6x8 image, hand signed Giclee reproduction printed locally in Ballard using archival inks on 8x10 german etching paper.
Rosellini’s is dangerous for anyone with a weakness for really good pastry. I’m convinced they make Seattle’s best croissants and pain au chocolat, and I have done enough personal research to stand by that statement. The Ballard bakery began life as Honoré in 2008 and became Rosellini’s when Suzanne Rosellini took over in 2016. She trained with the original baker to learn the serious art of laminated dough and kept many of the bakery’s beloved traditions alive. And the Rosellini name has its own Seattle history, thanks to legendary restaurateur Victor Rosellini, who opened his first Seattle restaurant in 1950. So there’s a lot of history here—but honestly, most mornings I’m just thinking about the croissant.
6x8 image, hand signed Giclee reproduction printed locally in Ballard using archival inks on 8x10 german etching paper.
Rosellini’s is dangerous for anyone with a weakness for really good pastry. I’m convinced they make Seattle’s best croissants and pain au chocolat, and I have done enough personal research to stand by that statement. The Ballard bakery began life as Honoré in 2008 and became Rosellini’s when Suzanne Rosellini took over in 2016. She trained with the original baker to learn the serious art of laminated dough and kept many of the bakery’s beloved traditions alive. And the Rosellini name has its own Seattle history, thanks to legendary restaurateur Victor Rosellini, who opened his first Seattle restaurant in 1950. So there’s a lot of history here—but honestly, most mornings I’m just thinking about the croissant.
