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Raspberry mousse, almond dacquoise, white chocolate & almond crunch layer, vanilla butter cream & raspberry glaze.
Lemon chiffon cake, limoncello simple syrup, lemon cream & blueberry mousse.
Rich spice cake with minced carrots & dates, cream cheese icing topped with shredded coconut.
Vanilla cream cheese batter, graham crust, & seasonal fruit glaze.
Rich chocolate cake, 60% dark chocolate mousse & dark chocolate glaze.
Chocolate cake layered & finished with a coconut, pecan & caramel frosting.
Lemon cremeux, vanilla butter cake & vanilla buttercream frosting.
Cream cheese batter with chocolate and coffee, on a chocolate crumb crust, finished with chocolate glaze.
Chocolate mousse, hazelnut& milk chocolate crisp layer, on a chocolate biscuit, finished with gianduja curls.
Raspberry cremeux, vanilla butter cake, & vanilla buttercream frosting.
Pistachio dacquoise, strawberry mousse, strawberry gelee, white chocolate almond crunch.
Raspberry mousse, almond dacquoise, white chocolate & almond crunch layer, vanilla buttercream & raspberry glaze.V.
Lemon chiffon cake, limoncello simple syrup, lemon cream & blueberry mousse.
Rich spice cake with minced carrots & dates, cream cheese icing topped with shredded coconut.
Vanilla cream cheese batter, graham crust, & seasonal fruit glaze.
Rich chocolate cake, 60% dark chocolate mousse & dark chocolate glaze.
Chocolate cake layered & finished with a coconut, pecan & caramel frosting.
Lemon cremeux, vanilla butter cake & vanilla buttercream frosting.
Cream cheese batter with chocolate and coffee, on a chocolate crumb crust, finished with chocolate glaze.
Chocolate mousse, hazelnut& milk chocolate crisp layer, on a chocolate biscuit, finished with gianduja curls.
Raspberry cremeux, vanilla butter cake, & vanilla buttercream frosting.
Pistachio dacquoise, strawberry mousse, strawberry gelee, white chocolate almond crunch.
Granny smith apples, cranberries, cinnamon, brown sugar, and butter wrapped in a classic strudel dough and baked until golden brown and delicious.
Apricot half, apricot jam, vanilla pastry cream & pearl sugar.
Our traditional scone is lightly sweetened and biscuit-like, flavored with blueberry & lemon.
Brioche rolled with a blend of brown sugar, pecans, and a touch of cinnamon, and baked with butter and brown sugar, creating dense, buttery caramel.
A true classic! A crescent-shaped pastry made of layered yeast-leavened dough.
Classic croissant rolled with chocolate batons and chopped chocolate.
Laminated danish dough, twisted into a roll and filled with cream cheese blended with pastry cream, and seasonal fresh fruit.
Croissant dough with a layer of black forest style ham, swiss cheese, smoked mozzarella, béchamel, and a touch of nutmeg. Topped with strips of swiss cheese that bake up into the decadent crispy finish.
Our traditional scone is lightly sweetened and biscuit-like, flavored with honey & pecans.
Our take on the classic Breton pastry, with tender pastry dough laminated with butter and sugar, resulting in an amazing buttery caramel flavor when baked.
Our rich dough rolled in vanilla sugar and rum-butter.
Our laminated pastry with fresh blueberries, lemon crèmeux & almond cream.
Our classic croissant rolled around a generous baton of our house-made chocolate.
Laminated Danish dough with a small layer of pastry cream and topped with a sliced pear half.
Our laminated pastry fresh raspberries, raspberry crèmeux, and almond crème.
A buttery soft baked pretzel with a sprinkling of classic pretzel salt.
Croissant dough with locally sourced smoked salmon, and a salmon cream-cheese with capers, paprika, and red onions.
The dense and delicious twice-baked is a butter croissant or pain au chocolat that has been halved, dipped in simple syrup, and filled and topped with almond cream and slivered almonds. After the namesake second-bake, the twice-baked is then finished with a dusting of powdered sugar.
