Business partners and co-bakers Scot Partlow and Jared Watson called Batch a “dessert focused, small batch” bakery paying “special attention to cookies” with “a bit of a nostalgic bent to it” when CHS talked to them about the new project last fall.
Taking over and upgrading the old Niche gluten free baking space as Toby Matasar chose to focus on her E Olive Way bakery Crumble and Flake, Batch is open 10 AM to 7 PM daily except Mondays to satisfy your sweet — and sometimes savory — tooth.
The Batch menu of treats is a mix of old standbys and creative experiments:
- Sweet palmier varieties. Rich, buttery, flaky puff pastry and just the right amount of sweet and salty crunch.
- Standard cookies. Chocolate chips. Oatmeal. Spice. Pure ingredients and impeccable baking science join forces for perfectly chewy cookies with just the right crunch.
- Homemade classics. Think homemade Oreos and Nutter Butters. Made with fresh ingredients in small batches, warm from the oven.
They also feature brownies, salted caramels and other candies, and special fortune cookies — “Large, crispy, buttery. Inside is your own custom fortune.”
Prices range from $1.50 to $2.50 per cookie and dozens range from $20.00 to $24.00.
Partlow and Watson are self-taught bakers who met more than a decade ago while working on the board of the Seattle Pride Foundation. They reworked the bakery to create a kitchen that is open to the customer area and made other changes to make the baking part “more open.”
“We love the idea of baking while customers are here,” Watson says.
Batch Baking Company is located at 808 12th Ave. It is open 10 AM to 7 PM daily. Closed Mondays. You can check out the full menu and order online at batchbakingco.com.
BECOME A 'PAY WHAT YOU CAN' CHS SUBSCRIBER TODAY: Support local journalism dedicated to your neighborhood. SUBSCRIBE HERE. Join to become a subscriber at $1/$5/$10 a month to help CHS provide community news with NO PAYWALL. You can also sign up for a one-time annual payment.