big pie available (I'll be ordering one or two or three soon), so I happily settled for the pecan tart.

It was even more delicious than I remember from last year, and believe me, I have fond memories. Last year Essential only offered pecan pie at their bakeries between Thanksgiving and New Year's, but I wish they had it on their menu all year round. Of course, I would probably gain a pound a month if they did....so maybe it is a good thing I'm restricted to six weeks out of the year.

I don't normally buy pie from bakeries, because if I am going to eat pie, I want it to be right-out-of-the-oven delicious. After years of practice, I've found that if I set aside the time, I can make excellent pie. So yes, even though I'm old (and getting older) and have been baking pies for years, no pecan pie recipe I've ever made has even come close to Essential's version.

Essential's pecan pie just may be the best reason for putting up with November in Seattle I can think of...

#100 kiliki

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Posted 13 November 2006 - 08:41 PM

Wow, quite an endorsement-I will definitely have to try one! Maybe it will be my treat after shop-vac'ing out MY basement.

#101 tsquare

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Posted 08 January 2007 - 07:11 PM

Read Greg Atkinson's lovely article on Nielsen's Danish this weekend - how is it we have missed it? Anyone try it lately - is it worth the trip?
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#102 JasonTrue

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Posted 08 January 2007 - 10:45 PM

I suspect they were "missed" due to the fact that they've been around forever.

I'm very fond of Nielsen's Bakery. I didn't know about them until they became a customer of mine sometime in 2005, so feel free to take my opinions as hopelessly biased.

The best thing about Nielsen's is the croissant-like pastry made with poppy seeds. The "potato" is also interesting, though very sweet thanks to a marzipan topping; it reminds me of a cream puff, but it's turned into a deception of an ordinary potato. Their Danishes are also quite respectable. They also have the Sarah Bernhardt (Danish rum ball?), which you can find variations of at places like B&O. Most of the pastries are thankfully more modestly sized than most bakeries around town, so I can sometimes handle two.

That being said, they sometimes use a heavy hand with sugar, and they don't have much in the way of savory pastries save for that poppy seed thing. You will need coffee. They also have a lot of items not available anywhere else, other than some overlap with Larsen's, which for me features unfortunately monstrously large pastry.

Read Greg Atkinson's lovely article on Nielsen's Danish this weekend - how is it we have missed it? Anyone try it lately - is it worth the trip?
on 2nd, QA

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Edited by JasonTrue, 09 January 2007 - 09:49 PM.

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#103 skyflyer3

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Posted 10 January 2007 - 12:01 AM

I suspect they were "missed" due to the fact that they've been around forever.

I'm very fond of Nielsen's Bakery. I didn't know about them until they became a customer of mine sometime in 2005, so feel free to take my opinions as hopelessly biased.

The best thing about Nielsen's is the croissant-like pastry made with poppy seeds. The "potato" is also interesting, though very sweet thanks to a marzipan topping; it reminds me of a cream puff, but it's turned into a deception of an ordinary potato. Their Danishes are also quite respectable. They also have the Sarah Bernhardt (Danish rum ball?), which you can find variations of at places like B&O. Most of the pastries are thankfully more modestly sized than most bakeries around town, so I can sometimes handle two.

That being said, they sometimes use a heavy hand with sugar, and they don't have much in the way of savory pastries save for that poppy seed thing. You will need coffee. They also have a lot of items not available anywhere else, other than some overlap with Larsen's, which for me features unfortunately monstrously large pastry.

Read Greg Atkinson's lovely article on Nielsen's Danish this weekend - how is it we have missed it? Anyone try it lately - is it worth the trip?
on 2nd, QA

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I've been going to Nielsen's since they were in the space that used to be the Benaroya Hall - for those Sarah Bernhardts. They're almond macaroons topped with chocolate mousse, then dipped in ganache. Devastatingly good, especially the day they're first made as the combination of textures (chewy, creamy) and tastes are at their peak. Anything they make with almond paste is truly fantastic - especially those cookies that are shaped like hats, or little chocolate dipped horns. I haven't been in a while, since Queen Anne is out of the way for me, but I will try and make a trek soon.

By the way, I hear their cakes are amazing.

