Golden ube and red bean mooncakes glow in the pastry case at Belltown’s Askatu bakery. Inside, Askatu’s bakers frost cakes, proof loaves, and decorate dahlia cookies as the percussive rattle of Seattle’s monorail speeds by – a scene close to a Richard Scarry Busytown illustration. Steam billows from the espresso machine, a rack of sourdough emerges from the oven, customers chat in line. Owner and baker Estela Martinez pulls a tray of pastries from the oven, setting them on a rack to cool. She nudges a display of tea cookies and answers a question about mung bean flour before heading back into the kitchen with a new custom bread
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