4252 Fremont Ave N, Seattle (206) 397-4271 Hours: M–F: 11am–6pm Sat: 11am–5pm Sun: 12pm–4pm

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Our Extended Family – Kit and Jesse Schumann

We partner with some incredible local talents for our classes and some of our retail selections. In our ongoing Extended Family series, we want to showcase their work and provide a glimpse inside their personal story.

Kit and Jesse started Sea Wolf in 2014, making their glorious breads around town until opening their bakery in August 2016. They teach the wildly popular Sourdough 101 class in their lovely space. Upcoming classes here!

 

 

Let’s start out with the basics, where are you from and what do you do?

We’re brothers and Washingtonians. We were raised in a house, where our parents still live, on the middle fork of the Nooksack River in rural Whatcom County. More recently we’ve made our home in Seattle where we operate a bread bakery.

 

 

What do you love about your job/business?

Professional baking is all about repetition – shaping the same loaves over and over day after day – and where most people might find that tedious, for a baker the satisfaction is in working towards that perfect shape, the perfect bake, every day. The struggle, and the fun, is keeping in mind all of the elements involved (temperature, time, tension) and keeping them under control, though sometimes it feels like pin-the-tail-on-the-donkey.

 

 

How long have you been in business?

3 years. One year in our current space.

How did your business evolve since its beginning?

We started out baking for wholesale to a small number of restaurants and it was just the two of us. Since we’ve opened our storefront we’ve expanded to retailing bread and pastry and our wholesale is growing. We’ve also hired a lot of people, who are excellent and very patient with us as we learn to run a business.

 

 

What cookbook do you reference most often (in general or just lately)?

Sandor Katz “The Art of Fermentation.” So good.

 

If you could take any cooking class, what would it be?

Mexican food. Probably Oaxacan, but I know so little about the cooking of the country at large that I couldn’t be very specific.

 

What is your favorite item on your menu right now?

We just started selling a heavy rye, or vollkornbrot. It’s super sweet from sprouted rye berries and tangy from being a sourdough. It keeps for weeks and is great from open faced sandwiches.

 

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