Not long after the Ravenna Blog was born, the front doors to Morning Star Bakery (2114 NE 65th Street) closed and the business went full wholesale. If one wanted one of their soft pretzels bespeckled with salt, one had to trek away from the business district location to the nearest PCC.
The old Morning Star Bakery double Dutch doors will swing open once again to customers in April.
We’re pleased to report that these doors will once again open to customers this spring.
Sod House Bakery and Bonniecake (also known as New Renaissance Cakes) will be sharing the space, and hope to open their joint retail venture the first week of April.
Sod House Bakery
A peek inside the Sod House Bakery farmers market case (photo courtesy Sod House Bakery).
Evan Radick and Nina Faccone got their start selling their wares at local farmers markets, including the nearby University District Farmers Market and the more distant West Seattle Farmers Market*. They have now ceased their market stand for the time being while their first brick and mortar operation is completed.
Evan tells us that the Ravenna bakery will be open five days a week to start (Wednesday-Sunday, 6 AM-2 PM) with plans to work up to seven days a week with additional staff. Along with the usual farmers market selection, Sod House Bakery will have challah and brioche breads available. A full selection of breads will become available as proper equipment is acquired and recipes are tested.
Tables (tables!) being assembled inside the new Sod House Bakery space.
Alongside the sweet stuff, espresso and drip coffee will also be available, made with Seven Coffee Roasters beans.
Bonniecakes
Bonnie Lyons has been making custom wedding cakes for some time now (as New Renaissance Cakes), working out of a commercial kitchen in Lower Queen Anne. But with the owners selling the kitchen’s building, it was time to move on. Rents being what they are these days, sharing a space was financially attractive, and with the lack of product overlap with Sod House Bakery’s offereings, the match feels like a good pairing.
Detail of hand-made fondant Dogwood flowers on a custom wedding cake. Cakes in the case for the new bakery will not be so intricate. (Photo courtesy Bonniecakes.)
Bonnie tells us her cakes are “made from all ‘whole ingredients’ and baked from scratch. No margarine or canned frosting or cake mixes. The cakes are definitely not low calorie, but they are made from all ‘real food’ ingredients.” Flavors include:
Chocolate Ginger Cake – Chocolate cake layers filled with Dark Chocolate Ginger Mousse, ganache, and iced with ginger buttercream.
Coconut Cake – White Cake layers filled with coconut white chocolate mousse, pastry cream, and iced with buttercream.
Luscious Lemon Cake – Lemon Cake layers filled with lemon curd, lemon white chocolate mousse, and iced with cream cheese icing.
Hearty Carrot Cake – Carrot cake layers filled with cream cheese icing and iced with cream cheese buttercream.
Vanilla Bean White Chocolate Cake – White Cake layers filled with White Chocolate Mousse and pastry cream and iced with cream cheese icing.
Gluten-Free Dark Belgian Chocolate Cake – Gluten-Free chocolate cake layers filled with dark chocolate mousse and chocolate ganache and iced with chocolate buttercream.
Bonnie will be continuing her custom wedding cake business in the new Ravenna space, as well as providing 6-inch and 9-inch cakes to the bakery’s pastry case. Cake by the slice will also be available.
You can watch the interior transformation of the space on the Sod House Bakery Instagram feed.
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*Thank you to our friends over at the West Seattle Blog who first shared this tasty news with us.
I think that you should go back and interview these three (Bonnie, Evan, and Nina) again to see how things are going. I think you would find the answer interesting.
Agreed!