The first thing to know about the croissants at Saboteur Bakery is that you should never, under any circumstances, eat one over your lap without some kind of napkin coverage.
I learned this last winter on a day trip to Bremerton. My companion and I took our pastries to go (there’s no seating at the bakery), and I was riding shotgun in the car. I took the ham-and-cheese croissant out of the bag, and as soon as I bit into it, my lap was covered in pastry flakes.
Saboteur and its croissants are the creation of Matt Tinder, a pastry chef who worked at Michelin-starred restaurants Coi and the Restaurant at Meadowood in California before he and business partner Kate Giuggio decamped north to Bremerton, a navy town on the Kitsap Peninsula known less for its food scene than for its shipyard and that one MxPx song from the 1990s. This bakery, however, could change that.
