Sea Wolf Bakers
Bakery · Fremont ·
Sourdough loaves, croissants, cookies, focaccia, coffee & pastries
Sourdough loaves, croissants, cookies, focaccia, coffee & pastries
"Opened on Stone Way in 2016, this bakery founded by brothers Jesse and Kit Schumann originally rejected tipping, aiming to pay above minimum wage with benefits while avoiding the inequities and abuses they associated with tip culture. After more than 40 staff unionized with UFCW Local 3000 seeking higher pay, the owners opened their books and, together with workers, adopted a tip pool that distributes tips evenly per hour across all hourly roles so a busy Saturday doesn’t skew anyone’s share. In a city with high wages but even higher living costs, the shift is meant to bridge the gap between base pay and a livable income, and early feedback has been largely positive: prices haven’t dropped, but staff morale and communication have improved, and customers have mostly welcomed the new tipping screens—many had even asked how to leave a tip before the change." - Harry Cheadle
"Should you think of croissants as something to theoretically scarf down in multiples? Who’s to say, but that’s how we feel about Sea Wolf’s. It’s a testament to their springy lightness—we’d wager that a buoyancy experiment on Lake Union would reveal flotation properties. Sporting a mild flavor and tender crackling, this Fremont staple bakes up a pristine everyday croissant. Also important: their pain au chocolat is better than the rest." - aimee rizzo, kayla sager riley, gabe guarente
"Thoroughly audible crunch and the presence of enough oats to be a horse’s breakfast would typically book any cookie a one-way ticket to the trash can. But Sea Wolf’s gloriously clunky puck is the exception to the rule. The way this hefty disc balances nutty brown butter, dark chocolate, and a heavy hand of sea salt gets us on board with its rock-hard texture quickly—and even makes us want to host a cookie convention and invite them as the keynote speakers. Their chat would touch on disrupting the industry, of course." - aimee rizzo, kayla sager riley
"A Seattle bakery that has been one of the city's premiere bakeries for about a decade is offering sourdough classes in Portland on June 5 at 5 p.m. at the Woodblock Chocolate Manufactory. "The class offered is introductory-level but goes into details that will help more advanced bread bakers through the key points of bread baking: hand mixing and folding, shaping, proofing and baking," the announcement says. Tickets for the class are $120." - Harry Cheadle
"Sea Wolf Bakers specializes in outstanding sourdoughs, but they also make a textbook perfect croissant. The classic version is buttery with a slight yeasty tang, but the standout here is the pain au chocolat. The sophisticated and simple chocolate version has a glossy exterior that’s crisp and crackles at the slightest touch, and the interior still has plenty of chew. The chocolate baton also adds a dark dose of sweetness without going overboard on the sugar, making it the perfect “not too sweet” treat." - anne cruz