The beloved Bob's Well Bread Bakery, ran by owners Bob and Jane Oswaks, has added a second outpost to its original Los Alamos location. The New bakery and cafe, located in a historic building in Ballard, offers breakfast and lunch (until 3 p.m.) on its spacious outdoor patio. The pastries along are worth the trip, with the likes of buttery-flaky croissants, seasonal scones, the caramelized Breton pastry kouign-amann, and the hard-to-find canel'e , a Bordeaux specialty. But don't miss items like the breakfast sandwich with scrambled eggs and house-made turkey sausage, and the mushroom toast with sauteed seasonal mushrooms and backon lardons, served over a house-made biscuit with a poached farm egg. Lunch winners include the hearty meat loaf sandwich, the Reuben with house-made corned beef, and the croque monsieur. Don't forget to add a loaf of fresh-baked bread and a bottle of private-label Well Bread Wine, created by winemaker Doug Margerum of Buellton-based Margerum Wine Company. (805) 691-9549; Bobswellbread.com.
by Nancy Ransohoff * Photograph by Chuck Place