About
Our Story
Started in 2019 by two bakers who believed butter should cost what butter costs. We built Copper Whisk in a converted auto-shop near Fremont — the original brick walls are still here, now warmed by the smell of laminated dough at dawn. Our sourdough is fermented 48 hours. Everything else, we figured, tastes rushed. We bake in small batches each morning and sell what we make until it's gone.
What we do
Menu Highlights
48-Hour Sourdough
Naturally leavened, fermented two full days for a deep, tangy crumb and a blistered, crackling crust. Baked fresh each morning.
Almond Croissants
Twice-baked, filled with house frangipane and dusted in powdered sugar. They sell out by 9:30am most days — plan ahead.
Seasonal Pastries
Whatever's at the market shapes the case: rhubarb galettes in spring, plum tarts in late summer, spiced pear in fall.
Morning Buns & Scones
Buttery, flaky, and laminated by hand. Best with a coffee at the counter while the next batch goes in.
Gallery
From the Counter
Photo by Mink Mingle on Unsplash
Photo by Nick Karvounis on Unsplash
Photo by Angelo Pantazis on Unsplash
Get in touch
Hours & Location
- Near Fremont, Seattle, WA
Open 7am–6pm, Tues–Sun. Closed Mondays (we rest, too).
Built in a converted auto-shop near Fremont — the brick walls are original. Stop in early; the almond croissants don't wait.
Say Hello
Custom orders, large batches, or just to tell us your favorite — drop us a line.