Shambala Ancient Grain Bakery – Seattle, WA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (206) 442-1115 to check today's hours. Know the hours? Send them to us.

Tap for directions

3416 Fremont Ave N B, Seattle, WA 98103

Google Maps Apple Maps Waze Bing Maps

Address3416 Fremont Ave N B, Seattle, WA 98103

Phone(206) 442-1115

StyleArtisan bread bakery

CountyKing County

Time zonePacific Time

From city center2.5 mi north

About Shambala Ancient Grain Bakery

Shambala Ancient Grain Bakery is an artisan bread bakery at 3416 Fremont Ave N B, roughly 2.5 mi from downtown Seattle, heading north.

Our Seattle directory counts 316 bakeries in total, roughly one for every 2,472 residents. The closest neighbour on our map is Simply Desserts, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Shambala Ancient Grain Bakery yet, so calling ahead at (206) 442-1115 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Seattle	316
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.

French & Italian breads

FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.