Those who read my food blogging know that I’m an aficionado of great bakeries. Here in Seattle, we have a good number: Dahlia, 60th Street, Macrina and Sweet & Savory. The latter is a little hole in the wall in Mt. Baker. It’s a homey storefront on 31st Avenue presided over by Cynthia Brock and a wonderful crew of young assistants. The bakery feels like a warm, informal coffee house and has a counter and a few tables.
Cynthia bakes in the French tradition and her pastries are some of the main reasons you’d want to come here. A few days ago I went in and found, to my joy, rugelach. Not those new fangled flavors like raspberry or raisin like you’ll find at Whole Foods. Not even chocolate which I quite like. Just plain rugelach with plenty of butter and cinnamon. The crust was dense and flaky as it should be. The young girl working behind the counter also revealed to me a “secret” ingredient: sour cream. Yes, they were rich and delicious. Those of you who either grew up in New York or eating Jewish cuisine will be quite familiar with this delicacy. You’ll also be quite frustrated with the offerings out here. There’s hardly any good Jewish food available here outside private homes. So finding such a good rugelach, or kneidel (matzo ball), or stuffed cabbage, or pastrami sandwich is like finding a diamond in the rough.
Cynthia used to sell at the Columbia City and University District Farmer’s Markets, where I first came across her to-die-for cupcakes. One of the creamiest, most divine chocolate cupcakes I’ve ever eaten. Unfortunately, she doesn’t do Farmer’s Markets anymore. And she doesn’t bake cupcakes regularly either. But if you come on the right Friday, you might just find one of her miraculous cupcakes for sale. If the one pictured here doesn’t make your mouth water, then you’re just not as into desserts as I am.
Cynthia also makes wonderful quiche and sandwiches. She offers a killer French hot chocolate perfect for our current cold, dark, rainy winter days. Seattle Bon Vivant has a great Flickr gallery of photos of the establishment. Get yourself over to 1418 31st Avenue South for a tasting. The Bakery phone is 206 325-2900.
Oy Richard – it’s only 10:20 local – and I’m not having lunch until 12:30 and you’re making me SO hungry! (At least I have a good lunch to look forward to – my boss is taking us to a local Benihana clone!)
You also are bringing back memories for me of Maier’s Bakery that for many years was a few blocks away from where I grew up (I live in the same neighborhood) in Evanston, IL. It was bought out and renamed Judy’s Bakery for many years – and was just as good – but unfortunately couldn’t keep up with local economics… As a teen-ager – I couldn’t get enough of their eclaires…
Tomorrow we head out to Cambridge, MA for my wife’s uncle’s wedding! Hopefully we’ll find some good baked goods – since we all know when on vacation, calories don’t count!
Just found your blog, Richard! I love it! Especially your food articles 🙂
We had a party a few days ago, and one of our friends brought us some exquisitely flaky rugelach. I will try to get the recipe from her.
I just may have to plan a long overdue return visit to Seattle to get me some of those cupcakes and rugelach.
Richard,
You may want to refer the bakery owner to a book called Alpha Dogs by Donna Fenn. In it she writes about the Dancing Beer Baking Company in Boston (Unfortunately the tip is too late for Dan Sniderman) – once begun like Sweet & Savory and now still with all its original individuality, charm and flavor (literally and figuratively) but mucho expanded and successful. The book highlights several small businesses, from mom and pop to a bit bigger, that all became very successful while retaining that je ne sais qua that made them so special when they were small.
Lenny: Thanks for that suggestion. Knowing this woman a bit as I do I’d say she prob. doesn’t want to expand in that fashion. Her operation is very much hand-made. No machines at all except ovens & such. It’s one of her charms.
But I do have a friend in the Bay Area who started a similar operation to hers & he did go the Dancing Beer route turning his into a huge breadbaking operation. It’s called Semifreddi’s & bakes an enormous amt. of bread which you can buy in most any major supermarket in the greater Bay Area. They also have retail outlets in Kensington, Claremont & Emeryville. His company has a great work ethic & treats its employs quite well esp. compared to other bakeries & food outlets. I’ll tell him about the book.
I’d love to see that recipe!