Bakery Nouveau is located in my newly relocated home of Seattle.  It is the bakery of my dreams! What I’ve found since experiencing the competition and quality that NYC had to offer, is that there is incredible food elsewhere. To this day, one of the best meals I’ve ever eaten still has to be Blue Marlin in Columbia, SC.  And why not?  Chef Brian Dukes has cooked at the James Beard House.  A focus on quality raw ingredients and the sheer love of the work creates truly remarkable outcome.  This can be said with any field, really.

But I’m talking about Bakery Nouveau.  The cases are lined with impeccably finished pastries and breads—something I was tickled by seeing constantly in NYC.  It’s almost as if they’re showing the proper respect to the work that they do.  I very much appreciate this.  If there had been places like this other than a gourmet super market in SC, I would have flocked to it.  And no, I’m not talking about a cupcake shop.  I don’t care if the cupcake bubble hasn’t burst outside of NYC yet, it’s silly.   It’s like running a candy shop and only selling M&M’s.  It works in Times Square and Epcot, but I can’t imagine long term viability for the majority of these shops. Again, I digress.

I imagine myself visiting Bakery Nouveau on a fairly regular basis for many moons to come.  I’ve already warned Justin that we’ll be frequenting them, just so that when I veer off an exit when he thought we were done with errands for the day, he can anticipate that we’re heading to one place and one place alone.  That way he’ll know I haven’t completely lost it.  I’ve just got an almond croissant or macaron on the brain…

It’s pastry porn, and I don’t stand a chance against it.