The Troubadour Baker crafts wholesome real food that makes your life more delicious.  We have an eye towards the flavors of the world, respecting the delicious culinary traditions of all.  Human touch is the most secret of ingredients, and to this end, all of our products are made from scratch in small batches and hand-formed.


Michael Seidel, owner/pastry chef


Michael Seidel has worked in a neighborhood bakery, large-scale bread production and fine dining since 2005, formerly the pastry chef at Tilikum Place Café and The Tin Table.  He brings his experience in all these varied settings to even his smallest creation.  He trained at the Pastry and Specialty Baking Program at South Seattle Community College under Chefs Christopher Harris and Jean-Claude Berger.

Michael came to pastry from classical music, specifically voice.  During his studies, he was fascinated by the age of the wandering minstrels, the troubadours that traveled the countryside entertaining and collecting songs from far-flung corners.  Combining these two worlds, he fashions himself a sort of troubadour baker, voraciously gathering flavors, recipes and techniques from all over, mashing them together in delicious ways and performing them for hungry audiences.  His core belief is that delicious food need not be difficult, nor does it take much to make something special (and you shouldn't need a reason to make it so).  Every day should be filled with delicious moments, otherwise, why waste the calories?

He is an avid science fiction fan, thrives on world music, and can always be found with a book close by.  He enjoys photography (all the photography on this site is his work).

Core Values

  • Be true to the food— reject gimmicks, clever ingredients and fads
  • Work with other small purveyors to source ingredients locally and directly, shortening the food supply chain
  • It need not be a special occasion to have something special
  • Be a model business, contributing to the community
  • Foster an atmosphere of creativity, ideas and respect
  • The food is more important than the packaging