Seattle Kitchen recommends: Best bakeries
May 3, 2012, 10:20 AM | Updated: Oct 11, 2024, 11:00 am
After enjoying a sandwich at a bakery just down the road from the 97.3 KIRO FM studios, the Seattle Kitchen Show decided it was time to talk Seattle's best dough purveyors. These loaves are from Bakery Nouveau.
 After enjoying a sandwich at a bakery just down the road from the 97.3 KIRO FM studios, the Seattle Kitchen Show decided it was time to talk Seattle’s best dough purveyors. These loaves are from Bakery Nouveau. |
After enjoying a “fantastic” sandwich at a bakery just
down the road from the 97.3 KIRO FM studios, The
Seattle Kitchen Show decided it was time to talk
Seattle’s best dough purveyors.
The first bakery that came up was Grand Central, located
just a stone’s throw from the studio.
“They’ve been doing it for a long time. I kind of think
they have their act together across the board. The breads
are good. The pastries are rustic, fun, interesting and
delicious. Their laminated dough, croissants are good,
their cookies, their soups,” said Seattle Kitchen Host Tom
Douglas. “They do the whole package as well as anybody.”
Bakeries doing “the whole package” is an evolution that
the Seattle Kitchen team credits to the U.S. culinary
scene.
“I think we have transformed bakeries in this country.
Because it started as a bakery was somebody who only bakes
bread,” said co-host Thierry Rautureau. “But then here we
have changed it. You go to many bakeries, it’s almost like
a restaurant.”
Considering their favorite Seattle bakeries, both Douglas
and Rautureau named Columbia City Bakery for their bread-
making ability.
“I’ve been carrying his baguette at Rover’s and at Luc for
quite some time now, and the product is just superbly
consistent. It’s a beautiful product. It stays really
well,” said Rautureau. “As a restaurateur you get the
bread it’s like 2 o’clock in the afternoon. You still need
to have the same good piece of bread by 9 o’clock at night
[…] It needs to be well made.”
Looking at pastries and laminated dough products, which
the Seattle Kitchen staff explains is thinly cut rolled
dough, like that found in croissants, Douglas suggests
giving Cafe Besalu in Ballard a try.
Edible correspondent Katie O and Rautureau also recommend
a stop at Honore Artisan Bakery in that area.
For those looking for a decorated birthday cake, Douglas
points to Remo Borrachini’s in the Rainier Valley, or
Morfey’s on Denny Way.
“There (are) all sorts of bakeries in this town,” said
Douglas.
A few more bakeries mentioned in the Seattle Kitchen’s
discussion include Macrina on Queen Anne, Bakery Nouveau
in West Seattle, and Ines Patisserie in Madison Valley.
Seattle
Kitchen can be heard on the new 97.3 KIRO FM Weekend
on Saturday at 8 a.m., Sunday at 10 a.m. and anytime ON
DEMAND at MyNorthwest.com
By JAMIE GRISWOLD, MyNorthwest.com Editor
