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favorite opened its Dockside location in
2009. Its commitment to farm-to-table
cuisine is so deep it maintains two silos
where Red Fife wheat—bought directly
from Saskatchewan farmers—is stored.
Thanks to its wild popularity, it opened
a second location in 2015. At the front
you’ll find the expected breads and
pastries and at the back is Agrius, the
contemporary dinner hot spot known
for its seasonally-inspired menu.
101-398 Harbour Rd.
732 Yates St.
Delectable Pastries
The Pacific Northwest is known for its fresh seafood and
lush mountainscapes. But speckled throughout its cities and
destinations, you’ll also find baked delectables that’ll
make you want to ooh and aah.
Café Demeter on San Juan Islane
If it wasn’t for the steady stream of
patrons, you might miss Café Demeter.
The humble bakery is housed in one of
Friday Harbor’s historic homes. Built
in the 1920s, the small kitchen turns
out an impressive selection of baked
treats — including twice-baked almond
croissants, seasonal Danish, and daily
pizza specials.
80 Nichols St.
Bakery Sate in Vancouver
Holly B’s on Lopez Island
On an island known for its slow pace,
there’s no more delicious way to pass
the time than sinking your teeth into a
butter-baked treat. For 43 years, Holly
B’s small kitchen has turned out a se-
lection of pastries and breads that have
developed a cult-like following among
locals and tourists alike. While Stepha-
nie and Rory Smith bought the business
in 2016 when they moved to Lopez,
the island-owned and operated shop
remains true to its “love and butter”
ethos. Today, you’ll find the same but-
terhorns and cinnamon rolls that have
been popular since the shop opened.
But, you’ll also be treated to some
new selections inspired by Stephanie’s
travels, like her savory rolls loaded with
spinach, onions, mushrooms, Kalamata
olives, and feta!
211 Lopez Rd.
26
explore: NW | The Official Magazine for kenmore air | Spring 2019
Brown Bear Baking on Orcas Island
Taking an age-old advertisement ap-
proach, Brown Bear Baking frequently
perfumes the southern edge of East-
sound with its buttery kouign-amanns
and gooey sticky buns. But the proof
is in the treat and these treats have
been delivering since the local shop
opened in 2013. Lines are frequently
longer than you’d expect on an island
and the daily selection is known to
quickly dwindle, but as long as there’s
something left in the case, it’s hard to
go wrong. From the orange scented
morning buns and peach croissants to
caramelized banana bread and salmon
quiche, you’ll want to come hungry.
29 N Beach Rd Suite 2051
Fol Epi in Victoria
Known for its wild-yeast breads and
wood-fired brick oven, this Victoria BC
Check the artificial flavorings at the
door. Head Pastry Chef and Owner, Eric
Ho’s all-natural menu is crafted in the
traditional fresh style at Bakery State.
Each drool-worthy pastry, cookie, and
individually-sized cake is made fresh
daily. Best known for its selection of
croissants, you’ll find the expected
characters like Butter and Chocolate
nestled next to untraditional bedfellows,
like Coconut and Banana Chocolate
Hazelnut Bread Pudding.
2879 Commercial Dr.
Coyles Bakeshop
Tucked in Seattle’s Greenwood neighbor-
hood, Rachel Coyle’s Instagram-worthy
bakery is a sweet-treat watering hole that
attracts crowds from throughout the city.
But one bite of a Coyle creation and you’ll
quickly attempt to sample the entire
daily spread. Which, thanks to her many
‘mini’ variations, like her mini cardamom
kouign amann, you may have room for a
few! Formerly the pastry chef for notable
Seattle-renowned restaurants like The
Herbfarm and Le Pichet, the shop opened
in 2015. The menu has expanded over the
years, now including sandwiches, salads,
and soups. But really, it’s the pastries—the
seasonal fruit galettes, luscious bundt
cakes, and millionaire shortbread that
steal—the show.
8300 Greenwood Ave. N