Fine Mess Bakery

Pastry Chef Jeric Smith leads our kitchen. His menu includes cardamom coco knots, classic baguettes, and yeasted cinnamon rolls beside almond butterhorns, fruit scones, and savory biscuits. Occasional breads include 10-grain sourdough batards, maple bacon epis, and raisin fennel boules. We have cookies, brownies, and a daily cake by the slice. Most days at lunchtime you’ll find a simple grab-and-go sandwich on our house-made bread. We bake with Edison and Trail Blazer flour from Cairnspring Mills in the Skagit Valley and Fortuna flour from our local Lopez Island Grist. We also offer some gluten free baked goods, both sweet and savory. Come in for a friendly island greeting, a sweet or savory treat, and a cup of coffee or tea. Relax on our porch with your friends, your sweets, and the salty sea breeze.