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The Bread Peddler

Bakery, Bistro, and Breakfast Spot$$$$

Downtown Olympia, Olympia

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The Bread Peddler

8.3^/10

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70 Photos

Pastries Menu 3Evening Bistro Menu 6Cafe Menu 3Late Fall Menu 5Bread Menu 1

Pastries Menu

Main

All-Butter, Hand Shaped, Baked Daily

All Butter Croissant

1.95

Almond Croissant

2.95

Apple Fritter

2.50

Blueberry Scones

1.75

Chocolate Corks

1.25

Gougère

1.25

Cheese puff

Mini Loaves

2.75

Pain Au Chocolat

2.55

Shortbread Cookie

1.25

Weekend item

Vanilla Bean Morning Rolls

2.95

Almond Cakes with Fruit

2.50

Almond Meringue

1.50

Wheat-free

Apple Slipper

2.75

Brioche À Tête

1.95

1.50

Chocolate Chip, Peanut Butter, Mud Bay Crunchy, Ginger Molasses

Ham & Cheese Croissant

2.95

Mini Quiche

3.75

Caramelized Onion & Bacon, Pesto, Chèvre & Red Pepper

Poppy Seed & Jam Scones

1.75

Spicy Ginger Cutouts

0.75

Whole Grain Scones

1.75

Cakes

Bittersweet Chocolate Orange Cake

2.95

Gingerbread Stout Cake

2.95

Whole Wheat Apple Sauce Bread

2.50

Gateau Basque

3.25

Cream filled cake

Sour Cream Coffee Cake

2.95

Layered w/ Nutty Cinnamon Streusel

Dessert Tarts

Our tarts are sold by the slice. To Reserve a whole tart please allow 48 hours

Apple Tart

3.95

Lemon Butter Tartlets

3.95

Brown Butter Tart W/ Fruit

3.50

Evening Bistro Menu

Soupe

Breton Seafood Stew

12.00

A traditional recipe from the owner's family featuring market fresh cod, bay scallop, & rockfish with tomato, mushroom, white wine, & cream

French Onion & Green Salade

12.00

Classic soup with gruyere broiled over croutons, served with white wine vinaigrette dressed greens

Croques

open-face broiled sandwich with grain mustard & cornichons, greens with white wine vinaigrette. an egg may be added to any croque for $1

Monsieur

12.00

Hill's ham, potato bread, mornay, dijon, fromage blanc, & jarlsberg

Pastrami

12.00

Columbus pastrami, caramelized red onion, dijon, brittany rye bread, mornay, & jarlsberg

Forestiere

12.00

Sautéed mushroom, caramelized onion, dijon, potato bread, fromage blanc, mornay, & jarlsberg

Charcuterie & Fromage

served with bread, butter, & pickled vegetables

Pate Maison

9.00

Chicken liver, pork shoulder, herbs, & spices

Artisanal Cheese

9.00

Three selections of imported & local cheeses

Regional Cured Meats

9.00

Serrano horn (italy) , tuscan finocchiona (seattle) , mole salumi (seattle)

Mixte

14.00

Pate, two salami selections, & two cheeses

Salade

Petite Salade

5.00

Mixed greens with white wine vinaigrette, crouton, oven-roasted tomato, & nicoise olives

House Mixed Greens

10.00

Oven-roasted tomato, shaved fennel, red onion, mixed greens, balsamic vinaigrette, & chevre crostini

Baked Chevre & Butternut Squash

14.00

Roasted butternut squash, lardon, black rice, breadcrumb & walnut crusted baked chevre, arugula, red wine vinaigrette, & balsamic glaze

Carnivore

Beef Bourguignon

14.00

Braked beef, lardon, red wine, pearl onion, & mushroom

Saffron Sausage & Scallop

14.00

Saffron sweet italian pork sausage, sea scallop seared in coconut oil with saffron butter

Chicken Pot Pie

14.00

Chicken, celery, leek, carrot, & chanterelle

Shepherd's Pie

14.00

Minced lamb with celery, carrot, & onion topped with a butternut squash & potato purée

Lamb Puff Pastry

14.00

Puff pastry filled with spicy harrisa lamb, fennel, kale, & roasted red pepper with cucumber-mint yogurt relish

Vegetarienne

Ravioli

14.00

Local chevre, fresh seasonal mushrooms, & sunflower seed, marsala mushroom cream sauce

Farro Casserole

14.00

Portobello mushroom, red pepper, kale, leek, shallot, garlic, & farro topped with one poached egg & herbs

Cafe Menu

Breakfast

Mon-Thurs 9am to 12pm, Fri- Sun 8am to 12pm.

