Temple Pastries
Bakery · Central Area ·
Bakery serving cruffins, croissants, savory pastries & unique flavors
Bakery serving cruffins, croissants, savory pastries & unique flavors
"Opened in 2020, this bakery has become a destination for pilgrims seeking flaky cruffins and chocolate-rye croissants, whimsical black sesame macarons, and custom tins of intricate Christmas cookies. Menu items are designed to sit in a case for several hours without wilting or drying out and to be reproducible at scale, supported by specialized equipment like proofers with specific temperatures and humidity levels, pastry-specific ovens, and a laminator. Recent offerings have included a gochujang cheddar brioche roll last fall, and there’s a banh mi sausage croissant right now." - Harry Cheadle
"On weekends this Central District bakery often draws out-the-door lines for Christina Wood’s creative pastries, like the cruffins, the chocolate rye croissants, or the inventive macarons (black sesame yuzu is one current flavor). But on weekdays things are quieter, especially in the afternoon around the time you need to get out of your home office and get a pick-me-up — whether that means a Broadcast coffee or one (or two) of those macarons." - Harry Cheadle
"At Temple, you’ll find pastries so beautiful, you almost feel bad to take a bite. We said almost. It’s hard to go wrong with their jammy caramelized shallot croissant with nutty gruyere, the pistachio schnecken, or just a handful of macarons. And with specials happening for virtually every holiday (hello, tender brick of layered Easter carrot cake), it’s impossible to run out of leavened things to try." - aimee rizzo, lidiya belete, kayla sager riley
"This Central District bakery’s chocolate chip cookie is like that friend who has it all together—you know, the one who goes on daily morning strolls and owns house plants that aren’t made of plastic. For starters, there’s pillowy softness backed by a caramelly crisp throughout the bottom like a New York-style pizza slice. And for some sophisticated bursts of crunch, you’ve also got cacao nibs thrown in, which temper some of that sweetness." - aimee rizzo, kayla sager riley
"This long-established bakery has been described as one of Seattle’s best bakeries for years and is known for its chocolate rye croissants and cruffins. Owner Christina Wood is using the bakery's daytime space to launch an evening pizza project, while the bakery's pastries remain the shop's core offering." - Harry Cheadle