Address: 173 W Bell St, Sequim, WA 98382, USA
Phone: +13606813570
Sunday: Closed
Monday: Closed
Tuesday: 7–10AM
Wednesday: 7–10AM
Thursday: 7–10AM
Friday: 7–10AM
Saturday: 7–10AM
Tee “TC” Cee
Highly recommend! They make special order breads and pizza dough that meet our dietary needs. Yummy!
Nick Shoup
My family has come in twice a week since we moved to Sequim in January. It’s been a sweet morning refuge during quarantine because they have made it clear that you must be wearing a mask, and only one customer inside at a time (or one family). I get to enjoy their wonderful pastries, and can feel confident that I am safe when I stop by. Their bear claws are the best!
C W
We stopped by Two Spot Bakery on our way to Hurricane Ridge and purchased an orange pecan and cranberry loaf baked earlier that morning. The owner cut two slices off the loaf so that we could have some right away. It was delicious and everything bread should be: crispy crust; chewy, moist and airy interior; and subtle and balanced flavors. Later, we had another slice during the drive back home and the conversation in the car was about how really good the bread was. It was definitely the best bread we've had in a long time.
Melody Stewart
Great, local, sour-dough bread. They also have a few tasty-looking treats we did not try. The toughest part is deciding which bread to get, multi-grain, seeded, straight up sour-dough and i know im missing a few. They make it easier tho, there are free samples out. Also coffee available. Try them out, we come from Port Townsend for it!
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No. There are no options from our current vendors that carry any organic bread flour. Also due to quantity that we use it is not something that is readily available to us ordering in bulk elsewhere.
No. There are no options from our current vendors that carry any organic bread flour. Also due to quantity that we use it is not something that is readily available to us ordering in bulk elsewhere.
We don't add anything to the bread or our flour. The ingredients for the bread flour are (Wheat Flour, Vitamin C, Enzymes, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid). For leavening we are either using our own sourdough starter which is just water and the flour listed above or instant dry yeast. The first year or two we used fresh yeast, but it is no longer available through our food suppliers.
We have a sourdough based pumpernickel batard (24 oz) for $5.25 and a sandwich loaf (42 oz) for $9.00. We are currently able to make it on Wednesdays and Saturdays, but would need a few days notice to build up the sourdough starter. Country Aire Market in Port Angeles orders the batards every Wednesday and are available for pickup in the afternoon at their store.
Sourdough, Multigrain, French, French Mulitgrain, Rye, & Marble Rye
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