Sea Wolf Bakers
Bakery · Fremont
3617 Stone Way N Suite 101, Seattle, WA 98103
Highlights
Sourdough, croissants, cookies, pizza, and baking classes
Sourdough, croissants, cookies, pizza, and baking classes
"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
"Sometimes you need a morning pick-me-up, but the bread and pastries at Sea Wolf really act more like a morning pick-me-up-and-throw-me-across-the-galaxy-so-I-can-be-among-the-stars. This bakery specializes in various types of outstanding sourdoughs, from crusty white bread to rye infused with coffee and caraway. The best thing here, however, is their chocolate chip cookie. The way Sea Wolf balances nutty brown butter, dark chocolate, oats, and a heavy hand of sea salt makes us want to host a cookie convention and invite them as keynote speakers. A flaky croissant for breakfast is pretty much mandatory, but you’ll want a lye roll or hunk of olive-dotted focaccia to snack on later." - aimee rizzo
