Seattle’s PCC Community Markets, the largest food co-op in the country, is opening its 13th store in the Ballard neighborhood on Nov. 13. The 24,000-square-foot store introduces the co-op’s first fast-casual restaurant as well as a rooftop deck. The decor of the store was heavily influenced by Ballard’s nautical roots and features a sea life-inspired mural and larger-than-life octopus fishing lure art installation, PCC said.
“The passion for craft that Ballard nurtures through its many local producers, shops and restaurants is one that we embrace in our stores daily,” said Cate Hardy, CEO of PCC Community Market. “From the skill of our butchers and chefs to our long-standing relationships with local, small and mid-sized farmers, producers, ranchers and fishers, we share many of the same values that ground this community. Our new store captures Ballard’s maritime roots, industrial influence, love of food and unique sense of place—all under the bustle of the Ballard Bridge. It’s an homage to one of Seattle’s most storied neighborhoods and a beautiful addition to our co-op.”
In addition to member and shopper favorites, including an organic produce department, full-service meat and seafood counter, and made-from-scratch deli, the store’s new 25-seat, fast-casual restaurant will serve made-to-order seafood dishes and local wine, beer and cider. The venue will expand on PCC’s commitment to celebrating fresh, local, organic, sustainably sourced and seasonal ingredients.
As with all PCC locations, more than 95% of PCC’s produce selection is organic; its meats are 100% organic, non-GMO or grass fed; its seafood is sustainably sourced adhering to Monterey Bay Aquarium Seafood Watch standards; and, whenever possible, the co-op sources its products from local producers, farmers, ranchers and fishers. Using those same ingredients, PCC chefs make salads, soups, entrees and side dishes fresh from scratch daily in each store’s on-site kitchen.
Ballard store features include:
- Full-service meat and seafood, sustainably sourced and cut to order.
- A carefully curated selection of 100% Pacific Northwest-produced spirits to complement the co-op’s collection of exclusive wines and local beers and ciders.
- A cafe featuring handcrafted, certified organic espresso and tea beverages, as well as freshly baked goods.
- PCC's large selection of bulk items, including everything from flours, rice and nuts to olive oil and new nonfood items such as bath salts, body lotion, shampoo and conditioner.
- Made-from-scratch deli offerings that can be taken to go, enjoyed in the dining area or on the new roof, including:
- PCC Taqueria, with pork adobado, beef barbacoa, chicken verde and a rotating plant-based protein as well as rice and beans, and freshly prepared salsas.
- PCC Pizzeria, showcasing fresh-baked pizza made in-house.
- PCC Grain Bowls, which arecustomizable with a wide range of flavors, such as roasted sesame gochujang, and lemon harissa dressing.
- Self-serve offerings,including an antipasti bar, PCC Yogurt Bar featuring PCC Organic Grass-fed Yogurt, a hot bar with scratch-made dishes such as Moroccan Lemon Chicken and Glazed Tempeh Fajitas, and a cold bar with a variety of organic salad ingredients and more.
- A rooftop deck, the perfect place for customers to enjoy a meal while admiring the nearby Salmon Bay.
Ballard will also continue the co-op’s dedication to sustainability as PCC’s second store to pursue the Living Building Challenge (LBC) Petal Certification—a rigorous green building standard. The LBC, run by the International Living Future Institute (ILFI), comes to life through unique store elements such as reclaimed, sustainably sourced and nontoxic building materials; energy efficient systems that lower climate impact; and public art and design features with the sole intent of bringing beauty and a celebration of culture into the space.
PCC veteran James Parker is store director, with years of PCC experience after accepting what he thought was a temporary job out of college as a cashier at the Seward Park store 10 years ago. Since then he has worked in a variety of roles at Seward Park before moving on to assistant store director at Issaquah, store director at Green Lake Aurora and most recently, store director of the Edmonds store. He is joined by a team of more than 100 passionate food enthusiasts, including skilled chefs, licensed meat cutters and knowledgeable grocery, produce, beer and wine and health and body care staff.