Orcas Bakery is a master of grains - Review - Seattle - The Infatuation

"Maybe the roasty-nutty scent of buckwheat says it all, but the bread wizards at Orcas Bakery know their way around some grains. The use of crunch is masterful, as evidenced by the sesame-crusted char in their Turkish simit, the resistant tear of a golden-brown bagel, and the delicate layer of toast surrounding their baguettes. Rye scones carrying chunks of pickles and gouda are another hit. And if there are any spontaneous specials giving you puppy-dog eyes on the countertops, get them. Don’t make the chocolate ciabatta or jamon beurre sandwiches beg. Food Rundown Chocolate Ciabatta One of the countertop specials, this beautiful cylindrical bread log is coated in demerara and filled with semisweet batons. It’s Orcas Bakery’s answer to pain au chocolat, and it could knock out a croissant’s teeth in a boxing match. photo credit: Aimee Rizzo Rye, Gouda, Pickle Scone People will put anything in a scone. Here’s an idea that deserves to make it past the whiteboard stage. photo credit: Makena Yee Jamon Beurre The baguettes here are one thing. The baguettes stuffed with feathery ham and herbed butter are another. Grab one and head to the shore. photo credit: Aimee Rizzo" - Aimee Rizzo