We’ve been to Crumble & Flake four times, but only managed to eat anything once. OK, twice. It’s a common story; chef and owner Neil Robertson’s bakery has been besieged by pastry fiends since it opened its doors in early summer. These fanatics are willing to wait a half hour in lines that can stretch up the block beginning at dawn for whatever might be left in the case, because Robertson makes a limited number of croissants, scones, kouign amann, cookies and cream puffs, and when those are gone, that’s it for the day. And while the hours on the website claim the place stays open until 3 p.m., it rarely does, and you should shave, oh, about five hours off that estimate if you want to taste anything (yes, really).
To read more about the deliciousness that is Crumble & Flake, click here for the full story from Seattle Magazine.
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