Challah is one of the baked goods Ryan makes using Jewish family recipes.
Challah is one of the baked goods Ryan makes using Jewish family recipes.

Queen Anne Coffee Company owner Bri Ryan gets into her shop around 3:30 a.m. each morning in order to meet demand for the baked goods she’s adapted from her Jewish family’s recipes.

“The challah is definitely one of the things that I’m so excited about,” Ryan said, “because it’s a recipe that goes way back in my family.”

Ryan opened her bakery within a coffee shop at 1811 Queen Anne Ave. N. in September, and hosted a media invite on Monday, Jan. 28.

Queen Anne Coffee Co. replaces El Diablo Coffee Co., which moved down the street to the former Nana’s Mexican Kitchen & Cantina space.

A professional graphic designer and digital illustrator, Ryan created the logo and designed the  Queen Anne Coffee Co. space.

“The space was pretty versatile, but then I thought of all the things that needed to be incorporated, and the machines, and the things that were needed by the city,” Ryan said. “It definitely became a puzzle.”

The bar counter is low, and the Seattle-built Mavam espresso machine does most of the work underneath. This allows customers and employees to converse more easily.

“I think, especially considering my height, I was especially sensitive to that,” Ryan said.

Queen Anne Coffee Co. gets its beans from Lighthouse Roasters in Fremont.

While many of the baked goods Ryan makes in the back are recipes passed down by her family and created many times at home, she said she also used her passion for science to improve the processes, such as getting the right pH balance for the water used for making challah and getting the cinnamon rolls to rise just right.

Queen Anne Coffee Co. also has a number of savory breakfast sandwiches, plus more sandwiches, panini and salads for lunch. People on the run can grab a salad shaker, and those staying put can build their own.

“People have gotten really creative with their salads,” Ryan said.

The first few months were spent getting to know customers, and the biggest change was readying the patio as a brunch and happy hour space. Ryan wants to also host community groups, bridal showers, and a coffee lecture series in the summer.

She knows working from morning to close is not sustainable, and she plans on eventually letting someone else do some of the baking.

“I’m very excited to be here and share these recipes with the neighborhood,” Ryan said.