Many of their convinced regular customers have made the business one of downtown's popular meeting places in the 15 months since The Bread Peddler opened at 222 Capitol Way N.
"It feels like a little visit to France," said Jean Garwood, a regular who has traveled in Europe. "This is a real upgrade from your usual Olympia cafe."
Garwood stops by for cafe au laits.
Zoe Hail-Harrison appreciates the unadorned pastry mixtures that shun corn syrups, artificial sweeteners, food colorings and added sugar. Le Rest and Prescott say they instead rely on fillings of seasonal fruits, roasted nuts, chocolates and artisan cheeses that project subtle, not overly sweet flavors.
"Shannon has a great palate for her pastries," Hail-Harrison said.
Though the cafe's array of pastries makes it a popular breakfast spot, its organic breads made from pesticide-free flours lure a loyal lunch following that begins queueing up at the counter by 11 most weekday mornings. Many of the breads are made using a levain, a traditional French leavening method that relies heavily on yeasts and results in a chewy consistency. Stone tiles in the cafe's oven give loaves a caramelized crust distinctive of European breads.
The menu comes naturally for Le Rest, a self-taught cook who was born in France. He had been a wholesale baker in Port Townsend before moving the business to Olympia last year.
La Rest said he perceived an untapped niche in Olympia for his menu.
"The community has been very supportive," Prescott said.
The store has grown to 16 employees and added Sunday hours since opening.
The breakfast menu features croissants, scones and quiches, and the lunch menu emphasizes soups, sandwiches and salads.
Le Rest said that now that he has earned a following, business is strong enough to stretch the menu.
He said he plans to add a selection of wines and cheeses as soon as next month.
