Girlfriend in Tacoma

Apr. 7, 2008 at 1:13pm

gettin' into the local swing...

(and a business suggestion)

I went into Kings to pick up a book for the newly-back-in-school kid, and had an extended chat with John, who'd been busying himself sweeping the sidewalk for the governor.  I was oblivious to the fact that Chris Gregoire would be at the landmark, and letting popping into King's for a business round-table.  

Too bad  I didn't stay around to be a fly on the wall, but I was all post 5.6 mile workout  stinky sweaty from the gym.  There, I ran into S DeR and the two of us made good on our idle chat about formalizing workouts, and I had a nice chat with Troy about re-starting sessions.

Yesterday I approached The Man about my funk, and suggested I needed to get back into trainer sooner than later, and he agreed.  As a family we'd been to the pre-deployment briefing earlier in the day, and learned (using that term somewhat snidely) that we're likely to be having some depression and disengagement issues.  No, really?  --At any rate, I feel like now that the routine is settled, with Kid in school again, and with vacation mindset gone, it's time to think about health again, and not just organizing the damn house.  To that end, I'm thinking seriously about running the half distance of the Tacoma Marathon--at his urging-- though I feel like it'll probably about kill me as I've not exactly been logging any serious miles.  Though, that could be a good thing, too, as I'm not (yet) nursing a bunch of overuse injuries.

But going back to the conversation I had with John, he mused about a prospective use for the formal Stadium Bistro spot: an artisan bakery.  I about jumped up and down like a fool, because I've been thinking that that's one thing I'd love, locally: a place to get a warm-from-the-oven baguette, or a croissant that has all the freshness that commuting takes away.  I remember living in Ealing, outside London proper (but on the tube line) and popping in every morning to get my "fix" --a palmiere and a boulle for later on in the day.

Now realistically, a bakery is a pretty tough thing to sustain, BUT my thought was, create a small cafe/bistro in the front --call it something like "Petite Provence" and serve up some fresh offerings that pair nicely with bread-- maybe coffee and breakfast light bites, in the morning, and maybe an amazing selection of cheeses,  wines, and import beers, for the evening.  For the bakery, take french items like baguettes and croissants, and then add in other items you can't find baked in Tacoma-- like wheat and gluten-free breads.

Take, as a design/decor/menu model, the sort of thing you might find in a French town,where things are basic, natural, and simple, using the majority of the space for the bakery (separated off by a rustic paint-effect wall and maybe a Dutch door) with a small area for dining in.  

It would have to be a joint business venture so as not to burn out the owner/operators, with one hand operating the bakery, another the restaurant venture, and with someone in the background with lots of cash to foot the bill for the whole thing.  

ahhhh, oui.  Lovely it would be, to have a little taste of pastoral France next to a taste of the United Kingdom (Doyles) and underneath a taste of Italy (The Hub.)  It's be like Stadium's own little Euro Triad...

comments [6]  |  posted under Bakery, random musings, Restaurant idea, Tacoma


by jenyum on 4/7/2008 @ 4:08pm
We definitely need a bread bakery in Tacoma, though I'm not likely to frequent it.

Realistically, baking gluten-free items in a wheat-based bakery is not good, (It's like bacteria, you have to be very careful to avoid cross-contamination.) but I'm encouraged to see more places carrying pre-wrapped items. Anyway, bakery yes! That would be a perfect use of the space.

by jcbetty on 4/7/2008 @ 5:47pm
god I love that shot, avatar. note to self-- must get cute Ab shot or something....
--noted, re cross contamination. I think, though, there are enough gluten sensitive to where segmenting off a portion of the space off for non-gluten products, and swinging that as a side specialty, could be freaking awesome.

by tacomachickadee on 4/7/2008 @ 7:03pm

by jenyum on 4/7/2008 @ 11:12pm

by jcbetty on 4/8/2008 @ 11:21am

by Heather on 4/8/2008 @ 4:30pm
Once upon a time, there was a lovely bakery/sandwich shop on Sixth Ave (in part of the Asado building). Then it was the short lived pizza place. But the owner was a bit snobby and turned quite a few people off. But I remember that there was really good bread made on site. I would frequent a bakery in the SB location, for sure. (As long as the owner/operator didn't give me grief about using canned beans in my "homemade" chili.)


musing her way through arts, culture, dining, shopping, exercising, and parenting, all while wearing a pungent, truffle-like aroma.

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