When Crumble & Flake first opened, the lines were a testament to their exceptional baking skills. Now that the hype has died down and the Seattle foodie “I must get my hands on one of those pastries” craze is but a gentle murmur, scoring a taste of butter packed indulgence doesn’t require rising obscenely early or standing in more than a 20 minute line. (Thank goodness.)
Still, they typically sell out before their 3:00 PM closing. This is with good reason. Pastry chef Neil Robertson transforms both sweet and savory baking into an event. His hand-held treats leave you licking your fingers, your plate, and occasionally the little white bags your pastries come in. (Don’t worry. I, at least, won’t judge you.)
While the pastries call for a party, Crumble & Flake insists you take your celebration elsewhere. Their small storefront barely fits a few customers, so plan on a grab-and-go outing. On nice days, you can wander to one of the nearby parks such as Cal Anderson near Seattle Central Community College or Volunteer Park on 15th Ave. E.
You might be tempted to gobble your goods in private, but I strongly recommend sharing. It leaves room for trying a multitude of selections. With 16 different croissants, pastries, and cookies ranging from $2.50 to $3.75, you’ll easily find yourself leaving with a very heavy bag.
Among the favorites are the savory brioche with a fig and olive tapenade filling; their perfectly flaky classic croissant; and filled-to-order cream puffs with potential filling flavors of vanilla, chocolate, coconut, blackberry, and apricot. Also popular is the salty, sweet caramelized Kouign Amann (pronounced “kween a-mon”). This delectable French specialty is similar a croissant, but with salted butter and rolled in sugar.
Cream Puffs: $3.50
Kouign Amann: $2.75
1500 East Olive Way
Seattle, WA 98122
Wednesday – Friday 7:00 AM – 3:00 PM*
Saturday & Sunday 9:00 AM – 3:00 PM*
*or until they sell out