Press for The Troubadour Baker

Read our reviews on The Knot.

"Another bakery from another restaurant pastry chef brings a novel solution to the sold-out problem: home delivery. Lauded Tin Table pastry chef Michael Seidel opened the Troubadour Baker as a sort of CSA (Community Supported Agriculture, for farm-to-doorstep deliveries) for the baked goods he became famous for in his former gig at Tilikum Place Cafe...."
   Kathryn Robinson, Seattle Pastry Chef's Go Rogue, Seattle Metropolitan, October 2012

Favorite Things feature
  Christopher Werner, Seattle Metropolitan's Nosh Pit Blog, September 2012

The Troubadour Baker: Like a CSA but with baked goods, from one of the city's best pastry chefs.
  Seattle Metropolitan Magazine tweet, July 2012 

"Clearly, this guy is one to watch." 
  Christopher Werner, Seattle Metropolitan's Nosh Pit Blog, July 2012


Press as Pastry Chef at The Tin Table

"After three years of doing desserts atTilikum Place Cafe, Michael Seidel is headed up the Hill to The Tin Table. There he'll prep pastries alongside Frank Wielgosiek, a former sous chef at Tilikum who is stepping into the executive spot...."
  Christopher Werner, Seattle Metropolitan's Nosh Pit Blog, August 2012



Press as Pastry Chef at Tilikum Place Cafe

"The jasmine ice cream tasted like my grandpa's garden."
  Comment posted on Tilikum Place Cafe Facebook page, June 2011

"Tapioca with rhubarb and pistachio and anise cookies - I think the cookies were my favorite part of this dessert because I am a pistachio fanatic.  The tapioca was not too heavy so I nice way to end the meal.
"Pine nut tart with olive oil gelato and balsamic sauce - This tart seemed to have a very thin caramel layer on the crust topped with nothing but pine nuts.  It was so good and the gelato was so smooth and creamy and with the surprise flavor of the rich balsamic sauce it paired so well together."
 Yelp reviewer, June 2011 

"Understated elegance is the byword here, whether it’s the delicate purée of butternut squash soup with bits of tart apple ($4), the beet salad with arugula and blue cheese ($8) or the light and piquant mushroom and leek tart ($10)."
 David Laskin, The New York Times, March 2011
(For this one, I'll just point out that the mushroom tart was my work.) 

"Even better is pastry chef Michael Seidel’s blueberry version at Tilikum Place Cafe, the land of astonishing pastry, where the topping nearly melts into the fruit, and the whole thing is crowned with a sweet dollop of housemade lavender ice cream."
 Kathryn Robinson, Nosh Pit Blog, August 2010 

"Pastry chef Michael Seidel has no reservations about keeping the traditional cobbler recipe, well, traditional. Aside from the accompaniment of lavender ice cream (made in house), Seidel’s blueberry cobbler hews as close to the basic recipe as possible. Served warm with what Seidel would call a “skinny sconey” topping (imagine eating just the sugary top of a scone rather than a thick biscuit), the dish is big enough for two people to spoon through."
Lauren Lynch, Seattle Magazine, August 2010 

"Some highlights... any of the ice creams. The sour cream ice cream, in particular, works very well with the flourless chocolate tart."
Yelp reviewer of Tilikum Place Cafe, August 2010 

"Oh and you have to check out their dessert! especially the daily special sorbet!  So far, I've tried Sangria red wine and grapefruit... perfect ending!!!"
Yelp reviewer of Tilikum Place Cafe, June 2010 

"A word on Tilikum’s desserts: they’re incredible, and I say this as someone who is entirely ambivalent about desserts and sweets in general. I enjoyed the profiteroles ($7 for a plate of six), wee puff pastry sandwiches filled with vanilla bean ice cream and topped with an addictive, smoky Earl Grey caramel sauce, but I was downright mad for Tilikum’s orange semolina cake ($7). This traditional Sephardic recipe, in which a whole orange is cooked down and pureed, was sweet with the slightest tinge of bitter, crunchy and moist, and topped with an unusual and utterly refreshing fennel and citrus salad. I would have ordered it again, but sadly, it had already been taken off from the menu on my next visit."
Angela Garbes,, March 2010

“...And the crust!  A flaky testimonial to the miracle of butter.  Perfect.”
“ was as moist and flavorful an amaretto bread pudding as the consummate Boat Street Café version.  Could all the desserts be this good?  (Read: How long might it take us to eat our way to the end of the long list on the specials board?)”
“Over the next few happy weeks we savored a venerable chocolate cake, featherweight cookies of various buttery persuasions, crackly profiteroles oozing profoundly vanilla housemade ice cream, a spicy pumpkin cake drizzled with honey and festooned with pumpkin seeds.” (links added by me for your enjoyment)
“We devoured quiches in which pancetta, sun-dried tomatoes, and fontina combined into an improbably creamy filling inside more of that perfect crust...”
Kathryn Robinson, Seattle Metropolitan, January 2010