This place is the hidden gem I've been searching for. Inside broadway building on your first left is a bakery and cafe run by culinary students. You will find the most quality French pastries and other delectable baked goods for an affordable price. On Fridays, the remaining items are half off! I absolutely enjoyed the curry and chicken choussan; so much so that I went back and bought 3 more to share.
Michael Silver
To start, Seattle Culinary Academy is part of Seattle Central College, and the college is under-funded, so there are many issues that stem from lack of funding, even to do basic repairs (most of the sinks are blocked because they don't drain properly or leak onto the floor, the rooms don't have proper A/C so it can be horribly hot in the spring and summer, and the chocolate in the chocolate room blooms from heat abuse.There are many other issues that stem from this lack of funding, but despite this the college does an amazing job with what they have, and the instructors are, by and large, great.The interim dean, Aimee, who has been with the college for many years, is a godsend.My experience with SCA is primarily with the baking program, so my comments mostly relate to that, though I did work with many of the culinary instructors as well in classes they taught. In particular, I want to laud Kären Jurgensen, who is a Chef Instructor and who created the thoughtful and comprehensive sustainability curriculum and teaches classes in that program.The baking program is very well thought-out and thorough, though many things were cut from the program as it was condensed from five quarters to four, again because of lack of funding. The program is formally called "Specialty Desserts & Breads," which is a terrible name that doesn't do justice to its broad and inclusive curriculum.The main fault of the instructors is poor communication outside of class (the exception to this is the Q1 instructor, Dan Mikosz, who has great communication in and out of class and goes so far above and beyond, it's extraordinary).Almost every instructor I worked with got some things wrong, especially when it comes to food science, but having said that, I found the level of knowledge, passion, and teaching skills much better than many of the instructors at the Culinary Institute of America, where I did my culinary training. I want to especially call out Christopher Harris who has an incredible depth of knowledge in many areas, is extremely thoughtful in his teaching, and is great with the students.Some instructors at SCA are better organized than others, and the lack of organization and lack of prepared materials really impacted the learning process in some classes. I did not work with any instructors that I felt did not care about the students. They all have a lot of knowledge in their areas of specialty and I learned a lot from almost all of them, but there is definitely room for improvement, and a lot could be done pretty simply without a lot of effort.One big problem SCA has is the truly horrific system they use for communication with students (Canvas). Its interface is terrible, it is riddled with problems, and the school's IT department is not responsive and not very helpful.Despite the criticism I have and things I'd like to see improved, this is a truly wonderful program run by a really great group of people, and anyone who goes through this program and takes it seriously will learn a great deal and have a really positive experience. I highly recommend it to anyone who wants to work in food.
Dave F.
We are finally moving (somewhat) beyond the pandemic. And for me, an essential piece of that is Seattle Central's bakery/The Buzz. Last week I got 2 simply great breads--whole wheat & oat and a buttermilk loaf--along with a few cookies for the grandkids. Both breads had great crumb and crust. The cookies were nicely not too sweet, yet rich and satisfying. Shout outs to student bakers and their teachers. And service? Super! Friendly, helpful, professional--lovely and lively interactions that raised my spirit and enhanced the day's neighborhood walk. Thanks for being there. One small suggestion? See about using larger written signs identifying bread types in the wire baskets? Some of us have endured long enough to have lost some visual acuity. Just sayin'.
Sha Sha Noluncedorh
At first I never actually build any interest on this Binary/Forex trading of a thing but when I later gave it a try with the Help of this wonderful Expert Trader Mrs Anita . It was a successful trade for me. All i did was to invest $550 into my first trading and to my greatest surprise, I received huge amount of $6,420 as profit in 6 days of trading. Mrs Anita was the trader that made it possible and she is still doing it all for me..
Becca Cheung
Amazing!! What an amazing experience having fresh guac made table side, with the best service and food from students at Seattle Central. I’d probably pay 3x as much at other restaurants in Seattle for the same menu. Let the pictures wow you (but the food more so. You must go).
Ruby Wishnietsky
Just had a delicious two-course lunch. Fine dining fare for amazing price!
DJ D.
I don't throw around the term gem lightly... but this bakery/coffee shop is a true hidden gem! I heard about the these three food places from a recent article in the Stranger. The places are: pastry at the buzz (pastries/coffee shop), one world restaurant (upscale food), and Square One Bistro (casual dining)- all plated within the seattle central college building on broadway. Pastry at the buzz is located on the main floor by the main entrance. All the pastries, breads, cakes, etc. are prepared by very talented students at the Seattle Culinary Academy. They are beautiful and delicious. I got a loaf of sourdough bread which was on par with Sea Wolf's, an amazing Spanish orange and chocolate cake which was as beautiful as it was delicious and a fruit tart with lemon curd. Everything was amazing. Can't wait to go back! I selfishly hesitated at posting this review Bc I hope it doesn't get so popular I can't have such a great selection anymore!. Great job to the students and staff that operate such an amazing little bake shop! Get there around 11:45AM for maximum selection. Note the prices of your items bc today someone said, "I baked the cardamom knot but someone else write the price wrong"- and the student at the cashier wasn't sure how much each item cost. The students were all extremely friendly and competent. Can't wait to try the student-run restaurants next! Mo
Kathy Brown
Great food and Atmosphere
Michele S.
Toured the facility a day after I toured the culinary facility of Lake Washington VoTech. SCA is by far the obvious premiere facility in the area for culinary. There is an option to go on for a four year degree affiliated with South Seattle community college. The Outreach Coordinator Aimee was very professional and thorough giving us so much information and a very detailed tour. She spent quite awhile with me on the phone and sent helpful emails confirming our appointment with directions on how to get to the school.
