What are you doing this Saturday morning? If you’re in Seattle, we strongly suggest a visit to Honore Bakery in Ballard. And if you’re not in Seattle, come with us right now because we can’t wait any longer for some of the best canneles we’ve ever had. Seriously, people. Check this out.
Who Do I Love More? I Can't Decide!
Above on the left, that’s the cannele. The most important thing about a cannele is the caramelization on the outside. Too little, and you just have a sad, rich dough ball. Too much, and you have a char biscuit. BUT. The perfect caramelization, with the crispy-ish exterior and the moist, rich, soft interior is darn hard to come by outside of Paris. Enter Honore Artisan Bakery.
Here’s what a cannele looks like inside. You can almost taste it from here.
Cannele at Honoree
For another delight, try Koign Amann. What is THAT? Well, it’s pronounced like royalty – Queen A-monn. It’s name – from Breton – means butter cake. And it’s exactly that – a many-layered, buttery cake of joy with caramelized sugar.
Kouign Amann
When you’re at this sweet little neighborhood bakery, decadence is the watchword. Which is why we always order at least one Cafe Bon Bon. It’s sweetened condensed milk in a dense layer on the bottom of a cup, topped with an americano. This is so ridiculously rich and pleasing, that it can’t help but make you very happy. It’s served up by a competent staff who know how to pull a shot, keep the line moving, and still banter with the locals and regulars who crowd through the doors.
If the seats at the window bar are all full, take your coffee outside, sit in one of the comfortable chairs, and watch the neighborhood going about its Saturday morning.
Cafe Bon Bon
And, in pretty weather, be sure to check out the sweet little courtyard in the back. Extra bonus – you get to walk past the bakery area to get to it, which means you get a little window into all the action.
The Gates of Heaven?
Koign Amann's!!! Lots of them!
Related articles
- Tasting the Kouign-amann (bespoketraveler.wordpress.com)
- Taste: The Canele at Honore Artisan Bakery (Seattle Bon Vivant)
Two of my current pastry obsessions! While kouign amann can be baked at home, from what I can tell, canneles are better left to the professionals. Not only do they require a particular mold, beeswax is traditionally used to line them!
fun insight about the beeswax! and, if you’re in the Seattle area and drop by the bakery, you can loiter on the way to the back patio and watch the bakers at work (they have an open bakery and it’s pretty fun to see all the action).
Thanks for the tip! I was hoping to visit Seattle during the Chef’s Collaborative Summit in October, but will be elsewhere instead… some day I’ll get there…