The Crumpet Shop

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Roger Downey

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1503 First Ave. Seattle, WA 98101

206-682-1598

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Seattle Weekly
Recommended
Best Breakfast Sammie
Award Winner 2010

Cuisine(s): European

Hours: Sun,Sat 7:30am-5pm, Mon-Fri 7am-5pm

Price: $
Payment Types: MasterCard, Visa, American Express, cash, ATM/Debit

Features: Patio/Sidewalk Dining, Takeout, Wheelchair Accessible, Kid Friendly

Serving: Breakfast, Brunch, Lunch
Alcohol: None

Reservations: Not Accepted

Parking: Meters, Street

Description

Too many Americans associate crumpets with British society at its stuffiest. Pike Place Market's Crumpet Shop may not be a hipster hot spot, but the crumpets are fabulous: softer than English muffins and riddled with a sponge-like network of holes that are magnificent at absorbing melted butter. Few breakfasts are finer than a toasted crumpet with tea-the shop serves several varieties, all presteeped, or infused when you order them. If you've got a dawdling kind of lunch, the in-house crumpet toasters can (slowly) build up mountainous sandwiches with roast meats and thick slabs of wonderful oat-groat bread.

2010 | Best Breakfast Sammie

Hey, Sam I Am, you say you don't like green eggs and ham Well, Sam I Am has obviously not been to The Crumpet Shop. At their snug spot in Pike Place Market, a little pesto is folded into eggs and then nuked. Under most circumstances, microwaving eggs is unforgivable, but miraculously, the Crumpet Shop crew gets this scramble to turn out fluffy. Those colorful eggs are nested atop thin slices of ham on a toasted crumpet. Grab a cup of coffee and a seat by the kitchen, where you can watch... More »
2007 | Best Non-English English-Baked-Good Purveyors: Nancy McFaul

Nancy McFaul is explaining just how a crumpet differs from other baked goods. "Bread dough is stiffest; when you form it into a ball, it holds its shape," she says, cupping her hands over the table to illustrate. "English muffin dough is more like pizza dough," she continues, turning her hands over; "it flops over. And crumpets are made from a yeasted batter." Which is what gives them their fluffy, tender, air-pocked texture, like a thick pancake.The batter's precise composition is a trade... More »

100 Favorite Dishes: Crumpet at The Crumpet Shop

By Hanna Raskin | Mon, April 30, 2012

When the Beacon Hill "food forest" opens for harvesting next year, community members will have unfettered access to apples, plums, huckleberries and pears, which in Seattle means more jam. Seattle is... More »
Hip Hop Artist, Crumpet Cook Shares Best-Ever Grilled Cheese Recipe

By Leslie Kelly | Thu, August 12, 2010

Israel Berube mixes business and pleasure while he works at The Crumpet Shop, having as much fun as he can. He pours a lot of love into his efforts and drinks a whole lot of tea when he stays up late ... More »
Crumpet Shop Cook Dances, Sings In The Kitchen

By Leslie Kelly | Wed, August 11, 2010

Israel Berube is a crumpet cook by day, psychedelic hip hop artist by night, but his musical side comes out in the kitchen. Customers might catch him dancing to his mix while mixing batter and flippin... More »
Meet Israel: Crumpet Baker, Hip Hop Artist, Earthling

By Leslie Kelly | Tue, August 10, 2010

See that guy dancing in the kitchen at The Crumpet Shop? It's Israel Berube, a musician, a poet, a crumpet artist. He's the bubbly presence who can't stop grinning while he cooks those magnificent dis... More »
The Crumpet Shop

By Neal Schindler | Wed, December 29, 2004

Tea and crumpets get a bad rap. Many Americans associate them with British society at its stuffiest, and that has to change. So I'm pleased to report that Pike Place Market's Crumpet Shop is Seattle's newest hipster hot spot, the place where the c... More »

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The Crumpet Shop

1503 First Ave. Seattle, WA 98101

206-682-1598

Description

2010 | Best Breakfast Sammie

2007 | Best Non-English English-Baked-Good Purveyors: Nancy McFaul

By Hanna Raskin | Mon, April 30, 2012

By Leslie Kelly | Thu, August 12, 2010

By Leslie Kelly | Wed, August 11, 2010

By Leslie Kelly | Tue, August 10, 2010

By Neal Schindler | Wed, December 29, 2004