Bakeries in Seattle

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Grateful Bread: A User’s Guide

Independent Bakery | Hormone-Free and Sustainable Ingredients | Eco-Friendly Mission | Organic Coffee | Open Mic Nights

Sample Items

  • Bread: sourdough rye
  • Bagel: cinnamon raisin
  • Pastry: banana bread
  • Lunch entree: corned beef reuben

Meet the Owner: Rod Neldam is a third-generation baker. His grandfather ran a bakery in Oakland called Neldam’s Danish Bakery for many years, beginning in 1929.

While You’re Waiting: Take a look around. The walls sport the work of local artists, and management swaps in a new batch of pictures, paintings, and photographs at the beginning of every month.

When to Go: Grateful Bread hosts open mic nights every second Tuesday of the month from 7 p.m. to 9 p.m.

Inside Tip: If you’re in the market for something specific, make sure to time your visit correctly. Challah is only made on Thursdays and Fridays, and wild rice and onion breads only emerge from the ovens on Saturdays.

While You’re in the Neighborhood: Take a stroll through the four acres of native plants, orchards, and nurseries at the Magnuson Community Garden (7400 Sand Point Way NE).

If You Can’t Make It, Try This: Grateful Bread hits the farmers’ market circuit Wednesday through Sunday, making stops at Wallingford, Queen Anne, and Shoreline Farmers’ Markets. Check the website for a current schedule.

7001 35th Ave NE
Seattle,
WA
US

It all began with a chowder competition. Shortly after Larry Mellum and his business partner opened Charlestown Street Cafe, pretty much everyone in the kitchen was convinced they had the ultimate chowder recipe. So they decided to put each version to the test. Every Friday, they let customers sample a different chowder recipe and gave them the final say in which one made it to the menu. The smooth-as-silk winner––a creation of one of the kitchen's line cooks––became so popular, people from all across Seattle would come to wait in line just for a taste. Inspired, the restaurant decided to take the recipe on the road, entering (and winning) chowder competitions up and down the West Coast. But the real victory happened 3,500 miles away in Newport, Road Island. There, Mellum and company's chowder took home the grand prize at the Great Chowder Cook Off––the first non-New England contender to do so in the competition's 20-year history. After taking home the grand prize three years in a row, and being inducted into the chowder hall-of-fame, the recipe officially retired from competition and now spends the majority of its time watching golf. When it's not in the kitchen, that is. Today at Pike Place Chowder, guests can taste that award-winning chowder––made using freshly picked vegetables and herbs from Pike Place Market––or sample one of seven other chowders, including a smoked salmon chowder, seared scallop chowder, and a vegan chowder. For those who hit their chowder limit, there's also dungeness crab rolls flavored with top-secret seasonings and fresh salads topped with Oregon Bay shrimp, while a second location in Pacific Place Center has earned a following for its made-to-order fish 'n chips, made with either Pacific cod or wild salmon.

1501 Pike Pl
Seattle,
WA
US

You don't have to add meat to a dish to make it a complete meal. That's one of the ideas behind Plum Pantry?the newest addition to the Plum Restaurants group?which whips up hearty, interesting vegan sandwiches, salads, desserts, and juices for the Seattle area. Another linchpin in Plum's philosophy is making sustainable, nourishing food that betters the environment and the health of those who eat there. Four brick-and-mortar locations serve up nutritious yet delicious dishes, including jamaican jerk tofu sandwiches and salads with baked tempeh. In addition, a food truck transports meat-free selections throughout the city, and a cookbook teaches devotees how to make the dishes in their own homes?or in a neighbor's home when that neighbor is on vacation.


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305 Harrison Street
Seattle,
WA
US

At first glance, the kitchen of Trophy Cupcakes and Party could be taken for that of a gourmet restaurant. Pure Madagascar-Bourbon vanilla and Valrhona cocoa from France line the shelves, and local sweet-cream butter, free-range eggs, and fresh fruit fill the fridge. These are the ingredients Jennifer Shea uses to craft her daily rotating cupcake flavors, from chocolate nutella to gluten-free red velvet. With the help of husband Michael Williamson, she distributes her decadent handheld desserts to three Seattle boutiques, which have garnered press attention to rival that of the city's finest eateries. Martha Stewart gushed about Jennifer's innovative and widely varied flavors, and Seattle magazine picked six Trophy creations for its 2008 list of the city's 95 best desserts.

To complement their cupcakes, Trophy Cupcakes stocks a curated selection of party supplies. A cocktail-style party room in Wallingford Center, which can accommodate up to 30 guests, is available to rent for birthday parties, baby showers, and superhero business meetings.

2612 Northeast Village Lane Street
Seattle,
WA
US

Forget lengthy lists of hard-to-pronounce preservatives?each batch of Empire Ice Cream starts with a base that contains just four ingredients: eggs, evaporated cane juice, and cream and milk from Fresh Breeze Organic Dairy. From there, the ice cream makers simply fold in extra ingredients to make various flavors, relying on local providers like Hayton Farms, who supply the berries for the shop's raspberry and strawberry ice creams, or Stumptown Coffee, who delivers the ground espresso beans for Empire's coffee-flavored ice cream. There's even a unique bacon-flavored ice cream made with real pieces of local, natural bacon, as well as a s'mores ice cream loaded with house-made marshmallows and real vine-ripened graham crackers. Brownies and cinnamon rolls from Eat Local are also available in the shop, and sometimes make their way into decadent sundaes.

2400 Queen Anne Ave. N
Seattle,
WA
US

In an interview in the Stranger's Chow Bio, 3.14 Bakery owner Jessica Haury admits to being a math geek, which is why she pulled in that famous irrational number to represent her bakery's specialty: pie. Haury sees baking as therapeutic, asking "Who can feel bad when there's a homemade pie in the house?" With that in mind, she sells each freshly baked morsel hoping it can bring some good to someone’s day. The bakery’s seasonal menu captures the bounty of nature throughout the year with the flavors of cherry, rhubarb, or apple in the personal pies, pie pops, and single slices. The bakery doesn't stop at perfecting pie, the team also rolls cake balls and bakes seven-layer bars, cookies, and gooey cinnamon rolls perfect for sticking to coworkers' foreheads. Diners who wish to enjoy their goodies onsite can settle into a chair with a fork and a steamy cup of coffee on the side.

9602 16th Ave SW
Seattle,
WA
US