The Best Croissants in Seattle
We ate many, many croissants in our research to find the city’s best bakeries—these are our favorites
By Naomi Tomky November 2, 2018
This article originally appeared in the November 2018 issue of Seattle magazine.
This article appears in print in the November 2018 issue, as part of our “The Best Neighborhood Bakeries,” cover story. Click here to subscribe.
1. Cafe Besalu
Ballard, 5909 24th Ave. NW; 206.789.1463
Big butter flavor.
2. Sémillon Bakery and Café
Capitol Hill, 1150 11th Ave.; 206.432.9064
Ultracrispy, twice-baked ham and cheese. Photograph by Semillon Bakery
3. Crumble & Flake
Capitol Hill, 1500 E Olive Way; 206.329.1804
Smoked paprika and cheddar make this croissant pop. Photograph by Alex Crook
4. Temple Pastries
Pop-up store
Red-lacquered croissant hugging strawberry cream. Photograph by Brooke Shary
5. Standard Bakery
Pinehurst, 11752 15th Ave. NE; 206.420.4354
“Everything” croissant (like the bagel) with spice mix on top and a schmear of cream cheese within. Photograph by Standard Bakery
Follow Us
Restaurant Roundup: “Pho-potle” and Yemeni Cuisine
Here’s what was served up recently in the Emerald City.
This is it. The week (or two) that you, as a food and drink aficionado, wait for every year. A double whammy of epic portions. Seattle Cocktail Week (April 19-26) and Seattle Restaurant Week (April 19-May 2) are finally here. Let’s start with a beverage Seattle Cocktail Week is your chance to get out and…
Seattle Restaurant Week Is Back
Go out with friends and support local restaurants while you’re at it.
The name still undersells it a little. It lasts two weeks, not one, but it’s a pretty great opportunity to try somewhere new or go back to an old favorite. This spring’s run, April 19-May 2, brings curated menus priced at $20, $35, $50, and $65 to restaurants, bars, cafes, food trucks, and pop-ups across…
Magical Mollusks
Oysters are one the Northwest’s favorite harvests. The hardworking farmers behind this bounty share a deep appreciation for its source and a personal connection to the processes that yield our food.
It’s hard to describe people who are undeniably connected to the land—often, it’s about a feeling they transmit. Grounded, knowledgeable about their work, and passionate in their care for nature’s resources. Oyster farmers along Hood Canal, like Matthew Macias, give off a certain vibe, as though they have some secret to life that I don’t…
Restaurant Roundup: National Attention and a Sweet Detour
Here’s what was served up recently in the Emerald City.
Just south of Bellingham, the northbound lanes of I-5 have been closed for weeks following a massive landslide, pushing travelers onto Chuckanut Drive (SR 11). If you’ve got the time, we’re here to encourage you to embrace the detour and take the sugary scenic route, so to speak. Along the way, you’ll find plenty of…