Meet the Industry’s Future Leaders
From the Editor: Everything you missed in food news last week
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This week, we announced the 2021 class of the Eater New Guard, a group of future leaders that are making a positive change in the world of food. The people on the list chefs, restaurateurs, activists, and farmers are working towards building a better future, centered on serving their communities and supporting others.
Last spring when the pandemic hit and we paused our decade-long Young Guns program, it gave us a chance to think about how we would refresh the series in 2021 and what kind of leaders we want to highlight in a post-pandemic world. We decided to expand the mission to include up-and-comers who don’t necessarily work in restaurants but care deeply about food and their communities.
Saint Bread opens stunning new bakery on Seattle s Portage Bay
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Naomi Tomky, Special to the Seattle P-I
April 29, 2021
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From a historically blessed spot on the shores of the Lake Washington Ship Canal, Seattle’s newest bakery, Saint Bread, puts out a divine, if eclectic, selection of food. Squirreled away in a tiny corner of Boat Street at the edge of the University of Washington campus, Saint Bread’s pastry case boasts Scandinavian cardamom knots and Japanese melonpan, while the prepared menu includes a bratwurst sandwich, avocado toast, and an okonomiyaki tortilla.
Before the arrival of the baguette-wielding stained-glass saint who keeps watch from a window over Saint Bread’s covered patio, the location was home to the nearly 100-year-old Jensen Motor Boat Company, which a customer appropriately called a “wooden boat cathedral” when it closed in 2018.
Chocolate chip cookies and okonomiyaki tortillas arrive on a working waterfront.
By
Allecia Vermillion
4/28/2021 at 9:16am
Tiny but mighty.
A bakery and cafe counter called Saint Bread opened softly this week in a former motor boatyard on the shore of Portage Bay. It occupies a spare, newly sparkling building that was used to be a machine shop within the Jensen Motor Boat Company complex. Inside, a menu of pastries, toasts, and sandwiches can trace its DNA directly back to the London Plane.
Itâs the brainchild of Yasuaki Saito, an owner in both London Plane and Post Alley Pizza. He brought in baker Michael Sanders, who ran the impressive bread shop within London Plane, and Randi Rachlow from Acres Baking Co. All of which to say, dough figures heavily on the menu, but so do the trioâs various heritages. Saitoâs friend Samuel Smith, of Portlandâs marvelous Tusk, helped design a breakfast and lunch menu: egg salad sandwiches with kewpie mayo and furikake, an ok
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