BAINBRIDGE ISLAND, SEQUIM, PORT TOWNSEND
Rye, oat, fig anise and Grandma’s White Pan: These are just a few of the dozens of types of breads that line the shelves at Pane d’Amore. Many consider Linda Yakush and the late Frank D’Amore’s bakery just that: a place to pick up a crusty loaf of sour white or a spot to catch up with friends. But the three shops (the first opened in Port Townsend in 2003, Sequim in 2009 and Bainbridge in 2010; Frank’s son, Gabe D’Amore, is now head baker) offer much more: chicken and duck eggs from Finnriver Farm in Washington’s Chimacum Valley, Morganics Jams & Jellies (based in Port Townsend), a wide variety of specialty mustards, salts and flavored oils, as well as hyperlocal produce and wine. Mt. Townsend Creamery cheeses (made in Port Townsend) are amongst the wide array of local and imported cheeses. There’s also smoked wild salmon and salami, cured meats and pickles, olives and chutneys.
Bainbridge, 4569 Lynwood Center Road NE, 206.780.1902; Port Townsend, 617 Tyler St., 360.385.1199; Sequim, 150 S Fifth Ave., 360.681.3280; panedamore.com