Alida's Bakery

Alida's Bakery Alida’s Bakery is a family-owned Kurdish bakery in Everett, Washington.
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08/30/2026

Pomegranate has always felt like more than just a fruit to me. In so many ways, it represents the identity of Kurdish people because of how deeply connected we are to it.

Back in Kurdistan, my family has land filled with hundreds of pomegranate trees. Some of my favorite memories and some of the strongest connections I have to where my family comes from are tied to that land.

We probably jumped the gun a little with this chocolate pomegranate croissant because there is still about another month before pomegranates are really in season. 😂 But we were excited, and sometimes you just have to make what your heart is telling you to make.

For me, pomegranates represent Kurdistan. They represent my family, my childhood, and where we come from.

Every now and then in our videos, my kids and I mention that we are Kurdish or talk about Kurdistan. Unfortunately, that sometimes brings comments telling us that Kurdistan does not exist or trying to deny who we are.

But this is not about arguing with anyone.

I am Kurdish. My family is Kurdish. My kids are Kurdish. We are proud of who we are and where our family comes from.

These videos are simply our way of sharing our bakery, our food, our family, and a little piece of our culture with the world.

So this week, that little piece of Kurdistan happens to be inside a chocolate pomegranate croissant. ❤️

Thank you to everyone who continues to support our family, our bakery, and our journey. Your kindness means more than you know.

08/30/2026

The bear came a little closer than we expected. I could have gotten into the car with my kids, but I could not miss that moment, so I climbed on top of the car to film it and just take in the experience.

I was never scared. There were a couple of moments when me and the bear locked eyes, and I know this is going to sound crazy, but it felt like that bear was singing straight to my soul. For those few seconds, everything around me disappeared. I felt completely pulled into him, almost like I fell into his soul and he fell into mine.

There was something so powerful about looking into the eyes of a wild animal that close and realizing there is an entire life, instinct, and spirit behind them that we normally never get to experience. I am not even kidding when I say it moved me. It felt bigger than just seeing a bear. It felt like one of those rare moments in life where you feel completely connected to nature.

Mount Rainier National Park is an incredibly wild place. We spent the day near the Paradise parking lot, and honestly, it is called Paradise for a reason.

I can only describe this place as heaven on earth. Absolutely beautiful, and easily one of my favorite places in the entire world. There are not many places where you can experience nature and wildlife like this.

They are incredible animals, and I feel so blessed and fortunate that my family got to experience this together.

The bear is officially my new favorite animal, replacing the chicken. 😂

Thank you guys for enjoying this experience with my family.

And just to be clear, we did not feed any wild animals. We only teased the idea in the video.

08/27/2026

This week we’re making a Chocolate Pomegranate Croissant.

Day 1 starts with the dough. I’m working pomegranate directly into it so we can get that sweet, slightly tart flavor baked into the croissant itself. Tomorrow we laminate, and on day 3 we finally bake everything and bring in the chocolate.

Pomegranate is definitely one of the more interesting fruits I’ve tried putting into croissant dough, so I’m really curious to see what it does to the layers and how much of that flavor actually comes through after baking.

Once they’re baked, we’ll finish them with chocolate, a pomegranate mascarpone cream, and fresh pomegranate seeds on top.

Malek is back to narrate for me . My son is my biggest fan ❤️

You can try the Chocolate Pomegranate Croissant at our bakery in Everett, WA, just 30 minutes north of Seattle.

Available Thursday through Monday.

I feel like chocolate and pomegranate is one of those combinations you don’t see enough, so we’ll see what you guys think.

What fruit should we put into croissant dough next?

08/25/2026

Dad vs daughter soccer challenge.

08/23/2026

There’s always so much pressure around birthdays, especially in America. It can feel like every birthday has to represent some monumental shift or life upgrade, while also somehow being the best day of your life.

Everyone is supposed to show up for you exactly the way you want and need. Your cake should be the flavor you’re craving, and somehow it should also be the best cake ever made.

But sometimes our expectations aren’t the recipe for success. They’re the ingredients for disappointment.

Instead of placing unrealistic, lofty expectations on one day of our lives, maybe we should focus more on what really deserves our attention: all the ways we can better ourselves, help the people around us, and make the world a little better every day, not just on our birthday.

08/22/2026

This week we made a banana milk chocolate croissant, or as the kids decided to call it, the “Minions Croissant” because apparently anything yellow and banana has to be Minions. 😂🍌

At the end of the video, the kids gave their review of the croissant, and thankfully most of them approved.

But my favorite part had nothing to do with the croissant.

With my birthday coming up tomorrow, Malek told me he loved me. I asked him why, and somehow that turned into all three kids explaining what love means to them. Then, of course, Dad had to give his definition too.

It was one of those completely unplanned conversations that I know I’ll look back on for a long time.

Sometimes the best part of making these videos isn’t the croissant at all. It’s getting to capture these little conversations and memories with my kids while they’re still young enough to say exactly what’s on their minds.

And yes, the banana milk chocolate croissant turned out pretty amazing too. 😂❤️
Don’t forget we are only 30min north of Seattle.

08/20/2026

This week we’re turning one of my favorite flavor combinations into a croissant: banana milk chocolate. 🍌🍫

Day 1 starts with the dough. I’m working fresh banana directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the milk chocolate.

Banana can be a tricky ingredient because it adds so much moisture to the dough, so I’m really curious to see how these layers turn out.

Once baked, we’ll finish the croissant with a banana mascarpone cream, milk chocolate, and fresh banana on top.

Also, these videos are usually completely silent… but apparently somebody decided I needed a voice at the end. 😂

You can try the Banana Milk Chocolate Croissant at our bakery in Everett, WA, just 30 minutes north of Seattle.

Available Thursday through Monday.

If you guys love this one, maybe banana deserves a permanent spot in the rotation.

What flavor should I turn into a croissant next?

08/19/2026

Nech’s birthday is coming up on August 23, and we told him we would take care of the recording this time. All he had to do was send us the video file.

So the kids and I decided to surprise him with an early happy birthday video. ❤️

The kids had a lot of fun recording this one, and we loved getting the chance to take over for a change.

The videos show a lot of what he does, but they don’t always show how much he does for us when the camera is off. He works hard for our family, always tries to be there for the kids, and puts so much into everything he does.

We didn’t say much about his white chocolate raspberry croissant, but it definitely looks like it turned out delicious. 😂

Happy birthday, Nech. We all love you so much. I appreciate everything you do for us and for our family. ❤️

08/13/2026

This will be a White Chocolate Raspberry croissant. This is day one making the dough. Day 2 will be lamination. Day 3 baking. I folded fresh raspberries straight into this croissant dough. The white chocolate gets added in the final bake for that perfect finish.

I’ve made berry croissants before, but turning juicy raspberries and creamy white chocolate into buttery, flaky croissant layers is a whole different level.

The raspberries bring a fresh, slightly tart flavor, and once it’s baked, the white chocolate balances everything out perfectly.

The final croissant is filled with a raspberry mascarpone cream, topped with a white chocolate drizzle and fresh raspberries.

You can find this special at our bakery in Everett, WA, just 30 minutes north of Seattle.

We’ll have it available Thursday through Monday.

If you all love it, we’ll keep it on the menu. If not, we’ll rotate in something new and exciting.

What flavor should we try next?

Address

607 SE Everett Mall Way, Suite 9A
Everett, WA
98208

Opening Hours

Monday 11am - 6pm
Tuesday 11am - 6pm
Thursday 11am - 6pm
Friday 11am - 6pm
Saturday 11am - 6pm
Sunday 11am - 6pm

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