Subject:

William Leaman

  • Blogs

    February 20, 2012

    Despairing Midwesterners, Bakery Nouveau's Got Your Paczki for Fat Tuesday

    My sixth-grade teacher, Mr. Jaworski, was popular for two reasons: He turned every lesson into a bingo game (with a king-sized Hershey's bar for the winner) and he brought paczki to school on Fat Tuesday. It's a longstanding tradition for Polish-Americans in the Midwest to mark Fat Tuesday with dee ... More >>

  • Food

    May 26, 2010

    Versus: The Cake Mom Used to Make

    Taking stock of West Seattle's cheesecake factories.

  • Blogs

    May 17, 2010

    Versus: This Is Not Your Mother's Cheesecake (Or Is It?)

    The Dish How do you define a good cheesecake? Is it the flavor? The texture? Can you have one without the other? For answers, we set our sights on two cheesecakes -- and one family. Let us explain. Bakery Nouveau owner William Leaman is the former pastry chef of Salty's on Alki. When he left to be ... More >>

  • Food

    April 7, 2010

    Our Favorite Restaurants 2010

    The Dish How do you define a good cheesecake? Is it the flavor? The texture? Can you have one without the other? For answers, we set our sights on two cheesecakes -- and one family. Let us explain. Bakery Nouveau owner William Leaman is the former pastry chef of Salty's on Alki. When he left to be ... More >>

  • Blogs

    December 29, 2009

    The Nouveau Expose and Paseo put to pasture

    ​One of Seattle's most popular and celebrated bakeries, Bakery Nouveau, is letting its fans in on a few secrets. According to a lengthy piece in the West Seattle Blog, the secret is small ovens. "We use a mise en place system whereby everything is set up and ready to go so it can be baked quic ... More >>

  • Blogs

    January 23, 2007

    Bakery Nouveau: Le Bon et Le Mal

    ​One of Seattle's most popular and celebrated bakeries, Bakery Nouveau, is letting its fans in on a few secrets. According to a lengthy piece in the West Seattle Blog, the secret is small ovens. "We use a mise en place system whereby everything is set up and ready to go so it can be baked quic ... More >>

  • Food

    November 16, 2005

    Nov. 16, 2005

    ​One of Seattle's most popular and celebrated bakeries, Bakery Nouveau, is letting its fans in on a few secrets. According to a lengthy piece in the West Seattle Blog, the secret is small ovens. "We use a mise en place system whereby everything is set up and ready to go so it can be baked quic ... More >>

  • Food

    June 29, 2005

    Rising & Shining

    Seattle's star glows bright in the international bread-making firmament.

  • Food

    November 17, 2004

    Nov. 17, 2004

    Seattle's star glows bright in the international bread-making firmament.

  • Food

    March 31, 2004

    Hot Dish

    Seattle's star glows bright in the international bread-making firmament.

  • Food

    June 18, 2003

    Essential Excess

    Tea cakes among the whole-grain loaves at Fremont's favorite bakery.

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