When William and Heather Leaman opened up the first Bakery Nouveau in West Seattle 11 years ago, they didn't imagine a 7,500-square-foot bakery and cafe would be an opportunity down the road. Yet here they are. On Thursday, September 28, the Leamans will open their third location—a multifaceted production space and cafe—in Burien. Get there bright and early for the 8am opening.
"I think at this point we're pretty happy with where we stand. I think we’re good," says William about the latest, and by far the biggest Bakery Nouveau. And what a space it is.
The brick-walled flagship shop has big windows to let in light, dark maple wood floors, and striped awnings for maximum aww-inducing charm factor. But it's the production of baked goods and chocolate that will likely catch your eye. Ready your Instagram feeds, y'all: From a glass window in the floor, get a glimpse into the chocolate melanger, a huge 7,000-pound traditional granite grinder sourced from Barcelona. You're able to get the best flavor through this old-school process, says William, who says that they'll also be gently oven-roasting their cocoa beans in house—"Seattle Baked Beans," he jokes.
Everywhere you look, you'll see something being made, be it chocolate or laminated dough. Beyond peeks at production, find the familiar offering of pastries, cakes, macarons, breads, savory items, and gelato here, much of which live in a long row of pastry cases. Come next year, though, the menu might expand after the hectic holidays.
You can find the new Bakery Nouveau at 426 SW 153rd Street. The bakery will be open from 6am to 7pm on weekdays and 7am to 7pm on weekends. And—it still does exist—there's even plenty of parking for the almond croissant fanatics among us who'd drive to Burien for a bite.