After two years of pushbacks, Ben’s Bread Co. has opened in Seattle’s Phinney Ridge neighborhood. The new brick-and-mortar location is the first for award-winning baker Ben Campbell and his business partner and wife, Megan Campbell.
“We’re so excited to be bringing this vision to life after over two years of multiple pivots,” says Megan, co-owner of Ben’s Bread, in a press release. “In the time since we announced our brick-and-mortar, we’ve held more than 20 pop-ups around the city, hosted three major fundraisers and developed a successful wholesale line. We couldn’t be happier to finally have our homebase ready to go.”
With a focus on “building community through bread,” Ben’s Bread Co. offers a selection of freshly baked breakfast, lunch and grab-and-go items crafted with top-quality local grains. The baked goods lineup will boast an array of whole loaves, English muffins, pastries, doughnuts, biscuits and more. For lunch, visitors can indulge in sandwiches, salads and daily specials. The new bakery also plans to offer seasonal goods, including various holiday sweets and picnic packs.
“We’re looking forward to cranking out the best food we can using the highest quality local ingredients we can find,” says baker and co-owner, Ben, in a press release. “We have great relationships with Cairnspring Mills and Smalls Family Farm, and we’re looking forward to bringing in additional local grains from Camas Country Mills, Chimicum Valley Grainery, Ethos Stone Mills and Fairhaven Mills.” You might recognize Ben as the former head baker for Sea Creatures restaurant group and Seattle’s own Lark.
Herkimer, a handcrafted espresso, among other local, independent roasters, will be served at Ben’s Bread Co. through a rotating drip coffee program. In addition to some caffeinated sips, a selection of wines are also available, in addition to local beers, teas, sparkling waters, pressed juice and cold brew.
For more information, visit bensbread.com.
216 N. 70th St.
Seattle, WA, 98103