Jack + Adeline opens bakery, wood furniture store in Tacoma



Working with their hands has become a way of life for Leanne and Paul Franetovich, and soon they will share their vision of how two complementary passions can coexist under one roof.

Jack + Adeline will open in downtown Tacoma later this year as a dual-concept retail space: in what for years was the Grit City Comedy Club, it will bake rustic sourdough breads and pastries, and, in what was Malarkey’s Pool & Brew, he will build furniture and kitchen utensils, especially cutting and serving boards, made from reclaimed wood slabs.

While the lumber store will also serve as a showroom, the bakery will also function as a cafe, with indoor and outdoor seating – the tables, of course, built by Paul Franetovich – and a collection of packaged products, including meats and cheeses, wine and cider. , coffee, tea and cutting boards.

“Everything you need to have a pretty awesome dinner party,” said Leanne Franetovich.

She cooks every weekend at a stewardship kitchen in Seattle, accepting pre-orders online for Sunday pickup at the Point Ruston Public Market, where her husband has also been selling his produce since last summer.

The upcoming opening of The Mill, as they dubbed the downtown concept, marks the third point in a 10-year journey for the couple, who swapped South Florida for the South Sound four years ago. years.

“Leanne is a lot more impulsive than I am,” laughed Paul Franetovich, who has spent most of the past two decades in the corporate world, most recently at Xerox.

On their first date, he said, they discovered a mutual desire to visit Seattle and the Pacific Northwest and then made it their honeymoon destination. Soon after, they sold their home in Boca Raton and moved to Gig Port and then to Tacoma, where they both deepened their respective businesses.

Jack and Adeline, for the home and the house

Home bakery, Leanne Franetovich has tried gluten-free breads in search of a more digestible alternative to store-bought breads. At Seattle Cooking School The pantry, she gleaned the goodness of non-commodity grains and walked away with a sourdough starter, now a few years old, which she calls Howard.

“It turns into this amazing gooey, sparkling magic,” she explained. “Now the Howard I have is grown entirely for our environment. “

The resulting breads Start with the foundation of a country sourdough built from a combination of high protein flour and whole wheat, plus some rice flour and of course some wild yeast, water and salt. From there, Leanne Franetovich explores supplements, including seeds, Kalamata olives, and roasted garlic. One winter season featured dried apricots and walnuts, and recently she created one with dandelion pesto.

She also appreciates the warmth that ancient grains like spelled can provide and, at the request of customers, now sells croissants, large and buttered to the point that when opened and toasted, they provide a suitable setting for more. butter and jam.

“I try not to be boring! ” she said. “Really, the gut health part of making it is really what fascinated me after the process. How the body breaks it down and the fermentation process starts digestion for you, lactic acid breaks down into sugars – that’s just a science experiment every time I do it.

As the commissary’s kitchen does not have a deck oven, it is currently cooking in a Dutch oven. At The Mill, she will rise through the bakery ranks, with an open kitchen setup to allow visitors to witness some of the action. – before or after strolling in Paul Franetovich’s studio.

“This is home and home,” he explained. “It’s about bringing people together around the table around good food and democratizing interior design. You can’t afford an 8 foot dining table, but I want them to.

He will take on custom projects and showcase his own designs, based largely on wood he carefully sources, milled and allowed to dry before being baked – a process that can take up to at 18 months. Only then does he begin his preparation for sanding and waxing.

At Point Ruston and, from 2017-2019 at Tacoma Farmers Market, items stuck mostly with transportable items: serving and cutting boards in maple, spalted oak, red cedar and tropical woods such as koa and canary.

“We both have this deep love and interest in entertaining and dining,” said Leanne Franetovich.

Jack + Adeline, named after his cabinetmaker grandfather and baker grandmother, will hopefully help others share these moments with family and friends.


â–ª Details: aim for the summer 2021 opening; bakery at 515 6th Ave., carpentry at 445 Tacoma Ave. S, jackandadeline.com

â–ª Bakery products available now: Order online by Tuesday for Sunday pickup at Point Ruston Public Market

â–ª Home Goods Available Now: see online and in person at Point Ruston, Thursday and Sunday

This story was originally published April 13, 2021 10:00 a.m.

Kristine Sherred joined The News Tribune in December 2019, after a decade in Chicago where she worked for restaurants, a liquor wholesaler and a food bookstore. Previously, she covered the food sector for Industry Dive and William Reed. Find her on Instagram @kcsherred and Twitter @kriscarasher.


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