In an exciting recognition for Seattle's culinary scene, Saint Bread, an eclectic café located along Portage Bay, has been named one of the top 22 bakeries in the United States by The New York Times. This announcement, made on Tuesday, highlights the innovative baking of owner Yasuaki Saito, who skillfully blends traditional techniques with diverse cultural influences.

Saito's menu features a delightful array of pastries that have quickly become local favorites. Notable mentions from the Times include his aromatic cardamom croissant, a "not-too-sweet" kouign-amann, and a unique cinnamon-Okinawan sugar toast that has captivated patrons. Each pastry reflects Saito’s dedication to quality and creativity, showcasing flavors that connect his Japanese heritage with French and Scandinavian baking traditions.

However, if you're hoping to indulge in these treats soon, you'll need to plan accordingly. Saint Bread temporarily closed its doors on Tuesday at 3 p.m. for a holiday break and will reopen on January 3rd at 7:30 a.m. This pause in business comes as a bittersweet reminder of the challenges the bakery faced since its opening in April 2021 amidst the pandemic.

Saito reflected on his journey, noting initial struggles in attracting customers during the early days of Saint Bread when foot traffic was minimal. "We were mainly supported by those at the UW Medical Center," he shared, recognizing their pivotal role in keeping the business afloat during tough times. His resilience has paid off, and the New York Times accolade marks a significant milestone in the growth of his brand.

A graduate of the French Culinary Institute, Saito previously owned the well-regarded London Plane in Pioneer Square and has a passion for the culinary arts that extends to various projects beyond Saint Bread. He also runs the popular Fremont pizza joint Tivoli and co-owns Post Alley Pizza, located near Pike Place Market. In addition, Saito operates the food truck Hinoki and the bar Heave Ho! near his bakery, further diversifying Seattle's food landscape.

Looking ahead, Saito is set to unveil The Wayland Mill next spring, a restaurant that promises to blend American comfort food with Japanese flavors, featuring creative dishes like biscuits paired with chasu-miso gravy and chicken and mochi dumplings.

This recognition from The New York Times not only solidifies Saint Bread’s standing in Seattle’s vibrant food scene but also reflects the hard work and creativity of a chef committed to pushing culinary boundaries. Don’t miss out on visiting this exceptional bakery in the new year—experience firsthand the unique flavors that have charmed critics and customers alike!