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Jack + Adeline, a bakery and woodworking studio, coming to downtown Tacoma

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By summertime, Leanne and Paul Franetovich will open the doors to Jack + Adeline, their 11,000 square-feet combination sourdough bread bakery and woodworking studio in downtown Tacoma. 

It will be located inside the former Malarkey’s Pool and Brew at 445 Tacoma Ave. S. 

They already have one employee.

Kind of. 

His name is Howard, but he doesn’t qualify for a W-9. He’s Leanne’s wild sourdough starter. “I’ve had him for four years now. He came from a starter that has been going 10 years,” explained Leanne. She’s also got other sourdough starters, but Howard is her steady companion. 

“Aside from my husband Paul, Howard is my big handsome man. During the week, when I’m not baking, I have him in a one-liter Mason jar. I feed him through the week to ramp him up. I put him in an 18-quart Cambro for baking on Saturdays and Sundays.” 

From that starter, Franetovich creates bread aplenty. She currently bakes at a commercial kitchen on a part-time basis.

Leanne’s known for her country loaf, plain sourdough, a wholegrain spelt, a seeded loaf, hearty winter loaf, roasted garlic loaf, kalamata olive loaf and so much more. 

Since July, she and Paul have operated a space at the Point Ruston Public Market. Leanne sells her bread on Sundays. Paul sells his rustic wood creations Tuesdays through Sundays.  

The former Malarkey’s Pool & Brew on Tacoma Avenue South. The space will be home to Jack + Adeline, a combination bread bakery and woodworking studio.

OPENING ON TACOMA AVE S

When they open Jack +  Adeline’s combo space on Tacoma Avenue South, they’ll use it as the home base they’ve been wanting to acquire for a few years. They started their business out of their garage originally, but outgrew the garage and moved to rented spaces in Seattle. They’re looking forward to bringing operations back to Tacoma. 

They’ll also continue selling bread and rustic wood creations at the Point Ruston Public Market, even after they open in downtown Tacoma. 

Before they sold at Point Ruston, locals might recall the couple from the 2019 farmers market season. “It started out with Paul making home decor, small cutting boards and things that would be easy to lug for the farmers markets. We had such a wonderful response from people,” said Leanne. 

THE ORIGIN STORY OF JACK + ADELINE

Dial back to 2015 when the couple got married in Florida, where they’re from. “We are originally from South Florida – Boca Raton. We had this larger back yard. We had this big, beautiful tree in the backyard. We wanted to get married under the tree and have a 60-person wedding. We needed to rent furniture for the backyard to hold those people. It was so expensive. That’s when Paul said, ‘I can build the furniture, no problem.’ And then he did.”

Like Leanne, Paul’s woodworking skills are entirely self taught. 

Their migration to Tacoma began in 2015 when they were on their honeymoon. “We loved it here. It was so different from where we are from,” Leanne said. “It never felt right,” she said about living in Florida. They spent a week in the Seattle area and a week in Portland. They drove down the coast. They fell in love with Tacoma. 

“I am more impulsive than Paul,” she said. “He plans ahead. I told him, we should live here. He’s like ‘Crazy lady, we’ll see.’ It took us a year and a half, but crazy lady won and we wound up here,” she said. 

It took a few years, but a clearer vision emerged for Paul’s rustic wood creations.

At the foundation was the resource that they found in abundance here: good wood. 

“He became much more deeply rooted in hardwoods, and beautiful salvaged pieces. You don’t get salvaged pieces in South Florida. Here, you get a plethora of salvaged woods.” 

“What he’s doing is so unique. The pieces he chooses are for the grain and for the shape of it. He tries to respect what it was and bringing out its new luster. Instead of cutting trees down, he uses what’s already been salvaged,” she said. 

Bread baking came after Paul started woodworking. “I always had an interest in the traditional methods, but I didn’t know where to start,” she explained. She signed up for a two-day class in sourdough bread baking. “The second I walked in, a fire lit up inside me. I thought, ‘This is amazing. You just mix flour and water and voila, you’ve got bread.’” 

“It’s very simple ingredients that make the most amazing things and that was the premise for me doing anything with food,” she said. 

She added, “Building up this amazing kind of hodgepodge business – from the outside, it might seem different. In our minds, it makes perfect sense. It’s traditional things. It’s building something neat from simple things,” she said.

Because both of their outlets represent a back-to-basics edict, they named their business after their grandparents. “Adeline was my husband’s grandmother. His Italian grandmother who cooked and baked. Jack was my grandfather. He was one of many things, a woodworker. It’s funny how we flip flopped our roles in that regard, but we wanted to name our business after the people who influenced us growing up. It’s an homage to them.” 

WHAT TO EXPECT AT JACK + ADELINE’S NEW SPACE

The Jack + Adeline space is long and narrow and their plans right now call for using three-quarters of the space for a workshop and the other quarter for retail – with a barrier/separation between the two (because nobody wants sawdust in their sourdough).  

“When you first come in, I’ve been working on this obsessively, the first thing you’ll see is the bread display,” Leanne said. “I’ll be doing dough production and baking up front.” There will be a huge counter that will have all the breads on view, plus a few pastry choices (just a small selection, she wants to complement, not compete with nearby Corina Bakery).

They’ll also have espresso service using coffee beans from Tacoma’s Bluebeard Coffee Roasters. 

Surrounding the bread portion of the business will be retail space that likely will hold bread accessories – olives, meats, spreads, olive oils and other accoutrement for assembling a feast to eat at home. They’ll also have Paul’s charcuterie boards and other small pieces from Paul’s workshop, which will be tucked beyond the retail portion of the business.  

The retail space will be buy-and-go. In the beginning, they’re not planning on offering seating. “We’ve got plans for a Phase 2,” explained Leanne about later down the road. “There’s room in the center of the building. We could someday use that for extra seating, a showroom, or hopefully a wine bar.” She formerly managed the wine bar at Gertie and the Giant Octopus in Gig Harbor and she’s eager to put her wine skills to use. 

As for the breads, Leanne plans to offer the lineup she currently has at the Point Ruston Public Market, but bigger and broader. “I’m limited on space currently. I only bring so much with me. So with this, having a full bakery, I have free reign to make as much as I want and expand where I can. I’ll have leeway to tinker with new flavors.”

She added, “I’ll have a wide range of things I’ll experiment with. I’ll do simple things like walnut loaves for people who want simple things. My whole thing is to do bread and flavors that are good for you, are seasonal and are gut friendly. If I can’t eat it, I won’t serve it.” 

JACK + ADELINE

New space: 445 Tacoma Ave. S., Tacoma (coming summer 2021)

Also find the couple: Selling bread and rustic wood decor pieces at the Point Ruston Public Market. Leanne sells her bread on Sundays. Paul sells his rustic wood creations Tuesdays through Sundays.  

Web: https://www.jackandadeline.com/

Facebook: https://www.facebook.com/jackandadelinehearth/

Instagramhttps://www.instagram.com/jackandadeline_hearth/

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