Paul B. Lebeau
The highly professional (and passionate) staff at this public-friendly institution gives it exceptional character. Stop in for lunch; you won‘t regret it!
This place is the hidden gem I've been searching for. Inside broadway building on your first left is a bakery and cafe run by culinary students. You will find the most quality French pastries and other delectable baked goods for an affordable price. On Fridays, the remaining items are half off! I absolutely enjoyed the curry and chicken choussan; so much so that I went back and bought 3 more to share.
To start, Seattle Culinary Academy is part of Seattle Central College, and the college is under-funded, so there are many issues that stem from lack of funding, even to do basic repairs (most of the sinks are blocked because they don't drain properly or leak onto the floor, the rooms don't have proper A/C so it can be horribly hot in the spring and summer, and the chocolate in the chocolate room blooms from heat abuse.There are many other issues that stem from this lack of funding, but despite this the college does an amazing job with what they have, and the instructors are, by and large, great.The interim dean, Aimee, who has been with the college for many years, is a godsend.My experience with SCA is primarily with the baking program, so my comments mostly relate to that, though I did work with many of the culinary instructors as well in classes they taught. In particular, I want to laud Kären Jurgensen, who is a Chef Instructor and who created the thoughtful and comprehensive sustainability curriculum and teaches classes in that program.The baking program is very well thought-out and thorough, though many things were cut from the program as it was condensed from five quarters to four, again because of lack of funding. The program is formally called "Specialty Desserts & Breads," which is a terrible name that doesn't do justice to its broad and inclusive curriculum.The main fault of the instructors is poor communication outside of class (the exception to this is the Q1 instructor, Dan Mikosz, who has great communication in and out of class and goes so far above and beyond, it's extraordinary).Almost every instructor I worked with got some things wrong, especially when it comes to food science, but having said that, I found the level of knowledge, passion, and teaching skills much better than many of the instructors at the Culinary Institute of America, where I did my culinary training. I want to especially call out Christopher Harris who has an incredible depth of knowledge in many areas, is extremely thoughtful in his teaching, and is great with the students.Some instructors at SCA are better organized than others, and the lack of organization and lack of prepared materials really impacted the learning process in some classes. I did not work with any instructors that I felt did not care about the students. They all have a lot of knowledge in their areas of specialty and I learned a lot from almost all of them, but there is definitely room for improvement, and a lot could be done pretty simply without a lot of effort.One big problem SCA has is the truly horrific system they use for communication with students (Canvas). Its interface is terrible, it is riddled with problems, and the school's IT department is not responsive and not very helpful.Despite the criticism I have and things I'd like to see improved, this is a truly wonderful program run by a really great group of people, and anyone who goes through this program and takes it seriously will learn a great deal and have a really positive experience. I highly recommend it to anyone who wants to work in food.
We are finally moving (somewhat) beyond the pandemic. And for me, an essential piece of that is Seattle Central's bakery/The Buzz. Last week I got 2 simply great breads--whole wheat & oat and a buttermilk loaf--along with a few cookies for the grandkids. Both breads had great crumb and crust. The cookies were nicely not too sweet, yet rich and satisfying. Shout outs to student bakers and their teachers. And service? Super! Friendly, helpful, professional--lovely and lively interactions that raised my spirit and enhanced the day's neighborhood walk. Thanks for being there. One small suggestion? See about using larger written signs identifying bread types in the wire baskets? Some of us have endured long enough to have lost some visual acuity. Just sayin'.
At first I never actually build any interest on this Binary/Forex trading of a thing but when I later gave it a try with the Help of this wonderful Expert Trader Mrs Anita . It was a successful trade for me. All i did was to invest $550 into my first trading and to my greatest surprise, I received huge amount of $6,420 as profit in 6 days of trading. Mrs Anita was the trader that made it possible and she is still doing it all for me..
Amazing!! What an amazing experience having fresh guac made table side, with the best service and food from students at Seattle Central. I’d probably pay 3x as much at other restaurants in Seattle for the same menu. Let the pictures wow you (but the food more so. You must go).
Just had a delicious two-course lunch. Fine dining fare for amazing price!
I don't throw around the term gem lightly... but this bakery/coffee shop is a true hidden gem! I heard about the these three food places from a recent article in the Stranger. The places are: pastry at the buzz (pastries/coffee shop), one world restaurant (upscale food), and Square One Bistro (casual dining)- all plated within the seattle central college building on broadway. Pastry at the buzz is located on the main floor by the main entrance. All the pastries, breads, cakes, etc. are prepared by very talented students at the Seattle Culinary Academy. They are beautiful and delicious. I got a loaf of sourdough bread which was on par with Sea Wolf's, an amazing Spanish orange and chocolate cake which was as beautiful as it was delicious and a fruit tart with lemon curd. Everything was amazing. Can't wait to go back! I selfishly hesitated at posting this review Bc I hope it doesn't get so popular I can't have such a great selection anymore!. Great job to the students and staff that operate such an amazing little bake shop! Get there around 11:45AM for maximum selection. Note the prices of your items bc today someone said, "I baked the cardamom knot but someone else write the price wrong"- and the student at the cashier wasn't sure how much each item cost. The students were all extremely friendly and competent. Can't wait to try the student-run restaurants next! Mo
Great food and Atmosphere
Toured the facility a day after I toured the culinary facility of Lake Washington VoTech. SCA is by far the obvious premiere facility in the area for culinary. There is an option to go on for a four year degree affiliated with South Seattle community college. The Outreach Coordinator Aimee was very professional and thorough giving us so much information and a very detailed tour. She spent quite awhile with me on the phone and sent helpful emails confirming our appointment with directions on how to get to the school.
The highly professional (and passionate) staff at this public-friendly institution gives it exceptional character. Stop in for lunch; you won‘t regret it!
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