Bakery Nouveau — Restaurant in Seattle

Better get there before 11:00, or everything will be sold out! It doesn’t matter which location you’re going to Burien or Seattle, Capitol Hill is a little bit better in terms of customer service. Anyhow, everything tastes too creamy and too heavy. Their croissants are extremely heavy and extremely buttery. You’ll be constipated for days if you eat their croissants, because heavy whip, butter and oils do that to your stomach. lol this is an honest review, I never BS. I always say it how it is. I am a harsh critic when it comes to food, and I feel entitled to it because I have traveled the world. The only good thing about this bakery is their tuna croissants, however their salad leafs in it are old, everything is overpriced. If you are going to pay nine dollars for a you are going to pay nine dollars for a croissant with some cheese and meat in it, better taste good! Their coffee taste burnt I might as well go to Starbucks. I don’t know why everybody and their mother that visits or lives in Seattle. That is from America always hyped up this cities coffee it’s burnt, generic, has zero flavor and overwhelming. I don’t know what the hype is about this place in general. Today I gave their pizza a try, and I fully regret it. They offered to warm it up and it still tasted cold. I tossed it in the garbage, Their ham and Swiss are extremely heavy and double-layered, more like pigs in a blanket! You know croissants are supposed to be light and not overwhelmingly buttery. I have tried all of their pastries, too much cream. Their candy is alright. Honestly, your stomach will feel like a rock. Their chocolate cake isn’t too bad, but overwhelming as well. You will...

I passed this store so many times without ever going inside—it's a very narrow storefront—but I had heard good things. Once covid19 had me working from home, I started needing to diversify the places I'd go to get food from, and I needed a breakfast spot since I would normally get my breakfast downtown.

This place is awesome. The desserts are on point, the morning pastries are crisp and delicious, and fresh. I personally recommend the junction croissant for a savory morning pastry or the cream cheese danish for sweet—I'm not even normally a cream cheese guy, but that pastry is bomb: it's got lots of nice berries on it, a delicious jam that goes well with the cream cheese filling, and the dough is really nice too. I also recommend the cheesecake or the tiramisu for dessert. The cheesecake is super thick, both in the filing and the crust. The tiramisu is just excellent, not sure what to really say about it.

I would say though, this place is top notch in the morning, but by mid afternoon, it's kinda hit and miss. They start to run out of pastries and don't make more to finish out the afternoon, which is honestly completely understandable, since they want to make things fresh and not throw away so much wasted food at the end of the day. The desserts seem to be present/good all day though, this is mostly concerning more of the breakfast items.

Anyways, TL;DR: 10/10 staff 10/10 pastries in the morning 7/10 pastries in the afternoon N/A atmosphere (rated...

Excellent bakery, but the real secret is: freshness. Croissants and similar foods will imbibe water from the atmosphere, and lose their crisp texture, and crumbly flakes on your shirt habit. One can put them in a toaster over above boiling (¿250°f?) for 5-10 min. or until they start to rebrown on the way to becoming burnt... and that incredible, out of the oven texture can return the next day, maybe two. Gluten free is not their thing, beyond their case of Macrons. All delicate, pastel colors, IMHO perfectly done, also. The cake & pie, etc. case might not be cheap, but everything is insanely beautiful, and the few times I have gone inside for a party, nothing ever disappointed. Breads, pizza, sandwiches similarly, has ever disappointed. As one indicator of their attention to detail, the owner was less than happy with the contracted 'chocolate croissant' filling chocolate chips yielding a slight crunch at room temp. (If you eat these warm, DO check yourself in a mirror for facial chocolate smears, seriously) So, down in their Burien location production facility, they have full chocolate works: from cacao beans through grinding, separating, inclusions... not repeating someone else's bars. Everything so the classic chocolate croissant chocolate filling, at room temperature, is the same texture as the croissants. The cookies are great, as are the quick breads. Seasonal offerings similarly, execution is perfect. If it isn't, I don't...