A stack of burgundy flour sacks interrupts the neutral minimalism at T55 Patisserie. Bothell’s new bakery takes its name from France’s designation for all-purpose flour. And yet, the stacked bags are actually T45, a softer flour chef Muhammad Fairoz Rashed uses for laminated pastry. “We never thought they would take off like they did,” says co-owner Katie Pohl of her partner’s croissants and pain au chocolat.
But take off they did. Arrive just after doors open, even on a random rainy Thursday, and you might find yourself 23rd—twenty-third!!!—in line. An employee walks the queue, taking coffee orders. Rashed and Pohl intended T55 as an all-purpose
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