Classic Breakfast*

12.00

Two poached eggs, house-smoked cottage bacon, smashed yukon gold potatoes and toast.

Eggs En Cocotte

9.50

Our Cocotte (French for casserole) starts with layers of yukon gold potato hash, black forest ham, roasted mushrooms, and our signature mornay sauce. It is then topped with a poached egg and swiss cheese, broiled to perfection, and served with a side of toast.

Poached Eggs Breakfast*

9.50

Toast spread with a pesto chèvre, topped with two poached eggs, and drizzled with a balsamic glaze.

Eggs Benedict*

14.00

Featuring our fresh house-made Hollandaise sauce! Two poached eggs served on toasted challah bread with a side of smashed yukon gold potatoes. Choices: Ham, Lox & Spinach or Roasted Tomato & Spinach.

Frittata of the Day

10.50

A fluffy, baked egg-custard dish containing a variety of meats, veggies, and herbs. Call us or ask your server for the daily chef's choice offering. Served with toast. Please allow 15 minutes for cook time.

Oeufs En Meurette*

13.00

Two poached eggs topped with a red wine and herb sauce with lardons (bacon bits) , mushrooms, and pearl onions, served on toasted challah bread and accompanied by an arugula salad.

Lunch

11am to 3pm Everyday.

Heirloom Blt

13.00

House cured and smoked bacon accompanied by tender butter lettuce, juicy tomato, and rosemary aioli. Served with a side salad of mixed greens.

Croque Madame (with Poached Egg)

12.00

Ham, swiss, dijon-fromage blanc and mornay sauce tops a slice of freshly made potato bread and is broiled to a perfect, golden brown. Served with a side salad of mixed greens.

Grilled Cheese

6.00

Swiss cheese between two buttery slices of artisanal French bread.

Quiche of the Day

12.00

A rotating selection of savory ingredients, served with a side green salad. Call us or ask your server for the day's offering. Please allow 15 minutes to heat.

Lyonnaise Salad

12.00

Butter lettuce, finely chopped frisèe lettuce, crispy potato, caramelized onions and lardon dressed in white wine vinaigrette and topped with a poached egg.

Daily Soups

4.50

We always serve both a meat and a vegan soup, accompanied by fresh baked bread. Please call us or ask your server for today's offerings.

Croque Monsieur

11.00

Ham, swiss, dijon-fromage blanc and mornay sauce tops a slice of freshly made potato bread and is broiled to a perfect, golden brown. Served with a side salad of mixed greens.

Croque Forestière

11.00

Roasted mushrooms, caramelized onions, swiss cheese, dijon-fromage blanc and mornay sauce atop a slice of freshly made potato bread. Served with a side salad of mixed greens.

Oeufs En Meurette

13.00

Two poached eggs topped with red wine and herb sauce with lardons (bacon bits) , mushrooms, and pearl onions, served with toasted challah bread and accompanied by an arugula salad.

Curried Couscous Salad

9.00

Israeli couscous, dried cranberries, and toasted almonds tossed in a citrus vinaigrette atop a bed of butter lettuce, served with crostini.

French Onion Soup

12.00

Made from scratch, topped with croutons and cheese and broiled to a lovely, golden brown. Served with a side salad and fresh baguette.

Sandwiches

Tomato & Chèvre

7.00

Oven roasted tomato, chèvre, red onion, olive oil, and arugula.

Roast Beef & Blue Cheese

9.00

Roast beef, horseradish aïoli, blue cheese, red onion, and arugula.

Soup of the Day

4.50

Choice of meat/fish or vegetarian/vegan.

