Grateful Bread: A User’s Guide
Independent Bakery | Hormone-Free and Sustainable Ingredients | Eco-Friendly Mission | Organic Coffee | Open Mic Nights
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.