Best Seattle Pastries

March 2, 2012 Published in the March 2012 issue of Seattle Met

Bakery Nouveau
The selection of breads is outstanding, but at this West Seattle charmer the sticky brioches loaded with brown sugar and pecans are the way to go.

Belle Epicurean
Founder Carolyn Ferguson’s confections are supreme—Belle consistently tops Seattle Met’s taste tests, and her pecan brioche bun is the stuff of legends.

Cafe Besalu
Croissant fiends craving a taste of Paris know to head here for a fix, as well as for some of the best galettes and quiches in the city. Lines are long, but does it matter when you’re getting whiffs from the kitchen the whole time?

Fuji Bakery
In July this Japanese bakery sent the blogosphere aflutter when it solicited suggestions for where to open a third storefront. In the meantime, sample the French-influenced brioche cubes filled with smoked salmon or red bean paste and raspberry puree, in the I.D. or Bellevue.

Hitchcock Delicatessen and Charcuterie
Come summer the sibling of Brendan McGill’s hyperlocal Bainbridge Island restaurant will open at 7 with an expanded breakfast bill. For now, we’ll start with a continental breakfast of fruit tarts or the Austrian coffee cake kugelhopf, the handiwork of Amber Abernathy, protege of Tamas Ronyai, who trained at the lauded Parisian patisserie Laduree.

Honoré Artisan Bakery
When Seattleites gush about this Ballard cafe, it’s often because of the icing-filled macaron cookies (and rightfully so). But early risers know that the caramelly canelés and the buttery Breton cake kouign-amann are just as deserving of attention. And calories.

Le Fournil
Almond croissants come out of many a local oven, but few as masterful as the flaky and fluffy and chewy ones with the intense nutty flavor at this Eastlake spot.

Le Rêve Bakery and Cafe
Queen Anners don’t come here to work (no Wi-Fi, really?), but to laze away the morning with The New York Times and velvety cappuccinos. And why rush, when such a splendid array of danishes, cinnamon twists, and pain au chocolat—so big and rich it takes two to eat one—beckons.

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