Demetre and Helen Lagos
Owners, Continental Pastry Shop, 4549 University Way NE (U-District), 632-4700.

Helen Lagos and her son Demetre cultivate their loyal customer base through the warmest of traditional methods: remembering your name, good-naturedly teasing you about not coming in for a while (even if you were just there last week), and maintaining an invariable level of quality in the kitchen. The Continental's menu covers every meal of the day, but I always stick to breakfast: perfect scrambled eggs garnished with a generous handful of shredded feta, golden, oregano-encrusted Greek fries, and thick, evenly crisp bacon.

How long has the Continental been here?

Helen: "I think 34 years."

Demetre: "Yes, it started in 1968. Our family took it over in 1974."

And have you been working here the whole time?

Helen: "Yes! [Laughs.] All of us!"

Seven days a week?

Helen: "Yes, that's the reason I stay young."

You have an interesting range of customers here--all ages and backgrounds. Do you have customers who have been here since you opened?

Helen: "Oh yes, a lot of people. I love it that we have a mix of very young and older people; it is a nice combination. Especially all the kids who go to [the University of Washington] and start calling me Mom. That is nice, I love it."

How do you feel about the Ave and how the area has changed? It seems like it would be very difficult to keep a business going around here....

Demetre: "It's difficult, there's no doubt. This used to be one of the nicest places in Seattle for shopping, or just visiting and window-shopping. But, now... [shakes his head]. I also think it's cyclical, though. I think it will come back again. It's always been a very diverse neighborhood with people from all walks of life; hopefully that makes us unique, so we're not just another outdoor [version of] Northgate or Pacific Place."

I've never had a bad meal here, ever. I don't understand how you keep things so consistent. Have you kept the same cooks since 1974?

Demetre: "Basically we have some good people who have been with us for many years--the guy who cooked your food this morning has been here for eight or nine years. My philosophy is to get the best people we can, treat them as best as we can, and the consistency will follow. It makes it worthwhile to us to have regular customers. And it's [gestures at the dining room] got to have a little heart, a little flavor, a little warmth--and that comes with the people who keep coming back."

Interview by Hannah Levin