Craving the delicate, buttery layers of a perfect croissant or the rich, caramelized sweetness of a kouign-amann? While a spontaneous trip to Paris might be wishful thinking for many, residents and visitors near Olympia, Washington, can experience the genuine taste of French baking at Left Bank Pastry. This unassuming patisserie has become a local institution, with lines frequently stretching down the block, especially on weekend mornings, a testament to the irresistible allure of their authentic French creations. For those seeking a true ‘left bank pastry’ experience without crossing the Atlantic, this Olympia gem is a must-visit.
The story of Left Bank Pastry is deeply rooted in a commitment to traditional French techniques and flavors. Gary Potter, the owner and driving force behind this beloved bakery, established it in 2011 with a clear vision: to offer no-nonsense, authentic French pastries. While trends in the baking world come and go, Potter has remained steadfast in his dedication to his French baking roots. “If it’s not French, it’s not happening,” he firmly states, ensuring that every item that emerges from his ovens is a genuine representation of classic French patisserie. This unwavering commitment to authenticity is what defines the unique charm and appeal of Left Bank Pastry.
The selection at Left Bank Pastry is a delightful journey through the world of French viennoiserie and pâtisserie. With over 50 varieties on offer, there’s something to tempt every palate. Croissants, the quintessential French pastry, take center stage in numerous variations – from the classic butter croissant to almond, chocolate, cinnamon, and even savory ham and cheese options. Beyond croissants, the display cases are filled with tempting treats such as almond pound cake, crisp palmiers, comforting apple turnovers, savory quiches, and delicate macarons in a rainbow of colors.
However, for many devotees, the pièce de résistance at Left Bank Pastry is undoubtedly the kouign-amann. This Breton specialty, often described as a caramelized croissant, is a symphony of flaky layers and buttery, sweet indulgence. It’s no surprise that the kouign-amann is consistently the first pastry to sell out each day, a testament to its exceptional flavor and texture. The melt-in-your-mouth experience of a Left Bank Pastry kouign-amann is a true highlight for any pastry enthusiast.
Adding to the allure, Left Bank Pastry embraces seasonality and innovation. Their colorful desserts, particularly those in the cold case, showcase the best flavors of each season. During the summer months, they proudly feature berries from local Spooner Farms in Olympia, infusing their creations with the bright, fresh taste of summer fruits. As the seasons change, the bakery transitions to autumnal and winter flavors, incorporating caramel, nuts, and rich chocolate into their pastries. Yet, even with these seasonal shifts, the commitment to the French pastry canon remains central. This dedication to both tradition and innovation means there’s always something new and exciting to discover, such as inventive flavor combinations like green tea opera cake or cherry pistachio kouign-amann. This constant evolution is a key reason why owner Gary Potter decided to streamline operations by halting the wholesale side of his business.
Prior to the shifts of 2020, Left Bank Pastry supplied their delectable goods to numerous vendors and coffee shops throughout Seattle, Olympia, and Tacoma. However, to maintain the highest quality and freshness, and to focus on serving his local community directly, Potter made the strategic decision to concentrate solely on his Olympia shop. “Basically, every single day we’re introducing new flavors,” Potter explains. “They can’t keep up at retail… At any given time, there’s going to be something in the morning that’s not on the menu that we just made up in the middle of the night.” This direct-to-consumer approach allows for unparalleled creativity and ensures that customers in Olympia get the first and freshest taste of Left Bank Pastry’s inventive creations.
The commitment to freshness extends to the very heart of the baking process. Gary Potter’s day begins at 2 a.m., but the actual baking doesn’t commence until just an hour before opening. “Our bake is done at 6:45 in the morning, and we open at 7 a.m.,” he shares. “You are not going to get fresher pastry anywhere because we are just baking for our local clientele.” This dedication to baking fresh daily for the local community is a cornerstone of Left Bank Pastry’s philosophy.
Good pastry, as Potter emphasizes, is a labor of love and time. Many of their doughs require a multi-day process before they even reach the oven. “We’re making dough today that we’re going to put butter in tomorrow, shape tomorrow night, and then bake the next day,” he explains, highlighting the meticulous and patient approach to crafting their exceptional pastries.
Interestingly, Potter’s path to becoming a celebrated pastry chef was unconventional. After earning a psychology degree from Western Washington University, he worked at the Washington State Penitentiary. “It’s a crazy job,” he reflects, “I started baking as therapy; you got to have a hobby that takes your mind off of it.” Years into his demanding career, Potter felt a pull to learn a trade, inspired by a baker friend and his grandfather’s home baking. This led him to a life-changing decision: enrolling at Le Cordon Bleu in Paris in 2006. “I was like 30 years old, and I was feeling like I was super old,” he laughs. “I said, screw it. I got to go to Paris and get the best training.” His time in Paris was immersive, exploring countless patisseries and absorbing the essence of French baking culture.
Even after years of running Left Bank Pastry, Potter remains committed to continuous learning and improvement. He regularly seeks out further training, recently attending a chocolate tempering and decoration course in Chicago. This dedication to honing his craft and pushing boundaries is evident in his approach to even his best-selling items. “If people are praising us too much, then I think, ‘Oh, let’s really hunker down now. Let’s look at our bestseller, the kouign-amann, and see if we can do that better,” Potter reveals, showcasing his relentless pursuit of pastry perfection.
Looking to the future, Left Bank Pastry is evolving to enhance the customer experience even further. Espresso drinks made with coffee from Tacoma’s Blue Beard Coffee are soon to be on offer. To manage the ever-present lines, plans are in motion to implement mobile ordering and a separate pick-up window. Potter’s vision extends to creating an outdoor seating area that evokes the ambiance of Parisian patisseries, offering a charming space to savor their exquisite treats. While embracing these modern updates, the core of Left Bank Pastry remains unchanged: a dedication to providing an authentic and exceptional ‘left bank pastry’ experience. Just don’t ask for a chocolate-chip cookie – this is a strictly French affair.
