About Flour & Ember
The bakery
Bread out at seven, and gone by two.
Flour & Ember is a working bakery in Ballard with a counter to eat at. Everything is mixed, proved and baked in the room behind the till, in quantities small enough that most days sell out — which is deliberate. Bread from seven, pastry all morning, and coffee from people who taste it before you do.
Two scored country loaves resting on linen
Butter croissants cooling on the tray they were baked on
Flour dusted over shaped dough before it goes in
The room behind the counter, tables laid for the morning
The bench
The people who make it
Nell Ostrander
Head baker
In at four, out by noon. Twelve years on bread and still insists the fridge does most of the work.
Theo Sandoval
Pastry
Runs the lamination and every cake that leaves the room. Trained in Lyon, which he will find a way to mention.
June Park
Ovens & counter
Opens the shop, pulls the first bake and dials in the filter before anyone else arrives. Knows what is left on the rack before you have finished asking.
Over the counter
Said at the till
“I order the sourdough on Sunday night and it is behind the counter with my name on it by seven. That is the whole reason I stopped going anywhere else.”
Erin M. · Orders ahead weekly
“Turned up at ten past two once and there were three things left. That is not bad service, that is a bakery doing it properly.”
Tom H. · Saturday mornings
“They talked me through every allergen in the cardamom buns without once making me feel like I was being difficult.”
Sadia K. · Nut allergy
“The coffee is good enough that I would come in even if there were no pastries. There are always pastries.”
Will C. · Sits in most mornings
The week
Mon
Closed
Tue
07:00 – 15:00
Wed
07:00 – 15:00
Thu
07:00 – 15:00
Fri
07:00 – 15:00
Sat
07:30 – 16:00
Sun
07:30 – 14:00