Byen Bakeri

"Perhaps the most popular slice at this Queen Anne bakeshop is the princess cake, a traditional Swedish sponge layered with raspberry jam, vanilla custard, and whipped cream. The cake is enrobed in green marzipan and finished with a marzipan rose. The shop also offers terrific slices of carrot and chocolate cakes for those who aren’t marzipan fans." - Kurt Suchman, Alana Al-Hatlani

"Seattle is home to a pocket of Scandinavian shops serving goodies from potato dumplings to lingonberries. Byen Bakeri, in North Queen Anne just across the cut from Fremont, is a key part of this scene, a delightful Norwegian bakery specializing in comfort food from the homeland. It’s a go-to for semlor, vesl kringle, and croquembouche, all as flavorfully complex as they sound, plus sandwiches on Swedish rye bread and much more." - Eater Staff, Harry Cheadle

"Around the turn of the 20th century, nearly 150,000 Scandinavians put down roots in the Pacific Northwest. Perhaps the rugged landscape reminded them of their homeland; O.B. Iverson, a Norwegian immigrant who settled north of Seattle in the 19th century, wrote, “The jagged summits of the Olympics now appeared clear and cold, sticking out of the dark, green bank of firs on the foothills. I thought of Norway. This scene was different but just as beautiful.” With come-ons such as that, it’s no wonder they came. By 1910, about one-third of Seattle’s foreign-born residents hailed from Sweden, Norway, Denmark or Finland. They established a Nordic community in Ballard and defined a young city’s ethnic identity—a legacy that endures. Today, Seattle is still home to a thriving community of Nordic descent—who are responsible for some truly phenomenal treats. This waterside bakery in the city’s North Queen Anne neighborhood churns out hard-to-find Scandinavian cakes, pastries, and breads. Byen’s most iconic offering is Swedish princess cake, which features pastry cream and raspberry jam layered between vanilla sponge, topped with a dome of slightly sweet whipped cream, all wreathed in green marzipan. ⁠Jenny Åkerström, a 20th-century Swedish baking expert, is behind the now-classic cake and its unusual hue. ⁠The first recipe that resembled prinsesstårta appears in 1948—but it’s listed as grön tårta (green cake). When the cake was later renamed, no one issued a color change. Other regional specialties include kladdkaka (a gooey, Swedish chocolate cake in mini and regular sizes), kringle (a sweet, filled pastry) by the slice, tebirkes (poppyseed pastry), lefse (potato flatbread), skolebrød (custard buns), kransekage (wreath cake), semla (custard-filled sweet rolls), lussekatter, and lingonberry or marionberry cheese danishes. Swing by in the afternoon for a fika, the Swedish version of coffee and cake, with a slice of something sweet and one of their house-made cardamom lattes. Know Before You Go The bakery is open daily." - rachelrummel

"Gustav Svensson scored the winning goal against Minnesota in the Western Conference Final, so it may be good to carry that karma over to the final with some Swedish specialties from this delightful bakery. Among the options are a kladdkaka (Swedish gooey cake) and a turkey sandwich on Swedish rye bread served with lingonberry jam and cardamom mayo." - Gabe Guarente

"This charming Norwegian bakery specializes in comfort cuisine from the homeland, from semlor, to veslkringle and croquembouche. There’s a complimentary delivery service Monday, Wednesday, and Friday from 1 p.m. to 5 p.m. with a $20 minimum purchase." - Eater Staff