According to a recent permit filing, Crumble and Flake Cafe Patisserie has filed for an Issaquah location at 317 NW Gilman Boulevard #7.
A representative of Crumble and Flake was not immediately available for commentary upon What Now Seattle’s request.
While an official opening date has yet to be confirmed, according to Crumble’s Kickstarter campaign , “One amazing pâtisserie expands into two concepts, a French pâtisserie, and an upscale, comfort food café. EATS is coming back! The beloved EATS Market Café, of West Seattle fame, is re-opening in a phenomenal space in Gilman Village in Issaquah, WA.”
“The café will join the award-winning, coveted French pâtisserie, Crumble & Flake of Capitol Hill. Combining the two will create one spectacular “third place“ for everyone big and small to gather and enjoy sandwiches, salads, and pastries of unequaled quality and design.”
“Toby Matasar, our Chef/Co-owner, is forever grateful to all those who have taken the time to support us and our campaign. Since opening the original EATS Market Café in 2004, the beauty of being a part of a community has always been at the forefront of why she does what she does.”
According to Crumble’s website , “My partner and I acquired Crumble and Flake in 2017 to bring new life to a beautiful French patisserie. We loved the products created and developed over the years, and we were ready to put our own spin on it. I had worked and trained in New York and Paris for much of my career. I had put my French pastry skills on the back burner while I pursued other ventures in the food industry.”
“We are a little patisserie making pastries in small batches with precision and love. We specialize in croissants, pain au chocolat, kouign amanns, canelés, and quiche. A fresh take on classic French pastries is why we show up every day.”
“I want to bring exquisite pastries to our customers, and as I like to say, with precision and love. These are the two essential ingredients to making anything useful, and I find this to be especially true in pastries.”
“Delicacy and passion are necessary for every step of the process – the doughs and batters can actually feel this. Therefore, I never let a cook in the kitchen if they’re angry – the negativity inside the person comes through them into the food.”
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