Anchorhead Coffee Will Open Its Fourth Location at Pike Place Market

Move aside, cronuts... And hellooo, Quaffles.

By Nicole Pasia February 12, 2020

That'll cut through the gloom.

Image: Jake Paulson

This article has been updated to clarify the new shop's specific location north of Pike Place's main market stalls at 2003 Western Ave.

Duvall-based Anchorhead Coffee announced this week that it will open a fourth location, this one at Pike Place Market, just north of the main market stalls, by April 1. The coffee shop should fit right in.

After all, its best creations stem from its founders' love of experimenting. Take the Dreamsicle, Anchorhead's cold brew version of the fruity summer staple, or the fan-favorite Pistachio Milk Matcha, with house-made pistachio milk and a touch of vanilla bean (Jake Paulson jokes its sole raison d'être is that he and co-founder Mike Steiner wanted a green drink). Their prized creation isn't even a drink: The Quaffle, not to be confused with the Quidditch ball, is a gooey cinnamon roll composed of layer after layer of croissant dough, satisfyingly squished in a waffle iron. 

But when they first ruminated about opening a coffee shop in 2013, neither Paulson nor Steiner worked in the food industry. Both retiring from sound engineering careers, they switched out their consoles for cold brew and started their business out of a garage turned commercial kitchen.

“First, it started as a coffee shop,” Steiner said. “And then we realized we had no idea what we were doing.”

That didn’t prove to be much of a hurdle, though. The pair bottled their homemade cold brew and sold it at farmers markets, becoming the first Seattle-based company to do so. With locations in Downtown Seattle, Issaquah, Bellevue, and soon, 2003 Western Ave, Anchorhead’s growing brand of coffee experimentation recently landed the pair on Star Chefs’ 2020 list of rising stars.

On February 17, at the Rising Stars Gala, they’ll represent Seattle’s coffee scene alongside local chefs like Eden Hill’s Maximillian Petty and How to Cook a Wolf’s Nicole Matson.

“It should be pretty good exposure,” Paulson said. “We couldn’t be happier.”

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