Could there be a more Seattle story than Honest Biscuits? After setting up his first stall at the Broadway Farmers Market nearly four years ago, owner Art Stone says his craggy, fluffy, square-shaped biscuits now have a permanent home in Pike Place Market.
Honest Biscuits will open around June 1 (give or take a few weeks) in the atrium of the Economy Building just above the Atrium Kitchen. Having a brick-and-mortar shop lets Stone expand the menu a bit, starting with the gravy situation.
Customers have long begged Stone to unite his biscuits with gravy, but the logistics of serving such a messy coupling out of a bare-bones farmers market stall were daunting. Not to mention the logistics of eating it without a table, shelter from wind, and an ample supply of napkins. Stone says he'll have both vegan and sausage gravy in his new digs (speaking of dietary restrictions, he also does gluten-free biscuits).
The shop's southern-leaning menu will also include biscuit sandwiches, and the familiar lineup of biscuits that play with seasonal produce and other local ingredients. The MacGregor, baked with Beecher's Flagship and Bavarian Meats Bacon, takes on new significance once Honest Biscuits joins these two purveyors in the Pike Place Market lineup.
Stone—a North Carolina native who was a lawyer and administrative judge before elevating baking from hobby to profession—is also planning some desserts and side dishes ("Southern staples, but with a slight Honest Biscuits twist") plus coffee and local sodas. There's even talk of beer and maybe a few mimosas for brunch in the future.
Speaking of the future, Honest Biscuits does have a prelease agreement in the megacool MarketFront expansion, but says he's focused on this space right now, since the market's new wing is still a ways off.
Keep tabs on Honest Biscuits' progress on its Facebook page and ogle the biscuit menu on the honestbiscuits.com website. The company will still be out in force at a variety of local farmers markets.