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The business was included in The New York Times' 2023 list of Seattle's 25 best restaurants, [17] and in 2024 was rated by Bon Appétit as one of the nine most creative bakeries in the United States. [18] In 2024, The New York Times named Saint Bread one of the 22 best bakeries in the United States. [19]
Ben's Bread was included in Eater Seattle's 2023 list of the city's sixteen "most perfect" bakeries. [12] In 2023, The Infatuation's Aimee Rizzo called Ben's Bread " the best new bakery in Seattle". [13] In 2024, the bakery earned Ben Campbell a nomination in the Outstanding Pastry Chef or Baker category of the James Beard Foundation Awards. [14]
In 2020, during the COVID-19 pandemic, Eater Seattle included the restaurant in a list of "Where to Get Terrific Tacos in Seattle for Takeout and Delivery". [12] The website's Dylan Joffe, Megan Hill, and Jade Yamazaki Stewart included Gracia in a 2022 list of "16 Marvelous Mexican Restaurants in the Seattle Area". [ 13 ]
Bread styles soon became differentiated by social class, with the best and whitest breads, called pan floreado, reserved for the nobility and rich. [2] [11] The lower classes ate “pambazo,” made with darker flour. The word is a mix of pan (bread) and basso (low) and today refers to a kind of street food.
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This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware) .
The North City Gateway, on the corner of the neighborhood business district in Shoreline, WA. North City is a neighborhood within the city of Shoreline, Washington, United States, located north of Seattle. The neighborhood is centered at 15th Avenue N.E. and N.E 175th Street. [1]
Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury 's 1933 Balanced Recipes cookbook.