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Sourdough Breads & Bagels, Handmade Pastries, pizza, quiche
on Nichols Street in Friday Harbor
 It's been a while since we updated the site. The bakery has been busy, especially on Fridays and Saturdays when we prepare for the San Juan Farmers' Market, Saturdays, 10 AM - 1 PM in the parking lot between the courthouse and the theater. But it's been great fun to see the regulars coming by, lots of people enjoying a sit-down in the cafe, and people coming up from the boats on the recommendation of people who have enjoyed Pam's goods.
We still make at least one PIZZA each day. The pizza comes with Pam's sour dough crust and is always vegetarian. It comes out a bit before noon. Call if we should save some slices for you. The price is $3.50 plus tax ... a great deal. Pam's quiche comes out earlier in the day. Mushroom and gruyere cheese is a hit. Brie and leek is super rich.
With the warm weather, we're cutting back on the number of breads we make each day. We have a revised bread schedule on the Bread and Pastries page.
If we had a FAQ page, there'd only be one question: "What's that dark, burnt-looking thing?" People point to the canalles and ask some variant of that question a few times a day. Sometimes they describe them as "barnacles" or wonder if they are covered with chocolate. Nope. The canalles are French pastries made primarily with eggs and cream. We add a little flour and sugar and bake them in a special silicone mold for almost an hour to carmalize the outside and leave the inside sweet and chewy. And, yes, the bottom is a little burnt. The French fellow at the farmers' market in Ganges (Saltspring Is.), where we bought our first canalles, said that the French want theirs even darker. This is the one pastry that splits opinions. Some people love the changing sensual experiences as they work their ways through these delicacies. Others wonder, out loud, why a bakery would sell "burnt things." Give them a try. We try not to watch your responses to your first canalle. There's always a chocolate croissant or a loaf of sourdough bread as a backup.
We have wines now to take home with your bread. We'll feature local, Northwest, and unusual, artisan wines. We have more of the Mount Baker Late Harvest Viognier, the sweetest thing in the shop. It's an extraordinary wine to serve at the end of the dinner. It's Pam's favorite wine, and it's was the favorite dessert wine at a wine writers' dinner in California where it won one of only seven awards given out to a field of 1,000 wines. We also have Mount Baker's Chardonnay, Pinot Gris, and the fabulous Malbec. Also, grab Larry Soll's Asian Pear wine and support affordable housing as you do. And to go with our chocolate goodies, take home Lopez Island Vineyards Raspberry wine, made with organic berries from the Skagit Valley. See our wine page, which we'll update soon.
If
any of our goods are not up to your standards, let us know. We want
islanders and our visitors to enjoy the best baked goods ever, and only
you can help us achieve that
goal.
It's all good for you.
| Sourdough Breads & Bagels
Open:
Tuesday-Friday: 7:00 AM - 3:00 PM
Saturday: 8:00 AM - we decide to close (also at the Farmer's Market, 10 AM - 1 PM)
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