(Images: Suzi Pratt)
The next time you’re grabbing coffee or a quick bite at Ba Bar, wave hello to new pastry chef Karen Krol whose pastry-making station is located just to the left of the main entrance.
Eric Banh’s restaurant (a CHS advertiser) opened on 12th Avenue earlier this summer but this fall has been focused on bringing Ba Bar to the next level as a pastry bakery. Krol said she is dedicated to building up the restaurant’s pastries which currently include French macaroons, gateau basques, and a selection of croissants and puff pastries (all made in-house).
In addition to these pastry classics, expect to see holiday pastries and jams, as well as seasonal flavors. Her latest works include pumpkin cream cheesecake, upside down caramel apple pie, chocolate pumpkin tarts, and maple pecan cheesecake.
Krol, originally from the Midwest, gained her culinary education at a college in Michigan, as well as a French pastry school in Chicago. She moved to Seattle in 2010 and was doing culinary at a retirement home when she was hired by Ba Bar. Her love of pastries stems from the idea that they bring smiles to people’s faces and are a celebration of happy times.
Krol’s role at Ba Bar is part of Banh’s major investment into turning his 12th Ave project into a success. Seattle Met reported this week that Banh sold his Baguette Box location to help finance Ba Bar.
The Capitol Hill pastry and bakery scene is deepening even with the news reported earlier this week of “baker extraordinaire” Heather Earnhardt leaving Volunteer Park Cafe. Last month, CHS reported that pastry chef Neil Robertson is on the hunt for a Capitol Hill location for his Crumble & Flake patisserie.
Ba Bar is open for breakfast starting at 7a every day. More info at babarseattle.com
