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Neil Robertson Will Open Crumble and Flake on Olive Way

One of Seattle’s favorite pastry chefs will set up shop this spring.

By Allecia Vermillion December 6, 2011

From blowouts to breakfast pastries: The future home of Crumble and Flake. Photo courtesy of Neil Robertson.

The 1500 block of Olive Way is shaping up to be quite a food and drink destination. Neil Robertson, one of Seattle’s most prominent pastry chefs thanks to his impressive feats at MistralKitchen and Canlis, has announced the location of his forthcoming bakery, Crumble and Flake Patisserie. Robertson is moving in right next door to Rachel’s Ginger Beer and new bar Montana, which will be opening its doors later this week.

Robertson is taking over a hair salon space and working with architect and food-obsessed Twitterer Henry Lo to transform the 500 square feet into a haven for both sweet and savory pastries. According to the release Robertson sent out, he will offer breakfast temptations that include croissants, scones, and kouign amann, a round, buttery pastry layered with sugar. He’ll also be baking cookies, brownies, filled-to-order cream puffs and macarons, since that’s what the kids are doing these days. Crumble and Flake’s coffee will come from True North Coffee Roasters.

Seattle has seen several lovely patisseries open of late, including the new Belle Epicurean, Cafe de Lion and Le Reve. Robertson already has a loyal following from his restaurant days; this will be an exciting project to track. He’s shooting for an April open, though that date is obviously subject to change.

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