La Toscanella Opens in South Lake Union
The long anticipated bakery bows Tuesday, August 7 with some secret talent in tow.
Unlike the many French and American-leaning bakeries in this city, La Toscanella takes inspiration from northern Italy (meaning there are hints of German influence as well). The selection goes beyond your standard biscotti or cannoli, says a rep--chances are the sweets and savories will be completely new to customers. She points to apple fagottino, granny smiths cooked down with cinnamon and raisins, as one such example.
Breakfast, lunch, and dinner are on the docket, the latter consisting of fresh pastas and take-and-bake meals changing every day. Breakfast may mean egg skillets or quiche, and lunch panini and fresh soups. Gluten-free and vegan options are available, and breads are baked fresh daily.
This is the first brick-and-mortar for La Toscanella, which operates a wholesale baking operation servicing more than 50 locations in the area. Who is behind this burgeoning business? The bakery is keeping a lid on the two owners' names--something about wanting to focus on the food not the faces--but some rooting around reveals Enrico Ambrosetti of Il Fornaio is attached to the project.