Bar Ferd’nand’s Yeasted Croissants

Revel in the warm glow of these perfect, buttery pastries.

By Seattle Mag April 6, 2012


This article originally appeared in the April 2012 issue of Seattle magazine.

I am a bit of a purist about croissants. I want to revel in the warm glow of the sweet butter softly nestled in each tender layer. I want to brush burnished crumbs from my lap. I want to pull the end and have the croissant roll and twist in my fingers. But until I tasted the yeasted croissants at Bar Ferd’nand, I didn’t know that I also want my croissant to smell of warm yeast, to taste faintly of fermentation. I’ll return to sit at a high stool in the airy, warehouse-like Melrose Market, sip an expert espresso and savor the moment. Baker Sarah Ellsworth makes her outstanding pastries Tuesday through Saturday mornings; they come hot out of the oven at 9 a.m. Don’t miss them.

Capitol Hill, 1531 Melrose Ave.; 206.623.5882;


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