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Bakery moving into former Mardini’s building
SNOHOMISH - Snohomish Bakery and Cafe will be expanding its business and moving into the former Mardini’s Restaurant.
“As soon as the building became available, we haven’t stopped thinking about the potential,” co-owner Ingrid Harten said.
Ingrid and husband Andy Papadatos’ bakery and cafe has been a part of the downtown community for seven years, and with business steadily increasing, they’ve been thinking about an expansion for some time.
The couple first will move the bakery over to the new building at First and Union and hopes to open by mid-March. A few weeks later, hopefully by April 1, the newly revamped and expanded restaurant will open as well, Papadatos said.
The family friendly restaurant, which will be a separate but complimentary business, will be called First & Union Downtown Grill. Customers can expect to see the restaurant occupying the former Mardini’s bar area, while the bakery will be located in the former dining area.
“We’re going to shoot for a liquor license,” Papadatos said. “The theme will be small plates, and we hope to change the menu frequently, using things that are in season. We’ll use our connections with the farmer’s market circuit to get local goods, and we’ll have a little fun with it so that folks can come back frequently and not get bored.”
Andy said the culinary staff’s talent will lend itself to an exciting menu.
“Between our two current chefs and myself, we’re going to have to fight for menu space,” Papadatos joked.
Having the bakery next to the restaurant will allow them to finally get creative with desserts, Harten said.
“Being a day-counter bakery, we weren’t able to sell a whole lot of them before,” she said.
They said they don’t feel like they’re taking on too much with the expansion, but rather that they’re just beginning.
“From there, we can grow to do catering, events,” Papadatos said.
“I’m looking very forward to having a full-time job again,” he said, explaining the bakery practically runs itself with little help from Andy or Ingrid. “We look forward to being busy from day one.”
“Our customer base is really well-established,” Harten said. “They refused to let us fail (through the recession). We’ve developed a reputation for quality.”
“It’s kind of a community effort,” she said.


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