The dense and delicious twice-baked is a butter croissant or pain au chocolat that has been halved, dipped in simple syrup, and filled and topped with almond cream and slivered almonds. After the namesake second-bake, the twice-baked is then finished with a dusting of powdered sugar.
Sliced baguette with mayo, mixed greens, bacon, tomato and fresh mozzarella, with a touch of salt and pepper.
Chicken, bacon, smoked mozzarella, avocado, mixed greens & dijon mustard and mayo blend, on a croissant.
Fresh mozzarella, tomato, basil pesto & balsamic vinegar on a ciabatta roll.
Ham, swiss cheese, cornichons & blended dijon mustard and mayo on a buttered baguette.
Chef’s choice of cured meats, provolone, tomato, arugula, pepperoncini, vinaigrette, dijon & mayo on an Italian roll.
Scrambled eggs, ham, bacon, white cheddar & béchamel on a croissant.
Savory sauteed mushrooms with goat cheese.
Savory sauteed mushrooms with goat cheese.
The classic pairing of bacon with swiss Emmentaler cheese and sweet caramelized onion.
The classic pairing of bacon with swiss Emmentaler cheese and sweet caramelized onion.
Eggplant, roasted red and yellow peppers, zucchini, red onion, and sundried tomato aioli on garlic- parmesan focaccia.
Fresh, tender spinach with ricotta, parmesan cheese, and pine nuts.
Fresh, tender spinach with ricotta, parmesan cheese, and pine nuts.
Peppered turkey, Havarti cheese, & stone ground mustard on a croissant.
Buttery, just barely sweet brioche – perfect as dinner rolls or simply warmed up and buttered for a snack.
Best baguette outside of France! It is hearty, chewy, and great with sandwiches, soups, or stews.
Traditional braided Jewish yeast bread, enriched with sugar, eggs, butter, and milk.
Mixed with bread flour and a touch of olive oil, our version of this Italian classic has a soft and creamy crumb and a delicate flavor, perfect for matching to lighter meals.
A hearty Italian classic, mixed with a touch of olive oil. topped with garlic-parmesan.
A traditional large round sourdough loaf with blended wheat and rye flours.
A flavorful blend of bread and whole wheat flour combined with rolled oats.
A solid loaf using our baguette dough mixed with kalamata olives.
A classic white sandwich bread with a touch of sweetness.
A hearty Italian classic, mixed with a touch of olive oil. topped with rosemary & sea salt.
Our take on multi-grain sandwich bread, using wheat and rye flour, toasted almonds, and a blend of sunflower, poppy, sesame, and flax seeds.
Our sourdough bread has a tangy, nutty flavor, yielding a more nuanced taste than a commercial loaf. Delightful simply with butter, paired with a variety of cheeses or anchoring your favorite sandwich.
A flame-shaped loaf, using our baguette dough mixed with kalamata olives.
Classic banana bread with pecans and streusel.
Rich, chocolate quick bread for those that like chocolate cake, but not the mousse.
Our take on a traditional coffee cake with a touch of streusel and powdered sugar, baked in bundt pans, and sliced into wedges. Flavors vary by season.
A classic dense brownie with the perfect combination of crispy and crunchy.
A milk chocolate chip cookie with cashews and topped with toasted coconut.
Chewy, buttery perfection, filled with our house-made chocolate chips.
A chocolate lovers dream. Dripping with rich chocolate flavor, but not too sweet.
The perfect texture, soft, full of oats, raisins, and a hint of cinnamon.
A peanut lover's delight! This buttery, chewy and crispy peanut butter cookie is topped with a generous sprinkling of chopped peanuts.
Our classic chocolate chip cookie garnished with cocoa nibs and sea salt.
A classic cinnamon-sugar soft and chewy sugar cookie, with delicately crisp edges.
Last updated August 19, 2020