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A cabbage and onion piroshky, a savory Russian-style pastry, is a specialty of Seattle's Piroshky Piroshky.  The Pike Street Market Vendor will deliver <a class=pastries to Boise at a pop-up event on Wednesday.” title=”A cabbage and onion piroshky, a savory Russian-style pastry, is a specialty of Seattle’s Piroshky Piroshky. The Pike Street Market Vendor will deliver pastries to Boise at a pop-up event on Wednesday.” loading=”lazy”/>

A cabbage and onion piroshky, a savory Russian-style pastry, is a specialty of Seattle’s Piroshky Piroshky. The Pike Street Market Vendor will deliver pastries to Boise at a pop-up event on Wednesday.

Provided by Piroshky Piroshky

A renowned bakery at Seattle’s Pike Place Market arrives in Boise.

The catch is, it’s only for a day.

Piroshky Piroshky takes online orders for delivery from Russian piroshkies from the bakery of the same name, cinnamon coffee rolls, garlic cheddar rolls and other goodies. The company will take orders until Tuesday August 17th pack and ship frozen to Boise by an Alaska Airline flight for next day pickup.

Last year, the owner of the bakery Olga Sagan started offering popups in Washington cities as a way to keep its 70 employees at work during the coronavirus pandemic. The company had closed its four Seattle stores at the start of the pandemic. Sagan rotated to offer products online, and Piroshky Piroshky hit the road, soon extending the bakery’s reach beyond Washington.

“We went to Washington DC”, Sagan said by phone. “We went to Saint-Louis. We went to Chicago. We went to Fairbanks and Anchorage, Alaska, Portland, San Francisco, Sacramento, Houston and Austin. We did Missoula, Montana, and Monmouth, Oregon.

And Boise.

Piroshky Piroshky visited Boise initially in June and the answer deserved a trip home, Sagan noted.

Orders can be placed until 3 p.m. on Tuesday and collected from 4 p.m. to 6 p.m. on Wednesday at the Switchback Food Truck Park at the corner of Old Hickory and the wolf tree streets of Harris Ranch.

Prices are the same as in the company’s Seattle stores, but customers must place a minimum order of $ 45.

“We need around 100 orders to be successful”, Sagan noted. “We need so many orders because we don’t charge customers for packaging or delivery.”

A Braided Coffee Cinnamon Roll is an August special for Piroshky Piroshky and available for delivery in Boise. Provided by Piroshky Piroshky

The first Boisé pop-up has registered around 60 orders, and until Wednesday, about 35 people had placed orders. Sagan stated that most pop up orders arrive within the last 2-3 days of delivery.

“A lot of people were disappointed last time around because they didn’t know we were coming and found out after the fact,” Sagan said, which must be in Boise herself. “That’s why we decided to keep Boise on and come back. We are delighted to be there again.

Sagan hope to program another Boise pop-up before the holidays in December.

A piroshky, sometimes spelled piroshkie, is a Russian or Ukrainian pie in hand. Bread dough or leavened pastry is stuffed with savory or sweet fillings. The recipes are passed down from generation to generation and each family has their own recipe and favorite toppings, she said.

Piroshky Piroshky offers a regular mix of toppings. There’s a savory piroshky filled with beef and cheese piroshky, another with beef and onion, and another filled with chicken, curry, and rice. Sweet offerings include an apple and cinnamon bun, a cinnamon and cardamom braid, and a cranberry and apple bun.

There are vegan pastries, including a piroshky with potatoes and mushrooms and a veggie chipotle. Garlic and Potato Cheddar Rolls are vegetarian. Some piroshkies and buns contain ingredients from other Pike Place markets vendors, including clam chowder, smoked sockeye salmon, sausage and Tillamook Oregon cheese.

The company also offers time-limited menu items. For the month of August, the bakery offers braided cinnamon coffee rolls topped with streusel and dusted with powdered sugar and a cabbage and onion piroshky.

Customers can also order quarters of clam chowder – a decidedly non-Russian dish soup but a Seattle favorite – borscht and chicken or pelmeni dumplings with pork and chicken.

Piroshky Piroshky’s pastries are handcrafted in the company’s Seattle bakery. Provided by Piroshky Piroshky

When Piroshky Piroshky was founded in 1992, Sagan spent a lot of time explaining to customers what she was selling.

“Right now it’s a tourist destination, but 25 years ago it was just a small market with a few tourists during the summer,” Sagan noted. “At first I had to explain the meaning of a piroshky thousands and thousands of times. People don’t ask what it is anymore.

The profile of the bakery has increased considerably after 2007 visit of Anthony Bourdain for an episode of his TV show “No Reservations”. He praised a sausage piroshky and a bowl of borscht.

And Sagan didn’t even have a chance to talk to him.

“Before his visit, I had lost my water, I was pregnant and had to go to the hospital and I was never able to meet him,” Sagan said. noted. “The program was of such quality that his show and his approach really made the difference.

Every time the episode is replayed, the bakery increases its business, she said.

When the pandemic started in March 2020, the expedition was a minor part of Piroshky Piroshky Business. The company shipped two to three boxes per week and around fifty in December. Now, the company is sending its products nationwide, both with pop-ups and online sales.

Piroshky Piroshky only reopened its flagship Pike Place Market shop Monday

Piroshky Piroshky reviews receives from its pop-up events even exceeds what staff hear in stores, Sagan noted.

“It’s a whole different environment, and they want to talk to us and tell us stories,” she said. “It really connects with our customers. “

Screenshot 2021-08-11 at 10.05.06 AM.jpg
Screenshot of a Facebook ad placed by Piroshky Piroshky to publicize the Seattle company’s pop-up event in Boise next week. Although the ad indicates a deadline for orders on Tuesday, the actual deadline is 3:00 p.m. MT, 2:00 p.m. Pacific.

Journalist John Sowell has worked for the Statesman since 2013. He covers business and growth issues. He grew up in Emmett and graduated from the University of Oregon. If you enjoy seeing stories like this, consider supporting our work with a digital subscription to the Idaho Statesman.


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