This report sent in by Lower Wallingford Correspondent, Chris Witwer.
I’ve posted things in the past that reference Essential Baking Cafe on 34th street, and when I gave folks directions to the Baby Maarten Yard Sale drop off I started by saying “You know where Essential Baking is…?” and everyone did. But I don’t think we’ve given them their own Wallyhood blog post yet. So here’s our excuse to do so:
Wallingford’s own Essential Baking Cafe is celebrating their 15th anniversary this month and next with treats for everyone! Now through October 14th, the cafe is selling chocolate hazelnut cupcakes for $1.50 in honor of their anniversary. And they are delicious.
October 15th through November 15th, the cafe will offer two special breads: an Ancient Grains loaf and a Makah Ozette Potato bread.
The Makah Ozette bread is created from potatoes grown by the Makah tribe in Washington’s own Neah Bay. This potato is available via a partnership between the Slow Food Seattle chapter, the Makah Nation, the Seattle chapter for Chefs Collaborative, several farmers, and a laboratory that produces potato seeds for the USDA — and is now a Slow Food Seattle Presidium. The Slow Food Seattle website describes the potato as earthy & nutty, with a very creamy texture. I for one, can’t wait to try it!
The Essential Bakery Café follows the tradition of the old European coffeehouses. Fresh baked artisan breads, luscious desserts, beautiful pastries, and tasty savory items are available throughout the day. And of course there’s always coffee. The Essential Bakery Café uses local, certified organic products whenever possible.
So swing, by and tell them Happy Birthday! The Wallingford location (1604 N. 34th, between Stone Way and Wallingford Ave) is open 7 days a week — even Christmas Eve. We know this from experience.
I learned about Ozettes here: http://seattletimes.nwsource.com/html/pacificnw03112007/2003608433_pacificptaste11.html
and get several other varieties also from Milk Ranch. Potatoes here, in my experience, are easy, rewarding crops and a freshly dug potato is a different animal than what I was used to.
Thanks, Nancy! I’m going to have to get my hands on some!