Anjou Bakery

Kevin and Heather Knight came to central Washington wanting to work somewhere bucolic, settled among the pear orchards outside Cashmere, and in 1996 turned a turn of the century fruit warehouse into a bakery. Neither had a background in food. They built the place around what they had eaten travelling Europe in their twenties and learned the rest as they went. Their son Simon now bakes the bread his father used to.

It is laminated pastry, hearth baked bread and fruit pie, made by hand with organic flour. The baguettes are Parisienne style and made in house, and the sandwich that never leaves the menu is cured ham with European butter. Espresso is Caffe Vita, and the almond, oat and coconut milks are made here too.

Everything runs on pre order, including an after hours porch pickup and a mail order that ships across the Northwest. They do not take orders by phone.