#104 kiliki

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Posted 25 January 2007 - 05:27 PM

I finally went to Sweet and Savory. This place would be a neat addition to my neighborhood but it definitely isn't destination worthy. The case is teeny and there was hardly anything in it when I went at noon on a weekday. That's maybe not the best time to visit a bakery, but the case is so small I can't see how they ever have much of a selection. I had the pain au chocolat, which was about the only sweet thing left, but it was just okay. Not even close to Besau's. I also had a BLT which was fine but nothing special.

#105 prasantrin

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Posted 02 June 2012 - 04:35 PM

Has anyone checked out Crumble and Flake, former member Neil Robertson's new bakery? It got a write-up in one of The Economist's blogs http://www.economist...use-advertising and it seems to be doing very very well.

I think I need to make a trip to Seattle soon!

#106 LEdlund

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Posted 04 June 2012 - 12:35 PM

Has anyone checked out Crumble and Flake, former member Neil Robertson's new bakery? It got a write-up in one of The Economist's blogs http://www.economist...use-advertising and it seems to be doing very very well.

I think I need to make a trip to Seattle soon!


I don't get up early enough to make it there before he sells out - however a very thoughtful person brought me a couple pastries to try. As expected they were fantastic.

Yes, you do need to come to Seattle!

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#107 pastrygirl

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Posted 04 June 2012 - 01:23 PM

Cute spot, and finally some better pastry on Capitol Hill. I hope he gets his production schedule worked out.

OTOH.....I believed the hype for about a minute, but now I'm over it, significantly because of the Economist article, and because of my pastry experience and the other bakers I know. What kind of business model is it to open a bakery, make one batch of everything, then go home? You start baking at 4:30am and close up at 5 or 6 hours later? WTF? James at Besalu had a line out the door all day weekends for years, maybe still does, and started with himself, a helper, and two ovens. I would rib him about working too hard, but he kept up with the demand by just making more. Sure, croissants are a lengthy process that can't be whipped up on the fly, but scones, brownies, cookies, tartlets, even macaron...what kind of baker stands there smugly thinking how great he is because he's selling out instead of getting another batch in the oven? I have no doubt that the guy has worked very hard throughout his career and is very talented, but this just rubs me the wrong way. How many times does he expect people to come by looking for food before they stop trying and go somewhere more reliable instead?

As for the food - everything is small and cute and perfect looking. I had a kouign amann that was nice, but compared to the big, gooey, over the top kouign amann at Bakery Nouveau - well, something halfway in between would be ideal. Also a rhubarb financier. I don't know who his suppliers are, but I have returned 3 bags of almond flour to my supplier because I thought they tasted like play-doh. I tasted the same off note in C&F's financier and was stunned to consider that I may be even pickier than Neil (though admittedly, it did take me a few weeks of using it to get over my denial that it was bad and return the remainder).

I'd say wait a few more weeks or months for the hype to die down and for Neil to decide whether he wants to run a real bakery with operating hours or just a vanity project. If you come anyway and he's closed, Besalu, Nouveau, and Honore will be open their regular hours and are sure to please.

#108 prasantrin

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Posted 08 June 2012 - 05:48 PM

@LEdlund--thanks for the report! It's been far too long since I was last in Seattle, and I'd love to visit again. Maybe next year someone out there could organize a Gathering (eG or otherwise)--that would give me the perfect reason to go!

@pastrygirl--Do you know that he only makes one batch of each item for the day? I read and re-read the Economist article, but cannot find reference to that. I did read elsewhere that he's commited to making small batches in order to maintain high quality. I don't necessarily think of that as a sign of arrogance and I know of many other businesses, including bakeries, that operate similarly. In this particular case, even if 2/3 of the current customers stop patronizing his shop, he'll still be doing well, I imagine.

#109 pastrygirl

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Posted 08 June 2012 - 06:21 PM

Perhaps I was a bit harsh. I have no idea what his production schedule is like, I just have a hard time grasping how you could sell out a day's supply of pastry in an hour. Must be a real feeding frenzy.

I definitely support the small batch high quality ideal, and can see how he might have wanted a cozy little pastry shop as a respite from years in the restaurant world. I have that fantasy myself. But it's still a bit silly, disingenuous even, to claim you just wanted a quiet little neighborhood place and not expect to be busy when you open in the most densely populated, hipster foodie infested neighborhood in the city. Best of luck to Neil.

#110 DanM

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Posted 21 August 2013 - 06:28 PM

Poke! Is there anything new in the Seattle area?
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