How Driftwood washed ashore
Driftwood started in 2015 as a bread stall at the Saturday market — two folding tables, forty loaves, sold out by ten. When the old bait shop on Pierhead Walk came up for lease, we took the hint. Ten years on, we're still small on purpose: one oven, one espresso machine, and a menu that follows the seasons and the boats. If the blackberries are ripe on the Ferry Trail, you'll know it from the pastry case.
The people behind the counter
June Park
Co-owner & Head Baker
June lights the ovens at four and decides the pastry case by feel. Her grandmother's plum jam recipe is on every table — and no, she won't share it.
Theo Park
Co-owner & Coffee Lead
Theo ran espresso bars in Seattle for a decade before trading rush hour for the ferry schedule. He personally trains everyone who touches the machine.
Skip the Saturday line
We don't take reservations, but you can order pastries, loaves, and whole quiches ahead for pickup. Order by 8pm tonight and it's boxed with your name on it by 8am.