Linnea Scott
Ben’s Bread | Seattle, WA
December 2025
Linnea Scott grew up in Seattle and started cooking professionally in 2009 as a line cook in Walla Walla, Washington. She gradually shifted her focus from cooking to baking, beginning at Dahlia Bakery and Serious Pie, where she built her technical foundation. Three formative years at Columbia City Bakery with Baker Evan Andres deepened her understanding of fermentation and solidified her core bread baking skills. From there, she moved to Lark, gaining fine-dining precision, and then to Vif, where she practiced a restrained approach and greater attention to ingredient quality while working under Chef Lauren Feldman. A stint at Sawyer with Chef Mitch Mayers pushed her to be more creative in a restaurant-driven setting, while time at Flora Bakehouse with Baker Lesley Pettigrew refined her production systems and sense of urgency.
In 2021, Scott joined Ben’s Bread—which opened just down the block from where she grew up—focusing on everything sweet and a selection of savory baked goods at Rising Stars alum Ben Campbell’s Phinney Ridge bakery. In her role as pastry chef, Scott leans on regional grains and nearby producers, bakes throughout the morning to keep case turnover high, and calibrates recipes with garnishes that shine beyond the augmentation, such as garlic breadcrumbs and local cheeses on savory brioche; citrus to lift berry preserves; and fruit-forward hand pies that change with the season.
Scott works collaboratively with her team, aligning the pastry case with the shop’s neighborhood cadence. Outside the kitchen, she volunteers with 350 Seattle as co-lead of the Federal Policy Team, advocating for climate policy and keeping the bakery’s sourcing and operations connected with growers practicing resilient agriculture.
