BAKERIES

Bakery Nouveau

Bakery Nouveau calls it chocolate “bread,” but it’s so rich, dense, moist, and cake-y you’ll probably want a fork. But it’s not so sweet that you can’t justify eating it for breakfast. Win-win! The treat ($2.25 a slice, $10 a loaf) sits atop a case filled with baked goods from macarons to sandwiches, with beautifully sculpted pastries and cakes and glossy, gemlike little candies that look like pieces for a board game in a pasha’s palace. A whiteboard lists the day’s breads: olive fougasse, ciabatta, challah, and pain au levain. With its brown, cream, and russet walls, the compact Bakery Nouveau is cozy and bustling—not exactly a place to while away an afternoon, but there’s seating enough to linger, enjoy your choice(s), stare at the temptations in the case, and contemplate whether you want to indulge in something to go. 4737 California Ave. S.W., 923-0534, bakerynouveau.com GAVIN BORCHERT

Byen Bakeri

Despite its weird location on Nickerson Street in Interbay (though it’s technically classified as Queen Anne), this Scandinavian-style bakery is one of the best in the city. Besides delicious fruit danishes (apricot is my favorite), croissants, and the like, Byen bakes delectable Scandinavian treats, like a cardamom bun filled with pastry cream and topped with coconut (my new Saturday morning indulgence), kringles (pretzel-shaped sweet pastries), stollen (fruit cake), and lefse (a soft Norwegian flatbread). Did I mention the twice-baked almond croissant dipped in brandy or the raspberry coffee cake? Take a chance on this one-of-a-kind bakery. 15 Nickerson St., Suite D, 218-1000, byenbakeri.com NICOLE SPRINKLE

Columbia City Bakery

Walk into this light-­filled bakery on a weekend morning—a line of people waiting for croissants and breads baked at dawn, the tables filled with friends talking over coffee or parents sharing treats with their kids—and it feels like you’ve found the neighborhood’s heart and soul. There’s a reason everyone flocks here. The croissants rival those in Paris, the breads and rolls are sought after by restaurants around the city, and the pastries will make your eyes light up. The pear and cream-cheese danish is especially good. 4865 Rainier Ave. S., 723-­6023, columbiacitybakery.com NINA SHAPIRO

Crumble & Flake Patisserie

The lines may have let up a little at this Capitol Hill spot, but the quality remains high—not surprising, given that pastry chef Neil Robertson’s background includes a stint at Canlis. This jewel box of a place (takeout only) showcases crunchy kouign amann (like a croissant folded into itself), perfectly caramelized caneles, chewios (like a chewy Oreo), colorful macarons, and cream puffs filled to order. And don’t overlook the stellar smoked paprika-and-cheddar croissant, plus any other savory options. It’s no wonder Robertson’s been nominated for a 2014 James Beard award as the country’s best pastry chef. 1500 E. Olive Way, 329-1804, crumbleandflake.com JAY FRIEDMAN

Fuji Bakery

A brief closure last year—during which Fuji Bakery moved its production site—had loyal fans bemoaning the temporary loss of their favorite French-Japanese pastries. Since then, Fuji Bakery has reopened their Bellevue and International District locations and added a storefront to the primary production space on Elliott Avenue, where crowd favorites like the salmon brioche, mild curry bun, pear Danish, matcha azuki bread, and Fuji’s signature melon pan are made. Owner Akihiro Nakamura uses Japanese flour and cultured European butter for his pastries, creating a light, airy texture and rich, complex taste—just another reason why in a city with so many bakeries, there remains no real substitute for this one. 1030 Elliott Ave. W., Seattle, 216-3616; 526 S. King St., Seattle, 623-4050; 1502 145th Pl. S.E., Bellevue, 425-641-4050.

fujibakeryinc.com TIFFANY RAN