Some of the best croissants and pastries in the West are moving just a little bit east. The owner of Bakery Nouveau in West Seattle is about to open a second patisserie on Capitol Hill, complete with his incomparable twice-baked almond croissants and gorgeously crusty baguettes and the rest of what the Times once called a “bewitching array of freshly baked breads, glistening chocolates and pastries, from pretty pastel French macaroons to luscious lemon-filled tarts.”
The new shop in the East John Court development on 15th Avenue East (Capitol Hill Seattle looked into the tough logistics of the space) will have its own full production area, said Christopher Donka, general manager of the West Seattle Bakery Nouveau. Chocolate and candy production will probably move to Capitol Hill. “It’s climate-controlled, and that way we’ll be able to do (chocolates) year-round.” Sandwiches and cold-extraction coffee will be served, too — pizza is about the only West Seattle menu item they can’t offer on Capitol Hill, due to code restrictions.
Why Capitol Hill? (Why do so many cool places open on either Capitol Hill or Ballard? As one Hill business owner told me, show her a neighborhood that supports businesses like Ballard and Capitol Hill, and the businesses will come.)
“The demographics where we opened are pretty much spot on with what we have here. We’re close to a business district, we’re close to residential (areas),” Donka said.
Bakery Nouveau owner William Leaman, former head pastry chef and chocolatier for The Essential Baking Co., was captain of the gold-medal U.S. team in the 2005 World Cup of Baking. He found pretty much instant success when he opened his own storefront in 2006, where lines sometimes stretch far enough out the door that you’d practically expect them to stretch across the West Seattle Bridge. Look for the new location to open its doors in the next week or so after some final trial runs.