We love bread like, a lot and we are lucky enough to be surrounded by some pretty incredible bakers in Seattle. Bake Shop has only been open for a few months but has already made a huge impression on us. From the bread to the brownies (oh my god the brownies) we are excited for you to get to know Krista and Bake Shop!
I’m Krista Nelson, founder & owner of Bake Shop! I grew up in Ballard and have lived in Seattle for all but one year of my life… I truly love this city. I’m the 3rd of 4 kids in my family and I’m very close with my siblings. We’re all homebodies so luckily they still live here too. I went to Seattle University and majored in Marketing. I now live in South Park with my fiancé Sam and our dog Luna. When I’m not at Bake Shop, I love to read, spend time in my garden (we like to grow our own vegetables!), and try new wines.
I’ve worked in the restaurant industry since I was 14 years old and am excited to have opened my own café, 14 years later! My first job was with Red Mill Burgers, and I could be found there for 6 years flipping burgers. I loved that job, it was a blast. But the reason I’ve stayed in the industry is because I’m constantly inspired by it. From food systems and working with our local farmers to the creativity and FLAVORS, it’s just the best.
We all need food to survive, yet it also brings so much joy and satisfaction, and that bonds people. Starting around when I was in college, my mom and I would go on walks on the weekends to the neighborhood bakery near their house in Ballard, Rosellini’s (though at the time it was called Honoré). This walk became a little tradition, to get coffee and a sweet treat, usually a danish for me, and it was something that brought us together. Owning my own café, I now get to see that play out with complete strangers every day. People come in to meet up with family, old and new friends, co workers, and share meals and treats while catching up. It’s really something special.
What is your favorite fruit and/or vegetable?
Carrots! Carrots dipped in hummus. Or roasted carrot hummus - more on that below :)
Oh, so many!! Preserve & Gather in Greenwood - try their peanut butter cookie. Left Bank Wine in South Park - I live a block away and love to get cozy in their shop with a glass of wine. B-Side Foods on Capitol Hill, I’m obsessed with their breakfast sandwich with mushrooms. Delancey in Ballard for the best wood-fired pizza and great wine. I could keep going…!
Roasted Carrot Hummus
I LOVE hummus, but a few years back I found out I have a sensitivity to sesame. So, I started making my own sesame-free hummus and this one was a winner.
Peel & roast about 8 oz of carrots at 400° with avocado oil, salt, cumin, and paprika, about 20 minutes, until tender.
Also roast 4 garlic cloves until tender.
Rinse & peel 1 can of chickpeas.
In a food processor, combine chickpeas, carrots, and garlic, and pulse a few times to break up. Add juice of ½ a lemon, ½ Cup avocado oil, and salt. Puree until smooth, 4-5 minutes.
Add some more salt/pepper/lemon to taste if it needs it.
Enjoy with crackers or veggies or schmear it on a sandwich!