March 28, 2014 |
Matcha, azuki, black sesame, ginger, and satsuma imo (sweet potato) are among the Japanese ingredients you'll find in use at Fresh Flours bakery in Seattle. Enjoy them in such treats at the Green Tea & Azuki Red Bean Pound Cake.
October 15, 2013 |
As a non-Asian who’s slowly come to appreciate many, but not yet all, Asian sweets, I’ve often wondered what makes them less appealing to Westerners. What better way to figure it out than to sample a good swath of sweets from Seattle’s International District?
August 21, 2013 |
Fuji Bakery is back in business after a long absence that was largely due to the loss of Taka Hirai, their esteemed baker who previously worked as a pastry chef with Joël Robuchon. This much-beloved Japanese bakery first opened in Bellevue in 2009, later adding…
July 18, 2013 |
Opening just one day per month is one way to build demand for a budding bakery business, but success isn’t ultimately possible without offering quality. Rachael Coyle, former pastry chef at Seattle’s Le Pichet, serves up such quality at her monthly pop-up Coyle’s Bakeshop. Coyle…
July 16, 2013 |
It's 5,000 miles from Seattle to Paris as the crow flies. Despite the distance, the Emerald City is shining proudly in the area of pastries—good news for those who can't quite cross the Atlantic for the real thing.
January 16, 2013 |
Honoré has a unique style—the pastries tend to have a darker color, more crackly texture, and noticable caramelization. In fact, salt and caramel are prominent here; popular items include sea salt caramel tarts and salted caramel macarons.
November 20, 2012 |
I've scoured the streets of Seattle looking for a selection of pies to alleviate you of your baking burden.
November 8, 2012 |
The plain croissant is a given, but what else should you order when you get inside?
October 11, 2012 |
William Leaman led the Bread Bakers Guild Team USA to victory in the Coupe du Monde de la Boulangerie (World Cup of Baking) in 2005, and since then he's been a winner with fans of his Bakery Nouveau in West Seattle.
October 10, 2012 |
The dessert gets its name from the famous peak in the Alps, which it resembles with its spaghetti-like piping of sweetened, puréed chestnut atop an almond tart shell base.
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