Breakfast pastries

Breads | Recipes

Buttermilk biscuits à la Café Septième

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This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed.  The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big […]

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This recipe came from my friend Richmond Tracy who was head baker at legendary Seattle Café Septième, now long departed.  The original location in Belltown was a tiny hole in the wall with three south-facing tables outside, where you could sit, back against the whitewashed wall, soaked in the morning sun and enjoy a big

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Stuff

Brioche is back!

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House-made brioche are back at Le Pichet and Café Presse. Made from a rich dough with eggs, butter and milk, they come hot out of the oven every morning when we open! Served with butter and house-made jam, they are available while they last.

Brioche is back! Read More »

[portfolio_slideshow]

House-made brioche are back at Le Pichet and Café Presse. Made from a rich dough with eggs, butter and milk, they come hot out of the oven every morning when we open! Served with butter and house-made jam, they are available while they last.

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Stuff

Breakfast starting at 9am

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Café Presse is up and serving breakfast Wednesday through Sunday starting at 9am. Omelettes, baked eggs, house-made pastries and Caffe Vita coffee. And coming soon, we will once again be serving our house-made whole milk yogurt with toasted walnuts and local organic honey.

Breakfast starting at 9am Read More »

[portfolio_slideshow]

Café Presse is up and serving breakfast Wednesday through Sunday starting at 9am. Omelettes, baked eggs, house-made pastries and Caffe Vita coffee. And coming soon, we will once again be serving our house-made whole milk yogurt with toasted walnuts and local organic honey.

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Stuff

Big beautiful brioche photo

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This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

Big beautiful brioche photo Read More »

[portfolio_slideshow]

This photo of the brioche at Le Pichet comes courtesy of widely-admired food writer Ronald Holden, who writes, among other things,  the self-described “crisp, crunchy words, typed fresh daily” that make up  the  blog Cornichon.org Says Ronald: Had the Oeufs Plats for breakfast the other day; yummy. Big surprise was the brioche, which I’d not

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Pantry

Quince Jam

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Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

Quince Jam Read More »

[portfolio_slideshow]

Quince are an under appreciated fruit.  Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way.  My grandmother use to include them in other jams and jellies because of their high pectin content.  But they are also make lovely jam

Tagged , , , | 1 Comment
Desserts and Sweets

Almond Breakfast Cafe

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This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

Almond Breakfast Cafe Read More »

[portfolio_slideshow]

This dense, almond cake is featured every morning as a breakfast pastry at Cafe Presse, along with our house-made croissants, pain au chocolat and brioche.  Thanks to Desiree for requesting this recipe. Makes 1 cake, about 6 to 8 servings Ingredients 1 cup granulated sugar 5.5 oz almond paste 5.5 oz room temperature butter 1/2

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