105 bake from scratch
Honest Biscuits
1901 Western Ave.
honestbiscuits.comThere may be a lot of biscuits in Seattle’s baking scene, but
Honest Biscuits is one of the few that’s baking them up with true
Southern soul. Originally from North Carolina, owner Art Stone
models his creations after his grandmother’s biscuit recipe, from
gravy-topped biscuits to the epic MacGregor packed with bacon,
cheese, and caramelized onions.GABY’S GO-TO:
“My brunch go-to is their Southern Style biscuit that comes
covered in sausage gravy, with a side of their Three Cheese Grits.
What’s not to love?”BRIAN’S PICKS
Long before his magazine days, Brian worked as a fl ight attendant
based in Seattle. Here are his top marketplace bakeries to hit when
he visits his former city.Mee Sum Pastry
1526 Pike Pl.
meesum.comServing up Taiwanese cuisine, Mee Sum Pastry has some of the
best hom bow in Seattle. The buns are light and fl uffy and come
with a variety of fi llings, from their signature barbecue pork to
creamy mushroom and even sweet red bean paste. These oversize
buns are best paired with one of their red bean cookies.BRIAN’S GO-TO:
“Every time I’m in Seattle, I have to stop by Mee Sum to get their
curry beef hom bow. That pastry is an obsession for me.”Piroshky Piroshky
1908 Pike Pl.
piroshkybakery.comPiroshky Piroshky has been bringing a taste of Russia to Seattle
since 1992. They turn out Russian specialties like luscious
Marzipan Rolls and Cream Cheese Vatrushkas, but they’re best
known for their savory piroshky: hearty puff pastry fi lled with
meat, cheese, or vegetables. These handheld beauties are perfect
for lunch on the go as you explore the market.BRIAN’S GO-TO:
“The Cheddar Cheese and Garlic Roll. The sharp Cheddar, green
onions, and garlic all come together to make the perfect fl avor
combination.”Le Panier
1902 Pike Pl.
lepanier.comStaffed by French expats, Le Panier is committed to fi lling its pastry
cases with authentic pastries and breads you’d fi nd in pâtisseries
across France. Packed with colorful macarons, crispy bread, and
seasonal offerings like coconut éclairs, this bakery is a Francophile’s
wonderland. Their most popular baked good? A classic baguette,
bien sûr.BRIAN’S GO-TO:
“The feuilleté Provençale. It’s a puff pastry tart slathered with
tomato sauce, cheese, and herbes de Provence. Each bite takes me
back to the South of France.”