Ben's Bread Co.

"Regardless of how you feel about caramel in a chocolate chip cookie, Ben’s Bread’s is a stellar example. At first glance, things progress as expected—with silky Valrhona chunks, salt flakes, an earthy bump from a bit of buckwheat flour, and loads of sticky caramel that have pooled in some parts and bruleed in others. The result is a bittersweet, chewy little number that would perform beautifully as part of a Halloween treat bowl among the fun-sized Twix and Snickers." - aimee rizzo, kayla sager riley

"The pastries and loaves at Ben's taste like they were engineered in a lab by deliriously hungry chemists. Their bread is crustier and fluffier than a senior poodle, and the blue corn pound cake slick with lemon glaze has a perfect crumb that would spook judges of The Great British Bake-Off. Tangy sourdough english muffins are springy with a tender crackle, and taste even better as a breakfast sandwich stuffed with egg soufflé and crispy country ham that shatters into a million pork chips on each bite. If you aren’t the kind of person who sets an alarm on the weekends for a pastry run, now you are." - aimee rizzo, kayla sager riley

"Yeah, we know you’re coming to Ben’s for an english muffin breakfast sandwich, but don’t skip the donuts. This Phinney Ridge bakery only has one or two at any given time, and these things are scientific feats of pastry. There’s a burst of nutty yeast, a light dough that springs back when you squish it, and a sugary coating that adds crunch and a miniscule sweet kick. You also get more for your money, as these are called “The Whole Donut.” (That means it’s a classic ring topped with a donut hole in the middle.) Past combinations have involved strawberry sugar, chocolate frosting, and cherry jam—but the only wrong choice is to not order one at all." - aimee rizzo, kayla sager riley, gabe guarente

"The headliner here is the sourdough, which is the best example of the form you’re likely to find in Seattle — crispy and Maillardized crust, chewy and airy on the inside. These loaves inspired Great Depression–style bread lines at Ben Campbell’s pop-ups. Fortunately, the lines have calmed down a little bit and now you can just waltz in here on weekdays and buy a seasonal doughnut, which comes with a filled doughnut hole in the center. Everything is worth trying, but don’t ignore the peppery, flavorful “Cheez-Isnts,” which will have you realizing how bad mass-produced snack food really is." - Eater Staff, Harry Cheadle

"This Seattle bakery has all the carb needs covered for Thanksgiving. Pies, rolls, and stuffing kits will all be available for preorder starting in early November. Given the lines that regularly sprout up at the Phinney gluten joint, those preorders are going to go fast." - Eater Staff