James Beard semi-Finalist, Outstanding Pastry Chef 2013
KING5 Evening Magazine – The Best of Western Washington:
WINNER for BEST Bakery 4 years in a row (2010, 2011, 2012, 2013)
2015 Finalist for Best Bakery
2014 Runner-up for Best Bakery
2013 Finalist for Best Desserts
2018 Readers’ Choice, Best Bakery
2017 Readers’ Choice, Best Bakery
2015 Readers’ Choice, Best Bakery
2014 Readers’ Choice, Best Bakery
2013 Readers’ Choice, Best Bakery
2008 Best Desserts – Seattle Magazine
2007 Best Chocolate Desserts – Seattle Magazine
2014 Reader Picks Best of Seattle, Best Bakery and Best Pastry
2013 Reader Picks Best of Seattle, Best Bakery
2015 28 out of 30 points
2014 29 out of 30 points
2010 28 out of 30 points
2009 28 out of 30 points.
2015 Golden Teddy Finalist, Favorite Treat Shop
2014 Golden Teddy Finalist, Favorite Treat Shop
2011 Golden Teddy Winner, Favorite Bakery
2015 Winner – Certificate of Excellence
2014 Winner – Certificate of Excellence
“Award winning bakery with reasonable pricing!” – March 2012
“Step out of the rain and into France.” – April 2015
“Worth the drive and worth the wait!” – March 2015
Foodable WebTV Network
January 2016, Behind the Counter with Seattle Pastry Chef William Leaman of Bakery Nouveau
Now Open: New Places for Stuffing Faces by Bethany Jean Clement and Kim Fu
BAKERY NOUVEAU • Capitol Hill: The great West Seattle bakery comes to 15th, in a big and beautiful way, and there is rejoicing upon Capitol Hill. While North Hill Bakery is good, it is (WTF!?) closed on Sunday; also, maybe this will relieve the lines at Crumble & Flake.
The Seattle Times
Article: Make the Holidays Happier with Bakery Sweets (Yes, it’s OK) by Catherine M. Allchin published December 5, 2014
Of course, the classic French dessert is Buche de Noel. If you don’t have the time or inclination to make a log cake decorated with candy mushrooms, order one from Bakery Nouveau ($38-$42, Capitol Hill and West Seattle). Layers of berry mouse, vanilla cream and chocolate mousse are rolled in sponge cake and covered with coffee butter cream. It’s sure to be a centerpiece.
Published Apr 1, 2014, Croissants a Deux
The new Capitol Hill outpost of West Seattle’s beloved Parisian bakery has the same breathtaking lineup of macarons, cookies, pastries, breads, sandwiches…and customers. The security line at SeaTac has nothing on the weekend crowds. But at least the wait gives you time to narrow down your order.
Totally Sweet: The twice-baked almond croissant has a devoted fan base, but the chocolate croissant will also haunt your dreams.
Totally Savory: Owner William Leaman is literally a champion bread baker—he brought home a trophy in the World Cup of Baking a few years back.
Also featured in Sunset Magazine and Seattle Metropolitan Bride and Groom
Pastry and Baking North America:
– Volume 5 issue 6, Chef In Focus
– Volume 5 issue 3, Regional Showcase
Bake Magazine: Cover of April, 2015 (Issue 4).
Bake Magazine, Trends: Pastry chef to explore new flavors (March 2014)
Book Chapter: The Pastry Chef’s Apprentice. (Mitch Stamm, 2011).
Book Chapter: Twentyfive: America’s Essential Bakery and Pastry Artisans (Sosland Publishing, 2014 and re-issued 2015).