Chef and Owner Simone Sellers trained at the Seattle Culinary Academy and has been baking since 2015 at various Seattle area institutions, including Sugar Bakery, Lark, and The Rainier Club. Simone has been baking seriously since her high school days in Cheyenne, Wyoming, but her culinary interest began even earlier while “helping” cook dinner with her father. There she acquired the vital skills of mincing garlic, stirring the roux, and eating all the olives off her fingertips instead of adding them to the casserole. It was also there that some of the most important kitchen lessons were learned, like how to talk your dad into serving lobster for Thanksgiving and browning pie crusts in the barbecue when the oven breaks down just before the holiday. Of course, the most important lesson was to not be afraid to try new things and make mistakes.

Moreover, the time spent in her humble home kitchen created precious moments together which always finished with a shared meal. However delicious (or completely inedible) the end result was, the time spent was something to cherish, and has truly shaped Simone’s approach to making food professionally.

The Leeky Fig is a small start-up baking venture with big dreams. In producing and sharing delicious baked goods, we want to emphasize sustainable practices, personalize producers and farmers, educate around the history associated with different recipes and ingredients, and better acquaint folks with their food system as a whole. We focus on local producers and farmers, seasonal ingredients, whole grains, and long fermentations creating products that are full-flavored, balanced, and offer better nutritive qualities - with no sacrifices to the taste along the way!