By Cassandra Van Keuren Special to The Herald
I was so impressed by a recent visit to the new incarnation of the Snohomish bakery.
First, they had a bit of a name update to the Snohomish Bakery at First &Union. First &Union, for short.
The new bakery and restaurant is divided into two spaces. To the left is the dinner side with a full wine list, beer on tap and lots of tantalizing appetizers and hearty dinners.
Some of their offerings for appetizers are blackened rockfish tacos, salad made with roasted golden and red beets, and sliders with Dr. Pepper-braised pork shoulder.
The dinner menu features grilled skirt steak and devil’s pasta with shrimp and scallops in a spicy chipotle cream sauce.
On the right side is the bakery, where they also serve breakfast and lunch.
A big patio in the front holds los of cafe tables, where people can enjoy the weather with their little doggies.
The new bakery now sports a full breakfast menu. There are the basics like steel-cut oatmeal, quiche and toast and with butter and jam.
My family and I went to the bakery side for breakfast last Sunday. It was bustling inside and out.
You first see the pastry cases filled with tempting coffeecakes, cookies and dessert bars. To the right is the order counter with a chalk board listing the daily offerings.
I decided on a small order of biscuits and gravy ($3.75). My husband, David, settled on a croissant sandwich ($6.25) and my son choose challah french toast ($8.75).
We were given a cookie cutter in the shape of a lizard and told to find a seat and the waitress would find us when our food was ready.
The coffee was self service, which is perfectly fine with me; I don’t have to wait to have someone to come and fill my coffee cup.
We didn’t have to wait long to get our food.
My small biscuit and gravy was completely different than anything I had had before. The biscuit itself was cheddar and herb, an interesting departure from the typical white flour baking soda biscuits you expect to see. The gravy was loaded with big chunks of sausage, pepper and herbs.
David’s sandwich of sliced cheddar, an egg fried hard and a sausage patty with a sprinkling of herbs was served on a homemade flakey croissant. David found it deeply satisfying.
My son’s french toast was something I could only dream of making at home. I have no idea how they achieved such a perfect balance of fluffiness and rich custard.
It was served with two large thick-cut strips of bacon and we all received a small cup of tropical fruit cocktail.
The lunch menu has basically stayed the same with a few new items, including a Greek gyro plate with veggies, lamb gyro meat and tzatziki sauce.
They also make two soups daily. Just check the chalkboard to see what is being served.
Of course, they still offer fresh baked bread daily.
The Snohomish bakery just keeps getting better. You will always find a meal that is fresh and new.
Snohomish Bakery at First &Union
101 Union Ave., Snohomish; 360-568-1682; www.snobake.com.
Specialty: Baked goods.
Hours: 8 a.m. to 6 p.m. daily.
Vegetarian options: Many.
First &Union Kitchen dinner and bar; 360-568-1684.
Hours: 4 p.m. to midnight Wednesday through Sunday.
Vegetarian options: Limited.