Ham & Comté

7.00

Ham, Comté (cave aged French cheese similar to Swiss) , olive oil, and arugula.

Turkey & Guacamole

9.00

House roasted turkey breast, guacamole, chipotle aioli, red onion, and arugula.

Late Fall Menu

December 2014. Ask your server for tonights dessert selections

Soupe

French Onion

11.00

Veal broth, comte, baguette

Breton Seafood Stew

11.00

Cod, scallop, tomato, mushroom, white wine, cream

Salade

Potato Salad

7.00

Warm red fingerling potato, bacon, friscc, red wine vinaigrette

Roast Winter Squash and Bacon Lardons

9.00

Farro, lemon chevre, micro greens

House Salad

8.00

Mixed greens, fennel, red onion, red wine/balsamic vinaigrette with chevre crostini, balsamic reduction

Mixed Greens

4.00

White wine vinaigrette, herbs

Antipasto

Charcuterie Et Fromage

9.00

Daily assortment of meats and cheeses with seasonal accoutrements

White Bean Hummus

7.00

Rosemary and garlic hummus, served with grilled toast

Carnivore

Boeuf Bourguignon

16.00

Braised beef, lardon, red wine, pearl onion, mushroom, carrot, roast fingerling potato

Fresh Fish Cakes

13.00

Pan seared cod cakes, chipode aioli

Pork Belly Confit Skewers

13.00

Grilled with roast delicata squash, frisee

Grilled Lamb and Leek Skewers

13.00

Red pepper rub, chimichurri, frisee

Vegetarienne

Bruschetta

11.00

Red pepper, grilled zucchini, lemon chevre, watercress

Grilled Polenta and Mushroom

13.00

Oyster, crimini, portabella, roast tomato, scallion, crispy shallot with marsala sauce

Bread Menu

Traditional Breads

Hand shaped and hearth baked - Made with 100% Organic Breads

Baguette & Pain Classique

2.75

The classic Parisian baguette. Crisp crust and soft crumb. Ours are hand-shaped and made with a pre-ferment and will last for a couple of days. The subtle and mild flavor is great for fish and spicy flavors. The pain is an excellent choice for toast and sandwiches

Breton Country 24Oz

2.50

A rustic whole wheat&rye loaf with sunflower seeds, flax, oats made from a slowly fermented starter. Will keep for a few days and makes great sandwiches

Challah

4.25

The traditional braided egg bread. Ours is made with a preferment and is slightly sweet. Available on Friday. Sells fast, we recommend reservations (Friday)

Multigrain

3.75

A levain bread with a higher % of whole wheat with rye, flax seeds, and oats. A moist loaf that will keep for days. Divine when toasted and served with honey

Rosemary

4.25

Made from a levain dough with fresh rosemary (Friday, Saturday)

Whole Rye

4.75

This bread is 100% pumpernickel rye. Very dark and moist. An excellent keeper that pairs well with cheese and unsalted butter. The perfect accompaniment for oysters! Available with or without caraway seeds (Wednesday)

Baguette Au Levain

2.95

A rustic hand-shaped baguette, very chewy. For people who love crust. Not a delicate bread - perfect for dipping in oil or for a hearty sandwich

Brittany Rye

4.25

Mostly rye with from a levain starter. Some wheat and whole-wheat flour (Saturday)

Fougasse

4.95

(Tomato & Feta, Kalamata Olive, Blue cheese & Walnut) This traditional Provençal bread is made from the Pain au Levain. It is stuffed, flattened, and cut through to resemble, resulting not only in a beautiful treat, but a crusty and chewy loaf that is a simple meal by itself

Pain Au Levain

3.75

Levain is the French term for traditional sourdough. The flavor is mild not sharp or sour. A complex nutty flavor; with a chewy crumb and caramelized crust. Pairs well with cheese, pasta, and salads. (Wheat flour, whole-wheat flour, rye, water, sea salt)

Walnut Bread

4.95

Walnuts are added to this levain. A loaf that is good for both toast or with cheese and salads, or for sandwiches (Saturday)

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The Bread Peddler

Pastries Menu

Evening Bistro Menu

Cafe Menu

Late Fall Menu

Bread Menu

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