Scone Age Bakery and Cafe

Our Story

Scone Age Bakery and Cafe

Welcome to The Scone Age! My name is Shelley Jaffe, and I am the Executive chef and co-owner of The Scone Age Bakery and Cafe. I chose food as my art at the age of 18 months old while watching my great, great aunt make a lattice top pie. By the time I was 10 I was cooking dinners for my sister and my single mother. In my teens, that same great, great aunt, along with my grandmother, helped me hone my cooking and baking skills, while my uncle taught me how to garden. Throughout my teens I spent my summers working in Farmer Pritchett’s fields, and my evenings and weekends cooking and baking for the family, often using fresh, local ingredients from the farms in Upstate New York. By the time I was 30, I was catering using local produce, meats, and seafood in Western Washington State. The produce was often picked by my young daughters and me on our local organic farms. I grew up farm-to-table, so it only made sense to me to carry this into my career and raise my girls the same way. Everything I have experience in my 50+ years of life has helped form how I prepare my food. I do everything from scratch. From pastries and scones, to cream cheese and quiche, everything is made from scratch using traditional methods. I don’t use processed ingredients, most of our ingredients are organic, there are no GMO ingredients, and I use fresh and local whenever humanly possible.